As some of you know, I've been experimenting with pizza on my Weber Performer for a while and pizza on the grill requires hot temps. I recently bought a lid hinge and when I checked the fit, I noticed the high temps melted part of the lid holder.
Now that's hot...
John "JR"
Minnesota/ United States of America
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Spinaker - getting the kettle hot is not the problem. The problem is balancing the air temp and the Baking Steel temp. It's extremely difficult to get them even close to the same.
I agree, though I have burned out a gasket or two in the process. Finally, decided to run without one, and it hasn't been a problem after a little lid fit adjustment. Oh well, MCS, here we come!
Ed... call me lucky but my 5 year old large BGE still have the original gasket. I've baked 100's of loaves of bread at about 500° and many Neapolitan pizza's at 800°.
I've gone through 3 or 4 different gasket kinds since I got the BGE in '02. Generally burn them out with Neapolitan style pizza. At the end of the day, doesn't seem like I really need one. The BGE does its stuff regardless.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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