GoFrogs91 Posted September 16, 2014 Report Share Posted September 16, 2014 Setup: Heat deflector, new baking stone on upper grill at ~650 White pizza with tomatoes and basil. Went a little thin on the cheese. Resulted in the over brown edge. If you are a purist and don't like much on your pizza, this one isn't for you. On the grill. Thin crust delight. Next time, I might take it up to 700 degrees. Surreal experience this morning. Shut the grill down about 8:30 last night. Went to put the grills away at about 8:00 this morning. Opened it up and felt heat immediately. Hmmmmmmm. Guru port plugged....check. Bottom vent closed......check. Top vent tight.....check. Back door closed.....check. Head scratch. Scratch. That felt good. One more scratch. Not sure about this one. Baking stone and upper grill hot enough to require silicone gloves to remove. Heat deflector warm, but able to handle. Initial thought was that air was getting in after shutdown, but would have expected a really hot heat deflector. Mystery? Quote Link to comment Share on other sites More sharing options...
tony b Posted September 16, 2014 Report Share Posted September 16, 2014 Lots of thermal mass to cool down. Not surprised it was still warm the next morning after heating up that stone to 650F. Check to see how much coal you have left. If you burned up most of it, then you might have had a small air leak to keep the coals smoldering all night. Most likely not; that's just how efficient the KK is at holding heat! Great looking pies, BTW. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 17, 2014 Report Share Posted September 17, 2014 I suggest not using the heat deflector below the baking stone.. Let the baking stone get direct heat..Looks good to me.. Did you have your temp probe plug in? If air can leave it creates a vacuum.. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 17, 2014 Author Report Share Posted September 17, 2014 I'll try direct next time. Temp probe plug was in. Quote Link to comment Share on other sites More sharing options...
LK BBQ Posted September 18, 2014 Report Share Posted September 18, 2014 I'm a bit confused. Is this the new baking stone? Otherwise, I thought the round one was the pizza stone and the KK shaped one was the heat deflector. Have I been cooking on the wrong one? Quote Link to comment Share on other sites More sharing options...
Smokydave Posted September 18, 2014 Report Share Posted September 18, 2014 It sure looks to me like Frogs cooked on his deflector. Not sure. Frogs, make sure both the front and back doors are tightly pushed in in their frames. I had a number of cooks early on where the one in the back was not tight because a little bit of ash got in between the door and frame when I cleaned it and the coals stayed burning all the way until exhausted. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 18, 2014 Report Share Posted September 18, 2014 Here's the thread, but Dennis is now making the baking stone in the shape of the KK. So GoFrogs is probably using the right one. http://komodokamado.com/forum/topic/4862-new-baking-stone-for-the-23-ultimate/ Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 19, 2014 Author Report Share Posted September 19, 2014 Deflector was in place on handles of basket while cooking. This is the new baking stone that is shaped like the upper grill. Heavy duty. About 1.5 inches thick. Great heat retention and it fills the entire upper grill. Quote Link to comment Share on other sites More sharing options...
Loquitur Posted September 19, 2014 Report Share Posted September 19, 2014 Just sitting here wondering - what makes the baking stone more suitable for baking than the heat deflector? I have three round heavy ceramic pieces of different size and thickness and 1 KK shaped one. I don't use them since I haven't ventured into pizza on the KK yet and prefer a metal implement as a heat deflector but they seem very similar in composition. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 19, 2014 Author Report Share Posted September 19, 2014 Here is a picture of both the heat deflector and new baking stone. In comparing the two, they are the same thickness. The baking stone is a bit larger and either has a coating or has been polished smooth. Quote Link to comment Share on other sites More sharing options...
Smokydave Posted September 19, 2014 Report Share Posted September 19, 2014 Sorry Frogs. I guess I'm behind the times! I didn't know it was in production. I like it! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 19, 2014 Author Report Share Posted September 19, 2014 No sweat Smoky. Worth the investment from my perspective. I like having the extra real estate. Quote Link to comment Share on other sites More sharing options...
