sdynak
Well-known member
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- 3,068
- Grill(s) owned
- Bull
trying to get a more even cook on the bottom of pizza i assume? you did a good job
Yeah exactly.. and hope to get the heat to the top of the pizza.. I like a crispy top
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trying to get a more even cook on the bottom of pizza i assume? you did a good job
OK, understand. Good DIY idea @sdynak. I bet it works good. Be sure and get a patent. Sorry, haven't followed this thread too close.
pulled pork pizza is in your future i bet. i would try a sweet bbq sauce for my sauce
recteq claims they have never lost a firepot. if sdynak melts it he should get a trophy!Wow! I never suspected you could achieve 1K degrees in a pellet grill. I guess my next question is will the grill stand the additional heat created as a result of the deflector? Do these things get that hot in the fire pot in their original configuration?
recteq claims they have never lost a firepot. if sdynak melts it he should get a trophy!
That's really creative. Have you used the oven and found that the top of the pizza did not cook enough for your taste? I think some larger openings to the left and right of the diffuser may help since most of the heat ends up in the back so if the sides were hotter, it may cook more evenlyI made a diffuser out of stainless to hopefully prevent too much heat on the bottom and burning the bottom.. no idea how it will work just cut it out and tested it to make sure it didn't melt LOL. It was a quick one and not perfect but think it will do the job. The flames otherwise would lick the bottom pan directly I think.
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That's really creative. Have you used the oven and found that the top of the pizza did not cook enough for your taste? I think some larger openings to the left and right of the diffuser may help since most of the heat ends up in the back so if the sides were hotter, it may cook more evenly
Now if you can do a with and without diffuser to determine if it provides the desired results
Since the back gets the hottest, I found spinning the pizza 1/3 of a rotation every 1-2 minutes for 3 rotations cooked top without burning the bottom.
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Now that's a handle (Crocodile Dundee)The instructions with the GMG pizza attachment say that because of the high heat welding gloves are needed to remove the top...silicone or regular gloves aren't suitable. I made a handle by drilling a 11/32 hole in some scrap wood. It just slides over the metal handle on the top when I need to remove it. Keep it at an upward angle so the top doesn't slide off until it's in a safe place then slide it back off.
Practice makes perfect!Well if there's a way to screw something up I'll probably find it. I made the handle before my first cook and after reading how hot the top could get. I didn't have welding gloves so i didn't want to have to get my hands near the hot top. On my first cook the pizza my wife made was a little large. When I put it in some of the dough fell over the back edge of the stone where it cooked quicker, hardening up and forming a hook on the stone. When I attempted to turn the pizza it started tearing since the hooked part wouldn't move. Removing the top allowed me to rescue it easier. The pizza didn't look too good but tasted great. I also envision possibly wanting to remove the top to clean off the stone if something spills while cooking multiple pizzas. It's one of those things I hope to never use but can't do without if needed.