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Does anyone cook pizza on their heat deflector?

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I have a Louisiana grills K24 and I am not sure if I can cook pizza directly on the heat deflector or need a separate pizza stone.  Also interested to know which side of the deflector is up for normal grilling.  Thanks!

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Welcome. Stop by and introduce yourself. 

 

Generally when cooking on a deflector, your stone surface will be much hotter than the dome, the bottom of the pizza will burn before the top cooks.  Add an airgap between the stone  and deflector, you should be ready to cook. 

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I have the same grill.  I would recommend getting a cordierite stone - if you have a pottery supply shop nearby or order online they have kiln shelves that are far cheaper than buying the same thing labelled "pizza stone."  I just bought a 15" round kiln shelf it is 3/4" thick for about $30 CAD after my old 3/8" thin pizza stone broke in three after a couple high heat cooks.  You don't want to go larger than 15" - which will block air flow and the edges will get too hot - the heat deflector is about 14.5" at the widest in the middle.

 

My setup is get a full load of lump in - about 2 inches above the holes in the side of the firebowl.  I start the lump with a torch in about 5 places, 4 around the edges and middle.  Deflector in with legs down (embossed logo up), both grill grates on the deflector with the pizza stone centered over the deflector circle on the top grate to get it as high up in the dome as possible.  550-600 is very easy to maintain for the length of the cook this way  I have been very happy with this setup ~ I also bake a lot of bread this way at lower temps around 450* with great results.  I've never burned the bottom of anything this way (yet) ;)

 

For any other normal grilling/smoking below 500* I run the deflector legs pointing up (logo down).  Hope this helps

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I have used the deflector + risers for air gap + pizza stone. I have used two different setups, one with the deflector right at the top of the firebox and the second  on top of the grill grates. With both setups my pizza stone was still too hot. Even at at just 600 dome temperature my pizza stone was way above 600deg (verified with IR thermometer). What to do?

 

Did a little digging, and if you take a look at wood fire ovens and kamados the big difference is the wfo's have the fire at the floor level. Kamados have the fire underneath the stone, hitting it directly. An aha! moment occured to me and decided to try it. I looked at ceramic/pottery suppliers in the area and bought some INSULATING firebricks. They only had them in 2.5" high...so I decided I would start there.

 

I figured out a layout for my 14.5" stone and decided I needed 4 full bricks and 2 more if I wanted to cover some smaller corners. With a drywall saw I cut the ends and corners to follow the shape of the stone to allow for the airflow.

 

I fired up my grill, and placed the cut bricks over the grill grates. I then placed my pizza stone...it worked!! a little to well. Even after the grill hit 700deg the stone was only 450 to 500. I had to let it go a while until it hit 585 deg.

 

The result was night and day to my previous results. No more burnt bottom, with nice leopard spotting! With both vents fully open I was only hitting 700deg and the cook time was about 2.5 to 3 mins. Not Neapolitan standards... but great pizza!

 

Let me know if you have any questions.

 

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