EGGARY Posted January 15, 2018 Report Share Posted January 15, 2018 I have not made Pizza on my 32" KK. Do I need to use the Heat Deflector ? I am making two Pizzas. Can they both be cooked at the same time ? Trying a 24-Hour Pizza Dough Recipe. I hope I can get some info soon. Thanks. Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 15, 2018 Report Share Posted January 15, 2018 No heat deflector. I have done two at a time no problem. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 15, 2018 Report Share Posted January 15, 2018 (edited) (other cDitch the big heat deflector. No one uses it anymore for any type of cooking. If you want indirect heat, use the drip pan or a sheet of aluminum foil on the lower grate. The big ceramic heat deflector just sucks up a lot of heat - you burn a lot of extra charcoal just heating it up for no good reason. Even Dennis hasn't used one in many years now. He only includes it in the standard package because folks expect it (other kamado style cookers have one.) FYI - the pizza stone is made of a completely different material, especially formulated for cooking on - breads, pizza, etc. But, just like the heat deflector, it will soak up a lot of heat to reach cooking temperatures. The upside is that once heated, it will allow multiple pizza cooks in quick succession without significant drop off in cooking temperature (fast rebound). Edited January 15, 2018 by tony b Quote Link to comment Share on other sites More sharing options...
EGGARY Posted January 15, 2018 Author Report Share Posted January 15, 2018 14 minutes ago, tony b said: (other cDitch the big heat deflector. No one uses it anymore for any type of cooking. If you want indirect heat, use the drip pan or a sheet of aluminum foil on the lower grate. The big ceramic heat deflector just sucks up a lot of heat - you burn a lot of extra charcoal just heating it up for no good reason. Even Dennis hasn't used one in many years now. He only includes it in the standard package because folks expect it (other kamado style cookers have one.) FYI - the pizza stone is made of a completely different material, especially formulated for cooking on - breads, pizza, etc. But, just like the heat deflector, it will soak up a lot of heat to reach cooking temperatures. The upside is that once heated, it will allow multiple pizza cooks in quick succession without significant drop off in cooking temperature (fast rebound). That is what I did. Thank you. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 15, 2018 Report Share Posted January 15, 2018 @tony b I still use my thick refractory diffuser in my 16". Used it tonight when cooking my honey balsamic, rosemary, carrots. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 15, 2018 Report Share Posted January 15, 2018 Is it because of the smaller size that it's effective? Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 16, 2018 Report Share Posted January 16, 2018 I think I used mine once on 23 never since see no kneed alfoil does the job suppose it's because of the distance of the lower grate to the charcoal .could never do that on my kj Jr. As for the pizza stone I let that heat soak for about an hour .I only do 2 pizzas so it works fine for me not sure if I need it that long eitherOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
BBQ Iguana Posted November 13, 2018 Report Share Posted November 13, 2018 I have two pizza stones from my Kamado Joe. They fit side by side on the middle grill. Can I assume that you can do Two at a time with this set up? Quote Link to comment Share on other sites More sharing options...
tony b Posted November 13, 2018 Report Share Posted November 13, 2018 Probably, but most of us cook our pizzas on the upper grate, closer to the dome. Get more even cooking that way. If you properly heat soak your stone, you can do pizzas in fairly quick succession, as there shouldn't be much rebound time between cooks. Quote Link to comment Share on other sites More sharing options...
