Thanks for the tips Richard. The cover is on its way, ordered today. Are you using the original stone? The one with this unit is broken in half. I intend to place my 16" stone on the broken one (or just use my 16". The igniter appears to be inop. Likely I will disassemble and see what's wrong. As for the peel, I bought a green egg aluminum one when I started to make my own pies some months past. Have been thinking about upgrading but have not decided yet. The peel works ok with cornmeal or semolina but the remnants on the stone after the first bake start to burn and cause my pies to be charred looking. Not happy about that. With the rotating stone in this oven I may be able to clean the stone between bakes. To be seen.
George,
For the past year I've been using parchment paper. No corn meal or flour. Also you can line them up to go into the oven back to back. It's cake once you get the hang of it. Easy peasy and no mess or burnt flour, cornmeal.
Crust from the last cook
I use this 16" American Metal peel to launch and take out
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