Ok folks, making two "buffalo chicken" pizzas tonight, for which I grilled a couple of extra large chicken breasts at lunch (on the Genesis) to be diced up as a topping, along with buffalo sauce and cheese.
I want to move from the oven to my kettle, and watched the video over at SnSgrills.com this week, where the guy basically puts his stone on the main grate, with a fire going in the SnS, and he leaves the kettle cracked so that the wood chunks blaze and flame shoots up into the top of the kettle.
I can either try his technique, or I had thought to use my hover grill to put the pizza up higher in the dome, to get more heat. Either way, my "stone" is actually a Lodge 14" pizza pan, and I'll just transfer the pizza to it from the Performer side table using parchment paper, then I'll use a big spatula to rotate it during the cook, once the dough sets up some.
Any advice? Should I keep it low on the main grate, or move it up 3-4 inches higher on the hover grill? Or just give up and keep it in the oven in the kitchen...
I want to move from the oven to my kettle, and watched the video over at SnSgrills.com this week, where the guy basically puts his stone on the main grate, with a fire going in the SnS, and he leaves the kettle cracked so that the wood chunks blaze and flame shoots up into the top of the kettle.
I can either try his technique, or I had thought to use my hover grill to put the pizza up higher in the dome, to get more heat. Either way, my "stone" is actually a Lodge 14" pizza pan, and I'll just transfer the pizza to it from the Performer side table using parchment paper, then I'll use a big spatula to rotate it during the cook, once the dough sets up some.
Any advice? Should I keep it low on the main grate, or move it up 3-4 inches higher on the hover grill? Or just give up and keep it in the oven in the kitchen...
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