Author Topic: Does anyone cook pizza on their charcoal Grill?  (Read 1842 times)

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Offline dsw@widenor.com

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Does anyone cook pizza on their charcoal Grill?
« on: August 21, 2013, 09:12:24 AM »
I was wondering if anyone cooks pizza on their charcoal grill and if so how?
For the Love of Pizza


Offline IndyD

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #1 on: August 21, 2013, 10:05:04 AM »
I have a Big Green Egg and a Weber Kettle and cook pizza on both all the time.  With the Egg I fire it up and use the plate setter to cook on.  Can usually get a pie in 4-8 mins.  On the Weber I'll either use a pizza stone or toss the dough (naked) on the grate, cook it for a min or two, flip it, take it off & top it, return to the grill for another min to melt.  All methods turn out well. 

Offline communist

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #2 on: August 21, 2013, 01:40:29 PM »
I have used the Weber grill.  I agree with IndyD.  You have to flip the dough.  And top heat is always a problem.  It is fun to do, but because of limitations, the Blackstone Pizza Grill is better.  Mark

Offline bbqchuck

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #3 on: August 21, 2013, 06:08:28 PM »
I've also done a handful of them on my Bubba Keg (komado style cooker, much like the Big Green Egg).   I can get some pretty high temps up to about 800F but it's harder to nail the desired temp than an oven.


Offline jeff v

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #4 on: August 21, 2013, 06:35:50 PM »
Member scott r gave some great tips that helped me make an excellent grilled pizza here- http://www.pizzamaking.com/forum/index.php/topic,11083.0.html
Back to being a civilian pizza maker only.

Offline bradtri

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #5 on: August 23, 2013, 10:55:14 AM »
I've been pretty happy with the results out of my Big Steel Keg (similar to Big Green Egg).  http://www.pizzamaking.com/forum/index.php/topic,22264.msg226281.html#msg226281

The biggest issue you will face is getting enough top heat.

Offline MightyPizzaOven

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #6 on: August 24, 2013, 03:00:53 PM »
How much charcoal do you use and how often do you replenish.
Bert,

Offline bradtri

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #7 on: August 25, 2013, 07:30:16 PM »
I don't measure my charcoal real accurately.  Plus, many times there is leftover charcoal from the previous bake that doesn't provide as much heat.

But, as a guesstimate, I'd say I put in 2-3 qts of charcoal to start with.   That will be enough for the 45-60 minute preheat.  Then, 5-10 minutes before cooking, I'll add in another couple double-handfuls.  That usually gets me through 5 pizzas and I'll add charcoal every 5 pizzas.

Offline MightyPizzaOven

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #8 on: August 25, 2013, 08:14:38 PM »
Thanks
Bert,

Offline dsw@widenor.com

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #9 on: August 28, 2013, 10:28:44 AM »
Thank.  I have been experimenting with cooking pizza on my Weber grill.  I have been getting some nice results. 
I am in the process of designing a special pizza stone that will cook the top and bottom equally. 
That seems to be the trick.
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Offline seajams

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #10 on: September 04, 2013, 08:47:18 PM »
I have been doing grilled pizza on my Weber for many years and have had great success by moving all the coals to the outside of the grill in a ring, with the center open.  I use a pizza pan with holes in it, the top cooks fantastic without the bottom burning.

Offline MightyPizzaOven

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #11 on: September 04, 2013, 10:33:19 PM »
I started to experiment with a charcoal grill I got for $49 from academy.

It is hard to get a temp of over 600 f without burning wood in addition to charcoal.

Bert,

Offline Pook

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Re: Does anyone cook pizza on their charcoal Grill?
« Reply #12 on: October 03, 2013, 01:44:58 AM »
I've been using a BGE for several years.  Setups included platesetter, pizza stone, Griswold #16 round griddle....all with decent results.  Lately I've been using a 15" baking steel, wok, with a pegged egg.  No longer monitor dome temp, when IR of steel reaches 550-600, it is time to launch.   >:D

Some recent pics...
« Last Edit: October 03, 2013, 12:27:42 PM by Pook »
"And let us not grow weary in doing good: for in due season we shall reap, if we faint not."  Galations 6:9