Transition from Pizza to regular grilling

Vamsi

Hello All,
I am looking to make some pizzas on my grill and then transition to grilling afterwards or vice versa. Looking to do this safely.

Also, where can I get gloves that handle up to 800 degrees plus? What is the best brand?

Thank you in advance

theyolksonyou

It'll be a lot easier to do the pizza last or you'll be waiting forever to get the temp down. Just make sure you have enough fuel may have to add between which is no big deal as you have to heat the stone up. 

McStew

welding gloves home depot 

Grillmagic

 Are you really wanting to do an 800° pizza cook?  I have made a lot of pizzas and tend to stick to the 500 to 550° range. Good luck and show us some pictures and share the recipe for your dough.  All the best! 
P.S. I would not touch or handle an 800° platesetter or pizza stone, just my two cents.

slovelad

Buy a PSWoo2 where you can just take the stone in and out with the metal handles, jut got one mysed for this reason

RRP

Grillmagic said:

 Are you really wanting to do an 800° pizza cook?  I have made a lot of pizzas and tend to stick to the 500 to 550° range. Good luck and show us some pictures and share the recipe for your dough.  All the best! 
P.S. I would not touch or handle an 800° platesetter or pizza stone, just my two cents.

Actually Chuck, these gloves I bought are made for steel foundry workers and were rated to like 2,300º. Trouble is there's not much flexibility!