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Unread 04-18-2013, 10:05 PM   #27
CharredApron
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Quote:
Originally Posted by landarc View Post
Looks like you got a little oven spring there.
Finally, I let all the brick and stone collect the heat all afternoon. Then started over. I also spritzed the crust with water 10, 20, & 30 second intervals like I do with French Bread. The steam promotes the crunch on the crust and adds color. This is not necessary in the wood fire pizza oven but I thought I would employ it in the Kamado. I still cannot attain the heat levels that I am looking for. I want the dome of the Kamado to be white hot. I am going to keep working on this or face the fact that this is not the vessel for what I am trying to achieve, And then build a brick oven for pizza and Artisan bread. My wife will kill (love) me eventually!
Jed
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