My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
pittkappasig I don't think he was saying he used it as a combo. He was saying he cooked pizza on a griddle and on a stone (two different stones) with little to no difference in result.
pittkappasig Koy Schoppe you are correct. The same cast iron used with two different stones. The stones are arguably different quality (they had different prices for sure) but they both work. My real point is that you don't need to spend $100 on a stone.
So just to clarify, you DO use the combo, martybartram . Combo of griddle on the grate and stone on the griddle. Am I reading that right?
He notes that 500* produces a better pie and 400*, and that higher temperature produces more dramatic difference. I am inclined, once my field skillet gets here, to put it to the test on the sear burner side of the Genesis. It needs a name, doesn't it?
I believe the MC folks preheat the cast iron pan, which seemed vaguely insane when I read it.
New stone, followed your methods in the thread (no oak wood didn't have any mild hardwood lying around) BOOM. Pizza life changed for ever... Tried to even mimic your pics😠Got the kettle up to like 600ish and the crack over the pie is a strong move. Thanks for the thread, I won't be getting delivery any time soon!!
For all of you inspired pizza makers... As you've discovered by now, making the dough is easy peasy. What you've also learned is stretching the dough and shaping it into nice round shapes is very difficult. Well made pizza dough is like a rubber band. You try to stretch it out and as soon as you release the tension it retracts to its original shape.
Don't forget that a pizza steel is an effective alternative to a stone. My wife is the pizza maker in the family. She switched to a steel over a year ago and her poor stone has been in storage ever since.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Some stones will crack if the heat is too high, but I don't know if there is any way to tell except reading reviews. Another option is a Baking Steel. I emailed the Company the other day to ask how much heat the steel could take, (or more accurately, how much heat the coating could take), and they said 1100* F. Here is a link:
Bake the perfect homemade pizza with a Baking Steel product: a pizza stone made of ultra-conductive steel, our Baking Steel Griddles and pizza making accessories for home.
Potkettleblack - If you make pie dough or laminated dough, cooling your BS in the refrigerator is a great way to keep the dough from warming too quickly. I'll let you know how well it fits in the 22.5" kettle after it cools off from baking some two bite cherry pies.
@Breadhed - yes, you can make an extra turn or two before having to put the dough back in the refrigerator. However, the dough is a bit longer than the steel, so you have to move the dough around some.
Had my first go tonight, forgot to close the top vent, so that something for next time, but more important I need practice with the dough, lots of tears and now my stone looks like a war happened on it! Here's the 'obligatory' through the crack pic of pizza 1. Pizza 2 sat on the counter for too long, got stuck and became a rustic calzone when I crushed it into a ball in frustration and chucked it on the stone, wasn't too bad after baking for 15 mins!
Was at Home Depot this weekend and had a moment heavy MCS when I saw the PizzaQue. For 69 bucks couldn't pass it up. New coderite stone and extra pizza peel were merely icing on the cake as my main goal was to eliminate the lid balancing act. Last nights pizza turned out great. Tonight's was a bit frustrating. I went to turn my pizza and it was too soon, and I ended up pushing it onto the coals! In the scramble to get it off coals I pretty much destroyed it. Rookie move. But once done it still tasted good. Even the homemade cheese stuffed that the kids wanted turned out ok. Kids were happy so it was a success.
@Koy_Schoppe, I ended up buying it too. I didn't have a stone or peel, so for $69 for everything it seemed like a decent deal. Tonight I broke it in and the pizzas turned out pretty good. Just another meal I can work to master.
Before my next go at this I'm trying to think of a good method for raising the stone so it's flush with the rim of the kettle. Using a cast iron griddle doesn't seem like it would get the stone high enough, and I thought about using my skillet, but I think it could end up taking the seasoning off. Now I'm thinking about getting two pieces of angle iron to lay perpendicular to the main cooking grate, a second grate on top of the angle and then the stone....
Looks like 6 9"x4" firebricks will cost about $16 and should give a nice 1.5" lift to the stone, so I might pick some up on my way home...
I thought about using firebricks too. If you are not worried about additional thermal mass, two or four bricks should do it. If one brick on opposite sides is stable enough, that would be all you need. If not stable enough, then one on each side should do it. I'd place them as far apart as possible to expose as much of the stone as possible to the heat.
I've had a Pizza Kettle for several years, but never used it much. After reading how Kenji modified it, (Thanx Dr ROK ), I'm going to try that setup since I already have all the parts.
I thought about using firebricks too. If you are not worried about additional thermal mass, two or four bricks should do it. If one brick on opposite sides is stable enough, that would be all you need. If not stable enough, then one on each side should do it. I'd place them as far apart as possible to expose as much of the stone as possible to the heat.
I've had a Pizza Kettle for several years, but never used it much. After reading how Kenji modified it, (Thanx Guest ), I'm going to try that setup since I already have all the parts.
I'm not worried about stability as much as the stresses on the stone, having the 'load' on two or four small contact areas.
I'm thinking about doing a run with one chimney of ashed coals going on the charcoal grate, bricks and stone in and let that all heat nicely whilst a second chimney of coals ashes over for the SnS. Once that's in it will be time to start stretching and topping...
Thanks Breadhead, I thought about a hover grill but I think both might lift the stone too high. I picked up some firebricks for $2.50 each so stay tuned for an update...
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