MM is a crappy pizza cooker

Jupiter Jim

Lit said:

Jupiter Jim said:

Lit said:

pgprescott said:

Lower the temp. Solved. Invoice is in the mail. 

If I lower it to 350 dome to get the stone to the right temp will my toppings cook. To get pizzas to cook evenly on the large and XL my done was always hotter than my stone. Doesn't seem like lowering the dome is going to help.

It makes a lot of sense to go with a lower temp only because what you did failed. The correct temperature is the one that works and it could be much different than what you do on an XL I would have never expected a MM to work the same as an XL. If the XL makes great pizza just use the XL. 

I'm thinking cut the stone down so it's smaller than the platesetter so it's truly indirect and create more space between the platesetter and stone. I have cooked pizzas on every other sized egg except the xxl and never had this issue. I agree about just using the XL and normally do but that's a lot of lump to keep the XL at 500 for an hour especially since I bought a bag of rockwood. That's like $10 in lump to cook $8 worth of pizza.

That might work but would a smaller stone on top of the existing stone work? you could also use a less expensive lump! and the XL! I'm currently using Carbon Del Sir and having great cooks with it and it's cheaper than RO at Restaurant Depot. I currently only have a small and a medium egg here in FL and I have been doing pizzas on the medium, have had the small for about 6 years and have never done a pizza on it always go with a large egg or the medium.

pgprescott

I'm pretty sure this is a red herring, but you are using the same exact dough, right??

Lit

That might work but would a smaller stone on top of the existing stone work? you could also use a less expensive lump! and the XL! I'm currently using Carbon Del Sir and having great cooks with it and it's cheaper than RO at Restaurant Depot. I currently only have a small and a medium egg here in FL and I have been doing pizzas on the medium, have had the small for about 6 years and have never done a pizza on it always go with a large egg or the medium.

I think I just need to make the stone smaller. The heat coming around the platesetter hits it direct so I am guessing that's what is making the stone so hot. I already have a wet saw with diamond blades so it should be fairly easy to reduce in size. I hear you about the lump I usually keep RO around but saw RW in an ace and had to give it a shot. 

Lit

pgprescott said:

I'm pretty sure this is a red herring, but you are using the same exact dough, right??

Yes publix dough. What I use when I'm lazy.

DMW

I still have my KJ Jr  

Braggart

Pizza on the MMax....unicorn.    At least for me, anyways.    I can do 10 in a row on the LBGE, but struggle on the MMax.   I can't say I've tried "everything" suggested, but almost.

My solution?  When I'm not using the LBGE...stabilize the temp on the MMax, throw the pizza on a raised indirect stone, bake until crust is done (toppings are not)...and then throw in the kitchen oven under the broiler.

Allows me to use the MMax without throwing away the final product.

clifkincaid

I remember what it was like to not be good at egg'n. Maybe you are better at doing Joe!

Ozzie_Isaac

Maybe put plate setter legs up?

Lit

Ozzie_Isaac said:

Maybe put plate setter legs up?

It is legs up. That is part of the problem the legs are only like an inch. The radiant heat from the platesetter makes the stone hotter.

Ozzie_Isaac

Lit said:

Ozzie_Isaac said:

Maybe put plate setter legs up?

It is legs up. That is part of the problem the legs are only like an inch. The radiant heat from the platesetter makes the stone hotter.

Oops, I see that now. Yeah, that is tight!

pgprescott

Put a brick under the stone. 

Eggzellent

Not sure if this helps or not..yet I think he stuck with the PS/13" stone (didn't reread it):
http://eggheadforum.com/discussion/1174415/minimax-with-woo-and-stone-pizza-setup

Eggzellent

^^^^ (3rd post from the bottom; top pic/right column)..Is this close to your setup yet with a larger  stone?

Eggzellent

pgprescott said:

Put a brick under the stone. 

If he does, I'd like to know what size (brick) and if he stuck with the medium size (12"?) stone or cut it down to squeeze even farther up in to the dome (which obviously wasn't his plan). For some reason I'd like to hear more about cooking just as far up in the dome as possible with different grates and stones/direct/indirect. It's partially why I picked up the different size stones and (smaller size) GrillGrate along with the woo/PS. 

Lit

Eggzellent said:

pgprescott said:

Put a brick under the stone. 

If he does, I'd like to know what size (brick) and if he stuck with the medium size (12"?) stone or cut it down to squeeze even farther up in to the dome (which obviously wasn't his plan). For some reason I'd like to hear more about cooking just as far up in the dome as possible with different grates and stones/direct/indirect. It's partially why I picked up the different size stones and (smaller size) GrillGrate along with the woo/PS. 

I am gonna square the stone angle the corners then square them again tomorrow. Will posts pics when done.

GlennM

If the dough has any sugar in it the temps need to be lower.  "OO" flour, water, salt and yeast can take screaming hot temps.  I have to work at getting it brown

BTW, I listened to SGH last year and bought a Jr.  Love it. 

pgprescott

Eggzellent said:

pgprescott said:

Put a brick under the stone. 

If he does, I'd like to know what size (brick) and if he stuck with the medium size (12"?) stone or cut it down to squeeze even farther up in to the dome (which obviously wasn't his plan). For some reason I'd like to hear more about cooking just as far up in the dome as possible with different grates and stones/direct/indirect. It's partially why I picked up the different size stones and (smaller size) GrillGrate along with the woo/PS. 

Yeah, might have to be half thick. Like those 1 1/2" stepping stones they sell @ home improvement center. Idk. Trial and error I guess. 

Chubbs

GlennM said:

If the dough has any sugar in it the temps need to be lower.  "OO" flour, water, salt and yeast can take screaming hot temps.  I have to work at getting it brown

BTW, I listened to SGH last year and bought a Jr.  Love it. 

True sugar burns. I have used Publix dough plenty of times when in a pinch. I used to do my pizzas around 700 or so with no issues burning dough. 

@Lit, not sure if anyone mentioned this or not but maybe use less lump. If the flame is hitting the PS maybe this causes it to be hotter than expected. 

Eggzellent

Chubbs said: @Lit, not sure if anyone mentioned this or not but maybe use less lump. If the flame is hitting the PS maybe this causes it to be hotter than expected. 

...yet another subject that I've been hoping someone would speak to given the small(er) size/shape of the MM firebox and where accessories sit (especially indirect) in 'the stack'. Higher quality or different composition lump for higher temps? Whether you stick a 10" stone or PS in the woo above a fire 'x' below either?
It just seems that the MM 'should' be a bit more finicky (physics wise) yet I'm having trouble myself applying simple logic to such a small area with multiple factors stuffed inside.

tonyled

i just picked up a kamado joe jr at costco road show during lunch thanks to this thread!

went to my bge dealer at lunch yesterday for comparison and it was a no-brainer for me.  dealer wanted $598 for the mini max with zero accessories

SkinnyV

A poster failed a cook prompted you to write off the mini max? Easy customer right there, grats on the deal. MM on looks alone is worth the premium over the Kjj to some ( the carrier versus the kjj stand) .I have not thought twice about the $600+ in my MM and accessories.

johnmitchell

I am just about to pull the trigger on a MM.. I wonder now.. Should I buy a KJ Jr... Hmmmmm..

Focker

@Lit,
I wish you luck, but I don't think any setup or mod change can solve your pizza problems with the MM design.  Not enough airspace and thermal barriers between fire and pie to even things out.

Like Biggreenparmacist, my small with high-que gets the job done.


Again, good luck man.

SkinnyV

Focker said:

@Lit,
I wish you luck, but I don't think any setup or mod change can solve your pizza problems with the MM design.  Not enough airspace and thermal barriers between fire and pie to even things out.

Like Biggreenparmacist, my small with high-que gets the job done.


Again, good luck man.

Did you not see any of the success pizza cooks on the MM?

NPHuskerFL

So because you burnt your pizza crust the MM design sucks? There's no way this could be operator err?  Gotcha. 
I bake in my MM a LOT. Zas, calzones, bread, etc. I've used the WOO set-up but for baking but, I've found better outcome with the PS legs down in the fire ring notches and then copper fittings between the PS & stone. Dome temp will differ depending on the dough. 

Focker

SkinnyV said:

Focker said:

@Lit,
I wish you luck, but I don't think any setup or mod change can solve your pizza problems with the MM design.  Not enough airspace and thermal barriers between fire and pie to even things out.

Like Biggreenparmacist, my small with high-que gets the job done.


Again, good luck man.

Did you not see any of the success pizza cooks on the MM?

Got pics?  Husker?  Anyone else out there?  Would love to see all these MM Zas.  
Not saying it cannot be done, end results may suffer when cheating with toppings or dough like a cracker crust or tortilla(lol) to get there.  When it comes to pizza, I have some standards, not many.

johnmitchell

@NPHuskerFL Thats what had my head spinning as I have seen your killer cooks and bakes that you have done on your MM.. Thanks..

Lit

NPHuskerFL said:

So because you burnt your pizza crust the MM design sucks? There's no way this could be operator err?  Gotcha. 
I bake in my MM a LOT. Zas, calzones, bread, etc. I've used the WOO set-up but for baking but, I've found better outcome with the PS legs down in the fire ring notches and then copper fittings between the PS & stone. Dome temp will differ depending on the dough. 

Doesn't seem like it's just me others above stated the same issue. I haven't gotten around to trying the suggestions yet.

SGH

@Lit
I don't know if it's 100% true or not, but I have heard that Yeti helped design the MM

DoubleEgger

SGH said:

@Lit
I don't know if it's 100% true or not, but I have heard that Yeti helped design the MM

I guess that's why I could go to the store today and take one home...