I'm looking at cooking a pizza on a 60cm x 40cm tray in a YS640.
Can anyone recommend the best temp and configuration to do this at?
I'm guessing it will take up most of the space on either shelf but want to make sure it gets cooked all the way through and doesn't dry out.
Any hints or suggestions for a good setup?
Haven't tried it yet myself, but definitely planning on it soon! Here's a previous thread that will get you some other members' thoughts on pizza on a 640. If you can, try to post some pics when your pie is done!
http://community.yodersmokers.com/viewtopic.php?f=36&t=211
I can't say I have ever done what you are planning to do. I think it depends on how thick it is. I might think about starting it on the top shelf to cook it through, and put it on the bottom to finish the bottom of the crust. The top shelf will be a touch cooler, and will not have the concentrated direct heat from the heat diffuser.
Thanks for that.
I'll give that a try and see how we go.
My YS640 delivery is due next week and that's one of the first things I plan to try along with some spares and a pork butt.
Thanks all the way from Melbourne, Australia
Yoder_Herb wrote:I can't say I have ever done what you are planning to do. I think it depends on how thick it is. I might think about starting it on the top shelf to cook it through, and put it on the bottom to finish the bottom of the crust. The top shelf will be a touch cooler, and will not have the concentrated direct heat from the heat diffuser.
- Disclaimer :
- The views and comments entered in these forums are personal and are not necessarily those of the management of this board.
