First pizza cook .. where to set your vents at?

chrono

So I have done several nice low and slow smokes on my lg egg. I want to do pizza this weekend. Shooting for 500-550 max. No need to go higher plus don't want to fry my new gasket. So once you get close to temp where does everyone roughly set their vents at, top and bottom?

vidalia1

Bottom vent wide open...daisy wheel on & wide open also...remember you have a platesetter & pizza stone that are in the egg...and let the pizza stone heat up for a minimum of 30-40 minutes...and all the bad smoke to clear...also I rotate the pizza about every 3-4 minutes so as to avoid hot spots

Boilermaker Ben

That's probably going to depend on your setup. I cook pizzas with the pizza stone resting on the egg feet on top of the plate setter, legs down.

I build the fire to the temp that I want with the platesetter out, then put the platesetter in and watch the temps and close the vent as necessary. You can probably leave the DFMT off and just control with the bottom vent.

For thin crust pizzas, I cook as hot as I can get the egg to go with the plate setter in (in the 600-700 degree range), so I leave the cap off and the vent wide open. For thicker crust, 450-550 ought to do it, and you might need to close the bottom vent a bit.

Darnoc

I always open the bottom all the way and fine tune from the top.This method will keep you heat from escaping out of the dome which in turn gives you more radiant heat on TOP of the pie to melt your cheese and giving the bottom a better chance of not burning.