Plate ‘em up

Robert N said:
No. I haven't really found the need for one to be honest. I prefer my steaks without smoke on them...the charcoal alone gives enough flavor for my palate.

Now brisket, ribs, pulled pork, that gets plenty of smoke. But again, never really saw the need for the roller.

How about you? Do you run a Roller?
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I do use the Slo-Roller when smoking.
 
Robert N said:
How do you like it? How much of a difference did you find? Thoughts on it?
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i can’t do double indirect because I have an older gen kamado and there’s not enough room for 2 deflectors. Slo-roller puts the meat up higher in the dome, so it probably does get a little more smoke. I’m pretty happy with the result I get, but I’ve not done any smoking without it to compare.

I also have the pizza wedge thing. I can’t seem to get the thing hot enough when using it to do a true Neopolitan style pizza. It tops out at about 550-600’. Your stand-alone pizza oven looks like a much better option.
 
Wildabeest said:
i can’t do double indirect because I have an older gen kamado and there’s not enough room for 2 deflectors. Slo-roller puts the meat up higher in the dome, so it probably does get a little more smoke. I’m pretty happy with the result I get, but I’ve not done any smoking without it to compare.

I also have the pizza wedge thing. I can’t seem to get the thing hot enough when using it to do a true Neopolitan style pizza. It tops out at about 550-600’. Your stand-alone pizza oven looks like a much better option.
Click to expand...

I use a couple of different sized ceramic pizza plates to make my double indirect work. So far it’s been stellar…

But you are 100% right: while I’ve done pizza on my KJ it’s really not a fair comparison against a dedicated pizza oven. The OONI I have (*pellet fired) started as a “well, got a coupon and a gift card so why not” idea…and I’m a total convert. I’ve measured temps of 1000 degrees in the OONI and it flat out rocks for pizza cooking. It seems to work best in the 750 degree range and cranks out amazing pizzas in about 90 seconds.

Heckuva learning curve though. My first couple pizza’s turned into briquettes before I even knew what was happening.
 
Robert N said:
I use a couple of different sized ceramic pizza plates to make my double indirect work. So far it’s been stellar…

But you are 100% right: while I’ve done pizza on my KJ it’s really not a fair comparison against a dedicated pizza oven. The OONI I have (*pellet fired) started as a “well, got a coupon and a gift card so why not” idea…and I’m a total convert. I’ve measured temps of 1000 degrees in the OONI and it flat out rocks for pizza cooking. It seems to work best in the 750 degree range and cranks out amazing pizzas in about 90 seconds.

Heckuva learning curve though. My first couple pizza’s turned into briquettes before I even knew what was happening.
Click to expand...
What elevation are you at? I’m at just under 7,000’ and really struggle with most baking, and especially dough making. Do you do anything special with the dough to compensate for elevation and/or lack of humidity? I can’t even get a good pizza at restaurants near me, so I’m thinking it might be an environment problem.
 
Wildabeest said:
What elevation are you at? I’m at just under 7,000’ and really struggle with most baking, and especially dough making. Do you do anything special with the dough to compensate for elevation and/or lack of humidity? I can’t even get a good pizza at restaurants near me, so I’m thinking it might be an environment problem.
Click to expand...
ahh, I'm basically at sea level. elevation certainly could make an impact.
 
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