I highly recommend the Weber 26.75” kettle. Great capacity. I use the SnS sized for the 22.5” kettle and it works beautifully and it frees up more grate space than the SnS XL.
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I feel a gas grill will be more quick and convenient for everyday grilling, but a kettle will be better for pizza. I’ll buck the trend and recommend looking at the various ways to do pizza on a kettle before settling on kettle brand. The rotissserie ring for a Weber kettle won’t fit a SNS kettle, and I imagine that holds true for most of the 3rd party pizza oven addons.
I’ve done some nice wood fired pizza on my kettle with the fire in a SNS insert, without a pizza oven accessory, but would probably get one if I did it often.Comment
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Jerod Broussard on pizza sauce, I'm actually VERY lazy, and usually do one of a couple of things:
- Ranch or blue cheese dressing as my "sauce" for a buffalo chicken pizza, where the chicken has been tossed in a mix of Frank's and butter. I usually use leftover chicken and shred it up for this.
- Pesto sauce as a pizza sauce
- 4 cheese Alfredo sauce from a jar as a pizza sauce
- BBQ sauce as pizza sauce with leftover pulled pork on a pizza
In other words, a good pizza sauce is what you make it. THAT SAID, the pizza dough recipe I posted a few years ago came from a website "Don't Waste the Crumbs", and they used this sauce recipe with it:
I can't vouch for it, but I did like their dough recipe. My wife tends to get heartburn from pizza made with tomato sauce, so I don't use it as often.
The only complaint I have is that the ORIGINAL pizza dough recipe I downloaded from them included 3 flours - a mix of AP, semolina and whole wheat. I like it a lot. They edited the recipe to simplify to just AP and I don't think it's as good that way. Here's the recipe I use most often, if NOT doing sourdough:
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I'm on team kettle. The versatility of the grill itself, and availability of add-ons, make it a great choice. You can definitely get absolutely blazing pizza oven temps on it, too.
I have a 22" Weber Master-Touch and love it. If I had the spare cash, though, I'd take a serious look at the 26" Master-Touch that was introduced a few months ago.Comment
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Having both I’d say it depends. I use my Genesis during the week and so does my wife. Kettle is more for weekends since I’m back in the office thrice weekly and my wife could care less about using charcoal.
I did a brisket on my WSM on Saturday that I started on Friday night. Long story short is that I overcooked it and it was bad and so on Saturday night I needed to make something quick on a grill. My silverback needs to be cleaned out so I tossed some salmon on the Genesis. All in all dinner was done in less than half an hour.Comment
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Like I said above…
Every cooker has its place…and sometimes it’s simply about the show. And the pleasure of cooking.
I mean, very few good/high end steakhouses are grilling their steaks. Most of it’s gas…and mostly from above.
Salamander FTW. LOL
OTOH…I, along with countless others, can make amazing steaks in a cast iron pan. Butter, garlic rosemary (and of course, salt & pepper) and it will rival even the best steakhouses. The secret is the Gray Kunz spoon. ROFL Ok, jk…but it is a decent spoon. (But don’t buy one from Amazon, most of them are fake. End of PSA.) The point is, no grill needed.
Now back to pizza.
For pizza, I think it greatly depends on the style. I prefer Neapolitan…which requires high temps. Something the kettle can reach, but only a handful of decent gassers can. OTOH, at 750°+ not much flavour is coming from the heat source anyway. Something cooked at a lower temp might benefit from wood/charcoal. It all depends on what YOU are after.
FWIW, I have pizza stones for my Summit gasser and Summit charcoal…they both work fine. I also have a Camp Chef Artisan Pizza Oven 16 for my Somerset IV. And, just to add confusion…an Ooni Koda 16. (With my eye on a Koda 2 Max.)
Both gassers & kettles have their strengths and weaknesses. Both can be incredibly versatile. That said, if pizza is the PRIMARY reason for looking at a new cooker…and versatility isn’t. I might skip both and check out an Ooni instead, especially the gas fired ones if Neapolitan pizza is your style. Gas for the stability of temps and the pizza won’t be on there long enough to notice a discernible difference in the heat source.
If versatility IS a concern, the next question would be, “What are you planning to cook, other than pizza?” The pellet cooker should cover the longer cooks…so, “What CAN’T it do that the other types can?”…and go from there.Comment
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I will second the advice about if pizza is the main interest here, a dedicated pizza oven is the way to go, and propane powered for ease of use. At 900 degrees that the pizza ovens take, there is little time to get wood smoke flavor.
I do pizzas on my kamado and kettle, but the kamado especially takes an hour to get prepped and into the temp range I want for pizza (I go for about 600F). A propane pizza oven would be ready in 10 minutes. Maybe faster.
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jfmorris how do you set your kettle up for pizza?
I've got an SnS kettle, but I've also got a vortex.Comment
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我看到有人在韦伯烤架上放了木炭，然后在木炭上面铺了一层木屑颗粒。我猜添加木屑颗粒的目的是为了烟熏效果 。事实上，我在店里还没有见过这样的烤架。
是否需要同时使用木炭和木屑颗粒的烤架？Comment
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Translates as: “I've seen people put charcoal on a Weber grill and then put a layer of wood pellets on top of the charcoal. I'm guessing the purpose of adding wood pellets is for the smoke effect. In fact, I haven't seen a grill like this in a store.
Is there a need for a grill that uses both charcoal and wood pellets?”
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I started by watching the video here at the SNS website, where he builds the fire in the SNS, but then does what he calls the "cracked lid" technique - just leave the lid offset slightly to introduce more air right there at the fire in the SNS.Originally posted by BFlynn View Post
I use an elevated grate in the indirect area (mine is the Hover Grill - but you can use the SNS elevated grate too), and use a cast iron Lodge pizza pan as my "stone". My reasoning is that the elevated grate gets me higher into the heat in the dome of the kettle, and I use the Lodge as I cracked our last ceramic pizza stone a decade or more ago...
I can usually peg out my Weber dome thermometer at 600F using this technique, and I spin the pizza 90 degrees - every 2 minutes - for even cooking, since the flames are shooting up out of the SNS basket to one side.
Here are a couple of pictures of the setup.
I don't think you can tell that the lid is offset slightly, but it is shifted to the front here, with the upper vent on the side AWAY from the SNS.
Here is a picture of an almost done Buffalo chicken pizza, showing the fire setup better. When I first put the pizza in its on parchment paper, trimmed with scissors to about the size of the pizza. I build them on the parchment paper on a rimless pan, and slide them onto the cast iron "stone". I use the Grillgrate "Grate tool" as my pizza spinner, and pull the parchment paper out at about 2 minutes when I spin the pizza the first time. I add the wood to the charcoal in the SNS right before starting the first pizza.
Another day, another pizza. This one is using pulled pork with BBQ sauce as the pizza sauce...
Hope that helps!Comment
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BFlynn this cook is on my SNS Kamado, but shows how I build the pizzas a little better.
I roll out and stretch the dough on a piece of parchment paper on the counter, using some semolina flour to help keep it from sticking, and then slide that onto a sheet pan we have that has no lip - think of it like a giant pizza peel. I cut the paper down some after making the pizza, then just SLIDE it off onto the cast iron pizza pan that has been preheating on the grill.
Here is is slid onto the grill.
I close the lid, and wait 1-2 minutes, then lift the lid and use a big spatula to lift the pizza crust enough to pull the paper out. The pizza then does its thing, not needing rotation on the kamado like it did on the kettle, since the fire and heat are coming from all sides, versus just one side.
And voila! Pizza done after 7-8 minutes and ready to come off the grill! It may take 8-10 on the kettle.
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BFlynn with a full chimney of lit coals in the SNS, and a couple of wood chunks, I can get the kettle to 600 degrees in the indirect zone. Not sure the space above even an inverted vortex is enough for a pizza pan or stone, but you could try and let us know. Only issue I see is you will likely need to get the coals going in a chimney, and you really need to preheat the stone or cast iron. Fire may die down some by the time you are preheated with just a ring of charcoal.
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For pizza I use the Kettle Pizza accessory. Because it’s set up to burn a split over a bed of charcoal it produces good smoke flavor.
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You know, I'm starting to think I need one of these for my kettle. I've gone to making outdoor pizza on the kamado, but the fact is, the kamado takes SO long to reach pizza oven temps (close to an hour). I can light a chimney of charcoal and be there in half the time with my kettle. Just quicker to get the fire lit, and quicker to heat compared to the kamado...
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jfmorris Definite learning curve to it. I can do it by myself now but for the first couple of times I needed two extra sets of hands. Preheat your stone in the oven at its highest temp for an hour before putting it on the kettle. Make sure the pie is really cold when putting it on the stone. Heat distribution isn’t even so the stone will need to be rotated 1/4 every minute or so. One split will burn hot enough for two pies and then a new split will need to be added. It’s not easy to use but dang does it produce some tasty pizzaComment
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Here's another one where I am late to the party. So without wading through all the esteemed comments by the Pit Crew, simple, Kettle. SnS kettle, yessir!Comment
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I have suggested that.
We did a pizza on my SnS on Thurs that was pretty good. Used the 1/4 steel from my PBC as a pizza stone.
I think his decision is all three of
- SnS Travel Kettle (jumbo joe sized)
- Blackstone on the Go
- Ooni pizza oven
He lives by himself , so this is enough capacity and an excuse to upgrade later.
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Uh oh!
Look what just showed up at my house...
Now for the REAL question-
Do I tell my brother that his grill showed up?
Or does it mysteriously vanish from my front porch
*Had it shipped here so it wouldnt disappear from his apartment complex.
He's also getting a Ooni pizza oven
MCS is realComment
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What grill?
We didn't see no steenkin' grill.Last edited by Smoker_Boy; August 20, 2024, 01:01 PM.
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