Originally Posted by Tony A
I would use a bigger heat diffuser stone on the bottom. Will save your pie bottom and allow enough time for the heat to cook and crisp the top of the pie. I just did pizza the other day and had my pit up to around 500 degrees. If you don't mind me asking how hot are you cooking at?
No harm in asking...I was at 550
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!