Folks,
Just bought a KettlePizza attachment for my 22.5 OTG and been wanting to use it with home made dough. What are the recommended vent positions on the kettle? Instructions say "For most cooking applications, we recommend keeping the top vent closed and the bottom vent slightly open. Feel free to experiment with the vents depending on the exact fuel combination you may be using." Do you follow this or leave the bottom vent fully open and top vent closed? Any tips on using this accessory correctly are greatly appreciated. Thanks!