What is the advantage of using this over cooking pizza on the Weber grill?
603346
You don't lose heat from opening the lid to remove or check the pizza when it's cooking. Once it gets up to cooking temp...800+ degrees F... you can cook 2-3 pizzas in a row, each one taking about 2-3 minutes total cooking time. You can rotate the pizzas as needed to ensure even cooking without losing heat or burning the hair off the back of your hands. Plus it has a major "coolness" factor. :)
603347
It allows you access to the pizza while baking(turning the pizza, and checking the crust while it's on the stone). Creates a heat chamber like a pizza oven. You can monitor stone temperature while baking also.
603348
Well, I'm no expert but I would say it's the difference between a charcoal pizza and a "wood fired" pizza. This incorporates chunks of wood that flame up in the rear of the unit as well as indirect coals to increase the heat.
603349
Hello,The KettlePizza will get your temps up to 700-800 Degrees. It's a high temp wood fired oven. We have lots of YouTube videos, if you would like to take a lookThank you,Jill DeweyKettlePizza
603350
Hello, The KettlePizza will get your temps up to 700-800 Degrees. It's a high temp wood fired oven. We have lots of YouTube videos, if you would like to take a look Thank you, Jill Dewey KettlePizza
1013634
Either works. The lump will burn a bit hotter but with this grill its very easy to control the temp via airflow. That's the best thing about Weber Grills. Airflow control.
1210554
I have this grill cover and use it on the grill it was designed for and am very pleased with the quality. I'm not sure about your pizza oven application but I do recommend the product.
2010537
There is no difference in using a convention feature than using a regular oven, it cooks faster. Let me know if this answers you question.
508045
I bought one a couple of days ago. The manual now says it reaches over 710 degrees. I checked after 10 minutes and my high temperature thermometer reads nearly but not quite 725 (but I did have to open the lid to read the temp). Let's call it 720 (the thermometer is marked with 25 degree increments). As for why you'd want that amount of heat: the shorter the cooking time of a pizza the less the crust dries out. And it does not burn once you figure out how long it takes for a pizza to cook. I'm still working on figuring that out so that I don't have to keep opening the lid.
951772
The Weber seemed to have a much higher build quality overall. Especially important ,I thought, was the hefty body, which probably gives it the ability to retain heat as well as it does.
1887752
I do the best pizzas on a lodge cast iron pizza pan which you could do on this grill
1698441
Yes you may place it on the grill, but, a little experimenting is necessary. I like to get my fire way above the 500 Degree mark on the grill. After a few burnt underside crusts, and at the opposite side of the spectrum - middle of the pizza not done enough to my liking (I am very liberal with my toppings), I arrived at the perfect arrangement. Plcae a pile of coals on each side of the grill (indirect cooking method). Place 6 Briquets or the uquivalent in Natural Lump Charcoal in 1 LAYER underneath the center of the pizza. Light all coals with lighter fluid. Once coals are ready close the top of the grill and wait for temperature to be scorching hot. Place pizza stone in center and close for 1-2 minutes (longer it will be too hot and crust will be burnt) Place pizza on stone and close lid. In about 8 minutes it will be perfect. (make sure you have good quality hot pads). Remove pizza stone and place in Weber stainless steel carrier that comes with stone. Pizza stays hot much longer on stone. For pizza, either make your own, or start with a good quality frozen pizza such as East Side Caf or Vito and Nicks. I add mozzarella, and fresh toppings. I always add a few dashes of extra virgin olive oil and small amount of sea salt. Try Arugula and Prosciutto with some re constituted diced morel mushrooms (items placed under cheese).
2079920
cooks, toasts, broils, etc. very evenly. I suggest a crisper pan or mesh for pizza. It gets very hot, I burned a couple of things at first, pay especial attention to direction to turn on/off button past 10 before setting desired time.
1055345
The heat output of the newer design from Weber really puts a lot more than the older generations. I have the NG model with the sear burner between the two left burners. This gives a lot of heat concentrated on this area. In other words, the searing power is more than adequate. If you check the models that run on a propane will put out even more heat, if the NG model is not hot enough for you If you have an older weber genesis , you will be pleased with the new ones performance. Get the one with the sear (4th) burner. I can even make a small batch of fries with the side burner while I am cooking steaks. Good luck! Gh for you
1057771
You get the grill marks like you do on most grills. I have not noticed the top or bottom being hotter then the other so I would say it cooks well on both sides. Now when you use the word "crust" you must be asking about its ability to sear... that I have not seen this grill do. The only one that I know that does a great job at this is the Breville Breville BGR820XL Smart Grill
1338860
It is really designed as a heat source and the pizza oven is a bonus. I rate it high for both uses.
698187
With pizza stones, you are supposed to slowly change their temperature, so when I use it. I put it in the grill before I turn it on medium. I use my propane grill as is, and turn it after I put the stone in there. Then I get the dough ready, bring the stone inside, put the dough on it with sauce chesse and toppings, then I bring it back out to the grill and turn the baby on slightly less than full-high. The pizza takes about 10 minutes and comes out amazing! ENJOY!!!DONT FORGET TO USE OVEN MITTS TO CARRY IT BACK INSIDE AND BE CAREFUL NOT TO BURN YOUR WRISTS WHEN YOU LAY THE DOUGH ON THE STONE. With pizza stones, you are supposed to slowly change their temperature, so when I use it. I put it in the grill before I turn it on medium. I use my propane grill as is, and turn it after I put the stone in there. Then I get the dough ready, bring the stone inside, put the dough on it with sauce chesse and toppings, then I bring it back out to the grill and turn the baby on slightly less than full-high. The pizza takes about 10 minutes and comes out amazing! ENJOY!!!DONT FORGET TO USE OVEN MITTS TO CARRY IT BACK INSIDE AND BE CAREFUL NOT TO BURN YOUR WRISTS WHEN YOU LAY THE... » Read More With pizza stones, you are supposed to slowly change their temperature, so when I use it. I put it in the grill before I turn it on medium. I use my propane grill as is, and turn it after I put the stone in there. Then I get the dough ready, bring the stone inside, put the dough on it with sauce chesse and toppings, then I bring it back out to the grill and turn the baby on slightly less than full-high. The pizza takes about 10 minutes and comes out amazing! ENJOY!!!DONT FORGET TO USE OVEN MITTS TO CARRY IT BACK INSIDE AND BE CAREFUL NOT TO BURN YOUR WRISTS WHEN YOU LAY THE DOUGH ON THE STONE. « Show Less
948643
The biggest advantage here is that it has strong netting on the sides that holds the small propane canisters for the grill. It is really a great product. Easy to clean and we really like it.
150793
Not sure what would work best for you, but I have found the Super peel to work great for us. We use it for pizza on the grill and this product makes transfer of the pizza to the grill ridiculously easy, I love it.
708507
Yes it does! I own a Twin Eagles Power Burner (TEPB24HG-B) and placed this pizza oven directly over it. The results were amazing....well over my expectations. The built in temperature gauge showed that it heated to about 750 degrees and it cooked the thin crust pizza it about 3-4 minutes. It results were identical to a real brick oven owned by a friend. However, my only caution to you if you are thinking of putting it on top of a BBQ grill is the hood. You need to make sure that your hood (including the top rack of your grill) opens wide and far back enough for this oven to fit on top and still have room. The top of the pizza oven can get extremely hot. Hope this helps. Yes it does! I own a Twin Eagles Power Burner (TEPB24HG-B) and placed this pizza oven directly over it. The results were amazing....well over my expectations. The built in temperature gauge showed that it heated to about 750 degrees and it cooked the thin crust pizza it about 3-4 minutes. It results were identical to a real brick oven owned by a friend. However, my only caution to you if you are thinking of putting it on top of a BBQ grill is the hood. You need to make sure that your hood (including the top rack of your grill) opens wide and far back enough for this oven to fit... » Read More Yes it does! I own a Twin Eagles Power Burner (TEPB24HG-B) and placed this pizza oven directly over it. The results were amazing....well over my expectations. The built in temperature gauge showed that it heated to about 750 degrees and it cooked the thin crust pizza it about 3-4 minutes. It results were identical to a real brick oven owned by a friend. However, my only caution to you if you are thinking of putting it on top of a BBQ grill is the hood. You need to make sure that your hood (including the top rack of your grill) opens wide and far back enough for this oven to fit on top and still have room. The top of the pizza oven can get extremely hot. Hope this helps. « Show Less
1887751
it doesnt have a top/lid, so i will not be a substitute for an oven. reheat a slice or two? probably ok. get a green egg, then you can really cook a pizza. this is a grill, nothing more, but for its intended purpose, performs admirably.