Author Topic: My BBQ set up...pics (Read 3344 times)

dmichael72 · « **on:** June 20, 2010, 12:12:29 AM »

Since it's getting warmer, I didn't want to heat the house up with my oven at 500 for an hour so I tried the BBQ route.

dmichael72 · « **Reply #1 on:** June 20, 2010, 12:13:35 AM »

As you can see my peel skills could use some work!

Jackie Tran · « **Reply #2 on:** June 20, 2010, 12:36:19 AM »

Nice save.

What's burning off to the side? Wood chunks? More importantly, how did the pizza taste?

dmichael72 · « **Reply #3 on:** June 20, 2010, 02:22:01 AM »

Tasted good...my wife even commented on the smoky flavor. Yes...wood chips burning on the side.

I did heat up the roof for 30 minutes before I added the floor.

scott123 · « **Reply #4 on:** June 20, 2010, 03:40:31 AM »

So you did the ceiling preheat? Nice.

Do you have an IR thermometer? I'd love to know what temps you got on the ceiling and hearth.

Matthew · « **Reply #5 on:** June 20, 2010, 05:46:13 AM »

Quote from: dmichael72 on June 20, 2010, 12:12:29 AM

Since it's getting warmer, I didn't want to heat the house up with my oven at 500 for an hour so I tried the BBQ route.

Looks like you created a new style; half stone baked & half grilled

Only kidding man, way to go; it happens to the best of us. I'm pretty good with the peel & I occasionally mess one up. The only problem is that it's not that easy to save when you're baking at 900+ degrees. Keep it up!

Matt

scott123 · « **Reply #6 on:** June 20, 2010, 06:55:42 AM »

Quote from: Matthew on June 20, 2010, 05:46:13 AM

Looks like you created a new style; half stone baked & half grilled

Actually it's a combination of three approaches- grilled, stone baked and vertical/tandoor oven/chapati style

You can actually see the puffing on the dough on the vertical riser. It sort of complicates toppings a bit (nothing that can drip), but this could be the beginning of three dimensional pizza

It's very Dali-esque.

dmichael72 · « **Reply #7 on:** June 20, 2010, 01:29:49 PM »

I was going to astop by Harbor Freight and pick up an IR thermometer but ran out of time, so next time I will post temps. As far as my grill-baked pizza I didn't have a peel so I used a cutting board. I'll have you all know I didn't mess up the 2nd pie.

Spydmaster · « **Reply #8 on:** March 15, 2011, 08:29:51 AM »

Amazing creativit, nice Oven

Regards

buceriasdon · « **Reply #9 on:** March 15, 2011, 09:31:02 AM »

Nice job, keep it up.
Don

LD · « **Reply #10 on:** March 15, 2011, 04:12:44 PM »

Were you able to close the lid or did you cook with the lid open?

dmichael72 · « **Reply #11 on:** April 25, 2011, 12:49:47 PM »

I closed the lid, to just a crack.

norma427 · « **Reply #12 on:** April 25, 2011, 04:51:14 PM »

dmichael72,

Nice job on your BBQ grill. Your pizzas looks delicious!

I like the idea of the fire on the side of the grill. What kind of flour and formula did you sue? Do you mind telling me what is under the top firebricks for support. I was working on my BBQ grill last year and need to make some more modifications for this year.

Norma

dmichael72 · « **Reply #13 on:** April 26, 2011, 11:20:31 AM »

The side supports are firebricks, but used 1/4 in angle iron to hold the roof bricks in place.

dmichael72 · « **Reply #14 on:** April 26, 2011, 11:23:41 AM »

Norma, I'll get back to you on the recipe formula when I get back to my notes at home.

norma427 · « **Reply #15 on:** April 26, 2011, 11:43:04 PM »

Quote from: dmichael72 on April 26, 2011, 11:20:31 AM

The side supports are firebricks, but used 1/4 in angle iron to hold the roof bricks in place.

Quote from: dmichael72 on April 26, 2011, 11:23:41 AM

Norma, I'll get back to you on the recipe formula when I get back to my notes at home.

dmichael72,

Thanks!

Norma

gtsum2 · « **Reply #16 on:** April 27, 2011, 07:30:58 PM »

nice job for the first time...the peel thing can be tricky in the beginning for sure!

dmichael72 · « **Reply #17 on:** April 28, 2011, 11:17:05 AM »

Here is what I used...I think. It is one of these two.

365 g KASL flour
230 g water
7 g salt
7 g olive oil
7 g sugar
1 tsp IDY (SAF)

makes 2 dough balls

overnight fermentation in the chill chest.

or

279 g KASL
166 g h2o
5 g oil
4 g salt
20 g sugar
4 g IDY

same overnight.

Pretty sure it was recipe one.

Dan

norma427 · « **Reply #18 on:** April 28, 2011, 12:31:10 PM »

Dan,

Thanks for providing the formula you think you used!

Norma

Martino1 · « **Reply #19 on:** August 14, 2011, 07:29:54 AM »

Hey Michael,
Any news on your bbq setup ? Seemed promising... What temp did you achieve at bottom and ceiling ?
Keep us posted...
Cheers,
Martin

Author Topic: My BBQ set up...pics (Read 3344 times)

buceriasdon