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Holding Hi Temp fire

tomsgrill
tomsgrill Posts: 4
in EggHead Forum
Newbie, I have made several attempts at building fire to hold temp between 600-700 degrees. I can achieve these temps for short time of 15-20 minutes, is this normal? Would like to make more than 2 pizzas per heat. Any help would be appreciated. 
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Welcome to the lifestyle!

    What size egg do you have? On my large, if I want to do 2 or more pizzas, I'll make sure that I've got a full load of lump. If not, I've trouble keeping the high temps.

    Keep in mind that 600-700* is pretty for doing pizza. Many on here will tell you to do it somewhere under 600* (depending on what type of dough recipe you're using).
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • tomsgrill
    tomsgrill Posts: 4
    I have the large, I think my place setter with the legs up may be preventing air flow to create hi temp. After some thought, I don't have this problem when using without place setter. Make sence?
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    LOL, on another (current) similar thread, someone suggested that the plate setter legs down might be causing an air flow problem! Personally, I don't think legs up or down would affect airflow.

    It does make sense that the plate setter would have an impact on dome temp though.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • BigWings
    BigWings Posts: 172
    I do legs down, then grill, then pizza stone.  With a full load of lump I can easily get it nuclear for enough time to do a couple of pizzas.   I have found that 550° is a great temp though.  At that temp I was able to get 11 thin crust pizzas done my last time.

    Looking forward to the spring to come along.  I cook a lot during the winter but pizzas require too much baby sitting of the egg to do during our Canadian winters.  We are overdue for a pizza party!

    New Brunswick, Canada

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  • tomsgrill
    tomsgrill Posts: 4
    Thanks for your Help. I am ok with two pizzas, difficult with a large party.
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  • shadowcaster
    shadowcaster Posts: 620
    I use my AR for pizzas and have amazing results. I do 2 at a time at around 600* dome temp.
    Pure Michigan
    Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
    If there are no dogs in Heaven, then when I die I want to go where they went.
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  • Carolina Q
    Carolina Q Posts: 14,831
    What's the problem?  :Dimage

    Even with a full load in my large, it takes quite a while to get that hot. And it doesn't stay there long. 500° works well though, just a different style of pie.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    Big Wings is right, with pizza you want legs down and would help to get the grate a little higher in the dome.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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