Author Topic: Idea for a grill top oven: opinions and advice needed.  (Read 3927 times)

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Offline Jinhua

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Re: Idea for a grill top oven: opinions and advice needed.
« Reply #25 on: September 10, 2013, 06:15:13 PM »
A UK friend owns one and tells me he loves the pies it produces.  If he were not such a reliable critic and cook, I might be skeptical.  But his praise goes a long way with me.  The pie in this photo is a thicker crust, not Neapolitan.  The video shows a thin crust pie. They sent me the photo because I asked how it performed with a thicker, NY style crust.


Offline jhrcdn

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Re: Idea for a grill top oven: opinions and advice needed.
« Reply #26 on: September 11, 2013, 12:56:59 PM »
The steel has a place, but that place is in a home oven - not on a grill. It's an order of magnitude too conductive - literally.  When SE used it in the kettle grill, they didn't put the pie on it, they put the steel above the pie.

{snipped}


What about using a baking steel on the indirect portion of a large ceramic grill? I have primo oval XL, and I was thinking of building the fire on one side only, then using the steel on the unfired side (over ceramic plates) and getting it up into the dome (where I could run a 700+ degree temps). Would it still be too hot? My experience with this would say that a ceramic plate for the pizza might not conduct enough heat into the pizza...

Any thoughts?

Oh--and I'm also looking at just getting a wfo :)

Offline Jinhua

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Re: Idea for a grill top oven: opinions and advice needed.
« Reply #27 on: September 11, 2013, 02:56:21 PM »
I'm now thinking of putting the steel on the middle shelf in my gas oven and putting a stone on a shelf above it and just below the broiler.  If I preheat the steel and use the broiler for top heat in this sandwich, how might that work?

Offline TXCraig1

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Re: Idea for a grill top oven: opinions and advice needed.
« Reply #28 on: September 11, 2013, 08:05:56 PM »
I'd try it with and without the stone. You might get better results without.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Jinhua

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Re: Idea for a grill top oven: opinions and advice needed.
« Reply #29 on: September 11, 2013, 10:37:13 PM »
The fellow from Stoughton wrote me the same thing.  he said preheat the steel for 30 min, then turn on the broiler.  Put the pizza in and turn it after 2 min. It should be done after 4 min.  That's what I will do.  Thanks.

Offline radgator1

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Re: Idea for a grill top oven: opinions and advice needed.
« Reply #30 on: April 10, 2014, 07:40:16 PM »
I have a large wood burning grill.  I can raise and lower the grill grate with a wheel so I can control how much heat is under the grill surface.  I burn oak and though I have not measured temps, I imagine I can get it to 800 degrees. 

My idea is to fabricate a rectangular steel box which is open on one end (the front) that sits on the grate over the fire.  The floor of the box would utilize the baking steel I just bought designed to be a super hot surface for Neapolitan pizza.  Questions:  should I have a "door" on the open end that can be closed while baking the pizza or if it gets hot enough, that is not needed?  Do I need some sort of vent on the top of the unit?
 
I envision this being a rectangle, perhaps 24" wide by 30" deep by 6-8" high.

What do you think?  Will this work?  What mods do you suggest?

I know this is an old topic but if you are still looking into this, it seems like what you might want to do is just buy a Camp Chef accessory like this one:

http://www.amazon.com/Camp-Chef-Artisian-Accessory-16-Inch/dp/B00CMAG6BI/?tag=pizzamaking-20

It's made for setting on top of a grill or burners and already has the rectangular box, stone, stainless dome and all pre-made and for a little over $100.00.   It comes in 2 different sizes as well so you could see which size would fit your grill best.   I'm using one just setting it on top or my dual DCS natural gas side burners and it is pretty impressive so far.