Author Topic: My Gas Grill Set Up - Firebricks With Pictures  (Read 9812 times)

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Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #25 on: November 01, 2010, 11:42:09 PM »
chickenparm,

I hope you get to buy a can because man it makes for some good pizza.  Well if the customer service person told you to go to the Sbarro at the mall then the manager has to sell it to you.  Make sure he does not charge you more than the price of the cheese pizza.  If he tries it say that you know someone who bought it for $15.50 plus tax, the price of the pizza.  I'm sure they'll sell it to you.

They did not answer the phone, that sounds right.  I hate that about the Sbarros, sometimes they don't anwer.  I called a few in my area and only one answered and it was during business hours.  I don't know why they do that. 


Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #26 on: November 01, 2010, 11:47:32 PM »
chickenparm, while your at it see if they'll sell you some pizza dough balls. Not sure if you want to do that but just saying if you don't mind finding out if they'll sell you some.


Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #27 on: November 01, 2010, 11:55:08 PM »
PizzaEater101,

The pan under the pizza did work well for me when the firebricks were too hot.

Best of luck!  :)

Norma



Thanks Norma!  I'm gonna make a pizza maybe Friday or the weekend.  Made enough recently.  I'm gonna run more test.  I got a notebook to take notes on my pizza experiences and try to get down the best of the best that I discover by practicing on pizza and by reading this board.

Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #28 on: November 03, 2010, 10:19:44 AM »
I am going to buy a pizza screen to help prevent burning.

This is what I found -

1) the 12 inch pizza bakes fine.  The bottom of the pie is nicely browned but not burnt. 

2) the 12 inch pizza top is cooked just fine with the right amount of charring.   This is because there are less bricks in the gas bbq grill so there is enough airflow to cook the top at the right amount of time to bake the bottom. 

3) the 14 inch pizza bottom will bake faster than the top because the top is not getting enough airflow because there are more bricks blocking the airflow.   The bricks come within one inch or less of the sides of the grill therefore blocking airflow.  I do believe there is enough airflow to cook the top but it will take longer due to the fact that there is less free space to push more air through the dome area.  So it just will cook the top slower and if I do that then the bottom burns.

I made another 14 inch yesterday.  Was planning on trying on the weekend but though oh heck just make another for the purpose of experimentation and studies.  The bottom did not get burnt but tha'ts only because I saw that it was about too so I pulled it off.  The top did not get cooked enough.  I was going to do what Norma suggest a metal pan below but I did not.  The top cheese was barely done enough but the crust on top did not have enough char on it.  I wanted to see how it taste with the top not charred.  The bottom was fine but the taste of the pie was not as good as the 12 inch pies that are perfectly done with the char on top and cooked bottom. 

So I have a few choices here -

1) go back to a 12 inch pie since there is more airflow through the dome and the top and bottom cook about the same rate.

2) put a pan underneath when the bottom is done and let the top cook.  This is the 14 inch pie I am talking here.   Instead of a pan I think I'll use a screen.  I saw the links that Norma gave me and I see that success was had using a pizza screen.

I will though make a 12 inch pie again this weekend and see if it was just a fluke the other day when the 12 inch turned out perfect or if the 12 inch pie turns out perfect again.  If it does then I know the top and bottom cook pretty evenly because the bottom on the firebricks is hot enough to give me the slight char without burning while the top has enough airflow due to the fact there are less bricks taking up space that the air needs to flow.

One I establish whether or not the pizza cooks evenly with the 12 inch then I will go back to experiment with a 14 inch using a pizza screen.   That is if the 12 inch cooks and bakes evenly then I will know that the problem with the 14 inch is airflow or lack of and needs to be on a few minutes longer for the top to char slightly, therefore I need the screen to allow the top to cook and char without the bottom burning.  I knew yesterday the bottom was on the verge of burning had I left it on longer for the top to cook more.  Because the top was not charged or crispy enough it made me not like it as much as I should.  The 12 inch the other day was perfection in my eyes and for my taste.   

How did I know the bottom was on the verge of burning had I left it on longer and how do I know the top would char to the right amount if left on longer even though not enough air flow?  Well the bottom was not burnt just from experience I could sense that any longer on the firebricks burning was up next.  Last time it burnt the bottom or half of it so I could tell.  Also the top was on the verge of getting to the point where it would char the right amount.  I could sense it and from experience I knew that.

I have some left overs and I love next day pizza.  So I am going to put some in the regular oven and see how it turns out.  Maybe the top will cook more and the second day pizza will be great.




Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #29 on: November 03, 2010, 11:23:30 AM »
What do you think of this pizza screen?  Good for what I want?

http://www.pizzaequipmentworld.com/pizzascreens.html?aw&1

Offline Jet_deck

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #30 on: November 03, 2010, 11:27:29 AM »
If your serious about cooking the larger pizzas on the gas grill, here are my suggested modifications.
1)  Find a friend or make a friend with a tile saw or masonry blade on a skil saw or grinder.
2) cut them to the round shape (red)
3) move the round circle of firebrick as far to the front as you can. (green)
4) put down a triple layer of foil around the front and sides of the firebrick (yellow)

Thusly, you are forcing the hot air under the stone, to the back, then up over the firebrick, out the front.  The final element would be to add some heat deflectors (blue) to encourage the superhot, super convected air down toward the pizza. Carry on. :chef:
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Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #31 on: November 03, 2010, 11:36:39 AM »
Jet, thank you for the great suggestions.  I'll have to find someone to do the cutting for me.  If I can't find someone like that I might buy a kiln shelf made of cordierite in the round shape already that is 14 inch.  Whether I find someone to cut the bricks or I have to buy a cordierite in that shape I'll do your suggestions about moving forward and the foil. It worked fine with the 12 inch setup but the 14 inch blocked too much moving air to the dome.  I think cutting them as you suggest will open up a lot of room for air flow which will cook the top a similar time frame as the bottom because the 12 inch did and it worked great.


Thanks much

Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #32 on: November 03, 2010, 11:37:32 AM »
Jet, I like the ideas of deflectors but I don't know how to do that.  What are deflectors made of and how do I hang them? Thanks.

Offline c0mpl3x

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #33 on: November 03, 2010, 01:08:28 PM »
you can also use a caping chisel to score the bricks, and one or two firm straight down hits should crack them the rest of the way.  be sure to etch both sides though
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Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #34 on: November 03, 2010, 01:25:25 PM »
you can also use a caping chisel to score the bricks, and one or two firm straight down hits should crack them the rest of the way.  be sure to etch both sides though

Thanks for the tip on that.  I might give that a go.

Offline Jet_deck

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #35 on: November 03, 2010, 01:59:36 PM »
Jet, I like the ideas of deflectors but I don't know how to do that.  What are deflectors made of and how do I hang them? Thanks.

Start reading here :http://www.pizzamaking.com/forum/index.php/topic,11126.msg110685.html#msg110685
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Offline c0mpl3x

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #36 on: November 03, 2010, 02:26:53 PM »
Thanks for the tip on that.  I might give that a go.

will cost you about $10, but there is many masonry contractors that still prefer hand caped stone for complex tie-ins and one off custom jobs (i personally know a guy like this) .  just have to be really damn good at your job, and it's a skill thats dying off thanks to modern technology.
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Offline PizzaEater101

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Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #38 on: November 03, 2010, 02:33:47 PM »
will cost you about $10, but there is many masonry contractors that still prefer hand caped stone for complex tie-ins and one off custom jobs (i personally know a guy like this) .  just have to be really damn good at your job, and it's a skill thats dying off thanks to modern technology.

I didn't know that.  I'm going to check with my neighbor who is not a construction worker but is a contractor for construction sites.  He might get me someone to do this for me.

Offline c0mpl3x

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #39 on: November 03, 2010, 02:44:59 PM »
its really easy to do yourself.

http://herks.com/herks.com/htmldocs/Tools.html

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #40 on: November 03, 2010, 02:59:38 PM »
If your serious about cooking the larger pizzas on the gas grill, here are my suggested modifications.
1)  Find a friend or make a friend with a tile saw or masonry blade on a skil saw or grinder.
2) cut them to the round shape (red)
3) move the round circle of firebrick as far to the front as you can. (green)
4) put down a triple layer of foil around the front and sides of the firebrick (yellow)

If the OP is putting down foil anyway to block the air, why not just block the air with the uncut firebrick and use less foil? Sure, the bricks might need to be cut a bit to allow proper air flow in the back, but I'm not seeing the purpose of taking all the time to cut the bricks into a circle.  If the grill was circular, perhaps, but it's not.

Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #41 on: November 03, 2010, 03:59:39 PM »
If the OP is putting down foil anyway to block the air, why not just block the air with the uncut firebrick and use less foil? Sure, the bricks might need to be cut a bit to allow proper air flow in the back, but I'm not seeing the purpose of taking all the time to cut the bricks into a circle.  If the grill was circular, perhaps, but it's not.

That's a good question and I was wondering about that.  The bricks don't need to be cut to allow airflow in the back because when I just moved them forward I had nice amount, maybe 2 inches in the back for airflow.  I'm curious about if it's necessary to cut the bricks round also. 


Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #42 on: November 03, 2010, 04:00:48 PM »
If the OP is putting down foil anyway to block the air, why not just block the air with the uncut firebrick and use less foil? Sure, the bricks might need to be cut a bit to allow proper air flow in the back, but I'm not seeing the purpose of taking all the time to cut the bricks into a circle.  If the grill was circular, perhaps, but it's not.

I can guess that maybe all that brick surface will absorb a lot of heat that could be redirected using foil instead.  Maybe.  We'll see his answer when he reads the thread.

Offline Jet_deck

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #43 on: November 03, 2010, 04:47:35 PM »
.... but I'm not seeing the purpose of taking all the time to cut the bricks into a circle. 

I just thought it would look cool. :-D
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Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #44 on: November 03, 2010, 08:29:17 PM »
I just thought it would look cool. :-D

If that is the case I can skip the brick cutting and just put some foil.

Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #45 on: November 04, 2010, 02:11:37 PM »
Just made another pizza.  I had some remaining dough and only enough for about an 8 inch pizza so I decided to go for it.  Re-arranged the bricks and took out one so it would be like the original setup I had as you can see towards the top of this thread. 

The 8 inch turned out well.  About 5 minutes of bake time.  Cooked nicely on top and nicely done underneath with no burning, well slight char, enough for my liking.  I think the 8 and 12 inch work better in this bbq gas grill.  But I will try a 14 with Jet's suggestions for modifications.

Here are some pics. Sorry a little blurry -


Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #46 on: November 04, 2010, 02:17:17 PM »
I uploaded the pics before I could even eat a bite of the pizza.  I just ate it and finished it all.  Man was it good.  Maybe I'll stick to 8 inch personal sized pizzas.  Just make a few for family members instead of go for the 14 incher or even 12 incher.  What do you guys think?

Offline Jackie Tran

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #47 on: November 04, 2010, 02:38:19 PM »
If you are justing feeding yourself you can get away with 8".  For you and others 11-12" is the smallest you'd want to go.  That way they can eat while you make more pizza without too much waiting inbetween.
 
Plus you want to have the flexibility of making either S, M, or L.   That's the fun of being able to be flexible with your cooking apparatus or your ingredients.

That pies are looking good.  Good luck James.

Chau
« Last Edit: November 04, 2010, 02:39:56 PM by Jackie Tran »

Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #48 on: November 04, 2010, 02:47:11 PM »
If you are justing feeding yourself you can get away with 8".  For you and others 11-12" is the smallest you'd want to go.  That way they can eat while you make more pizza without too much waiting inbetween.
 
Plus you want to have the flexibility of making either S, M, or L.   That's the fun of being able to be flexible with your cooking apparatus or your ingredients.

That pies are looking good.  Good luck James.

Chau

Thanks for the compliment.  I'm getting better at this.  These are so good I don't have to eat out anymore but I might just to try different pizzas.  You are right, the 12 inch for many people are the way to go otherwise everyone will be waiting too long for their pizza.

Offline PizzaEater101

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Re: My Gas Grill Set Up - Firebricks With Pictures
« Reply #49 on: November 06, 2010, 12:16:49 AM »
I made a 12 inch pie tonight but with different cheeses.  I used Fontina, Cheddar, and Muenster.  I bought all these at Trader Joe's.  The Cheddar was white but did not say mild.  It said made with raw milk.  Not sure what this means though.  I used 40% Fontina, 40% Cheddar, 20% Muenster.  Taste very good.


 

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