I am just starting to play around with my BBQ oven, and I canít really comment on how mine will work, until I do more tests. Right now my hearth gets hotter and maybe I can try the aluminum foil under the firebricks to see if that helps. Mine takes awhile to heat up. I liked the results of yesterday, but donít want my bottom crust any darker. Do you always keep your lid open now, or is that just an experiment. All these things are a lot to take into consideration.
Thanks for sharing your experiences,
Thanks for your ideas on the side plates. That is also something I will have to try.
Your ideas are interesting, also. What temperature was your stone when you baked your pizza.
This was my pie made in my BBQ grill, yesterday.