lighting for pizza

DWFII

So...kind of strange question (and hoping for a response in time for my fourth of July cook):

I am doing pizza (well, actually calzone) and want to start the fire somewhat quickly. I have starter cubes and could use those but it would take a while to get up to temp.

What I propose is to light a half chimney full of charcoal and dump it in the center of a nearly full firebox.

I've never done that before and don't want to allow the fire to get out of control--aiming for 450°-500° on the stone (I have an infrared laser). The pizza stone is elevated about three inches into the dome and the plate setter is in place.

Is this idea feasible? Any advice as to what dome temp I should shoot for? Any cautionary tales?

Any advice will be welcome.

Mattman3969

You can definitely do that.  Keep an eye on the temp and start closing the vents down within about 100° of your desired temp.  Good luck and glad to see you and your egg coming to life.  

DWFII

Mattman3969 said:

You can definitely do that.  Keep an eye on the temp and start closing the vents down within about 100° of your desired temp.  Good luck and glad to see you and your egg coming to life.  

Thanks for the reply.

Yeah, it's been a journey. I have to say that what with the crack in the base and all, I treat it like...well...an egg. I don't move it around much and when I do I use the mounting hardware for the shelves rather than the handle or even pushing/pulling the nest.

That said it seems to be stable and tight (no air leaks) and I am happy as can be...for as long as it lasts. Heck, from what people here have told me, it may last longer than I do.

JohnInCarolina

I don’t see an issue, but I’m not sure it’s going to speed things up all that much.  The platesstter and stone remain large thermal masses, and it will still take a good amount of time for them both to come up to temp.

unoriginalusername

I like getting to 700 with a raised stone which I cool with a wet rag right before putting on the pie. Rotate every minute. Done between 3-4. This temp bakes the top nice 

DWFII

unoriginalusername said:

I like getting to 700 with a raised stone which I cool with a wet rag right before putting on the pie. Rotate every minute. Done between 3-4. This temp bakes the top nice 

Thank you...Temp on the stone?

DWFII

JohnInCarolina said:

I don’t see an issue, but I’m not sure it’s going to speed things up all that much.  The platesstter and stone remain large thermal masses, and it will still take a good amount of time for them both to come up to temp.

I put the stone and the PS in almost immediately. The dome therms says 480° which it reached in about 20 min and has been holding for a half hour.

unoriginalusername

DWFII said:

unoriginalusername said:

I like getting to 700 with a raised stone which I cool with a wet rag right before putting on the pie. Rotate every minute. Done between 3-4. This temp bakes the top nice 

Thank you...Temp on the stone?

I don’t measure just when water stops bubbling and instead just steams as you wipe it and get excellent results with this method where the bottom is well done and the top looks like it went under a broiler to finish 

DWFII

I like the idea--something I am gonna try.

Thanks.

Botch

This is probably too late, but I would dump the chimney of coals into an empty Egg, then pour the new lump on top.  Heat rises, and you'll light more lump, faster and more evenly, that way (and probably get rid of the VOCs quicker, too).  
Also part of the reason I abandoned the cubes/squares and just use an oiled paper towel under the KAB to light.  

DWFII

Well thanks for all the replies on short notice...I don't usually do food porn but I thought such generosity deserved some feedback...

So on my rescued, refurbished, cracked egg...

Here's how my sourdough crust calzone turned out (this was the second batch and the Egg was a little cooler). It is, IMO, damn near perfect. Cooked all the way through, bubbling out the top actually and no black spots on the crust.

Preceded by a nice Highland Park 12 and served with marinara sauce on the side, a Full Sail Amber Ale, and a wonderful salad of Lemon Drop melon, fennel bulb, almonds and pepperdew peppers. (I don't ordinarily like salads all that much).

Thanks guys.

SamIAm2

@DWFII - Am so glad you are getting to enjoy your new/old egg and sharing your success. Keep the cooks and pictures coming. 

DWFII

SamIAm2 said:

@DWFII - Am so glad you are getting to enjoy your new/old egg and sharing your success. Keep the cooks and pictures coming. 

Thank you...And thanks for helping me rescue this Egg.

PS...the calzone was delicious--my wife's sourdough is over forty years old  and she's got pizza down pat. Truly I've never tasted better pizza and I have loved pizza for over 50 years.

Some of it is in the cooking, though.

thetrim

Those look really nice!  Congrats on a job well done!