Create consistently fantastic wood-fired pizzas
The heat source in a kamado style grill is below the pizza stone. The fire heats the plate setter, which heats the bottom of the pizza stone. The dome is heated as the airflow rises and escapes through the chimney. The challenge is that the heat is exiting so rapidly that it is difficult to get the dome hot enough to cook the top of the pizza. As the temperature is increased over 450F the differential in temperature above and below the stone increases and the pizza stone burns the bottom of the pizza before the dome can cook the top. Opening the lid to add or check a pizza complicates temperature control even further because each time the dome is open 1) A significant amount of heat is lost, 2) The dome ceramic cools 3) The fire is fully vented, varying your temperature. You can’t bake extraordinary pizza if you can’t control your oven.
The performance difference is due to the modification of the cooking chamber. The chimney can be fully closed so heat is trapped in the dome. This heats the ceramic of the dome, better balancing the high surface temperature of the pizza stone. Heat must also pass over the pizza to escape out the patented side vents creating convection cooking. Closing the door retains the control of airflow and therefore the control of the temperature. All of these very specific details ensure that the cooking environment inside the oven is balanced top and bottom and consistent between pizzas. This balanced, controlled temperature chamber will make lighter, crispier crusts; whether it is one pizza or twenty.