Author Topic: 1st Test Drive Of The Red Headed Pizza Kettle (Read 3651 times)

Jackitup · « **Reply #1 on:** July 11, 2012, 02:46:30 PM »

more pics

Don K · « **Reply #2 on:** July 11, 2012, 03:09:22 PM »

Very cool Jack.

Does the Pizza Kettle insert have the supports built-in for the top cooking grate or did you add them?

Did you cut the stone like that? I bought one shaped like that for my Kettle Grill from here: http://www.redskygrilling.com/

Jackitup · « **Reply #3 on:** July 11, 2012, 03:29:50 PM »

45 minute warm up, temp 700+. Used an emergency dough with kyrol HG. Started on a screen to make sure it didn't burn (good thing) and the pies fired in 4-5 minutes. I'm pretty sure loading up the wood/lump a bit more will get it there. Made a pepperoni, onion, mozz and a homemade fennel chicken sausage with feta, onions and mozz. They turned out VERY good, completely different from the ones done in the house.
just picked up my new cordierite stones at Continental Clay, 21" round, .75" thick and cut them for me leaving me the cut offs to use for just north of 100 bucks.
Stopped and picked up my extra grill grate and some stainless bolts to drop the ceiling. Now I can give my brother his stones back before I break them

. Should see a re-firing in the next day or 2!! Liking things a lot so far.
Jon

Jackitup · « **Reply #4 on:** July 11, 2012, 03:32:48 PM »

Quote from: Colonel_Klink on July 11, 2012, 03:09:22 PM

Very cool Jack.

Does the Pizza Kettle insert have the supports built-in for the top cooking grate or did you add them?

Did you cut the stone like that? I bought one shaped like that for my Kettle Grill from here: http://www.redskygrilling.com/

The pies last nite were from my brother's stones and yes, from red sky grilling. The ones I had custom cut for me are a bit bigger and thicker for less than those 21x.75 and I get the cut offs.
Jon

Don K · « **Reply #5 on:** July 11, 2012, 03:43:34 PM »

I have been thinking about doing exactly the same thing. I was just trying to decide if it was worth spending over $100 for an insert that I have to modify to get it to work the way that I want to. My dad has a scrap sheet of stainless steel in his garage. If it is big enough, I might try to make my own insert.

Jackitup · « **Reply #6 on:** July 11, 2012, 05:34:38 PM »

updated pics with the thicker .75" thick stone and I dropped the ceiling 3" giving about a 3" clearance from bottom plate to top plate. The were wet from the cuts made with the wet saw so I have them curing in the gasser on low for a few hours.
Jon

pizzaneer · « **Reply #7 on:** July 11, 2012, 06:46:32 PM »

I see you took the stock thermometer off. Any particular reason?

Looks really nice. My Weber is the same type, slightly different model. When I got mine the table was missing along with any propane-assist stuff for lighting it. How's that work? Is there a burner inside?

Jackitup · « **Reply #8 on:** July 11, 2012, 07:08:04 PM »

Yes, Burner only for a charcoal starter only, not enough to supply any real heat, works very nice. And yes again, thermometer will be relocated over to the side and lowered it as it was in the way of the ceiling drop.

Jackitup · « **Reply #9 on:** July 11, 2012, 07:10:28 PM »

ps.....will probably replace the temp gauge with one that goes higher as this one was pretty much pegged out last night.

Don K · « **Reply #10 on:** July 11, 2012, 07:15:38 PM »

What are you burning in it, regular charcoal, lump charcoal, wood?

Jackitup · « **Reply #11 on:** July 11, 2012, 07:23:13 PM »

I started with lump and added wood 15-20 minutes before the pie went on. Lump heated for 45 min. For regular grilling Royal Oak is my lump of choice, on sale at RD right now for 7.99/18# bag

Jon

scott123 · « **Reply #12 on:** August 09, 2012, 06:46:25 PM »

Jon, I'm curious, why did you cut the top stone? Would you happen to recall if the top stone fit into the insert without cutting?

Jackitup · « **Reply #13 on:** August 09, 2012, 07:53:56 PM »

So when I need to add more wood or lump I just slide the small cut-off piece of stone and lift the hinged grate and then slide back into place. The stones that come with the unit come with that same cut but NOT with the cut off piece. Having them custom cut here I get to keep all the pieces to seal up the top more making it a bit more efficient. And yes, it would have fit fine without the cutting. Works so far very well. So good in fact I warped my grill grate and melted some of the heat proof mounts on the front when I overloaded it with too big of a chunk of wood

.....lessons learned!!

Jon

scott123 · « **Reply #14 on:** August 09, 2012, 08:04:20 PM »

Jon, thanks for the clarification.

What were the heat proof mounts made of? Some kind of heat resistant plastic?

Jackitup · « **Reply #15 on:** August 09, 2012, 08:09:16 PM »

Yes, heat resistant plastic of some sort. I was going to call Weber and send them the pics and see if there was something they could do. Mostly my fault for being too lazy to cut the chunk down and adding as I go thinking I could get it done without the extra step. Burnt the sh1! out of the first pie too

Jon

Jackitup · « **Reply #16 on:** August 12, 2012, 11:30:42 AM »

Using the Supremo Italiano 00 Flour the other nite. The Red Headed Pizza grill got to 725 on the stone with the IR and oven temp around 830. This was a prosciutto, Mushroom and onion. Baked in about 4 minutes. Second pie with can bacon and pepperoni is not pictured due to the front that came thru and it got real drunk out after that

Suffice it to say, pies were awesome and was surprised at how silky and soft the dough was. Should easily be able to drop the hydration down from the 60% I used. Looking forward to using this flour more.
Jon

norma427 · « **Reply #17 on:** August 12, 2012, 01:14:43 PM »

Jon,

That is a very tasty looking pizza you made in your Red Headed Pizza Kettle!

Norma

Jackitup · « **Reply #18 on:** August 12, 2012, 02:06:26 PM »

Thanks Norma, Just need to get the feel for this 00 flour. The Occident ER flour tended to burn if I got things too hot but the Supremo Italiano so far has done well. Just need to drop the hydration on it and do it when I have time to give it a couple days in the fridge. This was more or less and emergency dough, mixing and using within 6 hours. Like I said, VERY silky soft feel to it.
Jon

TXCraig1 · « **Reply #19 on:** August 12, 2012, 02:23:40 PM »

Wow Jon, I think that pie is gorgeous. Looks like it is taking you no time to get the RHPK dialed in.

CL