The Pizza Therapy Forum and Pasta Therapy Forum

[MKevenson]

I purchased a RedSky pizza stone for use in my Webber kettle 22" seen here:

http://www.redskygrilling.com/

I have also done some research on the web site BBQ Bretheran, regarding use of this stone in the kettle.

It seems many cooks are getting a good crust with undone toppings using the method suggested by Red Sky. This method says to put coals completely under the stone, heating for 10-15 min, adding wood for smoke flavor, and cooking.
It has been suggested that it is better to bank the coals, using a more indirect heat.
I have decided to use the RedSky coal arrangement, but I am going to put my stone on two fire bricks,set on grilling grate. This will give more space from heat source to stone and get the top of the pizza, closer to the grill dome where the heat would be concentrated,
I will monitor the stone temp with an infrared, and the dome temp with a Maverick probe.

I will report back with pics, hopefully later today.
Any suggestions are greatly appreciated.

Mark
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Mark's kitchen & Smokin' BBQ
Head cook

[MKevenson]

here is the kettle set up:







Here is the dome temp and stone temp:





Here are the makins, coppa, pepperoni, mozzarella and smoked mozzarella
Tomato sauce, home made



Pizza on the table ready to go




The crust ready to eat



The topping, mmmmm good



On the plate with Parmigiana regiano



The crust was a little tough but crispy, the toppings good, wish I could get it hotter in the weber. I have an idea. Stay tuned for pizza on the weber #2

Mark
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Mark's kitchen & Smokin' BBQ
Head cook

[Thick Crust]

Wow, nice! I just recently bought a stone for my gas grill and paid about 40 bucks. I only used it once but it was nice to cook a pizza on the grill. I have natural gas piped in to my grill and I have a hard time getting over 500F...
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Legends of Pizza!