Leaderboard

i see, your concern is because our tel tru is extremely long-stemmed. i was thinking of the stem diameter. i dunno, someone needs to spend the $$$ and report back to us..

I am new to the "club". Have had my 32BB for about a year. When making pizzas on the top rack with the KK pizza stone what dome temp can I expect? How about surface temp of the stone? Any other tips/tricks other than full basket of high quality lump and open vents? Thank you in advance. My wife says I have an unhealthy obsession with this thing - although she does love the food!

The "true" sign of summer has arrived - local corn! YES! On the grill with some peaches for the salad and some chicken thighs.

You will likely have to do some experimenting to get things dialed in, which should be a pleasurable task in itself. I started out with a round cordierite stone (not the KK stone), aiming for 700°F, which was what worked on my previous rig. 700° was too hot, so I went to 600°F. The tops were burning before the bottom crust was done, so I switched to a 1/4" steel. The bottoms burned before the tops were done. Then I tried with the stone on top of the steel-success! 600° for about 5 minutes. I don't even have to turn them. I have a 21"KK, so YMMV. There are lots of more experienced experts here who will have more tips, and there is for sure more than one path to pizza nirvana.

What is not clear to me is how far the sensor would reach into the KK. Chris was surprised by the thickness I measured on mine. I wouldn't think having it just barely peeking through the hole would be ideal.