I don't even have a KettlePizza for my Weber but I watch these videos just for Chef Jason. He's knowledgeable and enjoyable to watch - always keeping the energy level up. Hopefully Ace compensates him accordingly because he is a top-notch brand ambassador and most definitely increases sales.
Hi ! I just can't believe how simple the grill upside down trick is and yet, I was already making plan to have anothe grill so I can have an opening at the end. This is awesome. Thank you !
you just taught me what i needd to know about my oven. oneofthe best instructive vids i have seen, and i have seen loads and loads.confident to proceed
Thanks for this video! I have one of the older Performer grills that have a metal frame and table and use a 10-pound refillable propane tank to ignite the charcoal (a 20 lb. tank won’t fit because the charcoal bin is in the way). Newer models have the plastic table and use disposable one pound bottles. I also have the new Kettle Pizza ProGrate and tombstone that has crescent-shaped openings on the sides and back for charcoal/wood baskets. I can start the two side baskets, slide them to the side and take some charcoal and place it in the rear basket that comes with the set. Pile more charcoal on top of the lit briquettes and top with hardwood. I can’t wait for better weather to try it out.
Hi Ron, double check the vent openings on the bottom and top of the kettle. you need them pretty wide open to get airflow needed to hit those higher temps. Chef Jason
This is awesome! I definitely need to get one of these Kettle Pizza kits for my Weber. I have cooked all sorts of things on my Weber including an amazing smoked brisket that I did for Mother's Day as well as cast-iron brownies and other more traditional grill food. I am most excited about using the grill for things other than burgers and dogs.
Great video, considering buying on of these. Next time do your chimney on the grate below so you don't get ash all over your cooking surface. I use cardboard in my chimney sometimes when I havent got the fire starters so there's quite a bit of ash sometimes.
Every hardware stores (Lowes, Home Depot, Ace, Costco, etc) should have a guy doing this demo on weekends during spring/early summer. The Kettlepizza rig, Weber grills would sell like hotcakes.
@@ChefJasonMorse Man, dang! I haven't been able to get mine above about 650-700º. I think that extra fifty degrees probably makes a big difference. And all you used was one chimney of coals and three chunks of wood?? Do you think you could get it up to 800-900º?
The metal peel is sheet-thin, making it necessary for rotating the pizza in an open-fire oven, and removing the finished pie as well. Otherwise, it cooks unevenly, and one side burns completely.
Late reply, but in case you're still wondering about the first peel: raw dough sticks less to wood than it does to metal, so it's easier to get the pizza into the oven with a wooden peel. It's a bit overkill - you can just use extra polenta/semolina/cornmeal with a metal peel - but if you're less confident in your pizza skills or you really enjoy optimizing your pizza game, it does help.
@@ChefJasonMorse very good. The key is the temperature . The first time I had too much hard wood mixed in with my lump charcoal. I pegged the thermometer. Just be careful on the mix. The second try I dialed it in. You want about 650 to 750 on the temp. Also, make sure to have a quality pizza stone. You reall have to keep an eye on the pizza as it cooks. Continue to rotate it during cooking for an evenly cooked crust.
OK. I'm a big enough man to admit when I'm wrong. When I added the wood chunks and they started to burn the temperature took off. I made a veggie pizza (missed my Johnsonville "sweet" Italian sausage), but I had leftover asparagus, zucchini and mushrooms. Blanched the asparagus and zucchini and added some olive oil to the sliced fresh mushrooms. Used drained chopped canned tomato with 3 cloves off garlic and dried oregano (not enough of either) along with capers to make a sauce. Added fresh mozzarella chunks on top. Topped the finished pizza with fresh basil from the herb garden. The finished pizza needed salt to bring up the flavor, but the crust was nicely done in the middle and had some char on one side. Wifey doesn't distinguish char from burned so I couldn't go crazy. I forgot to put the pizza on the paddle up toward the top of the oven before pulling it out so it should have been more finished on top. She thought it was bland, but it was healthy and I liked it. I use James McNairs pizza dough recipe, but I use bread flour and reduce the yeast because I like a thin crust better than a bready crust. Did miss my sausage and I never really liked pepperoni on pizza even though that is supposed to be the most popular topping. I think using the Kettle Pizza oven will take some practice to figure out, but it turned out well for only my second try. Won't comment on the first try other than it took a half hour to cook. About 7 or 8 minutes this time.
be sure to adjust the bottom and top vents to control the airflow in/out. I shut my top vent around 600 degrees to keep the flame and heat down. Chef Jason
Hi Jen, the only issues I had was it melted the plastic on the adjustment handle, pretty sure I know why. I may have gotten it too hot after my cook. Chef Jason
Dude i just got my 22inch one touch webber system in deep ocean blue making pizza on it last night i noted my rubber handle on the airflow damper was moving sure nough it was so hot it melted off but I feel a lot better seeing your lid and damper has done the same thing lol pizzas came out delicious we even made a dessert pizza 🍕 it was so delicious 😋
@@dougg.4913 the pizza 🍕 are truly good from the webber grill you gonna love it just be mindful of your rubber mold on the airflow damper let your fire die down a lil bit before placing led on top
Great video! However, it looks like the plastic on the Daisy Wheel melted on your lid. People beware if you have a performer. That plastic will melt on the tab and onto your lid. Instructions for the KettlePizza does also warn you of this. It also warns about the standoffs for the lid holder as well.
So... main complaint with the Kettle Pizza is that the right side handle (as your're looking at it) BARELY clears the stock Weber Performer table (you can see it in the video). If you make a custom table it will not clear. It's a quick fix, change it out with 1/4 x 2in or smaller bolts. I chose to remove both handles... that said for the price of the Kettle Pizza they really should have though that part through!
Don't do your chimney on the cooking grate as it will warp over time under the combination of weight and extreme high heat. The right way to do it is to remove the cooking grate and place the chimney on the charcoal grate.
Hi Peter, I always light my grills this way and don’t have any issues with warping. The grates and fire grates are meant to withstand the heat. Did you have one warp? What grill? Thanks, Chef Jason
I bought the Weber 26" kettle awhile back because I needed more cooking area for bigger events. Unfortunately, Weber makes very few of its attachment setups for the 26" kettle. Too bad. Don't recommend Weber anymore.
I adjust the top vent when the temp hit 600 degrees plus, then close it to allow the flame to roll over the top of the pizza. wood chunks would easily last 2-3 pizzas. Happy Cooking, Chef Jason
Hi Shaun, you can dial the temp down a bit and pull the dough early to get it less done. I love a little char on the dough, I think it adds some great coal fired flavors. Chef Jason
Good video. Literally convinced this stingy guy to buy a deluxe weber and the kettle pizza attachment. I am a hard core Neapolitan pizza nerd and don't have time to build my mud oven in my new house, so this is my plan B. Thanks
Not my favorite. Took a lot of fuel to get up to temp. Never got a consistent temp. Switched to gas fired pizza oven which I’m a lot happier with. Still fun.
Also why didn't he light the charcoal on the bottom grate then dump it in and add the top grate? "Lets do this ass backwards" I'd have done it the way I suggested and lit the charcoal on the bottom grate, then dumped in the hot charcoal and put the lid on the weber without the pizza oven attachment and let it get up to temp. Then I'd insert the kettle pizza attachment, then the wood chunks and finally the lid when its already pre heated. Just makes sense to me .. this guy is the ace hardware chef "don't forget you FISH RUB on your pizza folks"
@@haus05 Thanks for the tips, the beauty of it, we both got the pizza kettle working and enjoyed pizza. I light my fire in the back to get more of that rolling flame over the top of the pizza and dome. fishy fishy rub is a great herb rub (doesn't contain fish). Thanks for watching. Chef Jason
Not at easy as it looks. Need a bag of charcoal and it's still hard to get the stone and oven as hot as it's supposed to be. More cost effective to go to a wood fired pizza place and buy a pizza. I'm a pretty good cook and I can follow instructions, and I will keep trying. It's only 95 degrees outside this afternoon so this is fun. Will try to smoke a pork shoulder sometime. Seems easier for me to keep this between 200 and 300 degrees than get it to the advertised pizza temperature.
HI Kevin, I like the stone to be around 700˚F - 750˚F heated thru indirect heat, if the stone gets too hot or is heated with direct heat it will scorch the bottom of the dough. Happy Cooking, Chef J
Very good presentation but I found my self trying to clear my throat several times during your presentation because of your crackly voice, I wasn’t too fond on how fast you spoke, it’s like you were in a hurry. Sorry I am only trying to give you some constructive criticism, but was a good presentation, I personally have the Onlyfire pizza and rotisserie ring.
I got a Weber Kettle for my 50th birthday. I’m 62 now and my son got me the Kettle Pizza for Christmas. I can’t wait to do my first pizza on it.
I don't even have a KettlePizza for my Weber but I watch these videos just for Chef Jason. He's knowledgeable and enjoyable to watch - always keeping the energy level up. Hopefully Ace compensates him accordingly because he is a top-notch brand ambassador and most definitely increases sales.
Thanks for watching!
Thanks for the awesome comment and compliment, very much appreciated. Happy Cooking, Chef Jason
Hi ! I just can't believe how simple the grill upside down trick is and yet, I was already making plan to have anothe grill so I can have an opening at the end. This is awesome. Thank you !
This man KNOWS what he is talking about...
Bravo Sir... Bravo...
Love this video...
Thank Judi. Happy Cooking. Chef Jason
Great tutorial, hit all the marks. The finished pizza you did looked perfect. Going to replicate this tonight.
For some reason this guy reminds me of Billy Mays. Long live Billy mays
you just taught me what i needd to know about my oven. oneofthe best instructive vids i have seen, and i have seen loads and loads.confident to proceed
Awesome Martyn, glad to hear it!
What was the Temperature on this when you put the Pizza in???
I never heard you say or show what the Temp was.
Ambient temp goal is 700-900 degrees
Pizza stone temp goal is 500-650 degrees
Happy Pizza Making - Chef Jason
This is such an outstanding video. Thank you for this.
Do we absolutely need the pizza extender attachment?
Thanks for this video! I have one of the older Performer grills that have a metal frame and table and use a 10-pound refillable propane tank to ignite the charcoal (a 20 lb. tank won’t fit because the charcoal bin is in the way). Newer models have the plastic table and use disposable one pound bottles. I also have the new Kettle Pizza ProGrate and tombstone that has crescent-shaped openings on the sides and back for charcoal/wood baskets. I can start the two side baskets, slide them to the side and take some charcoal and place it in the rear basket that comes with the set. Pile more charcoal on top of the lit briquettes and top with hardwood. I can’t wait for better weather to try it out.
What an excellent video! Thank you for the walkthrough
I have the same charcoal/wood set-up and I have tried several times and I cannot get the temp up to 700. What is the problem. thanks
Hi Ron, double check the vent openings on the bottom and top of the kettle. you need them pretty wide open to get airflow needed to hit those higher temps. Chef Jason
In preventing the melting of the rubber handle of the airflow damper...wouldn’t it be an idea to rotate the lid at least 90 degrees or so?
Absolutely makes sense. It took me melting mine to realize that. :-). Chef Jason
I’ve also read about melting of the thermoter that is placed in the lid. Is it wise to remove it when baking pizza?
@@dvdp4513 I haven't had issues with the thermometer, only my handle. Chef Jason
Great job!!! Very informative.
This is awesome! I definitely need to get one of these Kettle Pizza kits for my Weber. I have cooked all sorts of things on my Weber including an amazing smoked brisket that I did for Mother's Day as well as cast-iron brownies and other more traditional grill food. I am most excited about using the grill for things other than burgers and dogs.
Hi Chris, yeah it's a rockstar for pizza making. Let us know if you end up with a KettlePizza and how you like it. Happy Cooking. Chef Jason
nice job
What was the temperature during the pizza cooking? I want that Kettlepizza!
Hi John.
Ambient temp goal is 700-900 degrees
Pizza stone temp goal is 500-650 degrees
Happy Pizza Making - Chef Jason
great video, i got one for mothers day, cant wait to use mine
Love the idea of turning the grill upside down for easy access
awesome tutorial builds confidence!! thanks 🔥
Excellent tip on flipping the grate upside down.
Glad it was helpful!
You said polenta then you said cornmeal... Both?
I misspoke. I use polenta as its a bigger grind and works better to help keep dough from sticking to the peel. Chef Jason
Great video, considering buying on of these. Next time do your chimney on the grate below so you don't get ash all over your cooking surface. I use cardboard in my chimney sometimes when I havent got the fire starters so there's quite a bit of ash sometimes.
Every hardware stores (Lowes, Home Depot, Ace, Costco, etc) should have a guy doing this demo on weekends during spring/early summer. The Kettlepizza rig, Weber grills would sell like hotcakes.
they sure would, Pizza is life. :-). Thanks Ric
Only not with this voice
@@bloozedaddy well it is the only one I have. :-) Thanks for watching. Chef Jason
@@ChefJasonMorse I love your voice chef
How hot were you able to get that thing? No way it got up to 8-900°
Hi Jim, I got it up in the 750˚ range, as you can see it was so hot it melted my plastic handle cover. :-). Happy Pizza Making, Chef Jason
@@ChefJasonMorse Man, dang! I haven't been able to get mine above about 650-700º. I think that extra fifty degrees probably makes a big difference. And all you used was one chimney of coals and three chunks of wood?? Do you think you could get it up to 800-900º?
@@jimlanier01 if I added more wood chunks, for sure could get it up higher. I used 3 nice sized pieces for this cook
@@ChefJasonMorse I had about given up on the kettle pizza. I’ll give it another try. Thanks!
Great video. I can’t wait to try my pizza kettle🍕🍕
Great video. Tried mine tonight. I noticed your plastic grip is melted off on the vent...
Thanks Michael, yeah I had a hot fire one of my pizza cooks and it melted my handle. its gets hot!! Chef Jason
I just got one of these at a garage sale. Looks fun but I am wondering why you used a wooden peel and then changed to a metal one.
Hi Blaine, not sure why I did that as I normally go metal all the way. I was distracted by the smell of pizza? Lol. Chef Jason
The metal peel is sheet-thin, making it necessary for rotating the pizza in an open-fire oven, and removing the finished pie as well. Otherwise, it cooks unevenly, and one side burns completely.
Late reply, but in case you're still wondering about the first peel: raw dough sticks less to wood than it does to metal, so it's easier to get the pizza into the oven with a wooden peel. It's a bit overkill - you can just use extra polenta/semolina/cornmeal with a metal peel - but if you're less confident in your pizza skills or you really enjoy optimizing your pizza game, it does help.
Great video. Doing our first one tonight. Ill let you know if mine come out as well.
how did they turn out? Chef Jason
@@ChefJasonMorse very good. The key is the temperature . The first time I had too much hard wood mixed in with my lump charcoal. I pegged the thermometer. Just be careful on the mix. The second try I dialed it in. You want about 650 to 750 on the temp. Also, make sure to have a quality pizza stone. You reall have to keep an eye on the pizza as it cooks. Continue to rotate it during cooking for an evenly cooked crust.
Great tutorial thank you!
OK. I'm a big enough man to admit when I'm wrong. When I added the wood chunks and they started to burn the temperature took off. I made a veggie pizza (missed my Johnsonville "sweet" Italian sausage), but I had leftover asparagus, zucchini and mushrooms. Blanched the asparagus and zucchini and added some olive oil to the sliced fresh mushrooms. Used drained chopped canned tomato with 3 cloves off garlic and dried oregano (not enough of either) along with capers to make a sauce. Added fresh mozzarella chunks on top. Topped the finished pizza with fresh basil from the herb garden. The finished pizza needed salt to bring up the flavor, but the crust was nicely done in the middle and had some char on one side. Wifey doesn't distinguish char from burned so I couldn't go crazy. I forgot to put the pizza on the paddle up toward the top of the oven before pulling it out so it should have been more finished on top. She thought it was bland, but it was healthy and I liked it. I use James McNairs pizza dough recipe, but I use bread flour and reduce the yeast because I like a thin crust better than a bready crust. Did miss my sausage and I never really liked pepperoni on pizza even though that is supposed to be the most popular topping. I think using the Kettle Pizza oven will take some practice to figure out, but it turned out well for only my second try. Won't comment on the first try other than it took a half hour to cook. About 7 or 8 minutes this time.
be sure to adjust the bottom and top vents to control the airflow in/out. I shut my top vent around 600 degrees to keep the flame and heat down. Chef Jason
It looks like you had the same issue as some posts iv seen on the internet and that is that vent handle melted on a pizza you did before am I wrong
Great video!!!
This guy is awesome!!!!!! Subbed
Great explanation and tips. Thanks
Glad it was helpful and thanks for watching!
Will that kind of hear ruin the performer?
Hi Jen, the only issues I had was it melted the plastic on the adjustment handle, pretty sure I know why. I may have gotten it too hot after my cook. Chef Jason
Dude i just got my 22inch one touch webber system in deep ocean blue making pizza on it last night i noted my rubber handle on the airflow damper was moving sure nough it was so hot it melted off but I feel a lot better seeing your lid and damper has done the same thing lol pizzas came out delicious we even made a dessert pizza 🍕 it was so delicious 😋
burntdog8277 I got my 22 inch weber in the same color as you several weeks ago and tonight I just ordered the pizza grill for it. LOL
@@dougg.4913 the pizza 🍕 are truly good from the webber grill you gonna love it just be mindful of your rubber mold on the airflow damper let your fire die down a lil bit before placing led on top
@burntdog8277. Thanks for the good advice.
I had fun watching that melt off. :-). Chef Jason
5280 Culinary - Chef Jason Morse I went to my local hardware store and bought a new handle that’s porcelain and I don’t have to worry about it now.
great detail! Thank you
Telling my wife I want this accessory for Christmas haha
Ill back you up on this. :-). Chef Jason
Great video! However, it looks like the plastic on the Daisy Wheel melted on your lid. People beware if you have a performer. That plastic will melt on the tab and onto your lid. Instructions for the KettlePizza does also warn you of this. It also warns about the standoffs for the lid holder as well.
Mine melted off in minutes. All good, now I just use tongs. That thing gets nice and hot for pizza making. Chef Jason
Does it fit on a Rec Tec Bullseye?
Depends on what diameter that is? This fits our 22” kettle. Chef Jason
How long did take for stone to warm up?
So... main complaint with the Kettle Pizza is that the right side handle (as your're looking at it) BARELY clears the stock Weber Performer table (you can see it in the video). If you make a custom table it will not clear. It's a quick fix, change it out with 1/4 x 2in or smaller bolts. I chose to remove both handles... that said for the price of the Kettle Pizza they really should have though that part through!
Thanks.
This was an excellent video! Where can I get post oak chunks like that?
Hi Michael,
Here's a link to the Post Oak Wood Chunks. You can order from your neighborhood Ace!
bit.ly/3sGHj9B
Thanks for watching!
@@AceHardware you
Does anybody make one of these for the 26"Weber?
Hi David, KettlePizza does have an extension plate that will allow this to fit the 26" kettle. Happy Cooking, Chef Jason
@@ChefJasonMorse thanks
That looked great.
Don't do your chimney on the cooking grate as it will warp over time under the combination of weight and extreme high heat. The right way to do it is to remove the cooking grate and place the chimney on the charcoal grate.
Hi Peter, I always light my grills this way and don’t have any issues with warping. The grates and fire grates are meant to withstand the heat. Did you have one warp? What grill? Thanks, Chef Jason
Please restock these in Florida.
Thanks for the steps! Keep it up. Team weber!
MIne is on it's way! Thank you for the detailed video......
Very welcome, thanks for watching. Chef Jason
I bought the Weber 26" kettle awhile back because I needed more cooking area for bigger events. Unfortunately, Weber makes very few of its attachment setups for the 26" kettle. Too bad. Don't recommend Weber anymore.
Looks like the lid vent handle got melted. lol. Thanks for the vid!
I got crazy with the fire!! lol. Chef Jason
When did you close the top vent???? thats very important... and how long did your wood last? could you have made 2 or 3?
I adjust the top vent when the temp hit 600 degrees plus, then close it to allow the flame to roll over the top of the pizza. wood chunks would easily last 2-3 pizzas. Happy Cooking, Chef Jason
@12:06 pro tip: let the pizza set for 2 to 3 minutes. Let that chesse and toppings stick and then cut it
I recommend the Oxo pizza cuter btw
Bravo!
thanks Jason, appreciate the tutorial !
Very welcome Russ. happy Cooking
I am very picky on how videos are done. You nailed it no useless talking just facts and it looks like a good pizza!
Thanks Scott. Happy Cooking. Chef Jason
Cool and Hi from Michigan / Great Lakes ACE Hardware, is my Helpful Hardware Store • White Lake, Michigan 🚂
trainroomgary hi Gary. Thanks for watching. Great Lakes Ace is awesome for sure.
Nice to see a BBQ cooked pizza that doesn't have giant black charred edges. Most of the demonstrations on TH-cam seem to overdo pizza for my tastes.
Hi Shaun, you can dial the temp down a bit and pull the dough early to get it less done. I love a little char on the dough, I think it adds some great coal fired flavors. Chef Jason
Good video. Literally convinced this stingy guy to buy a deluxe weber and the kettle pizza attachment. I am a hard core Neapolitan pizza nerd and don't have time to build my mud oven in my new house, so this is my plan B. Thanks
How'd it go? Would you reccomemd the kette pizza attachment still?
Not my favorite. Took a lot of fuel to get up to temp. Never got a consistent temp. Switched to gas fired pizza oven which I’m a lot happier with. Still fun.
@@michaelrice2843 Thanks for taking the time to reply. Yeah def gonna pass on it then not worth a $100 to me.
i like it !!!
Never use a charcoal grill indoors. They emit s ton of CO. He should have addressed this.
Thanks Kelly, I am cooking in a greenhouse that has an open vented roof. All good. Chef Jason
You can see in the video he has a screened roof, it would help to state the obvious "No grill should be in the house"
11:18 Leoparding... Where?
Edward's Sisters'Hands we have the start of the leoparding spots in the dough. I’ll get up close and personal next time. Thanks for watching
@@ChefJasonMorse Cool! Looks like the cheese that is on the crust browning to me, but I'm no chef.
Edward's Sisters'Hands cheese is browning too. Thanks for watching
This seems really expensive for a strip of thin stainless steel with some handles and a synthetic pizza stone.
Don't forget about the laser-cut branding! That aint cheap.
Guy Fierri called he wants his voice back
Also why didn't he light the charcoal on the bottom grate then dump it in and add the top grate? "Lets do this ass backwards" I'd have done it the way I suggested and lit the charcoal on the bottom grate, then dumped in the hot charcoal and put the lid on the weber without the pizza oven attachment and let it get up to temp. Then I'd insert the kettle pizza attachment, then the wood chunks and finally the lid when its already pre heated. Just makes sense to me .. this guy is the ace hardware chef "don't forget you FISH RUB on your pizza folks"
@@haus05 Thanks for the tips, the beauty of it, we both got the pizza kettle working and enjoyed pizza. I light my fire in the back to get more of that rolling flame over the top of the pizza and dome. fishy fishy rub is a great herb rub (doesn't contain fish). Thanks for watching. Chef Jason
🤣
Not at easy as it looks. Need a bag of charcoal and it's still hard to get the stone and oven as hot as it's supposed to be. More cost effective to go to a wood fired pizza place and buy a pizza. I'm a pretty good cook and I can follow instructions, and I will keep trying. It's only 95 degrees outside this afternoon so this is fun. Will try to smoke a pork shoulder sometime. Seems easier for me to keep this between 200 and 300 degrees than get it to the advertised pizza temperature.
From mall cop to kettle chef😂😂😂
Not sure why it cost between $175-$200
Why don't you just sit the kettle pizza on the grate????? LoL Am I missing something?
I put the pizza stone on the grate. Chef Jason
Why are you YELLING in this video? LOL
We can hear you loud and clear...
Thank you so much for sharing this GREAT video.
Im inside a garden center with fans and heaters, plus I really get excited for pizza. LOL. Chef Jason
@@ChefJasonMorse
YES.. Get Excited... That is Fantastic.
Guy sounds like billy mayes
I think he has the same dealer as Guy Fierre
um, NO. Thanks, Chef Jason
Pro tip, put the cheese on first then the sauce and it will keep the crust crispy whereas the sauce first makes a flimsy crust.
Stone nowhere hot enough
HI Kevin, I like the stone to be around 700˚F - 750˚F heated thru indirect heat, if the stone gets too hot or is heated with direct heat it will scorch the bottom of the dough. Happy Cooking, Chef J
Why don't just show the steps and talk less? I would get fainted in I talk this much just for a yt video.
tumbs down for me wouldnt sample his own product
CALM DOWN!!!!! I will never listen to someone that sounds like that guy!!!
He should ease up on the devils dandruff
Hey thanks for watching. Hope you enjoyed the pizza tutorial.
This guy talks really loud.
Have to talk over the exhaust vents. Thanks for watching, Chef Jason
Wood fired bread pudding?! Eww.
This thing is useless. I can get great results just on a pizza stone
With the proper setup, you get temps over 900*. No way to get that in a traditional oven.
If you're cooking at sub 550* though, this is unnecessary.
@@amildahl i can get close to that temp in a regular weber kettle without using this
@@amildahl always turns out perfect
@@amildahl stone steel??
@@rastamon5969 stone or steel
Kingsford is the worst
If only he knew the correct product name...
It’s a tongue twister for sure. Thanks for checking the continuity. Chef Jason
Very good presentation but I found my self trying to clear my throat several times during your presentation because of your crackly voice, I wasn’t too fond on how fast you spoke, it’s like you were in a hurry. Sorry I am only trying to give you some constructive criticism, but was a good presentation, I personally have the Onlyfire pizza and rotisserie ring.
Why is he shouting ?
Talking over the exhaust vents, plus... its pizza. that's shout worthy. Chef Jason
Why are you shouting?
two words. Exhaust Vents. Chef Jason