Well I've really helped ramp the temp up, but I'm still not getting it as high as I want without burning through half a tank of propane with every pie.
As of now I have my kettle sitting atop an 85K burner.
- I lined to outside walls of the kettle with ceramic briquettes to hold some heat.
- I reinforced the grill that began to soften and sag with 2 pieces of EMT with re-bar shoved inside.
- I mounted the aluminum ash-catcher in the lid and filled the cavity with ceramic briquettes and insulation, luckily it has not yet melted.
- I cut a big hole in the front to increase airflow.
Here's a few from last night, half were 1:3 whole wheat to bread flour, the other half were pure 00 flour.