Originally posted by JoeyVelderrain
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At 750F and under I can do fine. I just don't know why my first days I WAS able to cook at around 830F without burning. I don't know where I veered off track...
I find it easier to keep the oven floor at 830+ over the entire surface, than at 750F and lower. At lower temps, with 51" internal diameter, the middle and back near coals will be at 750 but sides will be at 700, too far from the small flame.
At roaring flame covering halfway+ across the dome, I can keep a pretty steady 800+ floor average....
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