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Message |
    
Alibubba
Member
Post Number: 149
Registered: 7-2004
| | Posted on Monday, July 03, 2006 - 11:26 am:
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Clausen - I'm going to order a 19" Fibrament for my #9. It says on the Fibrament website that
"Although FibraMent has a 1500°F continuous use operating temperature limit, it cannot be exposed directly to flame. The flame diverter that comes with our barbecue grill stones must be used. If a flame diverter can't be used, we have a special flame resistant material for your application."
Has this been a concern for you - did you order the flame resistant stone?
Thanks, Al |
Syzygies
Member
Post Number: 449
Registered: 9-2004
| | Posted on Monday, July 03, 2006 - 2:05 pm:
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Al,
Don't worry about this, unless you can see flames licking the underside of the stone.
What various of us do is put the stone on the upper rack, direct. This gets it far enough away from the fire, and in the hottest part of the K, with possibilities for radiant heat from the dome itself. It works fine.
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Clausenk
Member
Post Number: 1376
Registered: 1-2004
| | Posted on Monday, July 03, 2006 - 2:54 pm:
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Al,
Last time I checked, Fibrament only made a "flame diverter" for the 15" stone. THe diverter turned out to be a stainless pizza pan. I bought a heavy duty commercial aluminium pizza pan for the 19".
Joe,
Left-over take out pizza. Never any left-overs from K pizza.
Clausen |
Amg13
Member
Post Number: 27
Registered: 4-2006
| | Posted on Sunday, July 09, 2006 - 8:52 pm:
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Here are my first pizza's.
I use a K7 firegrate as a heat deflector.
I have a raised roasting pan which has holes.( see picture)
I was going to get a stone....but this worked great!
These first two pizzas were just to see what happened with this set -up.
Took the K3 up to 425 deg- took 15 min for these two.
So it's on to another...Took the K to 475 Deg.
Cooked it for 20 min.
This Pizza Kicked Ass!!
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Joef
Member
Post Number: 59
Registered: 6-2006
| | Posted on Monday, October 02, 2006 - 5:07 am:
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My first (2, actually) K7 pizza(s). Temps were not as hot as I'd have liked, but hunger got the best of me ;-) I need to find a better stone configuration. Had the K stone on the main grid, and a 15.5" Fibrament on the upper grid. Upper stone was not getting hot enough, and seemed to be blocking the heat from reaching the dome, so I moved the Fibrament to the top of the K stone. I think this has merit, as the Fibrament rebounded after the first pizza in no time, much faster than the Fibrament I use in my oven. Just gonna have to experiment with this a little more. Darn, more pizza to eat ;-)
Pizza went on with upper stone at 580. Not sure I like the white deposits (KEC ash?) which others have also seen. I used to use New Braunfels Mesquite from Home Depot in a non K grill, and cook at a hotter temp. Never saw any ash deposits at all. Think I'll try that for my next high temp kook.
Anyhow, a few pics:
Bring on the heat!
After 4 minutes, rotate and kook a minute more:
Only lost 30 degrees, and it bounced back quickly:
Not bad, but I like is crisper. Next time:
Thank you sir; may I have another?
Not quite low-n-slow ;-)
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Aksteve
Member
Post Number: 89
Registered: 8-2004
| | Posted on Monday, October 02, 2006 - 10:12 pm:
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Personally, I don't get cooking pizza in a Kamado if you're going to be doing it at temps that are similar to what you can achieve in a home oven. I know with really high temps (800°'+) and the proper dough recipe, you can achieve great results, with lots of oven-spring and some nice charred spots. Pizza's at this temperature cook in about 2 minutes or so, so they are done before the dough can dry out inside. I haven't broken my new #9 in yet to the point where I can try this.
But my home oven tops out at 550°'s, and can be adjusted up another 35°'s through calibration. If I were cooking at these temps, I'd just use my indoor oven. Otherwise, I would just feel like I was wasting a bunch of charcoal.
Steve |
Rickf
Member
Post Number: 242
Registered: 2-2006
| | Posted on Monday, October 02, 2006 - 10:29 pm:
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Well.. I've done Pizza several times in my K7 with oven-like temps (~500 to 550 degrees) and the results are ALWAYS better than what my oven can do IMHO. I've found it takes a bit of practice to get the K up to those >500 degree temps since a too wide open top lets out too much of the heat, but does let the fire get burning REALLY hot.. I made that mistake once.. I'm now able to get temps easily between 600 or higher and can cook a pizza to our liking in 6-7 minutes. Mmmm.. Good.. I'll have to make some more pizza dough -- my last recipe came from a book we bought at the restaurant supply place with flour imported from Italy.. Came out great.. |
Joef
Member
Post Number: 62
Registered: 6-2006
| | Posted on Tuesday, October 03, 2006 - 4:41 am:
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Personally, I don't like having to remove all the batteries in the smoke detectors in my house to make a pizza in my oven which tastes as if it were made in a wood burning oven.
I've never had a pizza I've made in my oven have that nice crisp and crunchy bottom that I always get from a charcoal grill. The problem with a grill, or at least until my K, is that the top is never exposed to enough heat to get it to the point that I like it.
Since I'm just into my first semi high temp cook after breakin, I didn't push it as hot as I'd have liked. Next time :-)
Waste of charcoal? To me, now that I have the K, it would be a waste of time in the oven. Personally, I like great tasting pizza. Been making them for decades, and no home oven can approach the texture and flavor I'm looking for in a pizza. |
Linuxwrangler
Member
Post Number: 222
Registered: 10-2005
| | Posted on Tuesday, October 03, 2006 - 9:37 am:
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Steve, pre-K I would pick up a ready-to-eat deep-dish at Zachary's, a very popular local joint. Now I buy a half-baked just so I can finish it up on the K. The crust comes out better and the oak-smoke flavor just adds to the experience.
My other favorite place to get pizza is Jupiter, partly for the selection of several dozen beers but also for the pizza from their oak-fired ovens.
Beats oven-baked every time. |
Rickf
Member
Post Number: 243
Registered: 2-2006
| | Posted on Tuesday, October 03, 2006 - 11:54 am:
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Hmm.. Next time I do the pizza thing, I might have to use some of my newly acquired Nectarine wood I got last weekend.. I've got enough of the stuff to keep me busy for the next year or two.. That wood is REALLY hard stuff -- cutting the 12" stump with a chainsaw took quite a while.. I'd be willing to bet it's almost as hard as Oak is.. |
First try at pizza
