Barbecue kettle a carbone
Generico
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.
Specifiche
Pro
- 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
Contro
- 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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Impostazioni di cottura per questo forno
Basato su un panetto da 250 g — cambia la dimensione della pizza per vedere come una crosta più o meno spessa varia la cottura.
Barbecue kettle a carbone
350°C
350°C
2m 20sSenza manopola superiore — regola il calore tramite fiamma o posizione, oppure misura la volta. Il modello considera comunque questo dato.
Gratis con un account Pandough: salva il tuo forno e ottieni impostazioni su misura a ogni cottura.
Barbecue kettle a carbone è un forno di tipo Kamado, raggiungendo fino a 350°C, esterno, alimentato a carbone, 57cm di diametro interno, con un peso di 15kg, capacità per 1 pizze, e riscaldamento in 30 minuti. 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. Pro: 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. Contro: 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.