Easily.
My IR thermometer has a max of 1100 and it is regularly over that (how much I have no way of knowing) when the fire is really going.
I usually don't even consider starting pies until it gets at least there.
I then will move the coals to the edges and clear the deck. By the time a few pies are ready, the deck is perfect.
By popular request, I have a thread going on the entire build for more details.
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42" WFO
In Progress-Brick vert smoker, Tuscan wood grill
22" Weber
ECB-sent to the curb!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650
" When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
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