tips for maximizing heat output of your grill

[Lloyd Lande]

I've tried taking out the stainless steel flavor bars and one of the 2 grill grates on my weber to try and maximize the heat output. I also use tin foil to block heat from escaping out the sides when the grill lid is proped open. Anybody have any other tips, thoughts or suggestions?

[Willard]

Hi Lance,

Well, I consider myself a practical person, so I offer maybe more of a practical definition than technical (I don't work on cars....not very well at least LOL I end up frustrated because my knuckles get skinned and I wonder why they couldn't make the process more user friendly / do it yourself friendly)
My observation came from lining up about 6-7 chicken breasts across the back of the grill, and noticing that the ones on the left had nice char marks on them and on the right they looked almost raw.
The crossover tube on mine has holes in it so it is more of an actual burner with flames coming out of it. I hate to make any broad statements....with hard core assertions but I can hold my fingers over that part and it feels hotter.
I also wonder if the end of the line (of the burner) so to speak has a higher output than the beginning (pure speculation!! but logically there may be something to it...??)
That's my story and I'm sticking to it!! -willard

[Lloyd Lande]

taking out the flavor bars, moving the 2stone to the extreme left side of the grill and using ample aluminum foil around the 2stone have me cooking pizzas in about 2 mins with great char, leoparding on the bottom and the tops cooking perfect. I love it!!

The only problem is, I have an older weber genesis, it is a little smaller than the newer ones so the grill top doesn't close all the way down. I get around this by making a door for the front of the grill using aluminum foil. The grill top handle is plastic and the first time I used the 2 stone the handle melted, I bought a new one and now remove it before making pizza. The model I have, has doors underneath the grill for a storage area and now the little metal rods that lock the doors have melted. Seriously thinking of moving to the pizza oven except that I have natural gas and don't know if I want to bother with the propane, How long does the propane tank last with the Bayou burner?.. A natural gas Bayou burner would shoe this in for me is ther such a thing?..

[Lance]

Thanks Willard,

I did a quick Google on the issue and came away with the impression that some people have an issue with the left side being cooler. I assume your grill tubes are clean and in good shape. I am going to try it tomorrow by sliding the 2stone to the left and will report back. I kind of forgot that you can cook other things on the Weber as I have been only using it for pizza. I found this recipe http://www.seriouseats.com/required_eating/2007/02/thomas-kellers-f... for roasting chicken in the oven and I do it in a cast iron pan and it is so good that I have stopped grilling chicken. I am going to try it in the Weber to see if it works as well.

My wife is kind of sick of pizza and does not really want anymore, however she said it is so delicious she can't help but eat some. She then fought me for 1/2 of a leftover pepperoni pizza from the other night. Addict!

Lance

[Lance]

I moved my pg to the left side of the Weber tonight and it baked 4 great pizzas, however it was not any hotter than normal.

FWIW

[Willard]

That's good to know Lance, no point in making any wholesale recommendations that don't work across the board. Some how I think the regulators have a lot to do with it. I have been testing burners lately for the Pro and Inferno and I am amazed at all the variations you can get with almost the same equipment. I have tested some burners that work off the same 10 lb regulator as the bayou but can take the Pizza Pro or the Inferno up to 800F in about 6-7 min. - willard

[Lloyd Lande]

I've been using my 2stone on the left side of the weber. I don't know that it is any hotter but helps with heat loss around the sides. The side of the 2 stone prevents heat from escaping out of the side of the grill, particularly when the top is partly open. Wadded up aluminum foil on the right to the height of the 2stone keep heat escape to a minimum on the right side. Getting a stone temp around 700 or so.. based on mechanical thermometer that came with the 2stone. Pies cook in about 2 mins using very high hydration rates around 69% Peter Reinhart bakers apprentice recipe 20.25 oz flour, 14 oz water, .44oz salt and .11 oz yeast (about a teaspoon). up to 2 oz of olive oil are optional and recommended particularly if using bread flour. Makes 4 12" pies

[Willard]

You're turning out some great looking pies Lloyd, what brand of fresh moz are you using?

[Lloyd Lande]

Belgioioso.. I get it at costco. It can be very wet so I slice it and drain it in paper towels for a couple of hours prior to using. It tastes great. I use pomi crushed tomatoes, they come in a box, like a milk carton so no tin can taste.

[Lloyd Lande]

I have a 7 year old weber genesis platinum C grill. The lg 2 stone fits in it, but the top doesn't fully close. I've found that the cookbox warped over the years (not all from the high heat pizza), and the grill grates, fall into the cook box, unless very strategically placed. I called Weber to see if there is anything I could do to to get it back into shape and would you believe they sent me a new cookbox at no charge? It was still under warranty after 7 years. I installed it today but won't be cooking pizza for at least another week or so. I am seriously thinking of upgrading to the pizza oven or inferno. Wish there was a natural gas version so I don't have to bother with the propane tanks. Tired of taking my grill apart to make pizza- I have to remove the plastic handle or it melts from the high heat coming out the front. I also take out the flavor bars and line the grill with waded aluminum foil. Works great but a bit of a pain to set it all up.

Natural gas would make this a shoe in for me! Anybody know of a bayou type natural gas burner that would work with the oven or inferno?

Thanks..

Lloyd

[Willard]

Lloyd,
I have been working on natural gas conversions for quite some time. In fact it's all done now (I've got one going for someone right now) and I will be happy to work something up for you. The Inferno is the minimum requirement because it really is hot and the oven won't stand up to it. I have also done an inferno with motorized hearth for someone so that is also available and will be posted as an option soon. In some of our tests we were able to hit 750-800 in less than 5 min.

Let me know what you want and I'll work it up for you.

willard

[Jeffrey Zacharias]

I just got my 2stone grill, and the first attempt I only got up to about 640F. However, the weather was not helping me. It was about 45F outside, super foggy/misty, and very windy. Have other people had a challenge with wind? I have a question about pre-heating. I have a new Weber genesis and I can pre-heat with the lid down. What temperature should I be able to get with the lid down on the stone? I know I can get the grill temperature to 640F, and the stone was around the same. Once you get the stone to the same heat as the grill, do you open the lid to get the heat higher, or is it with the lid down until you put the pizza in? Also I do have the skirt for the 2stone.

Even with my wind issues, the evenness of the baking is very good, especially the top to bottom. At the lower temps my first pizza can out very "Roman" style.

[Lloyd Lande]

i've found that anything you can do to force the heat flow up through the 2 stone only improves the bake. So I take out the flavor bars and along with the skirt I fill the grill alongside the 2stone with loosely wadded aluminum foil. I used to center the 2 stone but now have moved it all the way over to the left side. I also place firebricks over the top of the 2 stone. I have an old weber genesis and the cover won't completely close so I make a door out of 3 or 4 sheets of aluminum foil. I generally open the door/grill top slightly a few mins before the pie goes on to let the stone cool down a little and increase the heat of the airflow going through the 2 stone. I don't know the exact temp I get up to the thermometer doesn't go high enough but estimate about 725 to 750... I cook the pie with the top ajar in about 2 mins depending on toppings...