andiamhappy

hope all goes well. Post the firebox and temp.. pictures if possible

I came from Akorn to Louisiana Grill, so can relate to this. I replicated my high temp cook from Akorn and couldn't get there fast enough. Like others said, you will need to add more fuel and don't start closing the vents until few degrees past the required temp. If your charcoal / wood have a mixture of small and large pieces, the small will burnout faster than the large. This would mean if you wait too long, then your fuel has significantly reduced. I noticed this to be the case with Royal Oak. I found a charcoal chimney / fire-starter to be extremely useful to avoid such burnout

I would recommend Pizzacraft Pizza Stone: PC0120, which has held up well for past 5+ years over a century of 700+F cooks.

@fafrd how did it go?

Did anyone pick up a great deals from this?

btw, just changed my setup and now a huge learning curve. You are right, it seems that each Kamado has its own high temp technique. I couldn't get this new one past 625F dome temp and the Pizza was not as usual. The crust browned a list faster than the cheese, despite performing the corn meal burn trick. Oh well.. back to the drawing board.

That's a kind response. you have a big heart bro!!

I meant this... What is the brand and model?

Very nice Kamado, especially the grate. Very curious about the front inlet. What brand is this?

hahaha.. the cliche!! Yet you type this on a technology that gets reinvented every second of the day across the world. To each their own!! Like some like to explore, some enjoy the simple life,... some like to experiment, pave the new road or find the pitfall so that others who follow may benefit. Each individual has a taste, role and objective. Solute and respect to all!!!

haha.. Great!! Glad it works for you.

For spatula, I found the Peel too heavy and burdensome, so switched to something like this: https://www.amazon.com/dp/B0006GSP1Y/ref=cm_sw_em_r_mt_dp_U_y.SADbK6CFCH8 Going around the crust while releasing using the above helps me feel a little better and when you remove the pizza when done, it gives me a very good indication of the sturdiness of the crust. But that's just me. Here's are some options that you may want to look at for gloves: https://www.amazon.com/dp/B07J69STQT/ref=cm_sw_em_r_mt_dp_U_ygTADb7QATH4B https://www.amazon.com/dp/B07F5DVY6C/ref=cm_sw_

haha.. I am sure you will do really well this weekend. You seem much more thorough about cleansing than I. The concept I currently understand is that all food particles turn to dust at 700F, so after each cook, I reverse the stone for the next cook (clean as a slate). A bit of black is actually very good, that's what creates a natural non-stick. I am sure you will read up on that a bit.

I see you are passionate and will soon start making pizzas that everyone will crave. That right.. a good thick pizza stone should easily be able to withstand thermal shock, the thin ones don't, will crack. Kiln shelves are made to withstand 1500F variations. So, 200F is easy. I have cracked a few cheap and home-made ones myself, so speaking from experience. Very interesting thought on Ice cube, never tried. Please do post your observations, if and when you do. CAUTION: you are right, please do be careful of the evaporating steam, will burn your skin on conta

Great job on being thorough and detail.. I would highly recommend not sanding or worrying about the charring. Let me post a few additional notes in the next reply.