Quote:
Originally Posted by 908/930
Problem is my old gas BBQ won't get anywhere near 800f, a steel cover over the grill to trap heat would be a possibility though.
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I never needed 800 degrees for the crust to get crunchy and burnt, while everything on top was in a pile of molten cheese.
Why do you need 800 degrees when you have open flames licking the bottom of the crust? 800 degrees if for when you can't get open flames licking the bottom of your crust.
I'm gonna keep saying "licking the bottom of your crust" until someone's auntie has a case of the vapors...