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rockymountainandrew

Slice Tests the Kettle Pizza Grill Insert

After this test, it would seem that the Little Black Egg aka LBE (which also modifies a Weber but uses a gas burner as the source of heat), as found on pizzamaking.com and on Youtube (a very early version) is a better choice.

Temperature control is much easier with the LBE.With the modifications to the lid etc, the hot air travels over the pizza to cook the top.

However the changes to the LBE basically change your Weber into a single use object - pizza oven! So that may be a factor for some if you can't find a used Weber.

I am very happy with the pizza's my LBE cranks out.

My Pie Monday: Jon S.'s Pizza Salsiccia

What tweaks did you make to his recipe to account for the lower temperature???

Pizza on the bbq but not on the grill

Well I did it. I got 4 new firebricks (4 1/2 x 9) for $2.50 each and heated them up for 40 minutes with my 4 burners on high. The temperature gauge in the top of the grill cover hit 680.

My pizza cooked in just less than 4 minutes. Not quite a "char" on the crust but certainly very dark brown spots.

Much crisper than my oven pizza's.

Looks like this will be my preferred method in the summer instead of heating up the house. But with the winter cold coming, I doubt it will work as well.

Pizza on the bbq but not on the grill

I recently ran across a Youtube video showing how to cook a pizza on bricks placed on the bbq grill.(http://www.youtube.com/watch?v=UVeQBHludGs). He just put a few red bricks on his charcoal grill and after they were heated he cooked the pizza.

All the posts on bbq'd pizza I have seen deal with cooking the pizza right on the grill. Why not use the flat ceramic bricks used in bbq's instead of lava rock or firebrick used in brick ovens? It appears that his plain old red building bricks worked but I think something specifically designed for rapid heating, heat retention and going through heating cycles would be better. They also offer a nice flat surface to place the pizza on. They would be removable after cooling, as they'd just placed on top of the grill, so the bbq can return to normal use.

My gas bbq will get up to over 700F which is much higher than my oven in my kitchen.

So my question is this: Has anyone out there tried to turn their bbq into a "brick oven" with anything like firebrick or small ceramic inserts used in bbq's? Any advice?

Thanks

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