Originally Posted by BBQ Grail
Actually, you want the heat escaping. With a wood fired pizza oven, the heat rises and circles around the dome and out. This causes a convection effect and cooks the pizza evenly all around.
Agreed, but on a Weber with an opening that large a LOT of heat would be escaping. Anything more than one pizza would require a lot of charcoal and I would think it would be difficult to maintain the temps. What isn't shown is how he regulates the temps; could be that he actually closes the top vents altogether when using this.
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