Search the Community
Showing results for tags 'pizza '.
Second week with the new KJ Classic, after failing to get pictures of my first two cooks I remembered this time (albeit halfway through my steak on Sunday as you can see). The reverse sear worked out AMAZINGLY on a ~1.5 lb sirloin. I know, not using bone-in steaks is blasphemy to some but my wife prefers the boneless and preferences aside she was steering me away from the $16/lb ribeyes I had my eye on. Still was by far the best steak I've ever had off a grill, much less made myself. The pizza turned out okay, but I think I needed to roll the dough thinner and couldn't get the grill above 500, which after 90 minutes of a hungry family waiting made me accept a slightly longer cook time and not quite authentic wood oven pizza at about 475*. On that topic, for the pizza the grill got up to 490 and stalled, then started dropping. I panicked when it hit 475 as it'd already been a LONG time heating up and just put the pizza on. For the reverse sear, again it took awhile and seemed to stall around 500*, I was going for 550 but just threw them on to get them done. I think maybe I'm not using enough lump, as that's the only variable I can think of to keep it from getting roaring up quickly and over 500/550*. Is it absolutely necessary to have a lot of charcoal in there to get the temp up faster and higher? I guess I was thinking since both were shorter cooks I didn't need to load up, but next time I'll try a full firebox.
With my birthday coming up, I've asked for a few accessories for my new Kamado Joe, one of which is the pizza stone. My wife pointed out that we have a pizza stone we use in the oven, which after looking around a bit it seems some people do use. Does anyone know what the difference is, if any in a KJ/BGE pizza stone vs one of the "regular" ones from a bake shop? Is there any advantage to getting the kamado specific ones? If not, that will free me up to put another accessory on the wish list!