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Ideal space between heat deflector and pizza stone?

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I also think that the fire coming from below on Kamados hits the stones too hard. On a traditional wood fire oven the fire sits at the same level with flames shooting above to the dome. Marc Vetri on his book Mastering Pizza suggests a floor temperature of 600deg. With that in mind I created a setup using 2.5" insulating brick between my deflector and pizza stone.


I shoot for 700deg dome temp and and about 580deg for the stone. They take about 3 to 4 mins to cook. Not exactly Neapolitan specs, but happy with the results.



Here are photos of my setup and results:IMG_5747.thumb.jpeg.8f4b987bb7a3f81d9f778c870642c530.jpegIMG_5746.thumb.jpeg.1008b12410a453745192a2beba032cd6.jpegIMG_5781_s.thumb.jpg.c7b351d94915c92d93fa3d8c3c36a072.jpgIMG_5782.thumb.jpeg.976140ccd18540332fed4301960d1b19.jpegIMG_5748.thumb.jpeg.83b6ae1d6e932710d19de1f09ceef549.jpeg

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