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.
- Max temp
- 350°C in 30 min
- Placement
- OutdoorCharcoal
- Rating
- -
How this oven bakes
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.
Specifications
- Temperature range
- 50°C – 350°C
- Inner diameter
- 57 cm
- Weight
- 15 kg
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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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.
- 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.