FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


My try at a Weber kettle pizza cooker thingamajig.......
Goto page 1, 2  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cookers
View previous topic :: View next topic  
Author Message
polishdon
BBQ Pro


Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY

PostPosted: Wed Oct 20 10 9:16 am    Post subject: My try at a Weber kettle pizza cooker thingamajig....... Reply with quote

Here's my version of the "frankenweber". After doing a bunch of online research and seeing how other people have made these I borrowed the ideas

I liked, made a few tweeks and here's what I ended up with.

The goal of this project is to make a wood burning pizza cooker that will cook pizzas at a high temp using materials I had lying around and as little fabrication as possible.

Any ideas or suggestions are welcome.

Start with 2 Weber 22.5" kettle bottoms. One will remain the bottom and hold the fire, the other will be used upside down as the top. The bottom I decided to use was one I had already cut the legs down on to use as a fire pit. I think the shorter legs are a must when you take into account the amount this weighs when done.


Decide which one you will use for the top and remove the grates. Remove one of the factory grate holders and mark out your opening hole, mine is
about 15 inches wide by 4.5 inches high. Cut the opening, I used a cutting wheel on a 4" grinder. Clean up the opening to remove any frays or
sharp corners.


Bend the factory pieces that hold the charcoal grate so that you can put the grate below them, instead of on top. This will become the roof of the oven.
.

Here's a shot of the charcoal grate in place as the roof. My first idea was to attach fire brick to the grate to flatten the top and provide heat. Due to weight though I think I am going to replace the fire brick in the top with a 16" round pizza stone. Should fit right in.


Add hardware around the kettle to hold the cooking grate in place from falling out as the factory mounts are now on top of the grate. I added
extra hardware around the kettle to account for the weight of the fire brick on the cooking grate.


With the grates in place it will look like this


THen I laid out the fire brick for the base on the cooking grate. Only had a chisel and hammer to work with so I was pretty happy with my
corners. Still have to cut 1 more brick for the front. THere will not be brick along the back edge, I am leaving that open to put a hot log.


I reassembled everything and put the fire brick in. I like the way it's coming along. There's about 4.5 inches between the top of the fire brick
and the roof of the cooker. My hope is that I can get a nice hot fire going in the bottom, then put the top on and put a burning log right on the
fire brick to help heat the cooking area. After letting it all heat up I will push the log to the back on the grate and as it burns out it will fall back into the bottom kettle.


Now I need to name it.


Things to finish:
Add cooking stone to top
Add some kind of support to make sure the top doesn't slip off the bottom while using. I'm thinking some steel around the inner and outer lip of the lower kettle.
Test cook
Back to top
View user's profile Send private message
mbellot
BBQ Super Fan


Joined: 16 Aug 2010
Posts: 425
Location: Illinois

PostPosted: Wed Oct 20 10 9:20 am    Post subject: Re: My try at a Weber kettle pizza cooker thingamajig....... Reply with quote

polishdon wrote:

Now I need to name it.


Paint it bright yellow and call it PacMan.
Back to top
View user's profile Send private message
biker.chef
BBQ Pro


Joined: 28 Jun 2010
Posts: 558
Location: Burnsville Minnesota

PostPosted: Wed Oct 20 10 10:32 am    Post subject: Re: My try at a Weber kettle pizza cooker thingamajig....... Reply with quote

mbellot wrote:


Paint it bright yellow and call it PacMan.

Laughing Laughing

Let us know how it works.
_________________
-------
Every Day, Thousands Of Innocent Plants Are Killed By Vegetarians.
Help End The Violence.
EAT BACON
Back to top
View user's profile Send private message
mtnside
Newbie


Joined: 30 Sep 2009
Posts: 51

PostPosted: Wed Oct 20 10 11:14 am    Post subject: Reply with quote

That will work ,just dont try a high temp cook,410 420,and a few flaming wood chips on the side to cook the top.
Back to top
View user's profile Send private message
polishdon
BBQ Pro


Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY

PostPosted: Wed Oct 20 10 9:29 pm    Post subject: Reply with quote

mtnside wrote:
That will work ,just dont try a high temp cook,410 420,and a few flaming wood chips on the side to cook the top.


Why not high temp?
Back to top
View user's profile Send private message
BluDawg
BBQ Super Pro


Joined: 30 Jul 2009
Posts: 2071
Location: Jonesboro,Tx.

PostPosted: Thu Oct 21 10 12:34 am    Post subject: Reply with quote

Heres mine

_________________
Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim"
Back to top
View user's profile Send private message Visit poster's website
polishdon
BBQ Pro


Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY

PostPosted: Thu Oct 21 10 1:21 am    Post subject: Reply with quote

BluDawg wrote:
Heres mine


Now that's one hell of a stoker system bludawg.
Back to top
View user's profile Send private message
Texas Golfer
Newbie


Joined: 20 Oct 2010
Posts: 69
Location: near Houston Texas

PostPosted: Thu Oct 21 10 2:58 am    Post subject: Reply with quote

polishdon wrote:
mtnside wrote:
That will work ,just dont try a high temp cook,410 420,and a few flaming wood chips on the side to cook the top.


Why not high temp?


Yeah, I was wondering that too. Don't the commercial wood fired brick pizza ovens run at about 700 degrees? Gets the crust nice and crispy and cooks a pizza in about 7 minutes.
Back to top
View user's profile Send private message
polishdon
BBQ Pro


Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY

PostPosted: Thu Oct 21 10 3:06 am    Post subject: Reply with quote

Texas Golfer wrote:
Yeah, I was wondering that too. Don't the commercial wood fired brick pizza ovens run at about 700 degrees? Gets the crust nice and crispy and cooks a pizza in about 7 minutes.


Yes, not sure I can get it that hot, but I'm hoping for around 500+.
Back to top
View user's profile Send private message
Teleking
BBQ Super Pro


Joined: 26 Sep 2007
Posts: 4139
Location: Maine

PostPosted: Thu Oct 21 10 5:54 am    Post subject: Reply with quote

Texas Golfer wrote:
Don't the commercial wood fired brick pizza ovens run at about 700 degrees? Gets the crust nice and crispy and cooks a pizza in about 7 minutes.


700 to 800 and will cook a pie in more like 90 seconds to 2 mins depending on the crust.

YMMV Wink
_________________
“Franken Smoker”

“The Bride of Franken Smoker”
Back to top
View user's profile Send private message
ggarner
BBQ Fan


Joined: 22 Mar 2010
Posts: 322
Location: San Diego, CA

PostPosted: Thu Oct 21 10 6:25 am    Post subject: Reply with quote

Nice looking build! Thats a really cool idea.

I remember watching a show on travel channel or something where they went to NY to what was believed to be the first couple pizza places in the US. One of the places used (and still does) a coal fired oven. I think there oven was somewhere in the 500-600 degree range.
Back to top
View user's profile Send private message
killswitch505
BBQ Super Pro


Joined: 05 Apr 2009
Posts: 3921
Location: Hobbs, NM

PostPosted: Thu Oct 21 10 6:33 am    Post subject: Reply with quote

i like it. but i would like it better if had a pizza in it Very Happy
_________________
Club Disco
Mrs. K.A.M. wrote:
Those are some of the best looking wieners I've ever seen Shocked
Back to top
View user's profile Send private message
Soapm
BBQ Super Pro


Joined: 06 Aug 2010
Posts: 2087
Location: Mile High City

PostPosted: Thu Oct 21 10 9:37 am    Post subject: Reply with quote

BluDawg wrote:
Heres mine


Who thinks of this stuff?
Back to top
View user's profile Send private message
BluzQue
BBQ Super Pro


Joined: 28 Jun 2009
Posts: 3820
Location: Kentucky

PostPosted: Thu Oct 21 10 9:56 am    Post subject: Reply with quote

Mighty Fine Job on the Pizza Cookin' Mod polishdon Wink

Post some pizza pics!

Cool
_________________
" A Touch of Hickory and a Taste of the Blues "

GOOD MUSIC GOOD FOOD GOOD BEER GREAT FRIENDS

OLE BOY OFFSET SMOKER
WEBER PERFORMER GRILL
WHISKEY BARREL SMOKER
Back to top
View user's profile Send private message Send e-mail
polishdon
BBQ Pro


Joined: 05 Aug 2009
Posts: 580
Location: Hamburg, NY

PostPosted: Thu Oct 21 10 11:04 am    Post subject: Reply with quote

More progress to report.

I bought a 15" pizza stone to use as the roof. I attached it to the top grate using a nut, bolt and some washers. I purposely positioned the stone so it was closer to the back edge. I'm hoping I can create some draft up and over the stone near the front where the opening is larger.


Here it is installed in the kettle. I put the stone on the upper side of the grate just because I like it being held in there. If I can't get a hot enough temp on the top, the grate can be flipped over so the stone is on the bottom and closer to the pizza.


Then I finished cutting in the fire brick so there's not a big gap in the front:


And here's what it looks like inside the completed "oven".


To make sure the top doesn't fall off during use I fashioned some clamps around the rim of the bottom kettle.




With just the 2 clamps in place the whole unit is much sturdier, but I plan on adding 1 more clamp. I am able to pick the entire thing up and move it around. It's heavy, but not much worse than my UDS with the grates and charcoal basket in it.


Only thing left to do now is try it out, Friday night is lookin like her maiden voyage.
Back to top
View user's profile Send private message
mbellot
BBQ Super Fan


Joined: 16 Aug 2010
Posts: 425
Location: Illinois

PostPosted: Thu Oct 21 10 11:24 am    Post subject: Reply with quote

Soapm wrote:
BluDawg wrote:
Heres mine


Who thinks of this stuff?


I've got a buddy who uses a shop vac to turbo charge his fire pit when things start to slow down later in the evening.

I thought it was pretty cool until I got me one of the weed burners from Harbor Junk. Best $20 I ever spent. Laughing
Back to top
View user's profile Send private message
AltoonaFlyer
BBQ Fan


Joined: 13 Sep 2009
Posts: 143
Location: Central Florida

PostPosted: Sun Oct 24 10 10:35 pm    Post subject: Reply with quote

Nice job and a lot of work polishdon !

This is a pic of how my friend turns out some nice pizzas...



No stones, his pizzas are cooked in cast iron fry-pans...sourdough crust with various tops are as good as any I've eaten!!

He says he can get to 700° with lump charcoal and the increased airflow from the kettle bottom vents. It CAN be a little "wiggly"...and he's tall enough to make it all work Laughing Work with what you got!!
_________________
Weber 22" Kettle
UDS 2 under construction
WSM...Thanks Steve for the Christmas Present!!
Best welding and cooking advice given me...
Don't set yourself on fire !
Back to top
View user's profile Send private message
Soapm
BBQ Super Pro


Joined: 06 Aug 2010
Posts: 2087
Location: Mile High City

PostPosted: Mon Oct 25 10 3:54 am    Post subject: Reply with quote

mbellot wrote:
I've got a buddy who uses a shop vac to turbo charge his fire pit when things start to slow down later in the evening.

I thought it was pretty cool until I got me one of the weed burners from Harbor Junk. Best $20 I ever spent. Laughing


I just wonder who first thinks to hook his shop vac to his grill? How many beers are necessary before that seems like a good idea?

It's like this turd coffee, who thinks of grinding up civets turds to make something you'd drink? Or making tea from cow patties...
Back to top
View user's profile Send private message
Teleking
BBQ Super Pro


Joined: 26 Sep 2007
Posts: 4139
Location: Maine

PostPosted: Mon Oct 25 10 4:37 am    Post subject: Reply with quote

[quote="Soapm"]
mbellot wrote:
Or making tea from cow patties...


Some people make tea from what grows in cow patties Very Happy Wink
_________________
“Franken Smoker”

“The Bride of Franken Smoker”
Back to top
View user's profile Send private message
Oregon smoker
BBQ All Star


Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Mon Oct 25 10 8:18 am    Post subject: Reply with quote

Soapm wrote:
mbellot wrote:
I've got a buddy who uses a shop vac to turbo charge his fire pit when things start to slow down later in the evening.

I thought it was pretty cool until I got me one of the weed burners from Harbor Junk. Best $20 I ever spent. Laughing


I just wonder who first thinks to hook his shop vac to his grill? How many beers are necessary before that seems like a good idea?

It's like this turd coffee, who thinks of grinding up civets turds to make something you'd drink? Or making tea from cow patties...



I have never seen anything growing in cow chit.
We always found em in other places, a particular favorite that always had plenty was a graveyard. Shocked
_________________
#3 LIAR
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cookers All times are GMT + 8 Hours
Goto page 1, 2  Next
Page 1 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group