Originally Posted by eddieh70301
Granite is not a good heat retention source. Should have gotten the manufacturer of your pit to make you a steel plate, at least 1/4". That's what I use for my pies.
Thanks Eddie, TuscaloosaQ did make me a 3/8" plate. That is what is on top of the stone in the next rack up. I will try the first run with this set up. Heat retention in the stone is not my primary concern. Even distribution is my main concern from top and bottom sources. The stone allows the dough to wick moisture out and therefore the crust will spring (Rise) in the extreme heat!
Thanks for your reply,
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
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!