- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Pizzakettle for Weber kettle
Posted on 11/2/19 at 7:53 pm
Posted on 11/2/19 at 7:53 pm
Tried mine out tonight. It was a bit nippy. Still got grill temps up to over 600 degrees. Pizza turned out great. Crust was crisp and charred on the bottom and took less than 5 minutes per pizza. Very nice option for the Weber kettle.
Pizza was hot and the crust was cooked with some char on the bottom - enough so it held up to the ingredients (fresh mozzarella combined with a Mexican cheese blend from Costco, pizza sauce, oregano, garlic, and fresh basil.
It didn't sag. Ended up great.
Pizza was hot and the crust was cooked with some char on the bottom - enough so it held up to the ingredients (fresh mozzarella combined with a Mexican cheese blend from Costco, pizza sauce, oregano, garlic, and fresh basil.
It didn't sag. Ended up great.
4
Posted on 11/2/19 at 8:54 pm to Jax-Tiger
Looks good.
How'd you come about the dough?
How'd you come about the dough?
Posted on 11/3/19 at 7:01 am to KosmoCramer
I cheated on the dough. My daughter and I we're going to make the dough together, but I got caught up running errands and didn't get home with enough time to make it. I picked some up at the Fresh Market.
Here's a shot of the pizza in the oven:
Here's a shot of the pizza in the oven:
This post was edited on 11/3/19 at 7:03 am
Posted on 11/3/19 at 7:21 am to Jax-Tiger
Looks good. How long to heat up?
Posted on 11/3/19 at 7:57 am to Jax-Tiger
Is this the new version without the back vent?
Posted on 11/3/19 at 10:48 am to KosmoCramer
My first attempt with my GMG pizza attachment was a disaster. We couldn't get the pizza off the peel. Next time we're loading up on the semolina.
Posted on 11/3/19 at 11:07 am to Chucktown_Badger
What kind of peel do you have(wood, steel)?
And how much time does the dough spend on the peel with sauce on it? And how thin did you stretch the dough or did it have holes?
You shouldn't need semolina. At least in my experience.
And how much time does the dough spend on the peel with sauce on it? And how thin did you stretch the dough or did it have holes?
You shouldn't need semolina. At least in my experience.
Posted on 11/3/19 at 1:46 pm to KosmoCramer
quote:
Is this the new version without the back vent?
This is the pro with Tombstone pizza stone.
There are openings on the sides and back to had fuel, but if you're asking if there are additional vents other than the opening that you slide the pizza into, then, no, there is no vent on the back.
I used a metal peel. I put a lot of corn meal on it, and actually assembled the pizza on it. The pizza tended to want to stick a little. I'm contemplating getting a wood peel.
This post was edited on 11/3/19 at 1:49 pm
Posted on 11/3/19 at 1:56 pm to Jax-Tiger
Yeah, I have a wooden peel to insert and a metal to remove.
I found the wood better to assemble on.
I was reading about a new updated pizzakettle with a stone and different venting.
I found the wood better to assemble on.
I was reading about a new updated pizzakettle with a stone and different venting.
Posted on 11/3/19 at 2:12 pm to Chucktown_Badger
quote:
My first attempt with my GMG pizza attachment was a disaster. We couldn't get the pizza off the peel. Next time we're loading up on the semolina.
I have started using parchment paper till the crust cooks some and then remove the paper after a few minutes.
Posted on 11/3/19 at 2:38 pm to Jax-Tiger
I got mine few years ago and love it. With 2 chimneys of lump charcoal it gets the thermometer on front of pizza kettle to 700 and the one on the dome pegs at the 6 o’clock position.
Posted on 11/3/19 at 3:35 pm to RockyMtnTigerWDE
quote:
I have started using parchment paper till the crust cooks some and then remove the paper after a few minutes.
What's your setup?
Posted on 11/3/19 at 7:02 pm to Jax-Tiger
Have you ever broiled a steak or considered broiling a steak in one of those?
Posted on 11/4/19 at 6:13 am to Pandy Fackler
quote:
Have you ever broiled a steak or considered broiling a steak in one of those?
I just got it and have done chicken, ribs, pork butt, burgers, and pizza. I haven't done steak, yet, but I have a Slow n Sear, so I plan to sear steaks on that.
I guess I could try it, though...
Posted on 11/4/19 at 7:04 pm to Jax-Tiger
Well those pizza attachments get screaming hot. That's why I'm asking. If you give it a try at some point. I'd like to know how it turned out.
Posted on 11/5/19 at 10:01 am to KosmoCramer
I just have a pellet grill and get it up to 450, I wish I had hotter, and use a pizza stone with a metal peel. They don't make an attachment with a pizza dome for mine yet. I am looking at a pizza oven kit to build for next summer. I am also going to work on a more complex, but better dough. I am using a basic one now.
I am using Trader Joe Pizza sauce that is damn good, but I am going to dabble in making my own sauce as well eventually.
I live in a small town with no good pizza options, and decided I will make my own after reading all the success here on this board.
I am using Trader Joe Pizza sauce that is damn good, but I am going to dabble in making my own sauce as well eventually.
I live in a small town with no good pizza options, and decided I will make my own after reading all the success here on this board.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News