rsingh1789

Hi all, Just wondering whether anyone has any experience of using the Pizza-Porta accessory compared to the Kamado Do-Joe. I have a Classic ii and typically make a Neapolitan style pizza. I have been using the amazing set up suggestion on the forum but loose a lot of heat when opening the lid to slide my pizza onto the stone, so hoping with a proper attachment might be able to control the temperature a bit better. Would love to get people experience if there is any. Rav