The pizza pan is suspended from the top using two threaded rods that go up through the top vent. Initially, when I had a pizza stone for the top plate, this helped to easily adjust the height of the stone. Now that I've gone to this method with the pizza pan, I may at some point bite the bullet and just drill a couple holes through the side of the BSK lid and mount a couple brackets on the inside.
I would like more melting of the cheese and perhaps a spot of browning or two.
Chau, I think I read in another thread somewhere that you make your own mozzarella? I tried making my first batch yesterday with mixed results.
I'm pretty sure I had some weak rennet as the curd did not form well after two hours. Upon researching the packaging code, I determined the rennet was 4 years old and the manufacturer says it is only good for two years. I added another tablet of rennet and let it set for another hour an got to the point where the whey was mostly clear. Still, the curd was more cottage cheese like. The resulting mozz actually seems a little dry. After cooling in the refrigerator, we were actually able to grate it on the box grater.
With a 650 temp in my grill, do you think the mozz should melt pretty good with a 4 minute bake?