My Gas Grill Set Up - Firebricks With Pictures

scott123 · November 03, 2010, 02:59:38 PM

Quote from: Jet_deck 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)

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.

PizzaEater101 · November 03, 2010, 03:59:39 PM

Quote from: scott123 on November 03, 2010, 02:59:38 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.

PizzaEater101 · November 03, 2010, 04:00:48 PM

Quote from: scott123 on November 03, 2010, 02:59:38 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.

Jet_deck · November 03, 2010, 04:47:35 PM

Quote from: scott123 on November 03, 2010, 02:59:38 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.

PizzaEater101 · November 03, 2010, 08:29:17 PM

Quote from: Jet_deck on November 03, 2010, 04:47:35 PM
I just thought it would look cool.

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

PizzaEater101 · 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 -

PizzaEater101 · 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?

Jackie Tran · 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

PizzaEater101 · November 04, 2010, 02:47:11 PM

Quote from: Jackie Tran 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

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.

PizzaEater101 · 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.