Barbecue boule au charbon
Générique
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.
Caractéristiques
Avantages
- 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
Inconvénients
- 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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Réglages de cuisson pour ce four
Basé sur un pâton de 250 g — modifiez la taille de la tarte pour voir comment une croûte plus ou moins épaisse modifie la cuisson.
Barbecue boule au charbon
350°C
350°C
2m 20sPas de thermostat supérieur — réglez la chaleur via la flamme ou la position, ou mesurez le dôme. Toujours modélisé.
Gratuit avec un compte Pandough — enregistrez votre four et profitez de réglages optimisés à chaque cuisson.
Barbecue boule au charbon est un four Kamado, atteignant jusqu'à 350°C, extérieur, alimenté par charbon de bois, diamètre intérieur de 57 cm, pesant 15 kg, capacité de 1 pizzas, et chauffe en 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. Avantages : 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. Inconvénients : 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.