When getting my XL BGE to come to desired temperature for pizza (i.e. 600 - 650) or for searing am I better leaving the lid open until the coals really get going or do I keep the lid shut with the dampers open all the way and let it come up to temp that way. Once i get the coals lit I usually put the place setter, grid, my bricks and the pizza stone in and let them all come up to temp at the same time. Just trying to see which way if any is faster. I would think with the lid open it gets more air to really get the coals burning then if the lid is shut that will get the whole up up to temp. Open to any suggestions.
Palm City, FL