Parrilla de carbón redonda
Genérico
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.
Especificaciones
Ventajas
- 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
Desventajas
- 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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Ajustes de horneado para este horno
Basado en una bola de 250 g: cambia el tamaño de la tarta para ver cómo una corteza más gruesa o fina afecta al horneado.
Parrilla de carbón redonda
350°C
350°C
2m 20sSin dial superior — ajusta el calor con la llama o la posición, o mide la bóveda. Sigue siendo modelado.
Gratis con una cuenta de Pandough: guarda tu horno y obtén ajustes a medida en cada horneada.
Parrilla de carbón redonda es un horno tipo Kamado, alcanzando hasta 350°C, exterior, alimentado por carbón, 57cm de diámetro interior, con un peso de 15kg, capacidad para 1 pizzas, y calentándose en 30 minutos. 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. Ventajas: 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. Desventajas: 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.