It's first use was to cook pizzas last Friday and they turned out great. I am used to cooking them on a tray in the oven so the stone was new to us. We used a temp of about 220C but the bases cooked way too fast (not badly but blackened on the bottom).
The only thing I can think of is to try to raise the stone up off the grill plates but not sure how?
Sunday I cooked a lamb leg roast. It was 2.5kgs which I studded with garlic and rosemary, rubbed with salt and olive oil and roasted in a tray on the opposite side to the lit grill (indirect). With the one burner on the lowest setting, I could not get the hood temp to go below 170C without lifting the lid. I cooked it for 4 hrs and it turned out amazing (best roast I've ever cooked) but was wondering if there is a way to get a consistently lower temperature while maintaining a closed lid/oven cook? Hmmm, wondering how it would go if after about 3 hrs it was transferred to a slow cooker and left in there until serving time (I cooked the roast in the morning and let it sit until reheating it just before dinner)?
(Sorry, I didn't take pics of the roast)
The thing I am most impressed with is the heat that this little grill can pump out. It is not hard to crank it up to 250+ and it heats up instantly.
The manual for this says not to let it get to over 250C - what damage will this do to it?
Ok, enough questions for now.
TCAHM
