paddywide

thanks for sharing. I don't give up or upset, on the contrast I found the root cause. My solution will be, to the 1st pizza wait for the a bit time for the stone temp raise up. To the last 2 pizza I will cook in half time then place a metal pan between pizza and stone to stop cooking the base.

I have an Akorn. I cook pizza like other people. Place deflector on the grill grate, put stone on top of it and make sure there is around 1-2 cm gap between them. I am still new in cooking pizza. After 6 times tries, I want to share some idea. 1. The temp is between 300-350°C is all right. When someone say, the best temp is 300, whereas the other says 350. They may not consider the stone temp. See below. 2. If you just cook one pizza, that's fine. Tonight I cook 4 pizzas for my family. I see a problem, when I cook the first pizza, the kamado reaches 300°C, in theory, it

I planned to buy Akron kamado. I just wonder how do you guys clean the back of grill grate? Or just clean the top only?