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Unread 09-26-2013, 10:34 PM   #25
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Originally Posted by glaudds View Post
Thanks for posting....looks like crispy crust. I'll take a margherita to go! What is the dome temp you're cooking at? Does your pizza stone sit up high in the dome?
My dome temp was 450 to 500. My fire box switched back to it's original white color as you can see since it got way hotter grate level than the 450 to 500 stated by the dome thermo. Regardless, my indicator that the pies are ready to go on is the dome temp showing 450. I turn out real good consistent pies at that temp so I'm happy with that.

This is how I had it set up

I've also set it like this below but prefer space between the stones.

36" DCS NG Grill - Vision Kamado PRO - 36" Blackstone Griddle LP-'10 Weber Performer-PBC
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