Quote:
Originally Posted by T.G
I've long suspected that grate temps on these fire-brick modified webers are actually lower than the lid temps and exhaust temps, but I don't have remote probes to verify it with.
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I believe even un-modified the temps are much lower at grate level.
When I used to do pizzas on the kettle (non-grilled, over a stone) I had to elevate the pizza off the grate about 4" for the toppings to cook. Otherwise, it took forever for the toppings to cook at gate level while the bottoms of the crust were getting charred....
