Hi Simon Great video i am inspired. Usually use offset, but i bought my first Kamado at Lidl, and i absolutly love it. I hunt the ideal pizzastone, but i haven't find it yet. Could you help me please, where can i buy same equip as you have? And do you recommend and other useful equipment? I already bought an iron pan, and so excited to try. Thanks for your help, BeBQ with U :D
Hi many thanks for the kind comment 😃👍🏻 If you look a bit further back, I have a video showing how I made the pizza set up, grill riser and deflector plate. For the money the little Lidl Kamado is a great little BBQ grill. 😃
Hello, when you say 350to 400 degrees is that Celsius? Really struggling to get my dome temp above 250 Celsius and it massively drops with the deflector plate and pizza stone in it. Any tips? What's the hottest you can get a Aldi kamado? Cheers
@@1Pizza2Many thanks for the reply. I tried doing that but still had no luck. When you say fill the fire bowl. Do you mean above the air holes in the side of the fire bowl? Or even to the top where the grill sits? I gave the bowl a good clean out and new charcoal but still no luck. Maybe it's the charcoal I'm using? It says lumpwood but some of the pieces are quite small(supermarket own brand)l. Does it block airflow if the lump bits aren't big enough?
Hi Simon - great video, I managed to get one of these little kamados after watching your video. It didn’t have any instructions though - I was wondering if you had any tips on lighting it up and how long it needs to get to temperature before cooking pizza or other food on the grill?
Hi Wil, glad you found it useful 😃 if you look at my video on the Tomahawk steak I run through lighting it too with paper and veg oil. The mini Kamado heats up fast so fill the fuel area as much as you can and then leave the vents open. Make sure you lift the lid slightly for a few seconds when opening the Kamado though so you don't get back draught!! When I made this pizza video it was ready to cook in in about 40 minutes. For normal low and slow cooks it's ready to go in about 20 minutes. Temperature all depends on what you are cooking really. 👍🏻😃
That base looks perfect! Haven't really used my mini K recently, need to make the deflector and give this a go. Any chance you could do a walk through of the prep for this? (Dough and sauce)
hi mate.. how does the kamodo compare to a real pizza oven like the ooni u have in the background? im contemplating which to buy or whether to buy both
@@1Pizza2Many thank u mate.. so a komoado is not a replacement. if u could only have one and u were lazy.. could the ooni fry up some meat/sizzle dishes? I saw some people put prawns, chicken on a sizzler plate in the ooni and it looks legit !
If I had to choose, I'd go wood fired pizza oven like the ones in my video this week from Skillcraft, as big enough for best of both worlds. th-cam.com/video/Vf_1HQtH4s4/w-d-xo.html
It was up high about 400. Defo load that fire bowl up as much as you can and have all vents open. It will soon get there with the heat being so small. Just watch felt gaskets as they don't like such high temps. 😃👍🏻
I keep everything open and load right up with lump wood but also blow into the bottom air intake to get the temp up as high as I can 500f so far. The Kamodo once lit really needs to all be burning really well before closing it I think. 👍🏻
Looks obviously cooked underneath but hardly nothing on top. I’ve been trying to use mine for Pizza, slowly getting there but the bottom burns to quick while trying to cook the top a bit more. My some said to me to leave the pizza plate out until about 5 mins before loading the pizza in. So going to try that next.
I'd only try that if it a steel plate, if using stone the heat change will crack it. (From my own experience) other option is to go cooler and slower and also try to lift the pizza higher into the dome with a bigger air gap between deflector and pizza steel/ stone. 👍🏻😃
@@1Pizza2Many Good call, I’ll give that a go. I’ve got a good gap between the deflector and pizza plate and still 3 mins of cooking for me does the bottom perfect at 250c
Brilliant that, need to invest now in a stone/plate for mine to do this! do you just have the coal open and the pizza plate at the top? no heat deflector below the original grill for this?
Hi Simon
Great video i am inspired. Usually use offset, but i bought my first Kamado at Lidl, and i absolutly love it.
I hunt the ideal pizzastone, but i haven't find it yet. Could you help me please, where can i buy same equip as you have?
And do you recommend and other useful equipment? I already bought an iron pan, and so excited to try.
Thanks for your help,
BeBQ with U :D
Hi many thanks for the kind comment 😃👍🏻
If you look a bit further back, I have a video showing how I made the pizza set up, grill riser and deflector plate. For the money the little Lidl Kamado is a great little BBQ grill. 😃
Hi thanks for the video! I have a mini Kamado but have been looking at the Ooni ovens also, do you think it is worth upgrading to the ooni? Thank you
Hi yes the OONI ovens are definatley a step up in the pizza game compared to cooking them on a Kamado :-)
Hello, when you say 350to 400 degrees is that Celsius?
Really struggling to get my dome temp above 250 Celsius and it massively drops with the deflector plate and pizza stone in it.
Any tips? What's the hottest you can get a Aldi kamado?
Cheers
Yes Celsius. Make sure you fill your fire bowl with hard wood lump wood, once taken open all vents and temperature should rise fairly quickly.
@@1Pizza2Many thanks for the reply. I tried doing that but still had no luck. When you say fill the fire bowl. Do you mean above the air holes in the side of the fire bowl? Or even to the top where the grill sits?
I gave the bowl a good clean out and new charcoal but still no luck. Maybe it's the charcoal I'm using? It says lumpwood but some of the pieces are quite small(supermarket own brand)l. Does it block airflow if the lump bits aren't big enough?
@@jasonpentney4123 yes, as much as you can fit into it up to where the heat deflector sits 🙂👍
Hi Simon - great video, I managed to get one of these little kamados after watching your video. It didn’t have any instructions though - I was wondering if you had any tips on lighting it up and how long it needs to get to temperature before cooking pizza or other food on the grill?
Hi Wil, glad you found it useful 😃 if you look at my video on the Tomahawk steak I run through lighting it too with paper and veg oil. The mini Kamado heats up fast so fill the fuel area as much as you can and then leave the vents open. Make sure you lift the lid slightly for a few seconds when opening the Kamado though so you don't get back draught!! When I made this pizza video it was ready to cook in in about 40 minutes. For normal low and slow cooks it's ready to go in about 20 minutes. Temperature all depends on what you are cooking really. 👍🏻😃
@@1Pizza2Many awesome thank you! Hadn’t checked that video out as I’m vegetarian but will look it up later. Thanks
No worries, I did a "cauliflower steak" a few weeks ago as a trial and turned out well. 👍🏻😃
Do you know anywhere I can get the spacers and top plate from ? Ordered a deflector plate already for mine thanks s
I bought the metal from Twiggs, but can be bought on eBay, for spacers a few people use copper pipe joints.
The base did look nice.
THANKS 😍🍕
That base looks perfect! Haven't really used my mini K recently, need to make the deflector and give this a go. Any chance you could do a walk through of the prep for this? (Dough and sauce)
Ignore the comments about prep, just found them in earlier videos 🤦🏻♂️ 🤣
Haha no worries 😂 also there's a video on my heat deflector set up.
hi mate.. how does the kamodo compare to a real pizza oven like the ooni u have in the background? im contemplating which to buy or whether to buy both
It's "OK", the Ooni is much better though if making more than one pizza as it retains the heat much better for multiple pizzas.
@@1Pizza2Many thank u mate.. so a komoado is not a replacement. if u could only have one and u were lazy.. could the ooni fry up some meat/sizzle dishes? I saw some people put prawns, chicken on a sizzler plate in the ooni and it looks legit !
If I had to choose, I'd go wood fired pizza oven like the ones in my video this week from Skillcraft, as big enough for best of both worlds. th-cam.com/video/Vf_1HQtH4s4/w-d-xo.html
What temp did you cook the pizza at? I just bought the Aldi version, but could only get it just over 200 degrees on its first burn...
It was up high about 400. Defo load that fire bowl up as much as you can and have all vents open. It will soon get there with the heat being so small. Just watch felt gaskets as they don't like such high temps. 😃👍🏻
@@1Pizza2Many Cheers Chef! I used lumpwood charcoal. So is that fuel good for 400 degrees?
I keep everything open and load right up with lump wood but also blow into the bottom air intake to get the temp up as high as I can 500f so far.
The Kamodo once lit really needs to all be burning really well before closing it I think. 👍🏻
@@homefurnitureland yep easily upto 400-600 depending on air flow and quantity of fuel.
Looks obviously cooked underneath but hardly nothing on top.
I’ve been trying to use mine for Pizza, slowly getting there but the bottom burns to quick while trying to cook the top a bit more.
My some said to me to leave the pizza plate out until about 5 mins before loading the pizza in. So going to try that next.
I'd only try that if it a steel plate, if using stone the heat change will crack it. (From my own experience) other option is to go cooler and slower and also try to lift the pizza higher into the dome with a bigger air gap between deflector and pizza steel/ stone. 👍🏻😃
@@1Pizza2Many Good call, I’ll give that a go.
I’ve got a good gap between the deflector and pizza plate and still 3 mins of cooking for me does the bottom perfect at 250c
Thanks for great videos. Do you where I can buy a cover for my lidl kamado grill ?
Hi there, yes I got one off eBay. Search large kettle BBQ cover. About £8 😊👍🏻
Are the risers essential or could the stone just sit on the grill?
Ideally you want the pizza stone or steel not in direct contact with the heat so you don't burn the crust before the top is cooked. 👍🏻😃
@@1Pizza2Many Many thanks, appreciate your channel and advice
Brilliant that, need to invest now in a stone/plate for mine to do this! do you just have the coal open and the pizza plate at the top? no heat deflector below the original grill for this?
No lower deflector plate as that is sat on the grill, the. The spacers and then the pizza steel 😊👍🏻