Kamado Grills

Discussion in 'Food and Drink' started by Andrew Pratt, May 14, 2019.

  1. Andrew Pratt

    Andrew Pratt Well-Known Member Top Poster

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    I bought a Vision Classic Kamado grill the other week and finally got around to trying to cook pizza on it this past Friday. I need to tweak a few steps in the workflow, namely using parchment to transfer the pizza from the peel to the stone and I may try to lift the stone higher into the dome where it is hotter but otherwise I'm pretty happy with how they turned out. I bought pre made dough, sun dried tomatoes, sauce and artichoke hearts from a local Italian store / restaurant so that made it pretty easy to get up to speed quick. I had it around 550F as I didn't think the dough was meant for super high temp given what most people will cook it at and I need to leave it on a little longer.
     

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  2. Zak

    Zak Active Member

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    Sounds great Andrew! We have a weber kettle that my wife bought me a special adapter to cook pizzas on it. I can get it to about 800 degrees and pizzas come out amazing. One day got it a bit to hot and my stone cracked. Oops.

    But, I also have great luck with using cornmeal for getting the pizza off the peel and onto the stone. Lots of cornmeal.
     
  3. Zak

    Zak Active Member

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    See if you can bump up the temps a little. Maybe add a wood chunk or two as wood burns hotter than charcoal
     
  4. Carl V

    Carl V Bronze Member Donor Top Poster

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    Use a .5”-1” steel baking “stone” as opposed to the ceramic—- no cracking.
     
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  5. Eric

    Eric Active Member

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    Pizzas on my egg work best around 475º. I like thicker crust though, so a little cooler and slower than the turbo/hot thin crust.
    I use corn meal on the pizza peel. Prep the whole pizza on the peel, and it'll slide right off on to the stone.
     
  6. Andrew Pratt

    Andrew Pratt Well-Known Member Top Poster

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    I'm not a fan of the taste of cornmeal though so i'm reluctant to go down that path. I may need to but tonight i'm going to try the parchment paper.
     
  7. Carl V

    Carl V Bronze Member Donor Top Poster

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    Chick pea flour is a nice addition to your kitchen. Gluten free. Nice taste snd texture. Used in many East Indian dishes.

    But I imagine parchment will work.
     
  8. Andrew Pratt

    Andrew Pratt Well-Known Member Top Poster

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    Parchment can burn but if you give it a minute you can apparently pull it out from under the pie. When I picked up the parchment tonight there was $10 mat that apparently can withstand 575 so I picked it up...not sure if I'll use it on the Kamado but it'll be useful for the BBQ which doesn't get nearly as hot.
     
  9. Andrew Pratt

    Andrew Pratt Well-Known Member Top Poster

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    Last night's Za was a success. Using parchment made it much easier to move the pizza's. I didn't really have enough coals in it to get it as hot as I needed it to so borrowing an idea a BBQ Guru device I used my wife hair drier to super charge the coals :) Let's not necessarily tell her I did that though!

    60763803_10157678186980639_2160305882020184064_n.jpg
     
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  10. Carl V

    Carl V Bronze Member Donor Top Poster

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    Supercharged coals with a hair dryer. Do you ever throw in lump charcoal?
    Looks good though.
    Dough?
     
  11. Andrew Pratt

    Andrew Pratt Well-Known Member Top Poster

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    That's all I use.
     
  12. John Celardo

    John Celardo Well-Known Member Donor

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    I use semolina flower on the peal and stone, it works like corn meal. I have a gas grill, but haven't tried pizza on it yet.
     
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  13. Andrew Pratt

    Andrew Pratt Well-Known Member Top Poster

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    Bought some from the Italian store yesterday to try next weekend.
     

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