Grilling Pizza, a Heat Transfer Problem
If grilling pizza strikes you as a bad idea, you're not alone. But Cook's Illustrated suggested it could be done and we were able to back up their results with simulations, so we had to try grilling our own pizza. Watch the video to see how our "backyard pizza grilling" experiment turned out.
After watching the video, read more about the simulations on the COMSOL Blog: www.comsol.com/blogs/finding-...
Пікірлер: 29
New to charcoal pizza. Yesterday i made the worst, most burned bottom pizza. (Looked good from the top) watched this video and applied what i learned. A few minutes ago i finished one of the best pizzas ive ever had. Your doing the lords work. Keep it up.
@trevor19qhshe
Жыл бұрын
Get a pizza stone and throw it on the grates. Itll keep the bottom from getting burt.
@Fredwitrave
11 ай бұрын
Since we're dealing with such high temperatures, he's rather doing the devil's work I guess.
@nathanvanek5528
11 ай бұрын
@@Fredwitrave i would like to think god uses a weber.
This is the most useful and scientifically accurate practical advice I have ever come across on KZread.
That explanation it’s just great.
I used COMSOL in a way similar to this video to model/simulate baking bread in an industrial tunnel oven. My simulation was my doctoral dissertation, and is online in the OhioLINK Electronic Theses & Dissertations Center website. The title is "CFD and Heat Transfer Models of Baking Bread in a Tunnel Oven", and the author is Raymond Matthew Adamic.
@erockromulan9329
3 жыл бұрын
What an awesome idea! I just got a license to COMSOL today for my Master's thesis on cryogenic hydrogen storage. I am totally going to be simulating my grill and BBQ on the weekends for the perfect ribs this summer!
@doctorimagineer
3 жыл бұрын
@@erockromulan9329 Thank you. I got the idea to simulate baking bread in an oven from (coincidentally) where I worked at a pizza place. Good luck on your thesis (and simulation of your grill and BBQ).
Well, things have really changed in the science of kettle grilling. The method you propose can be a real challenge for some. If you just apply the ring method with a top deflector and a pizza stone bottom with the convection process, you will find it much easier and trouble free. I recently found this (Focused Element Creative) on KZread, and wow, this guy nailed it...!!! The heat generated along with the setup mimicked the "pizza oven" style to a T!
Would recommend using a pizza bed unless you want your pizza dry and crispy even when the guy takes a bite in the video sounds like he broke a tooth defoe invest in a pizza stone guys and do it properly
Great vid to show heat distribution cooking pizza.
Rule no 1 dont use ink paper to cook with food.
Thanks for the information on this topic
Very interesting info! Thanks
Great advice!
This is a brilliant video. But how many briquettes are used? That looks like way more than a single chimney full.
Underrated knowledge shared in this video. Cheers!
was the evaluation conducted with lid shut?
Hands down best video for pizza directly on grates ever.
And the method used in this video is similar to the snake method but cols all lit at once rather then a slow turn around
This dudes got science. Love it.
A more productive use of that triangular briquette @2:36 would be tossed back in the grill bottom and used as fuel. "Delicious!"
Using a stone makes the heat spread evenly. However; in a real pizza oven, the heat comes from the back.
@StopWars420
Жыл бұрын
Doesn't spread the heat. It just make a crispy crust. That's why you still have to rotate the pizza in a traditional pizza oven.
Just break down and get a pizza stone.
or .... use a pizza stone ?
@ianparker5007
2 жыл бұрын
No
Wu tang