Not sure what you are calling a heat shield.
I was referencing the heat shield from the BS oven. #11 from the parts list. It's a cone shaped piece of sheet metal that wraps around the stone, channeling and concentrating the heat and flame.http://www.pizzamaking.com/forum/index.php/topic,25127.msg264533.html#msg264533http://www.pizzamaking.com/forum/index.php/topic,25127.msg261251.html#msg261251My 2Stone has a deflector with a radius like the one shown in Mark's "2 Stone 005.JPG" photo. The gap between the edge of the bottom stone and the bottom of the deflector is about 2-inches minimum.
Yes, this would be the equivalent of the BS's heat shield. Thank you this is helpful. What is the maximum gap if the stone extend's outward away from the oven and towards the operator? I am assuming in this position more of the flame is travelling up the back of the oven and less towards the bottom of the steel plate correct? With the gas going full bore, and the burner shoved all the way to the back, the flame extends a bit more than 1/2 the way over the top of the stone. There seems to be enough turbulence to send the flame down a bit. It is possible to burn cheese.
Yes also very helpful. The question I have here is that when the flame is going full bore, and the cheese burns, does the crust also burned? Is the crust potentially receiving less heat in this scenario?
This seems to happen in my unmodified BS oven. When I go full bore, The flame comes up the side of the stone, hits the ceiling travels a short distance, and is directed down onto the center of the pie. The flame arcs and seemingly produces a cooler zone in the center of the arc, where the crust lives. You get too much heat to the center of the pie burning the cheese, while the crust browns but not as quick as the cheese center.
This is the only example I could find in a hurry. I'm sure there are others. http://www.pizzamaking.com/forum/index.php/topic,25127.msg261165.html#msg261165The bottom stone's support is dish shaped so it has a "built-in" air gap of about 1.5 inches at the center.
Mark, can you confirm that this is the same setup in your 2stone pizza grill? Since we are talking about 2 different models here, I am trying to determing if the the guts of the 2stone pizza grill is the same as the inferno.the gap is 23mm. This is totally adjustable.
Mark I have that at 0.9 inch. Is this minimum or maximum? Is this different from Paul's 2" gap?