Charcoal Kettle Grill
Generic
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.
Specifications
Pros
- 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
Cons
- 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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Bake settings for this oven
Based on a 250 g ball — change the pie size to see a thicker or thinner crust shift the bake.
Charcoal Kettle Grill
350°C
350°C
2m 20sNo top dial — set heat via flame or position, or measure the dome. Still modeled.
Free with a Pandough account — save your oven and get tuned settings every bake.
Charcoal Kettle Grill is a Kamado oven, reaching up to 350°C, outdoor, powered by charcoal, 57cm inner diameter, weighing 15kg, fitting 1 pizzas, and heating up in 30 minutes. 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. Pros: 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. Cons: 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.