Robyn,will you use your new oven often for other foods besides pizza,or is the WFO going to be the spoiled child of the two?
I discovered something today.I think it may have been why I did not see the temps go up like it did once.
The back ceiling of my oven has a exhaust/vent pipe.It releases heat under the rear burner element on top of the stove.I stuffed some foil in there a while back to stop the heat from escaping so much.I guess my wife removed the foil in the exhaust pipe few weeks back and I thought it was still blocked off.I had notice my oven was not getting as hot faster and I thought maybe it was just old from me using it so much.
I was seeing 200+ degrees F coming out of that vent when getting the oven hot today.Im going to block this off again and then see if theres a bit higher heat absorption into the stone plus oven temps.
Chau,sorry dont mean to go off topic here,just trying to duplicate some of the work that was done.
I will report my findings and hopefully if I can get the temps up a little more without the oven tricks just yet.I say I dont want to mess with the oven doing tricks,yet something keeps nagging me in the back of my mind saying,"DO IT BILL!".
Btw,will foil help any used around the oven areas like the floors,walls and etc?? I see some folks use this.I dont use foil and wonder if it makes a nice difference when heating the stone on the bottom rack as well,right above the floor?