CADAC Carri Chef 2 Pizza stone

[oblio]

Do any of you folks have one of these?

If so, would you recommend?

Also do you need something to diffuse the flames so the stone doesn't get too hot and burn the pizza base?


ta

[oblio]

Thanks both

My concern is this "deflector" as the Carri Chef 2 doesn't have one (to the best of my knowledge but am happy to be corrected). Therefore the stone would sit above the flame meaning that the centre would get uber hot and therefore it wouldnt cook evenly)

I'll be interested to see how yours goes next week Paul (if its the Carri Chef 2)...

ta muchly

[oblio]

PH5121 said:

Yes, ours is a Carri Chef 2.

If it isn't raining all of the time I'll hopefully be making pizza with it.

...and do you have any way of diffusing the heat or are you just putting the stone where the grill plate would normally go?

[oblio]

J8 SVG said:

I use a pizza stone on my webber without any difuser - they can cope with up to 500C generally so a small bbq isn't going to damage it although it might leave some carbon deposits on the bottom

Nice one.

Presumably your Weber is charcoal fired? If so wouldn't the heat be more evenly distributed?

The Cadac is gas so the flames are central hence my question (and also the hear diffuser query)

[oblio]

HarryFlatters said:

I've got a cast iron pizza plate, can go in the BBQ, the oven or on the gas without a concern of cracking.

Have you tried it on a gas BBQ Paul? Does the heat distribute evenly?

If so can you post a link up?

ta

[oblio]

HarryFlatters said:

I've used it on my hob as a griddle/comal kind of affair, but not on a gas bbq. I don't see why it wouldn't work though

Anyhoo, here's the link

Thanks

[oblio]

Thanks...

...but I think that those are pictures of the smaller Cadac (Safari Chef?) and not the Carri Chef 2. The CC2 has a different set up so is not the same.

[oblio]

PH5121 said:

Yes, ours is a Carri Chef 2.

If it isn't raining all of the time I'll hopefully be making pizza with it.

Paul

How did you get on?