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Melted Weber Using Kettle Pizza Attachment

 
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krek
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PostPosted: Wed Oct 17 12 6:06 am    Post subject: Melted Weber Using Kettle Pizza Attachment Reply with quote

Finally tried out the Kettle Pizza attachement for our 22.5" Weber last evening.

Thinking that "hotter is better" I got a batch of lump burning and pegged the thermometer...



The pizza turned out pretty decent (no photos, it was consumed before I thought of it) but about halfway through the cook I realized the plastic was melting off my Weber.



Aside from removing the melted plastic, what do I need to do to prevent this in the future?
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SoEzzy
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PostPosted: Wed Oct 17 12 6:09 am    Post subject: Reply with quote

I'm guessing if you cook at less than 800 it would be less melted and still put out good pizza!
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1buckie
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PostPosted: Wed Oct 17 12 6:25 am    Post subject: Reply with quote

Just a guess, but maybe an older Weber that don't have no plastic on it ?

Weber may or may not give you a replacement for something like that.....You can ask.... Very Happy

Another guess, maybe where it says hot is a warning, not a subliminal command ?
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krek
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PostPosted: Wed Oct 17 12 6:42 am    Post subject: Reply with quote

I was under the impression that the brick pizza ovens can get to 1,000 degrees (or higher) and that was ideal for wood fired pizza?
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k.c.hawg
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PostPosted: Wed Oct 17 12 6:57 am    Post subject: Reply with quote

krek wrote:
I was under the impression that the brick pizza ovens can get to 1,000 degrees (or higher) and that was ideal for wood fired pizza?


They can and do but the plastic parts melt on them too!! Razz
Sorry I had to do it. I think what SoEzzy was saying is.....there are many temps to cook pizzas effectively. If your equipment melts at 800 you might try 550 or so.
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Canadian Bacon
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PostPosted: Wed Oct 17 12 7:22 am    Post subject: Reply with quote

I have no problem cooking pizza at 500.....just takes a minute longer. Very Happy
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1buckie
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PostPosted: Wed Oct 17 12 7:25 am    Post subject: Reply with quote

krek wrote:
I was under the impression that the brick pizza ovens can get to 1,000 degrees (or higher) and that was ideal for wood fired pizza?


Yes Like Ezzy & KC say, try a bit lower, but still hot....

You cooker is not brick, nor fired with wood....

just match up to what it's designed for & you'll still have a great product.....

May consider a used older one, just for pizza ~~~~>



Except for the wheels, no plastic in sight, screamin' hot
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Canadian Bacon
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PostPosted: Wed Oct 17 12 7:27 am    Post subject: Reply with quote

If you guys start melting the wheels off those kettles.....I would say your running a little to hot.... Wink Laughing Laughing
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SoEzzy
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PostPosted: Wed Oct 17 12 8:55 am    Post subject: Reply with quote

My therms on the UDS's run to 550 I can run pizza on them easily enough and don't have any problems, except trying to take the stone in and out without gloves, when your brain isn't working right.

Singed fingertips before I let go, I now always use welders gloves to put them in or take them out! Embarassed
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ckone
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PostPosted: Wed Oct 17 12 9:41 am    Post subject: Reply with quote

Anything above 350° will cook a pizza fine but will take longer at lower temps.

The dough recipie should be diffrent for diffrent temps. Low moisture will need lower temp, while a wet dough can deal with higher temps. (i used a 60% moisture dough when I had the coal fired pizza joint (1000°+ dome temp, stone around 850 verified with a $300 laser thermo)) Sugar content also comes in to play.

The guys using deck ovens (think NY style) run 550-600° assuming the got the thermostats to do it. The ovens tend to stop at 500° stock.

Neapolitan wood fired is running about the same for the temp of the stone. (hot air rises so the dome is hotter but I don't know the temp)

I like to run 900 in my bubbakeg for pizza, but it is insulated and such.

I agree you either need to find a weber with no plastic, or back down the temp.
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texoak51
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PostPosted: Wed Oct 17 12 8:36 pm    Post subject: Reply with quote

Not to hijack this thread and I,m sure the best way to answer my question is to try it, but what is the benefit of baking pizza on a charcoal or wood burner? It would seem to me that the cook time is so short that no noticable flavor from the coals would be imparted. I,m sure I,m wrong about that since so many do it, but am curious.
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DrunkPlumber
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PostPosted: Wed Oct 17 12 10:20 pm    Post subject: Reply with quote

1buckie wrote:


Another guess, maybe where it says hot is a warning, not a subliminal command ?


Oh no u ditn't Wink snap Rolling Eyes
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markz
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PostPosted: Wed Oct 17 12 11:04 pm    Post subject: Reply with quote

Been there done that with my kettle. Did not melt the side handle but rather the top handle. And grabbing melted plastic my with bare hand...

Shocked
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stinkpickle
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PostPosted: Thu Oct 18 12 6:43 am    Post subject: Reply with quote

Just burn off the rest of the plastic and use it again. Wink
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CajunMarineBBK
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PostPosted: Thu Oct 18 12 8:24 am    Post subject: Reply with quote

I have the same set up and cook pizza at about 750 only takes about seven min. and my weber has not melted
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Skidder
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PostPosted: Thu Oct 18 12 8:32 am    Post subject: Reply with quote

I made a dedicated pizza making drum and no plastic parts. And yes I did get the red liner off the lid.



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