A new project/mod I wanted to share.
My firedome. It's pretty fun.

Nice job...thats great.

Thanks, it was a blast.

did you find the door provided an advantage? I like the set up of the coals and the stone, I'm wondering if the door is essential to maintaining temps.

The door was the original intent. To be honest, I just assumed removing the dome, even briefly, would take almost all the heat away. Never tried it though.

What I do is make a direct fire in the center no lid ,oil the grates and throw the dough on. You have to watch it closely so it doesn't burn then flip it when it's done. Remove from grill. Then I throw all the goodies,the sauce, the cheese and stuff on. Then put it back on with lid till it's done.

Good idea and ingenuity. Pizza is tough to do right on the grill.

Dave,

Interesting project. The pizza looks great. I too wonder about the hinged lid. Since you have the original lid still intact, you might experiment with it also. My guess would be you wouldn't see much difference in temps due to the amount of fuel, the bricks, the area to be heated and the proximity of fuel to food.

Paul

I think the door is the key. I'll do an experiement where I position the probe somewhere toward the middle of the volume beneath the dome. In one case, I'll open the door, in another I'll pull off the lid. I'm guessing the temp in the dome area (the temp that cooks the top of the pizza, will plunge.

We'll see ...

This message has been edited. Last edited by: dave_scarpetti,

this:

quote:

The halves symbolize the yin and yang of humanity; the balance between eating from the Weber and drinking ale from the keg.

is beautiful!

that really looks great Dave!

Without the classic kettle design, couldn't have done it. I've never been so excited about pizza - and my 6 year old likes it as much as Chuck E. Cheese pizza.

ps, most excellent buddy icon

pps, Here's the data to support the little door vs. removing the dome ... link.

This message has been edited. Last edited by: dave_scarpetti,

Have you guys tried this out yet? Grilled Pizza Stone
I have one of these and it makes unbelievable pizza. The cheese bubbles and dances, and the crust is crispy. Adding the chunk of wood gives the pizza or calzones a great smoky flavor.