Vents


 
Agree with the normal cook temps, however when I do 4 large butts in the 18.5 or 10-12 large butts in the 22.5 it took a long time to come up to temp until I added the extra vent(s). That and doing 300-375 degree cooks made it worth it for me. Sometimes it also comes in handy if needing to bump a 250 cook to 300 for timing as I do a lot of big cooks for others.
 
"Eric, for screaming temps I would make a huge U bolt 3/8" to lay on the mid section and then sit the lid on it. That way you could leave the top vents closed and the heat will cook the pizza better. Hot air will hit the dome and come back down between the mid section and lid."

For Pizzas, I'd also suggest trying to bring the top of the dome down some so you have more intense radiated heat from above.

Something like suspend a folied grill about 5-6 inches from the top grate.

With top vent closed and the mod above, this puts more heat at the grate/pizza area.
 

 

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