James Mundy
TVWBB Member
I'm interested in cooking some home made pizzas on my kettle, I understand that to even the cooking process that it's best to cook above the grate. My plan is to lift up a pizza stone using fire bricks.
I have some questions for those experts out there.
Thanks all.
I have some questions for those experts out there.
- How long do you pre heat the bbq for?
- Do you preheat the stone separately in the oven?
- Any stories of cracked stones? Mine is a pampered chef item we've had a few years.
- To dissipate heat do you think wrapping the cooking grate with foil would help?
- Fire management, which gives the best temps and cooking, coals spread out across the grate or the ring of fire technique (coal spread around the edge)?
- To reach the required temps how much charcoal do you use?
Thanks all.