Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!
soccerdad

So- Kamado or Blackstone?

Recommended Posts

-MODS- I posted in the wrong section- Can you move to the non-recipe pizza area? 

 

I am not trying to stir up trouble :)  But I have seen several post about using their Blackstone pizza oven for great pizzas on this forum.  I am new to my Kamado Pit Boss, and love it. I mainly got it for low and slow, (haven't done that yet) but also liked the idea of it for pizza.   And I made some really good pizzas with it.  I just got the pizza bible and my dough tub and gram scale. So I am looking to step up and go on a real pizza journey.  I checked out the Blackstone on Amazon and found that it is only $280 on prime.  That sounds like a good deal.  But I hate "uni-tasking" devices.  But I also want a great pizza device.  Ease of use and speed is important.  I would love to have big pizza parties and try a variety of pies.  The Blackstone seems to offer a lot for high temp and for stable temps since you don't have to lift the lid.  So I ask this great knowledge base here: Is the Blackstone something I should also have?  I also see that there are others similar to the Blackstone so input there is also welcome.  I wish I could have a real stone pizza oven, but my budget just won't swing that. 

Share this post


Link to post
Share on other sites

@soccerdad

 

I tnink this post is OK here since it's mainly about the preferred tool for cooking pizza...

 

I have both systems.  They each have their strenghts and weaknesses.  The blackstone is a seriously good pizza oven for the price.  If you want true neapolitan style pizza cooked at 900 degrees then you want a blackstone.  You can simulate true neapolitan pizza at lower temps and higher hydration doughs on the kamado at the 550 degree range.  The best piece of advice I can give you after my extensive studying of pizza technique over the last 5-6 months is this...

 

Buy the Ken Forkish "Elements of Pizza" book and read through it.

 

Try his recipes and techniques on your kamado and in your kitchen oven.

 

After that, decide if you want to add a Blackstone to your arsenal.  

 

Maybe we can get some extra input from @ckreef and @Mewantkj

Share this post


Link to post
Share on other sites

Thanks john. To be honest I lust after the blackstone, the only reason I don't have one is time.  Once life calms down and the kids want to help me cook or stay out of my way, I will add a pizza oven. Until then, I make due with the Kamado.  I think the kamados make pizza 90-95% as good as the blackstone. Most people wouldn't notice the subtle differences. 

Share this post


Link to post
Share on other sites
11 minutes ago, soccerdad said:

I just got the pizza bible and my dough tub and gram scale. So I am looking to step up and go on a real pizza journey.  I checked out the Blackstone on Amazon and found that it is only $280 on prime.  That sounds like a good deal.  But I hate "uni-tasking" devices.  But I also want a great pizza device.  Ease of use and speed is important.  I would love to have big pizza parties and try a variety of pies.  

 

Reading the above a Blackstone is far superior than a kamado for thin, hot fast pizzas. I still do my pan/deep dish on the kamado but multiple thin crust goes on the Blackstone. There is a learning curve but once figured out,  with the right dough a Blackstone can pump out back to back pizzas in  3 minute intervals. That is the most important feature for my three person family. I can literally have 3 pizzas done and on the table in 10 minutes. That is what is needed for a large pizza party. 

 

Yes it's a uni-tasking device  but I don't think anyone has been sorry they bought it. 

 

Share this post


Link to post
Share on other sites
1 hour ago, soccerdad said:

...... But I hate "uni-tasking" devices.  

 

 

I also see that there are others similar to the Blackstone so input there is also welcome.  I wish I could have a real stone pizza oven, but my budget just won't swing that. 

 

reason i sold my WSM and went kamado was that it was pretty much a uni-tasking device, looked into building a pizza oven which led me to kamado, the swiss-army knife of grills.

 

happy with it for 4 years but the pizza bug bit me and for reasons you've listed, a more specific tool could be required for the task.

 

imagine the pizza & rib party you could have with a kamado and a black stone? win/win

Share this post


Link to post
Share on other sites

I keep thinking about this but the main taste dIfference to me in kamado versus oven pizza is the hint of wood smoke from the lump charcoal. I just don't think the blackstone would replicate that. A kamado is probably not the best for pizza parties if everyone wants to eat at close to the same time. I typically do pizzas on Friday night so I'm not in a rush to get dinner on the table. My kk takes a while to heat soak. 

Share this post


Link to post
Share on other sites
1 hour ago, shuley said:

I keep thinking about this but the main taste dIfference to me in kamado versus oven pizza is the hint of wood smoke from the lump charcoal. I just don't think the blackstone would replicate that. A kamado is probably not the best for pizza parties if everyone wants to eat at close to the same time. I typically do pizzas on Friday night so I'm not in a rush to get dinner on the table. My kk takes a while to heat soak. 

 

Cooking pizzas above 600 F you get complete combustion and the smoke flavor is from the crust charing. 

 

Less than 550 F, I agree. 

Share this post


Link to post
Share on other sites
1 hour ago, shuley said:

I keep thinking about this but the main taste dIfference to me in kamado versus oven pizza is the hint of wood smoke from the lump charcoal....,,,

 

im in the same camp with regard to replicating the flavor from a WFO.

 

however, you've gotta love the temp that the black stone can hit and how quickly (for under $300)

Share this post


Link to post
Share on other sites

Great, now I just need to figure out how to buy one without my wife thinking I'm crazy!  I like the thought of a 90 second pizza.  And will love to try it as I work through Ken's book.  And with this I can get it really in 90 seconds.  But our main go-to pizza is NY style.  So I see lots of demos on the high fast cook, but is it easy to control to get a little slower for a NY style?  My family does not like the char.  They are more the Papa Johns type.....  But want it with better flavor.  They also like true NY as well.  I assume the Blackstone can do that as well?  How long do they take?

Share this post


Link to post
Share on other sites
1 hour ago, soccerdad said:

Great, now I just need to figure out how to buy one without my wife thinking I'm crazy!  I like the thought of a 90 second pizza.  And will love to try it as I work through Ken's book.  And with this I can get it really in 90 seconds.  But our main go-to pizza is NY style.  So I see lots of demos on the high fast cook, but is it easy to control to get a little slower for a NY style?  My family does not like the char.  They are more the Papa Johns type.....  But want it with better flavor.  They also like true NY as well.  I assume the Blackstone can do that as well?  How long do they take?

 

She won't think you're crazy if she loves good pizza :)

 

I have not used my blackstone oven for lower temp pizzas yet. I have done my NY style on the Kamado at 550-ish.  You will just need to experiment with the gas valve on the Blackstone to get your temps.  You will probably also want to get an IR thermometer so you can know what the stone temp is.  

Share this post


Link to post
Share on other sites
1 hour ago, soccerdad said:

Great, now I just need to figure out how to buy one without my wife thinking I'm crazy!  I like the thought of a 90 second pizza.  And will love to try it as I work through Ken's book.  And with this I can get it really in 90 seconds.  But our main go-to pizza is NY style.  So I see lots of demos on the high fast cook, but is it easy to control to get a little slower for a NY style?  My family does not like the char.  They are more the Papa Johns type.....  But want it with better flavor.  They also like true NY as well.  I assume the Blackstone can do that as well?  How long do they take?

 

You can get the Blackstone down in the 375*-400* range. I've cooked Chicago style, pan style, baked Spaghetti, rolls etc... In the Blackstone all at lower temps. If you search carefully under my user name all those cooks were posted in the past. 

 

Share this post


Link to post
Share on other sites

I use my Blackstone @ 450*/475* depending on the dough and toppings I'm using.  At those temps with higher hydration/more multipurpose flour and wetter toppings I get golden crusts with no char.

I agree with John--experimentation with the red flow adjustment knob on the Blackstone regulator give you flexibility.  A little practice will get you what you want, but it won't happen in 90 seconds.  My experience has been +/- 4 minutes.

An IR thermometer is a helpful tool for knowing exactly what your bottom stone temp is compared with the top stone temp.  Experimenting and experience will get you perfectly browned bottom and bubbly topping without char, if that is your preference.

You can look at my Blackstone pizza posts and judge if that is what you are hoping to achieve.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now




  • Similar Content

    • By Rival
      Field & Stream sells a Blackstone griddle that has what seems to be different burners than their other ones.
       
      Do all of the 28" ones have burners that can support pots and other cooking?
       
      http://www.fieldandstreamshop.com/p/blackstone-28-griddle-cooking-station-17bksa2brnrstvw28cfp/17bksa2brnrstvw28cfp
       

       
      The only reason that I've kept my rusted out gas grill around this long was for the side burner. This would give me a griddle and replace that rust bucket.
    • By michaelt
      Anyone ever hear of the Royal Gourmet® Pro 6-Burner Gas Griddle GB6000? It looks like the Blackstone but has 6 burners instead of 4 and it is quite a bit longer at 44 inches giving a total of 860 square inches. A lot of other specs look similar. It's also better looking IMO, more in line with the Blackstone stainless model.
       
      Any guys who have one or a griddle want to weigh in on the design choices?
       
      I've been looking at the Blackstone or Camp Chef for a while but can't decide and now there is another contender :(
       
      https://www.amazon.com/dp/B01FT1NDGW/ref=asc_df_B01FT1NDGW4997843/?tag=hyprod-20&creative=394997&creativeASIN=B01FT1NDGW&linkCode=df0&hvadid=167125192708&hvpos=1o17&hvnetw=g&hvrand=11754414413997577919&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027201&hvtargid=pla-307221976747#Ask
    • By beninsocal
      Blackstone 36" griddle $237 on walmart.com today (3/27/2017).  Is this a good price?  
       
       
    • By bbqboss84601
      Just picked up a griddle at Walmart thanks to Mewantkj that sent me a link about them being discounted 50 percent off. I seasoned with flax oil first three times, crispbee puck twice, then used onions, potatoes and salt before I threw on some bacon bread for a blt. This will be handy when doing taco parties or big breakfasts. Thanks for looking. 


    • By Smokehowze
      Fitting A Reversible Cast Iron Grill/Griddle in the Blackstone Oven


       
      I wanted to do a cook on the Blackstone Patio Oven that would best be done on a cast iron grill/griddle.  Pulled out my Academy Sports 14 inch reversible round grill/griddle and checked the fit.  While the round part is indeed 14 inches and an easy fit,  the ear tabs on either side of the griddle cause the overall dimension to extend a bit beyond 17 inches.  Too wide for setting it on the Blackstone turn table and having it rotate without hitting the interior metal shroud. Need to be more like 16 inches.

       
      This is the reversible cast iron grill/griddle I am referring too.  An excellent unit for you Kamado and now the Blackstone – especially for the price.  
       
      http://www.academy.com/shop/pdp/outdoor-gourmet-14-preseasoned-round-griddle#repChildCatid=27890

       



      So we can fix this situation – that is why we have power tools.  Grunt. Grunt.    A bit of work with a bi-metal blade in the reciprocating saw and some finish dressing work with the air tool die grinder and all is good.  The overall dimensions on are now just under 16 inches and full clearance is obtained in the Blackstone.  And we still have some useful  lifting tabs left.  A few photos shows it all….

       
      A bit too wide – that is a 16 inch pizza pan underneath.  The Blackstone stone is diameter is about 16 3/8 inches.  A bit of blue painters tape marks the demarcation point and shows what we need to remove.  That is the lower stone from the Blackstone in the next photo.



      Time to put the tools to work and check the resulting fit.



      Now, let’s put it into action for dinner.

       


      A few swordfish steaks..

       


      Cook on!



×