Originally Posted by jgarcia
I wonder hot hot it would get for pizza if you kept the rebar out? May have to test that next time use it.
Here's what I do:
- Start it as you normally would (full basket of Kingsford blue, lighter fluid, and wait 20 minutes)
- Leave the rods in, set the grill grate on top of the rods with the handles up as they normally would be.
- Put a 16" pizza stone on the rack and let it heat up for about 20 minutes.
- Put the pizza on the stone and rest the lid on the grate handles.
This essentially turns the PBC into a simple pizza oven, and it works great. I do the same with garlic bread.
This method will burn/peel some of the seasoning off of the inside of the barrel, but it comes
back with continued use.