Just a few refinements and you got the bomb...!!! Somehow the bottom grate should be a little lower, and I've seen some that actually put the grate where it should be in the kettle, then the ring. It should give more clearance from the top of the stone. It may not be what KP instructs, but it works. The top deflector idea is really what mimics the real pizza oven solution without the pizza oven. Much higher temps can be achieved. The door is definitely something that should have been designed in the ring. Great video!
I just picked up one of these from a garage sale. Going to give it a try but I have a metal thin peel and think that might work better than the thicker wood version. I agree with others that putting wood chunks in when you dump the coals should be just fine. Thanks for the video.
The door is not a good idea. 1. It cuts off air preventing proper air flow for correct heat. 2. Opening it up after creates a backdraft that can be dangerous. Woodfired ovens don't use doors when in operation, or at the least left propped open only being used as a heat shield. There is a reason folks.
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Just a few refinements and you got the bomb...!!! Somehow the bottom grate should be a little lower, and I've seen some that actually put the grate where it should be in the kettle, then the ring. It should give more clearance from the top of the stone. It may not be what KP instructs, but it works. The top deflector idea is really what mimics the real pizza oven solution without the pizza oven. Much higher temps can be achieved. The door is definitely something that should have been designed in the ring. Great video!
I just picked up one of these from a garage sale. Going to give it a try but I have a metal thin peel and think that might work better than the thicker wood version. I agree with others that putting wood chunks in when you dump the coals should be just fine. Thanks for the video.
The door is not a good idea.
1. It cuts off air preventing proper air flow for correct heat.
2. Opening it up after creates a backdraft that can be dangerous.
Woodfired ovens don't use doors when in operation, or at the least left propped open only being used as a heat shield. There is a reason folks.
NEEDS MORE HEAVY BREATHING BUT IT LOOKS DELICIOUS
🤣I'll give him a B for trying 😂
What we won't do for pizza. We seriously need proper wood fired ovens.... I'm always at it... And I make sourdough so I need an even hotter oven...
Cardinal sin of pizza making. You never use a rolling pin on the dough.
nice vid - what was your temperature at when u launched / how long did u wait for it to get there?
I can do the same with my 20 year old chefs knife. Especially when you glue the grapes down.😀😀
What a mess. Your extra stone is unnecessary....drop the wood in with the coals...it works just fine without all the fuss.
🐓🗣🗣🗣🗣🍕
😆damnit, I admire the effort but maybe you should try a slightly different method. With that said I bet it’s good 👍🏻
Your table is too thick, that's why the pizza doesn't go in easily
Yeah, umm, I'm gonna stick with my Roccbox - this thing looks like a high-maintenance pain in the butt.
Bro already outta breath just putting down some coals on the Weber c'mon man 😂
uuuh, that is not looking good