Hi there, I was wondering if anyone had any input on the Kettle Pizza option to use with a standard Webber charcoal grill. I’m trying to break into making pizza and this looks like a nice option. Any thoughts would be appreciated.
https://www.kettlepizza.com/kettle-ovens/charcoal-grill-inserts/
by stupider-like-a-foxx
2 Comments
I bought the serious eats edition back in 2016. I’ve probably used it less than 10 times… I do use the thick ass tombstone pizza stone, the peels and the hot pad it came with all the time. But honestly, the set up, finding seasoned wood, etc. is just too cumbersome for me (family of 5). Just don’t have the time. I’m looking to buy an ooni koda 16” in the next year personally.
My stuff I have would need a good cleaning but if you’re in Michigan I’d be willing to sell you the insert, cooking steel and tombstone pizza stone at a good price.
Follow up question. The wood/coal smell/smoke to a beginner seem so attractive, but the ease of gas seem to out weight this. Is there a way to do both? Gas powered but a small “bowl” of smoking wood chips? Is this a thing? Thoughts?
Thank you!