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I did my first attempt at pizza tonight. I used dough from a local pizzeria who said they run their over at 600*.
I ran the XL to 600* and held it there for 15 minutes before putting food on - first pie cooked for 7 minutes and came out perfect on the bottom; the second pie cooked in just 5 minutes and was burnt on bottom.
I didn't have any corn meal or anything on the pizza stone because I was using a Super Peel to take the uncooked pie from the granite slab to the pizza stone. I am thinking of trying a pizza screen next as opposed to lowering the temperature as the crust was fully cooked and the top was melted perfectly, just to much char on the bottom.
With this approach, how long does it take for the "bad smoke" to burn off when using fresh lump?Tjcoley said:Only time I use the top vent is for below 300 degrees. With top vent open just a crack (each hole barely open - about the width of of a matchbook cover) and the bottom vent only open a bit more, about 1/16 inch open, I settle in around 250, give or take +/- 25 degrees. Important thing is to catch the temp on the way up. If you overshoot, it's hard to bring it back down.
I light a couple oil infused paper towels, bottom vent open a couple niches, top about 1/2 way, and when the flame goes out shut the dome and start closing the vents.
And another happy customer!
I had to cook this "double raised" using the Woo2 and the top grid of the Tier2 because the apple wood chunks immediately caught fire and the flames were reaching the lower grid. The bids cooked really fast up this high - the dome temp was 390 and they reached an IT of 182 in an hour. Skin was crispy and the meat was still moist.