I've had mine for a couple years now and love it. We use it 4 seasons and with minimal maintenance it's been awesome. Love the "sear zone" side burner thing. The rotisserie burner works great as well.
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i'm assuming just put the pizza stone in the bbq and preheat to "525F -ish"
does it taste better/worse?
thanks to covid i've been making my own pizza dough for the last while - it's sooooo good!! so much better than pre-made shells from superstore. i've made my own pizza sauce for quite a while and it's fantastic
just looking to maybe try doing them on the bbq instead of the oven and wondering if anyone has experience/tips/tricks
__________________ "...and there goes Finger up the middle on Luongo!" - Jim Hughson, Av's vs. 'Nucks
i'm assuming just put the pizza stone in the bbq and preheat to "525F -ish"
does it taste better/worse?
thanks to covid i've been making my own pizza dough for the last while - it's sooooo good!! so much better than pre-made shells from superstore. i've made my own pizza sauce for quite a while and it's fantastic
just looking to maybe try doing them on the bbq instead of the oven and wondering if anyone has experience/tips/tricks
Pizza you want high and fast. Like really high. On the Kamado I do pizza at 700+, but indirect and on a stone otherwise you'll burn the bottom
Otherwise it's my fave way to do pizza. Or nachos. Or anything really, it's just a big oven if you treat it that way.
i'm assuming just put the pizza stone in the bbq and preheat to "525F -ish"
does it taste better/worse?
thanks to covid i've been making my own pizza dough for the last while - it's sooooo good!! so much better than pre-made shells from superstore. i've made my own pizza sauce for quite a while and it's fantastic
just looking to maybe try doing them on the bbq instead of the oven and wondering if anyone has experience/tips/tricks
Yup 500 ish on a stone / steel is about right. Any more and I find it burns too quickly for it to cook properly. I fire the rotisserie burner on my Weber to help the top cook as part of the burner setup to hold 500.
Good dough (use tipo 00) flour, good (but sparingly applied) sauce, fresh basil, good cheese, maybe some prosciutto. Presto. All you need.
A pizza peel makes life easier. Sprinkle flour liberally.
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i'm assuming just put the pizza stone in the bbq and preheat to "525F -ish"
does it taste better/worse?
thanks to covid i've been making my own pizza dough for the last while - it's sooooo good!! so much better than pre-made shells from superstore. i've made my own pizza sauce for quite a while and it's fantastic
just looking to maybe try doing them on the bbq instead of the oven and wondering if anyone has experience/tips/tricks
Highly recommended getting a temp gun from Canadian Tire to do this. It's the only way to accurately check the temp of your pizza stone.
Can't wait for the pics!
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i'm assuming just put the pizza stone in the bbq and preheat to "525F -ish"
does it taste better/worse?
thanks to covid i've been making my own pizza dough for the last while - it's sooooo good!! so much better than pre-made shells from superstore. i've made my own pizza sauce for quite a while and it's fantastic
just looking to maybe try doing them on the bbq instead of the oven and wondering if anyone has experience/tips/tricks
I make pizza on the BBQ all the time. It's work, but that's because its popular in our household and delicious! I've done everything from regular crust to deep dish and a wide variety of actual crusts and methods.
I've had great success in making the crusts, BBQing them, then putting the toppings and such on and BBQing that after. That's basically fool-proof and turns out great.
I've also made the full pizza and BBQ'd the whole thing. For the deep dish I made, I've referred to that as chasing the dragon. It was magnificent, if I do say so myself, and I cooked that at 450 for about half an hour. It was really just the perfect pizza, and like heroin (allegedly), I'll never get that same high again, despite my efforts!
Pizza on the BBQ is for sure my favourite thing to make though. I should note that I've never used gas for this and part of what I love is that smokiness from the charcoal or wood (I've done campfire pizza as well).
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i'm assuming just put the pizza stone in the bbq and preheat to "525F -ish"
does it taste better/worse?
thanks to covid i've been making my own pizza dough for the last while - it's sooooo good!! so much better than pre-made shells from superstore. i've made my own pizza sauce for quite a while and it's fantastic
just looking to maybe try doing them on the bbq instead of the oven and wondering if anyone has experience/tips/tricks
I did pizza on the BBQ heathen style and it turned out far better than the oven.
I don't have any fancy pizza stones or whatever, so what I did was took the frozen pizza, and placed it on the grill directly with the flame on around medium and had the other burners on to maintain around 400-450F (though looking at the responses, I should have let the temp go higher before I started). After the bottom crust was a nice crisp/not burned, I turned off the burners below it to let the remainder of the pizza cook nicely. It turned out fantastic for a $5 frozen pizza.
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I make pizza on the BBQ all the time. It's work, but that's because its popular in our household and delicious! I've done everything from regular crust to deep dish and a wide variety of actual crusts and methods.
I've had great success in making the crusts, BBQing them, then putting the toppings and such on and BBQing that after. That's basically fool-proof and turns out great.
I've also made the full pizza and BBQ'd the whole thing. For the deep dish I made, I've referred to that as chasing the dragon. It was magnificent, if I do say so myself, and I cooked that at 450 for about half an hour. It was really just the perfect pizza, and like heroin (allegedly), I'll never get that same high again, despite my efforts!
Pizza on the BBQ is for sure my favourite thing to make though. I should note that I've never used gas for this and part of what I love is that smokiness from the charcoal or wood (I've done campfire pizza as well).
Share some recipes! I’d love to do a pizza on my Kamado
Hi guys!
I'm going to camp with my family next month for a week or so. We want to make a camp with tents, campfire, fishing and so on I'm a big BBQ lover, but an eater, not a maker. We're going to grill some meat, but I have no experience with a charcoal grilling. (I use only an electric grill).
I surfed the internet looking for some tips on grilling and found an article about this stuff where were mentioned meat thermometers. I have no experience in grilling meat, so I think this device will be good for me. I'd like to get your wise and experienced advice on that. Currently, choosing out from this page. Which one fits better for my case? I discovered that there are 2 types of thermometers: leave-in and instant-read which one is better for nonprofessional grill-maker?
Share some recipes! I’d love to do a pizza on my Kamado
Honestly, pizza dough is super easy. It's flour, little bit of yeast, bit of sugar for that yeast, some salt and a little oil and water. I think for something like 2 12"pizzas you're looking at something like:
3 1/2 cups of flour (I often use 2 cups multigrain and 1.5 white, but that's depending on what we have and personal preference)
I'd say 1 tsp of sugar
maybe 1-2 tsp of salt
2 1/2 tsp of yeast
1.5-2 cups of water
1/4 cup of olive oil
Put the yeast in the bowl with 1.5 cups of warm water and the sugar. Let the yeast proof for ~3-5 minutes and when you have bubbly yeast going, you're ready.
Add in the flour, with a little indent for the salt and then add the oil and mix it up. I also like to add some herbs and such here. Maybe some basil/oregano/garlic things like that, but it's dependent on your preference. or I find that I add some water here to get it to the right kind of density because Calgary is pretty dry...so that is where the last 1/4 or 1/8th of a cup of water comes in. You want a good dough ball from here, so just judge what seems reasonable. It needs to be soft enough to "work" but obviously not so wet that it's a gooey mess. Let that rise for 30-40 minutes. This is a good time to get the BBQ rolling as you want that to be about 450-500 degrees.
Depending on whether you're making the deep dish or the "standard" and how you intend to do this, it changes the BBQ set-up. If you have a stone and are going to the direct heat version, you're probably going to want to cook the crusts first and you're going to want to watch them. If you do the deep dish or slower version, set it up for indirect cooking.
Then pull off a good sized chunk (roughly the size of a grapefruit or a little more), stretch/press this out with your fingers to get a good sized pizza. If you're cooking the crusts first, you can put that right on the grill and just be careful. It will cook on each side in like 30-40 seconds, and I like to baste it with some olive oil that has herbs/garlic in it also. Extra points for giving the crust a 1/4 turn and getting the nice grill marks! Now, add the toppings and sauce and you're going to want this on a stone and if you have an insert to move to indirect you want to add that here. (The reason to go this route is expedience because you can do like 6 crusts, people make the pizzas they want, and then you melt everything together after...whereas the indirect route means longer cooking times, and you'll be cooking for a long time if you make say 6 pizzas. I'm talking from experience!)
For deep dish, you need more dough, and I've used a couple different pans. You can use just a foil cake pan or if you have a silicone cake pan, those are good. Basically though, you put the pizza together, put it in the Q at ~450 for about 30 minutes and boom...prepare to savour your culinary greatness!
Lastly, post some pictures to CP (a step I should maybe do one of these days!)
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In my amateur pizza makers opinion, the dough is super easy just like Slava said.
However if you're like me and like a thin crust that has the crunch but not the dried out cardboard frizbee crust, the key is olive oil. A little bit in the dough as you're making it, but mainly, along with salt and pepper as the first layer on top of the dough.
Flatten your dough into a lovely circular pizza looking thing, then fairly liberally but not too much brush on some olive oil, sprinkle with salt and pepper, then top with whatever the hell you want.
The oil stops the crust from drying out too much. Perfect thin crust pizza.
It should be mentioned that a good meat thermometer is worth it’s weight in gold.
Thermpro is a great product that’s extremely affordable. I have the TP-17 & TP-20 units and 2 of their instant reads. Highly recommend them, great price point and a quality product. And you can catch them on Amazon on sale every now and then.
I'm working in my basement with the window open to let a bit of fresh air, birds chirping, etc. in. And someone's BBQ aromas are wafting in. And it isn't even 3pm.
To the unknown grill master, I both admire and loathe you right now.
Hi guys!
I'm going to camp with my family next month for a week or so. We want to make a camp with tents, campfire, fishing and so on I'm a big BBQ lover, but an eater, not a maker. We're going to grill some meat, but I have no experience with a charcoal grilling. (I use only an electric grill).
I surfed the internet looking for some tips on grilling and found an article about this stuff where were mentioned meat thermometers. I have no experience in grilling meat, so I think this device will be good for me. I'd like to get your wise and experienced advice on that. Which one fits better for my case? I discovered that there are 2 types of thermometers: leave-in and instant-read which one is better for nonprofessional grill-maker?
There are others with far more experience than I, so take my advice with a grain of salt.
So you are completely new to BBQ and are going to attempt charcoal grilling for the first time next month? Sound like fun, but I'd also take certain precautions.
If you can, I'd highly recommend buying ASAP and getting 2-3 grills in as practice for setting up coals, cooking and cleaning out the BBQ. A charcoal chimney starter would probably be highly recommended. Watch LOTS of Youtube videos on how to get good coals, set temperature, how to know the food is cooked without cutting into it etc. You also want to test all your accessories as well such as a spare whatever glove for grabbing charcoal, tongs, scraper, etc.
Meat thermometer would seemingly be more useful for longer cooks than garden variety camping cooks IMO, but there's no harm in grabbing one. If you are not completely comfortable with what you are doing, I would advise against cooking meats with higher chance of food poisoning from raw to consumption for the first time on the trip (fish, chicken, burgers etc.). That and bring a bunch of snacks to eat while waiting on the food. BBQ isn't always as fast of a cooking method from other conventional methods.
If you are completely new at this, perhaps the safest thing you can do is to ensure you have a way to boil a pot of water. Boil foods like sausages, smokies, meatballs, chicken w/ skin etc. on low to cook the inside to an acceptably consumable level so that it isn't raw. Finishing it off on the grill on the grill to add another level of awesome.
IMO, a meat thermometer is indeed useful, but I think its application is a bit limited for basic BBQ foods as a newbie is more likely to char the outside and have a raw inside that beautiful outside and raw inside. I think instant is more useful for your purposes than leave in, but I could be wrong.
If you're familiar with cooking over campfire, another product to consider might be a fold able grilling basket that you could use for cooking over the charcoal.
I used these often in Asia when camping with others. That way you can control the food and its proximity to the heat if you aren't completely familiar with how to control the heat in the BBQ.
alright... for those of you asking for pizza pics (sorry - these were done in the oven. maybe i'll try one on the bbq next week)
i drop a pizza off for my mom every week (since we're doing that whole isolation thing and can't have her over right now). she loves the pep/shroom and the vegetarian pizzas i make, so i give her a 1/2 & 1/2 pizza. veg on the left, pep/shroom on the right
Spoiler!
veg: homemade pizza sauce, shrooms, sun dried tomatoes, sliced black olives, bell peppers, fresh basil, 2 kinds of mozza. there is usually spinach too, but superstore didn't have any when we did our click & collect on monday. pep/shroom: homemade pizza sauce, pepperoni, shrooms, 2 kinds of mozza. IMG_0329 by bc-chris, on Flickr
then for us....
pepperoni/mushroom:
Spoiler!
homemade pizza sauce, pepperoni, shrooms, 2 kinds of mozza.
I'm a big BBQ lover, but an eater, not a maker
. We're going to grill some meat, but I have no experience with a charcoal grilling. (I use only an electric grill).
