Thanks guys!
This particular cook, I was trying a bit different fuel set-up (B&B Char Logs, topped with Kingsford Pro). It was pretty cold and windy, which didn't help, but was not able to get past 450-500 degrees. The pizzas took just a bit longer than they usually do, but were almost identical to the higher heat (550-650) pizza cooks I usually do. I'm only using the Tel-Tru probe, near the opening to the oven, for temp.
When I first started with the Kettle Pizza, I was always shooting for very high temps. Although I had some good results, I burnt stuff up too. I quickly found that, at least for me, 550-650 degrees produces excellent and repeatable results. I always cook the same style pizza, thin and crispy, with a nice chew to the outer crust.
Topic: Kettle Pizza Cook Vid (unedited) (Read 648 times)
