Maximum Temperature with Deflector Installed

[Rokfather]

I'm looking to do some high heat indirect cooking for thinks like pizza and tandoori chicken. What is a reasonable maximum temp that be achieved using lump? I'm assuming the vent flipped up, bottom vent fully open, and full or almost full grate of lump. Are there any other things that can help get to max temp?

[Oak Smoke]

What kind of cooker are you using?

[Andrrr]

I haven’t done it with lump but with KBB, bottom vents wide open and top vent flipped up you will easily peg out the dome thermometer and I’d expect those same results with lump. I’ll do that when making pizza but I flip the vent down earlier to keep it around 600.

[Strat50]

Your technique will work well, as I do the very same with my kamado. Just dial in the temp you need and go. It works well for pizza, bread, tandoori, roasting, etc. Low to high, it will work well.

[Rokfather]

What kind of cooker are you using?

Weber Summit Charcoal.

[Oak Smoke]

I think you’ll be fine with the deflector in place at high temps. I don’t use a deflector on pizza, just a pizza stone. You will need to keep an eye on the temps using lump. With all vents open I have accidentally pegged the top temp gauge on a kamado, which promptly cracked before I could get it back down. Thank goodness for a good warranty.