Hello,[p]I am planning on purchasing a couple of extra grids with the aim of making extenders. Part of my aim is to be able to cook two pizzas at once. What I am considering is having one grid at the level of the dome opening. This is to make it easier to get the pizza in and out. Just slide it in/out rather than drop in and lift out.[p]Then, and this is a big if, if it does not overload the egg (large with spring lid) having another smaller grid elevated above that.[p]My phone enquires with BBQ suppliers have come up with the Weber (47cm/18") grid which would fit in nicely. For the smaller grids there is a 15" and 14" Unlike the Weber, which I assume is stainless steel, the smaller ones are cast iron (possible heat sinks, and thicker).[p]OK for the grid experts, will my above suggestion work (i.e., two levels ~ 2 pizzas at once)? If yes, then which size grid and how high off the lower one (need air space between the two grids to allow heat radiation, but also some space around the edges for air and heat to reach the upper deck)?[p]What temp, I was thinking around 450F?[p]Thanks,
PS: I just bought a 5lb topside roast for my second BGE attempt tomorrow. Any tips on temp/duration using standard grid set up (I do not have the extra grids yer nor firebricks). Just a drip tray and V rack.[p]PPS: It is for my mother-in-law so I want it to be tastey.