Houtskool-kogelbarbecue
Algemeen
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.
Specificaties
Voordelen
- 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
Nadelen
- 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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Bakinstellingen voor deze oven
Gebaseerd op een deegbal van 250 g — pas de taartgrootte aan om te zien hoe een dikkere of dunnere bodem het bakproces beïnvloedt.
Houtskool-kogelbarbecue
350°C
350°C
2m 20sGeen bovenste knop — stel de hitte in via vlam of positie, of meet de koepel. Wordt toch gemodelleerd.
Gratis met een Pandough-account — bewaar je oven en krijg bij elke bak passende instellingen.
Houtskool-kogelbarbecue is een Kamado oven, bereikt temperaturen tot 350°C, buiten, aangedreven door houtskool, 57cm binnendiameter, weegt 15kg, geschikt voor 1 pizza's, en warmt op in 30 minuten. 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. Voordelen: 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. Nadelen: 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.