I'm really disappointed the grill didn't get way up to say 600 degrees F or so, that's really sad.
I was going to try this same thing, as I have a Weber smoker, but I can also use it as a bbq, and can do exactly
what you did there. darn
Mike ( QFan) that posts here from time to time owns a Big Green Egg, this is a ceramic smoker, like mine, but not like mine,
the thing is built for very high temps, and keeps the heat in much better than my $400 smoker.
I know he can push the heat up in there to about 800 degrees F ( Mike, correct me if I'm wrong ) .... do a search for Qfan,
I think he posted something about this on our board here..... pretty sure anyway.
I'll send him an email about this thread so he can jump in on it.
On LIVE TV about 2 months ago he did a smoked pizza, and I know he does it at home also, and has had good success with it.
Anyway I also thought that the charcoal and stone would kind of be like the traditional pizza ovens you see in places.
My only *TIP* would be this..... try trying 2 stones in the BBQ. I have a feeling the heat of the charcoal is making hot spots on the
stone. An additional stone on top of the first one would really equal out the heat, and also burn the bottom much less, letting the top
get browner to sort of equal things on the pie.
anyway great pix there Snowdy ! Loved seeing the setup also, it's nice seeing a few pics of setup, ( getting the bbq going etc, I do it that way and find it fun, it gives you that feeling "of being there " )
Great job .
Btw, I did a smoke on Saturday, I'll post a link to some pix a bit later in a new thread.