1st run, just did a frozen freshetta.
Plate setter, grate with stone on it. Hovered at 415-425. Half way thru I sat another grate with 4” legs on the stone and finished the rest of the 26min cook elevated in the dome and came out pretty damn good! Sorry, only pic i have is at the start
by Jayv007
3 Comments
Is this the new wedge or the old wedge? New wedge does a good job of distributing heat on the top of the pizza as compared to the old ones. The fins help. But we live in a cold environment so it’s more difficult to get to higher temps. So we cook around 400ish F and the cook time is about the same as the oven. Only benefit we see is the charcoal flavour, which we like.
I love the wedges!
This looks cool for pizza on the egg, but at $200 I’m gonna need some convincing for the boss. Might have to wait for the bonus.