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I have a medium and filled it to the top of the box with lump from GFS (Gordon's Food Service), PS legs up (indirect), ss grill, inverted pie pan then the 12" BGE pizza stone. Once the coals were lit and I was above 500, I placed in the PS, grill and stone then stabalized temp at 600, then held for 30 minutes before throwing in the pie. As I got ready to toss her in, my temp started to drop and there was nothing I could do to maintain 600 any longer. I got the pie in and cooked as best I could. Once done, I noted the coals were just about gone. I was really surprised at how quickly they burned up at that temp and only for about 2 hours.
Is this normal? Is there anything I can do about the "short" burn time?
I figure I need to get the stone higher in the dome so I'll try that next time.
Turned out crispier than I wanted as I didn't have the color on the rim when the crust was done but I was happy about being able to launch a 12" pie onto a 12" plate with no issues. I went with cheese only so if it was a total failure I wouldn't be wasting ingredients. All in all, not a bad cook, defintitely a learning experience and hopefully soon I can nail down this process!