Pizza Porta

mkevenson

My Pizza Porta arrives Tues. Re the BGE and high temp cooks > 600F, the videos on YouTube show flames coming higher than the pizza stone. My lump doesn't usually flame so much. If I add wood chunks they will flame. What has been your experience cooking pizza at higher temps?

mkevenson

Gil, in your post above you show your PP with 2 stones. Doesn't the top stone block the radiant heat at the dome from getting to the top of your pies?

Deluca

Ive had flames come around the stone at the beginning. I let everything sit at my cooking temp for at least 15-20 minutes before I put pies in. At that point the flames have settled down. I don’t cook much higher than 600. Sometimes around 550. I’m usually making pizzas while the one in the egg cooks so a 7-8 minute pizza vs a 3-4 minute actually helps. I don’t have to worry about over cooking as much. 


This picture has no value to my post. I just wanted to share it!

Deluca

Ive used the pizza porta close to 20 times now. I replaced the gasket once and I need to replace it again. Anyone else having gasket problems?

JohnInCarolina

Deluca said:

Ive used the pizza porta close to 20 times now. I replaced the gasket once and I need to replace it again. Anyone else having gasket problems?

What temps do you normally run it at?

Deluca

Run it around 525-550. It’s popped over 600 a few times but not for long. 

I ordered a Rutland gasket. I’ll see how that goes. 

JohnInCarolina

Deluca said:

Run it around 525-550. It’s popped over 600 a few times but not for long. 

I ordered a Rutland gasket. I’ll see how that goes. 

I’m surprised those temps created an issue for you.  Anyway, the Rutland should hold up better for sure.

Canugghead

I almost pulled the trigger couple of years ago on a Pizza Porta, it was tempting with staff discount and I was going to hack it to work as a joetisserie as well, the wedge shape makes it ideal/easy for that.

edit: apology for repost, just realised I posted about this back in 2018 

mkevenson

I run mine at 700-800F. Lower for American style pies. The gasket does take a beating but easy to replace.
Mark

Deluca

How’s your platesetter holding up? I have a hair line crack. I haven’t dropped it. I figured it’s from running at higher temps for hours. 

mkevenson

I don't use the pacesetter for pizza. Let me see if I can Post a pic of how I set up.

mkevenson

I tried 1st pic of home oven set up

mkevenson

I like my set up because it is easy to remove to add lump and diverted pizza stone 12" allows heat to reach dome.
Mark

Deluca

What type of grill is that?

Canugghead

EGGspander?  https://biggreenegg.com/product/eggspander/