I though I would post an adjustment to the pizza rig. This forum has been so helpful.
First I have been debating the pizza porta/dojoe (if it even fits on my XL) vs more crap around the patio.
The idea was to trap the heat.
-100% Closed vent. So the heat rolls over like a PP or DoJoe
-Small gap open in front. I have a rutland. Next time i will put foil over as an added precaution
-Kept about 600-650 with some 700 spikes
-Inverted stone diameter. Starting from ground. 14 inch stone, 3 x 1 inch high metal nuts to lift and create air gap, 16 inch stone, 18 inch divide and conquer place setter.
-Double decker as we cooked 10 pizzas. The bottom was hotter and acted as a true pizza oven heat was very well contained
Cheese melted, great oven spring etc.
-Voila.




Comments
Forget the egg. Kitchen oven at 500-550°. Pizza steel, center rack. Once preheated (IR thermo), switch to broiler, give it a minute and launch pie. Pay attention, it won't take long...
I hate it when I go to the kitchen for food and all I find are ingredients!
Michael