For my first attempt at this I decided to go with what I know best. That was using this perforated pizza pan which I have baked numerous pizzas with in my kitchen oven. My setup was...Indirect, legs up, grate, pizza pan, 500 F, 25 minutes. Homemade dough, sauce from fresh garden tomatoes, toppings..."the works" including lots of salted anchovies and pork sausage. The crust was crisper than from the kitchen oven. Almost too crisp and overly browned. Editable but very brown. I will probably do a legs down pizza the same way before I start to work with the pizza stones.
Question: What is the best way to shut down the oven heat, without burning up all of the lump, after a cook such as this?
Your input is appreciated. Thank you in advance!
LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.