Space around the indirect piece does matter, it's the difference between drawing/rolling heat around a deflector vs. Once you start getting up to higher temps, then that flue action does make a difference. Look at how much the damper and lower vents are open, then compare it to the amount of open space around that plate setter.the space around the PS is 20x. Unless you're running 350F+, that difference in space means nothing. When I do whole turkey I have the roast pan sitting on PS with spacers, sans grid. Headroom is usually not important to me since I seldom do multi level cook. More often than not I have the PS out of the notches. Pizza should be seared like a steak, not baked like a butt.I know btu is btu, but in my simplistic thinking I feel more air flow = more fuel efficient. The dough rises more rapidly and the dough interior is not overdone. I hope this is helpful because pizza really likes a hot oven. An infrared thermometer is very helpful to assess the stone and wall temperatures. The temperature will continue to climb once the ceramic is hot. Put all the parts in the grill while it is heating up. Give the fire plenty of time to heat the deflectors, the walls, and the dome of the oven. And then, the ceramic soaks in heat at a slow pace. When the dome is propped open, you will not get the effect.īonus tip: Time - It takes time for charcoal to become fully engulfed. The air escaping accelerates the air entering. Once established, close the lid and open the top and bottom vents fully to create a rocket-stove effect. The ceramics take time to soak in heat.ħ) Make sure that your fire gets started with the lid up. High temperature means high fuel consumption so go ahead and top up that fire box. Start the fire in a couple of spots and get it roaring to at least 600F before closing the chimney and using the Pizza-Porta vents. If possible put big chunks in the bottom.Ħ) A big fire is hotter than a small one. Some re-used charcoal mixed in will work, but keep it below 20%. Fresh charcoal will start easier and cook hotter. See this blog for all the details.ĥ) Reusing charcoal. This is going to sound weird to many of you, but big chunk charcoal does not get as hot as charcoal with regular 3-4” chunks. Also, make sure that the little pieces don't create a solid mat that keeps the air from flowing into the center of your charcoal. I remove it to cook pizza so that it does not hamper airflow.Ĥ) Charcoal. I am charcoal brand agnostic and have had success with almost all brands I have tried. (I recommend the Large stone even in an XL BGE) Another suspect is the Kamado Joe ash shovel in the bottom. The BGE XL pizza stone is too large relative to the grill circumference and impedes the airflow around the edges. I found that if you put the KJ deflectors up high in the Divide and Conquer system or overlap the half-moon stones by an inch in the middle, you will get more airflow around the outside edges.ģ) Ensure that all of the parts of your setup are cleaned out and allow plenty of airflow. The KJ deflectors are round and can restrict the airflow when in the lowest setting too. The BGE platesetter allows better airflow when it is not down in the lower setting notches. The original Kamado Joe fire plate is particularly troublesome because it has tiny holes that are easily blocked.Ģ) Be careful with how the heat deflector is placed in the grill. I recommend the Kick Ash Basket (I bought mine - and have no financial tie with KAB). Wire grates allow small chunks of charcoal to drop through rather than block the little air holes of the standard fire plate.
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