Decided to try doing pizza on the Weber. Started with just a pizza stone and it was ok, but then bought a pizza kettle and it was fantastic. Used lump wood charcoal instead of the briquettes to get a fierce heat and the pizzas were done in under 3 minutes
by bizbauer
13 Comments
Ive been debating actually dropping the money on one of these for my kettle. Price seemed steep. You make it sound worth it. What is your exact setup including the pizza stone? Any recommended things that make it easier? How is post cook clean up?
I have an Ooni and agree that briquettes just don’t cut it, decent lumpwood is what you need to get a consistent 450C
What temps are you hitting
I have that same setup. I would suggest buying the BBQ Dragon stone. It will sit above the stone on the grate and help reflect heat down on top the pizza. There is a YouTube video about it. You’ll get a much better cook on the toppings.
Anyone recommend a good pizza kettle add on ?
What temps you hittin with the lump?
Why not buy a piece of galvanized and rivet it into the size cutting out the area to slide the pie in? Put the lid on top
Let’s the the finished pie!!!
Looks great! I learned the hard way years ago not to use a Kettle Pizza attachment on a Kettle Premium or Performer myself… There was some nice melting going on. These always work best on the original like yours or the Master Touch.
Put your grill grate with heavy duty aluminum foil between the top of the lid and the extension, it will help force the heat over the top of the pizza.
Thought this was a r/Pareidolia post
Thats an angry looking weber!
Those things devour charcoal like crazy.
I loved mine and still do for certin things but since I got my Ooni it’s not used for pizza. It’s mostly used when gatherings in the yard and I want to keep food warm.
Works awesome and does everything I expected. But damn does it just eat through fuel.
I love mine. I have a pizza steel. I get a half ring of brickettes going then add some chunks of hardwood to get real flames.