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Insulated weber charcoal grill - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Insulated weber charcoal grill

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  • Insulated weber charcoal grill

    Why couldn't you use the same insulating blanketsthat we buy for the wood fired pizza ovens, and mold them around the classic weber charcoal grill, somehow building a small chimney maybe. Wouldn't that give you some kind of cooking advantage for direct or even indirect cooking?

  • #2
    Re: Insulated weber charcoal grill

    You find a basic design trial here


    and in there another link to modified webers.

    I thought about using insulation, but the basic problem is mass. Insultation would speed up the initial heating but I do no think it would help much with cooking. A brick oven is a huge amount of mass compared a weber. The experience of the weber modders etal is that you need a contant source of heat. There is just not enough mass to sustain the heat transfer at pizza temperatures. If you read the thread on heat management for the ovens you will find that that they have to move the fire from side to side to keep enough heat for pizza cooking. With a small mass set up ( ie WEBER), you just have to keep adding heat.

    I have not yet used any of the insulating blankets. We have them at the plant where I work. The type we use have a cover on them so that you will not come into contact with the insulator ( Kaowool). I suppose you could wrap one around your set up but it would seem to be like teaching the pig to dance.
    It wastes your time, annoys the pig and in the end, it is still ugly.

    For the cost and effort, I would rather spend money on building a real pizza oven.

    Just my 0.04 ( inflation adjusted)

    Last edited by brokencookie; 07-30-2008, 07:14 PM. Reason: large fingers, small buttons
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