Weber Pizza Topper

[JMuseum]

I got a topper for my 22inch Weber Charcoal from Onlyfire, and it is awesome! I have made a few pizzas thin-crust style (00 flour is life changing), so here is a question - has anyone else used on before and what else can I do with it beside pizza?

https://www.amazon.com/only-fire-Stainless-Charcoal-Kettle/dp/B07LC5VZWR/ref=asc_df_B07LC5VZWR/?tag=hyprod-20&linkCode=df0&hvadid=241975269250&hvpos=&hvnetw=g&hvrand=8920424556252501328&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001865&hvtargid=pla-678310188843&psc=1

[02ebz06]

What kind of temps do get ?
00 flour need high temps to brown. 850+ 900+ preferred.

[Richard Chrz]

You can get brown crust with 00 in a home oven. With out using diastolic malt powder. With that being said, diastolic malt powder helps that process in a home oven.I no longer use it though.

[02ebz06]

How much sugar do you put in it Richard ?
That assists browning like DMP.

[Richard Chrz]

I’ve never put in sugar, .just flour water yeast. I also no longer use 00.

[Uncle Bob]

If I were inclined to play with alternative uses for this bit of kit I'd try using a cast iron pan in there, either shallow sides or a cast iron griddle. All sorts of things could be done on those; steaks, frozen frys or tater tots, roasted veggies, cornbread, and on and on. I'd also be intrigued by the idea of going to a metal fab shop and having a 3/8" disc of carbon steel cut to fit the same hole as the stone. Once seasoned that disc could be used much as a cast iron pan, and you might find that you get better, crispier bottoms on your pizza as compared to the stone. That's just what comes to mind after a moment or two.....................but then, I ain't normal....................

[JMuseum]

So many ideas!! I will keep on tinkering...