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kj vent settings for pizza


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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?





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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

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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. 

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