Did my first pizzas last night, and they turned out fantastic. I have been making homeade pizza indoors for at least 15 years, and the wife said this first BGE pizza was the best ever. Thanks to all here for the setup, etc. On short notice, I bought a 17 inch round stone (rather than the 16") and set it directly on the platesetter (legs down).
I did notice that it took a very long time to get the dome temperature up, I guess due to the obstruction of the platesetter and 17 inch stone. As the egg was coming up to temperature, I thought it strange that the dome temp was only 300 degrees after a long time (maybe a half hour to 45 minutes), with the bottom vent open almost all the way and the daisy wheel mostly off to the side. I opened the top I guess a bit too fast because at 300, flashback was the last thing on my mind. As it opened an inch or so, I saw the flames I have seen on TNW's site, below the platesetter, and before I could react I did get the hairs on my left hand singed off!
After I closed the Egg, I set the vents to the where I would normally put them for a 500 degree direct cook, and then opened the egg very slowly. The fire was very very hot, the lump looked like the "lava" of a T-Rex cook. I kept the vents set that way and waited, and waited. Finally after about 45 minutes the dome temp reached 475, and the inferno had quelled to a more consistent fire I associate with a 500 degree cook. I went ahead and cooked the pizzas, which took about 12 to 15 minutes each, one after the other. The stone stayed the perfect temp each time, the second pizza did not have scorched crust or anything. As I said above, they were outstanding.
Funny, I have read many accounts of pizza making here but have not noticed either a mention of the potential for a lower temp flashback or the very long time it took me to get the dome temp up to the neighborhood of 500 degrees.
Any insight? Would the 16" round stone be less obstructive to the air flow? Thanks in advance.