Ok, the kids are coming to dinner, and we cooked 2 split chickens yesterday, with 3 halves left over, so the menu tonight is buffalo chicken pizza, and I get a chance to break in my new 14" Lodge cast iron pizza pan! I am going to make 2 buffalo chicken and 1 veggie pizza. So I'll use the new Lodge 14" pizza pan, the 12" Lodge skillet, and I guess the 3rd will go on a non-CI pan that I have.
The delimma comes to what cooker to use! The oven in the house will only hold 2 pizzas. I can probably fit 3 at once on the offset or the Weber Genesis 4 burner. The delimma is, can I get the offset to 450F or higher, with just a bunch of charcoal in the firebox? The Genesis to reach 450 would have direct heat under the grill grates, but I am thinking I could put heavy duty foil or something down across the flavorizer bars beneath the grate, to act as a heat deflector, and cause the heat for the most part to come up around the perimeter of the grates.
Thoughts? Comments? Which way should I go, or should I just cook in 2 batches, in the oven? Or fire up the Performer, but it would only hold 1, or 2 if I stacked using the Hover Grill...
The delimma comes to what cooker to use! The oven in the house will only hold 2 pizzas. I can probably fit 3 at once on the offset or the Weber Genesis 4 burner. The delimma is, can I get the offset to 450F or higher, with just a bunch of charcoal in the firebox? The Genesis to reach 450 would have direct heat under the grill grates, but I am thinking I could put heavy duty foil or something down across the flavorizer bars beneath the grate, to act as a heat deflector, and cause the heat for the most part to come up around the perimeter of the grates.
Thoughts? Comments? Which way should I go, or should I just cook in 2 batches, in the oven? Or fire up the Performer, but it would only hold 1, or 2 if I stacked using the Hover Grill...
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