WSK: Max temperature when using deflector?

[Tony P in Florida]

I've had my weber summit kamado for several years and uses it for low and slow with deflector (max 300 degrees) or grilling with no deflector.

I am thinking of doing pizza at about 500-600 degrees.

Initially I thought of using the deflector in the normal position (under main grate). I never tried this configuration at 500-600 degrees. Hell, I dont know if there would be enough air flow to get to 500-600 degrees.

But if I could get to 500-600 in that configuration, is it safe for the kamado?

Why am I asking?

When I had a Vision Grill Kamado the manual stated not to use high temps when using the deflector. I guess because excessive heat trapped other deflector was not good for the ceramic.

So the WSK is porcelain coated steel. Are high temps using the deflector a bad thing?

 

[DanHoo]

I don't use the deflector for pizza.

 

[John Burns]

You're not going to hurt the grill by using the heat deflector while trying to hit a high temperature, but the deflector is going to do it's job and you might not get the results you're looking for with regard to the crust of your pizza. We'd generally say to use a pizza stone of some kind and forgo the using the deflector, but it's not a requirement. My advice would be to try a couple of different configurations and see what gives you the results you like the best. #IworkforWeber

 

[Brett-EDH]

I use a steel as my deflector and and to cook the pizza. I don’t think the Weber deflector will add any value to your pizza making.

 

[Tony P in Florida]

Looks like i have a few options. I do like DanHoo's setup so I think i will mimic his setup first, then see how it goes from there.

Thx for the feedback