Teplota a čas pečení pro styl Kotlový gril na dřevěné uhlí
Pandough odhaduje výchozí bod pro neapolský styl při hydrataci 60%: vzduch 350 °C, pečicí povrch 350 °C a čas přibližně 2m 6s–2m 59s. Jedná se o modelové odhady pro tuto pec, nikoli o specifikace výrobce.
The round charcoal kettle, with a stone on the grate and the lid closed. Live fire gives you flavour and a temperature well above any indoor oven, and banking the coals to one side gives you a hot zone and a cool zone to move between. Be aware it is listed under kamado in this catalogue but shares none of a kamado's thermal mass: the walls are thin steel, so the stone gives up its heat to each pizza and needs a few minutes to come back before the next one.
Známé také jako: Kettle grill, Charcoal grill, Charcoal BBQ, Kettle barbecue, Kugelgrill, Holzkohlegrill, Grill węglowy, Barbecue a carbone, Barbacoa de carbón, Barbecue à charbon, Houtskoolbarbecue, Klotgrill, Churrasqueira a carvão, 炭火グリル, 숯불 그릴, Weber, Weber kettle, Weber Kugelgrill, Kettle with pizza stone.
- Charcoal heat and smoke that no electric oven can imitate
- Cheap, and most households in grilling countries already have one
- Banked coals give a genuine hot zone and cool zone
- Thin steel holds almost no heat, so the deck sags between pizzas
- Temperature is managed with vents and instinct, not a dial
- You get roughly one hour of usable heat per load of charcoal
- Specs here are typical values, not your specific grill
- Give the deck the full 30 min. Air temperature lies. The stone is slower.
- Bake on a stone, not the grate. Direct charcoal will torch the base.
- Plan about 8 min between pies so the floor charges again.