Shuboyje – I’m not sure whether your home oven is gas or electric. In either case, I’m pretty sure your oven design and BTU output is substantially different from the typical outdoor IR gas burner. (Pretty sure is an invitation to correct me if I’m mistaken.)
CB – I think you are wise to recommend checking the heat adjustability and on/off of your particular IR burner – especially before “hard tooling” it into a particular arrangement. CB is the fourth person I know that has cited this issue (including me).
In my grill, if I’ve managed to achieve 3ish settings (High, Medium, Low), albeit with limitations. The dial is certainly not linear. There is almost no difference in heat output between the dial full on and half on – everything in that range is High. Then in the next smidgen of rotation the heat goes to Medium, Low, and off. The only way to adjust the flame is to watch the IR burner, turn slowly, and wait for the gas/flame to stabilize. If the burner hardware is hot, meaning it’s been running for several minutes, and the flame goes out (I’ve missed the Low mark), then it is a bugger to get reignited.
From what I’ve read on the forum, not many folks have experimented with gas IR burners for cooking pizza. That means there may be room for innovation, but experimentation must be done safely. To those continuing forward, please share your results.
Dave
