martyleach
Quintessential Chatty Farker
I wanted to cook some pizzas on my WGA but wanted more stability in the dome temp, so time to make some changes.
I had an old pizza Que in my shed that had a big pizza stone on it. So, I cut part of it to fit in the WGA and part to go in the lid.
Here is the piece mounted in the lid
I lit up a chimney about half with lump. Distributed evenly in the WGA and waited for one hour.
I had a stone temp of about 600
and a dome of 500
So, I threw together a pizza with Trader Joe's dough, Italian Brats (which I was cooking on my Performer) and Artichoke hearts. You can see that I cook on a pizza screen. It gives the pizza a little separation from the hot surface.
Today, I have made 6 pizzas on that one little bit of lump. I made my first one 4-1/2 hours ago and the dome temp is still pushing 500 degrees.
AWESOME!! WGA mod successful...
The addition of the pizza stone in the lid really turned that little cooker into an oven. I just have to be patient and let it get fully up to temp.
I had an old pizza Que in my shed that had a big pizza stone on it. So, I cut part of it to fit in the WGA and part to go in the lid.
Here is the piece mounted in the lid
I lit up a chimney about half with lump. Distributed evenly in the WGA and waited for one hour.
I had a stone temp of about 600
and a dome of 500
So, I threw together a pizza with Trader Joe's dough, Italian Brats (which I was cooking on my Performer) and Artichoke hearts. You can see that I cook on a pizza screen. It gives the pizza a little separation from the hot surface.
Today, I have made 6 pizzas on that one little bit of lump. I made my first one 4-1/2 hours ago and the dome temp is still pushing 500 degrees.
AWESOME!! WGA mod successful...
The addition of the pizza stone in the lid really turned that little cooker into an oven. I just have to be patient and let it get fully up to temp.
:thumb:
