shouldn't have to, but for pizza-temp you need a TON of charcoal, and/or hardwood charcoal (which burns much hotter)
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Replying to @cwage @blue_traveler
when i sear meat i need like an instant quick sear on i do two chimney-fulls to get it up to temp (though if this is hardwood charcoal it can get into burney-territory)
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Replying to @cwage @blue_traveler
although *staying* hot enough to do a pizza might be trickier.. are you doing it in a skillet on the weber or ..
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Replying to @cwage
On a stone. It turned out okay once I added another chimney…so I'm not going to give up, I guess. I just suck at the fundamentals of it
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Replying to @blue_traveler
hm, i wonder if stone vs. iron has more heat retention. i've only done a stone in an oven
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Replying to @cwage
It generally works pretty well if I preheat the stone, but maybe it's taking too much heat to warm it. Stone should generally have better heat retention than iron, which is why they use stones in saunas, iirc
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Replying to @blue_traveler
yeah, makes sense. i suppose pizza stones wouldn't be a thing if cast iron was better
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Replying to @cwage @blue_traveler
Besides hitter burning charcoal, raise the stone up so that it's higher in the dome. I set my stone on top of a couple bricks.
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my favorite thing about grilling is it allows you to re-invent a lot of basic things like "ohhhh shit. hot air RISES ok so here's what we do..."
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Hahaha yeah. Also "oxygen fuels the fire" speaking of which... I think I also cracked the dome open a bit. But it's been awhile
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