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using a grill expander to get higher in the dome?


RevNayte
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  • 1 year later...

I used to use a set up just like that, and can tell you it works quite well and is more forgiving in terms burnt bottom crusts and such. . A tip is to measure the temp of your top stone with an infrared temp probe. Also, on extremely high temps like you mention (800-900F). I would move my stone from the low position, where you have it, to sitting on top of your main grate. The reason for this is that your deflector pushes heat back down and that heat escapes the fire box my rolling up through the opening between your deflector and the inside of your fire ring. With the deflector set in the low position, IMO, that gap is not large enough and can trap too much heat in your fire box  with a potential for damaging it.  Just moving the stone to the main grate greatly increases the gap. That said, I got to say I am not a fan of such high temps in a kamado as it presents a number of issues especially for your gaskets etc. If you want to cook Neapolitan Pies, I would recommend getting Ken Forkish's book "The Elements of Pizza" in which he gives dough  recipes and techniques for cooking an excellent Neapolitan pie at 550-600 F. Much better road to take,  IMO. Just my two cents, but based on experience.  

 

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11 hours ago, keeperovdeflame said:

I used to use a set up just like that, and can tell you it works quite well and is more forgiving in terms burnt bottom crusts and such. . A tip is to measure the temp of your top stone with an infrared temp probe. Also, on extremely high temps like you mention (800-900F). I would move my stone from the low position, where you have it, to sitting on top of your main grate. The reason for this is that your deflector pushes heat back down and that heat escapes the fire box my rolling up through the opening between your deflector and the inside of your fire ring. With the deflector set in the low position, IMO, that gap is not large enough and can trap too much heat in your fire box  with a potential for damaging it.  Just moving the stone to the main grate greatly increases the gap. That said, I got to say I am not a fan of such high temps in a kamado as it presents a number of issues especially for your gaskets etc. If you want to cook Neapolitan Pies, I would recommend getting Ken Forkish's book "The Elements of Pizza" in which he gives dough  recipes and techniques for cooking an excellent Neapolitan pie at 550-600 F. Much better road to take,  IMO. Just my two cents, but based on experience.  

 

 

This is my current setup with 450-500c. Maybe is should get bigger metal parts for the air gap beetwen pizza stone and heat deflectors, so maybe i can get better upper heat for my pizza. I didn't have any issues with burning my bottom in high temperatures.

setup.jpg

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