andiamhappy

Great to hear and feels like you have nailed it. Have you tried at 830F+ cooks on the steel?

Be careful with the pizza steel on Kamado. These are better for the home oven and designed to quickly absorb heat and transfer to the dough. A stone will heat up, pass on the radiant heat and then slowly continue to radiate even heat. Whereas on the steel the heat acquisition and dissipation is much faster. Easier to control temperature with steel but you will need to cook at a lower target temperature.

Flip over the stone during the next cook. The bottom will automatically be cleaned out.

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_