Holzkohle-Kugelgrill
Standard
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.
Spezifikationen
Vorteile
- 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
Nachteile
- 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
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Backeinstellungen für diesen Ofen
Basierend auf einer 250 g Teigkugel – ändere die Pie-Größe, um zu sehen, wie eine dickere oder dünnere Kruste das Backergebnis verändert.
Holzkohle-Kugelgrill
350°C
350°C
2m 20sKein Oberhitze-Regler — Hitze über Flamme oder Position einstellen oder Kuppel messen. Wird trotzdem modelliert.
Kostenlos mit einem Pandough-Konto — speichere deinen Ofen und erhalte bei jedem Backen passende Einstellungen.
Holzkohle-Kugelgrill ist ein Kamado-Ofen, bis zu 350°C erreichend, außen, betrieben mit holzkohle, 57cm Innendurchmesser, mit einem Gewicht von 15kg, Platz für 1 Pizzen, und aufgeheizt in 30 Minuten. 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. Vorteile: 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. Nachteile: 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.