Nnank76 Posted June 19, 2020 Share Posted June 19, 2020 hey guys, Ive had a few pizza sessions on my kj classic 2. Although the last time i warped the steel firebox ring so not sure that should count as successful! I thought it aould be good to ask a kj specific question. My set up is deflectors on the grill in top position. Spacers on top of that with pizza stone then on top. So my question/s is when doing high heat cooks: 1. How long do u let the kj heat sink for? I have just opened the vents and let it ride. When up to 650/700 put pizzas on. 2. Where do people set their vents? How open is the bottom and top? As above i nlrmally just open them up and stick the pizza on at above the 650/700 mark. 3. How long should this sort of temp last or is safe for the kj? If i had a pizza party how long could this keep up for eg. Any advice or thoughts is welcome? Cheers Nathan Quote Link to comment Share on other sites More sharing options...
len440 Posted June 20, 2020 Share Posted June 20, 2020 Your setup seems ok. When i do pizza i don't use the top vent, i control fire with bottom vent plus i shine my infrared thermometer down the top vent to check pizza stone temp , but i'm not cooking that many Quote Link to comment Share on other sites More sharing options...
Nnank76 Posted June 20, 2020 Author Share Posted June 20, 2020 Thanks len440. I'll continue as is :-) vents fully open while cooking. 6th The aim is to do 4 tonight for the family. Will post in the pizza section if they turn out alright. Quote Link to comment Share on other sites More sharing options...
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