Author Topic: Outdoorchef into a bricktype grill?  (Read 3332 times)

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Offline Kermit

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Re: Outdoorchef into a bricktype grill?
« Reply #20 on: December 09, 2011, 01:46:42 PM »
The closed environment will not help the stone heat faster. The hot air has no place to go except back out the bottom.  The ventilation hole is key to getting good top heat.  Are you going to be able to launch the pizza off the peel in 2.5"  ?
Shouldn't be a problem, but if not, I'll just remove the lid every time I have to put the pizza in  ;)


 

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