Go to the Article: Tips & Tricks: Get a Killer Crust on Grilled Meats
How do you think this would work with something like the Kettle Pizza or just pizza in general? Is this better than the Cook's Illustrated method of a disposable roasting pan with the bottom cut out?
nice tip, thanks
i have a portable gas bbq.. really horrible for heat. i don't know where i would put the foil
I have not yet cooked with the foil lining, but I'm hopeful it will help me control the temperature more consistently.
@Matthew Snyder I was thinking the same thing when I saw this video; I had to try it out with my Kettle Pizza!! Could you keep me posted on how it works out for you? I have had a tough time getting it hot enough even with the steel, I am thinking of trying larger hardwood logs on my next cook. What type of strategies have you been using to get the heat up?
and this is why you're my homepage.
I'm not having any problems getting the temp up; I just use hardwood lump charcoal and oak or hickory wood chunks (not chips). I'm maxing out the thermometer on the cuff, so I'm guessing the air temp over the stone is 800°F+.
I want to line the bed with ceramic or foil-wrapped bricks to help diffuse the heat a bit, because my problem so far (admittedly only two cooks in) is that the stone gets far too hot underneath. From my reading, the underside of the stone should ideally be ~200°F cooler than the air above the stone, but as it is for me everything is close to even. So instead of nice leopard spotting, I'm ending up with undercooked pizza with a completely charred black underside..
Would this help in a Big Green Egg?
Any ideas if this would work and how wiyh gas grills?
maybe a training video for how to grill with gas. Thank you for considering this.
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Do not do this on a gas barbecue, you can cause fires, damage the grill, your house. Most (good) gas units are built to help retain heat using cowling and lids. By lining the bottom or the back with foil, you can prevent grease removal and lead to a grease fire if you are cooking something fatty. This can also hinder proper combustion of the air and gas mixture leading to poor flame and incomplete burning. That means what you are trying to fix, you are only making worse. If you are experiencing a gas grill that isn't providing enough heat when cranked, when was the last time it was cleaned? Have you cleaned the burners? The little ports can get clogged with food and grease, not to mention that critters like the smell of the mercaptan in the gas and often set up nests in your burners causing blockage.
Hey Grant and Chef Steps team! You may want to mention that this technique is NOT safe for gas grills and barbecues
Thank you Andrea! I just printed it out for my gas grill. Will delete!
