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Old 12-02-2012, 12:17 PM   #2
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC

as long as you can get it hot enough.... and may want to consider a baking stone or something similar to separate the dough and grate.

if all the heat is flowing directly underneath be on the lookout for bottom cooking faster than top... especially if your the type that likes to load on lots of sauce, cheese and other toppings... needs to be balanced.
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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