Here is some photos of my LBE no problem hitting 700-750. but sheesh does it burn some propane only about 15-20 pies from a full tank. I get it the deck to temp (650-750) drop the pie blast it on high cook two minutes then its done i turn it off until the next pie is ready. It is a 58,000 btu burner under a 22" weber. 5 split firebricks as a heat buffer. Old stone oven 16 inch stone as the cooking deck. 2 split firebricks and a pampered chef stone mounted in the top via copper wire. I always leave the factory top vent closed only ventilation is a 1.5" by 9.5" vent on the side. To save gas should I cut the firebrick buffer into a more round uniform shape? Should i make a bigger vent? any other suggestions. Doughs i use are
100% caputo
65% hydration
1% oil
1% Cake yeast
1.5 % salt
25% caputo/75% KA bread flour
65% hydration
1.5% oil
1% Cake yeast
1.5 % salt
PS the foil is starting to be a pain in the neck. Anyone try it without foil what kind of results? Anyone one have luck with hi temp metallic spray paint.
PPS any good high temp thermometers recommended to be mounted on top of the dome. All I can find max at like 600-700 degrees
any suggestions
