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Old 07-16-2013, 09:57 PM   #8
chicagokp
Babbling Farker
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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I'm pretty sure you want the D in the back, opposite the opening of the Kettle Pizza opening. The idea is that the heat travels, from the D opening, over the top of the pizza, and out the Kettle Pizza exit, cooking your pizza at the same rate as the stone. What you don't want is a crispy crust and undercooked toppings.

If you have the D opening lined up with the Kettle Pizza opening, I think the heat will escape and you won't get the heat you need on the top of your pizza.

You probably need to test this out some though. Most of the Kettle Pizza reviews and videos on You Tube show using a smaller stone and not the Red Sky stone that covers almost the entire Weber grate.

I'm interested in seeing your results.
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