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Jumbo Joe is a grill. While you can smoke on it, it wont be ideal. If size is a concern and your purchasing something new any way. Look for a 14" WSM if your wanting to smoke but haul smaller equipment. They can be found hear and there on sale at wal mart for fairly cheap.

#1&2 are typical answers when you ask any company about using the product out side of the guide lines stated in the manual. #3 How so? Does the air vents magicly close and allow for no air? Or do the coals pull air directly through the steel and burn out of control? How does placing the coal...

Mine are not very sticky at all when stretching it out for the pizza. What I do is mix the batch. Let it sit for 30 min or so in the bowl. Then kneed it a couple times and place it back in the same bowl but I spray it with pam so it doesn't stick. Let it rise for 2 hrs. Then divided it in to...

Here are a couple from my last batch

I don't know. Did you have any bad cooks before you found out the temp difference? Id bet probably not and the temp at the cooking location really didn't matter. As long as your consistent with your temp control your cooks will be predictable. The exact number on the thermometer isn't important...

Ratchet strap over the lid handle.

The transfer should be no problem. You should be stretching over your fingers or closed fists. Then just lay the crust down on the screen. How are you making your pizza crust?

I'd still do it. Worse case scenario it turns in to a high heat cook.

Two different locations will show two different temps.

Sorry you cannot press / strech the dough on a screen. It will get pushed in to the screen and you won't be able to seperate the pizza from the screen.

You stretch the dough and place it on the screen. Top the pizza and place the whole screen / pizza assembly on the cooking surface. You can press the dough out on the screen other wise youll press it in to the screen and it wont come off when its cooked.

It is just one of these but I used chistle to cut or break it in to 3 sections. I use 2, two hump sections to hold the coal back against the grill. The edge of the concrete block is about even with the back of my cooking stone. That way there is no coal directly under my cooking surface. I...

Need to reduce or move the heat. Using an 18" doesn't give you much room to play with. I use a block of concrete to hold the coals back and to shield the underside of my pizza stone. It helps block heat on the underside.

Also you can get pizza screens fairly cheap. It's a non flammable alternative to parchment paper.

If you want to try it in the oven set your cooking rack about 8 inches from the top broiler element. Put the steel on the rack and pre heat the oven to 500-550 for an hr. This gives a thick steel or stone time to fully warm up. Put the pizza on for a few minutes. Then kick the broiler on to...

The bottom was burnt and the too was raw because there was to large of a difference in temp between the cooking surface and the air above the pizza. You don't have a low celing to trap heat on the top side. Also the steel transfers heat faster so when you have a hot flame under the cooking...

Maybe weber eu is a separate entity that operates on its own.

Not that I am aware of. I just leave mine out in the open on top of my grill.

Flexible lighter stuck up through a bottom vents of the kettle, or through a side vent on the bottom of my Weber chimney. Or just lift it off light and set the chimney back down on the burning paper towel.

I always pile lit charcoal against the back side of my kettle and there has been no problem other than a little discoloration. That's in a kettle with the vents wide open and 1/2 the time with no lid on at all.