Klotgrill
Generisk
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.
Specifikationer
Fördelar
- 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
Nackdelar
- 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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Bakinställningar för denna ugn
Baserat på en degboll på 250 g – ändra pajstorleken för att se hur en tjockare eller tunnare botten påverkar gräddningen.
Klotgrill
350°C
350°C
2m 20sInget övervärme-reglage — ställ in värmen via lågan eller positionen, eller mät kupolen. Modelleras ändå.
Gratis med ett Pandough-konto — spara din ugn och få anpassade inställningar för varje bak.
Klotgrill är en Kamado-ugn, som når upp till 350°C, utomhus, drivs med kol, 57 cm innerdiameter, väger 15 kg, rymmer 1 pizzor, och värms upp på 30 minuter. 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. Fördelar: 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. Nackdelar: 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.