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Kettle + SnS for pizza - attempt # 2

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  • RonB
    Club Member
    • Apr 2016
    • 11207
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    Kettle + SnS for pizza - attempt # 2

    Several weeks ago I tried baking pizza using my kettle, the SnS, and a CyberQ. I was not pleased with the results. I thought the forced air would get me hotter temps, but it did not. It took a little over 9 min for the bake and the results were OK, but not great.

    Tonight I took another whack at it with much better results I preheated a Baking Steel at 550* for 30 min and checked the temp. It was about 560*. In the meantime, I had started a chimney of KBB and chopped up some hickory chunks into different sizes. I had made my sauce earlier, and the dough was ready to stretch. The mozzarella was sliced and the pepperoni was waiting.

    I had overfilled the chimney with charcoal, so I poured some briquettes onto the grate and put the rest in the SnS. Then I added the wood - smaller pieces first, then the larger and largest. Using a pair of mits and two silicon trivets, I quickly, (!), moved the hot steel to the kettle and placed the lid back in place. I used a disposable pan to raise the steel a bit higher, but I accidentally placed the edge of steel on the lip of the kettle, and that collapsed the opposite edge of the pan underneath. I put the lid on the kettle, but offset a bit as @ Koy Schoppe did.

    Then I stretched the dough, placed it on parchment on the back of a cookie sheet, sauced it, put the cheese and pepperoni on it. When I put the pie on the steel, it slid into the edge of the fire and stuck to the grate!! It took me a minute to get it unstuck, and it was burned in that area. However, it cooked in about 4.5 min and it had great oven spring. The bottom was a bit over cooked in some areas for my taste, but feel that it was a better pie than the last one I baked, and I hope the next one will be spot on.

    WHAT I LEARNED: I will not put hot coals under the steel next time. I will jerk the faux peel towards me instead of trying to slide the pizza away from me. I think I may need some 00 flour - the thermometer on the lid went around more than 360* and the max temp on that thermometer is 600*.

    I think I have explained all the photos, so no text with them... Click image for larger version  Name:	A07Y5976.jpg Views:	1 Size:	213.8 KB ID:	198080Click image for larger version  Name:	A07Y5978.jpg Views:	1 Size:	143.5 KB ID:	198071Click image for larger version  Name:	A07Y5982.jpg Views:	1 Size:	299.9 KB ID:	198072Click image for larger version  Name:	A07Y5984.jpg Views:	1 Size:	245.5 KB ID:	198073Click image for larger version  Name:	A07Y5985.jpg Views:	1 Size:	204.2 KB ID:	198074Click image for larger version  Name:	A07Y5990.jpg Views:	1 Size:	251.8 KB ID:	198075Click image for larger version  Name:	A07Y5991.jpg Views:	1 Size:	196.7 KB ID:	198076Click image for larger version  Name:	A07Y5995.jpg Views:	1 Size:	61.5 KB ID:	198077Click image for larger version  Name:	A07Y5993.jpg Views:	1 Size:	243.2 KB ID:	198078Click image for larger version  Name:	A07Y5996.jpg Views:	1 Size:	150.7 KB ID:	198079
    Last edited by RonB; March 21st, 2017, 04:58 PM.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9760
    • Smiths Grove, Ky
    • 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.

    #2
    Dang, that pizza looks great and not even on a Kamado or a BGE. Nice work RonB

    Comment

    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4924
      • Near my cookers...Pensacola FL
      • Hardware
        Slow 'N Sear Deluxe Kamado.
        Weber Kettles: 2-22" & 1-26".
        Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
        Chimney starters.
        PartyQ.
        Joule.
        GrillGrates, GrateGriddles.
        Maverick XR-50 [my favorite].
        ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

        Consumables / Favorites
        KBB (short cooks), Weber (long cooks)
        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
        Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

      #3
      It looks delicious RonB. Love the blue kettle (blue is my favorite color)!

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10085
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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        #4
        RonB Looks great. You should patent that technique.........

        Comment

      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5036
        • Charlotte, NC
          • Slow 'N Sear Kamado (SnSK)
          • Lots of grills that work with Slow 'N Sear
          • LOTS of digital thermometers (my fav)
          • LOTS of accessories
          • Favorite Beer - Fat Tire
          • Favorite Bourbon - Woodford Reserve
          • Favorite White Wine - Cakebread Chardonnay
          • Favorite Red Wine - Yes, Please
          • President/Owner - SnS Grills

        #5
        Final result looks really tasty to me. I think you might be a little too picky!

        Comment


        • RonB
          RonB commented
          Editing a comment
          Thanx Pit Boss. I am very picky and intend to stay that way on my own cooks.
      • mbelang
        Former Member
        • Jul 2016
        • 8
        • Illinois

        #6
        Looks awesome. Maybe rotate a pie once to keep one side from getting burnt. Better than my tries on my kettle. I'm picking up a SnS plus so I'll have to try this.

        Saw a Kickstarter for a modular pizza oven that fits on a Weber kettle. Probably not available until 2018 (they say 2017 but it's Kickstarter) and looks like it'll cost a smooth $1000. Called a Relic oven by a company in TN.

        Comment


        • RonB
          RonB commented
          Editing a comment
          Thanx mbelang. I did rotate the pie, but it actually came in contact with the hot coals when I put it in, and it stuck to the grate. It took me a minute to get it unstuck and moved.
      • Thunder77
        Founding Member
        • Jul 2014
        • 2620
        • Halethorpe, MD
        • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

        #7
        RonB, that looks dang good! On thing you might want to consider is either a hovergrill, or another type of rack to get your steel higher into the dome. This will help get the top and bottom cooking at the same time. Just a thought....
        Pizza looks great though!

        Comment


        • RonB
          RonB commented
          Editing a comment
          Thanx jgjeske1. I have the grate that came with the Smokenator 1000. The steel may be too big to fit on top, but I guess I should try it to be sure...

        • RonB
          RonB commented
          Editing a comment
          jgjeske1 - I tried placing the steel on top of the hovergrill and it worked, so next time I'll give it a try. Thanx.
      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        #8
        I agree on the Hovergrill and you pizza crust looks really nice. That open and airy crumb is perfect. Good job!

        Comment


        • RonB
          RonB commented
          Editing a comment
          Thanx @ Breadhead. I did peg the dial on the dome thermometer, (600* max). Do you think the temp went high enough to justify the 00 flour?

        • Breadhead
          Breadhead commented
          Editing a comment
          RonB ... Yes, you cooked hot enough to brown your crust nicely. 00 flour has less natural sugar than bread flour and all purpose flour. The fact that your crust actually browned tells me you had sufficient heat. Again... Nice cook!
      • RonB
        Club Member
        • Apr 2016
        • 11207
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #9
        Thanx all for commenting. I appreciated the kudos and the suggestions.

        Comment


        • l'inferno
          l'inferno commented
          Editing a comment
          Thanks for posting all the pics. Pizza looked awesome.
          Only issue I could see was there was ONLY one beer and no wine. Congrats.

        • RonB
          RonB commented
          Editing a comment
          The rest of the beer was in the fridge. I do drink wine, but not with pizza.
      • KARB2014
        Former Member
        • Jun 2015
        • 43

        #10
        RonB excellent looking pizza. RonB Koy Schoppe If you two don't mind me asking which recipe are you guys using for your dough?

        Comment


        • RonB
          RonB commented
          Editing a comment
          This was Kenji's recipe for dough:

          http://www.seriouseats.com/recipes/2...zza-dough.html

          I made it in the processor, but then I did some stretch and folds so I could get a feel for the dough.

        • Dr ROK
          Dr ROK commented
          Editing a comment
          I love Kenji's dough recipe. Use it all the time and folks around here go bat shit crazy for the stuff.

        • Breadhead
          Breadhead commented
          Editing a comment
          I read that dough recipe after you posted it and found it so far outside the box of MOST pizza dough recipes that I decided to mix some up.👍 It's a winner. I like how he added lots of sugar, more to help it brown at low temp cooking and the relatively high fat content, olive oil, was interesting. Plus the hydration percentage is higher than most pizza dough recipes.
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1828
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        #11
        Looks good to me, but I get what you're saying about wanting it a particular way. Good luck on your next attempt. You'll get it.

        Comment

        • l'inferno
          Former Member
          • Jun 2016
          • 195

          #12
          Did search per @mbelang


          https://tn-sd.com/product/the-relic-...ng-brick-oven/

          Like most, I don't need much of an excuse to purchase an additional and most likely not totally needed accessory for my Weber (read looflighter, smokeEZ, Smokenator, rib-o-lator).
          But regarding the above, well... the way I see some cats here cook pizza I think the "Relic" may be aptly named. Seems like it might be heavy for the OTG. Maybe on Performer.
          *(What's abbreviation for Performer?)
          Last edited by l'inferno; July 21st, 2016, 07:16 AM.

          Comment

          • bchbum12
            Club Member
            • Jun 2016
            • 29
            • New Member and excited to have joined. I've got a Weber 22" kettle, a Broil King 440, and a Cookshack Smokette Original Model SM009-2. Been into BBQ for many years but apparently I've got an awful lot to learn. My current main interest in becoming more proficient in using my Weber kettle. Just ordered a Slow 'n Sear Plus and am awaiting delivery. Woo-hoo! I'm retired and presently living in Northern Virginia. Plans to move on south in mid-2018. I'm finding AR to be a terrific resource. And a fun one to boot.

            #13
            There's a terrific pizza peel that you should take a look at that will make your pizza transferring life so much easier whether in your oven or on your grill. It's called the EXO Super Peel Pizza Peel. Got one a couple of years ago and the thing lives up to its reputation. Pizzas slide easily right off and back on when done. Give it a look.

            Comment


            • RonB
              RonB commented
              Editing a comment
              Another thought - I may try it with some parchment under the pie.

            • Big Maple
              Big Maple commented
              Editing a comment
              RonB I have that peel too and I suggest sprinkling some corn meal on it before picking up the pizza. Works every time for me.

            • RonB
              RonB commented
              Editing a comment
              Thanx Big Maple - I may try the peel again and just pick up the pie when it's ready to go in the kettle and immediately transfer to the hot stone.
          • Meathead
            BBQ Whisperer, Mythbuster
            • May 2014
            • 1221
            • Chicago area
            • Remember, no rules in the bedroom or kitchen
              Meathead

            #14
            You might try a metal or brick deflector above the water trough to protect the back edge of the pie and send more heat upward. But rotating the pie should help.

            Comment


            • RonB
              RonB commented
              Editing a comment
              Thanx Meathead. The problem was that I slid the 'za too far in, and it came in contact with the hot coals. It stuck to the grate and I had a hard time unsticking it without damaging the pie.
          • HawkerXP
            Club Member
            • Jul 2016
            • 4290
            • Northern Virginia
            • 3 Weber kettles, and a PBC
              Thermopop
              Dot w two probes
              Slo n Sear
              Cold beer

            #15
            Picture perfect pizza to me! Got to love those pepperoni "cups" !
            Wood fired pizza place by us says "Blisters and char is our oven’s way of saying I love you."

            Comment

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