Accessoire pour gril à pizza Charbroil Universal

Temperature is very hard to control - even with very low heat from bottom - after 25 minute heat up - at 500 degrees - bottom destroyed and top raw

Bought it 3 weeks ago and used it tonight for the first time. It's hard to see the crust as it's shallow in design. I like to rotate my pie as it's cooking and found that to be somewhat an issue.

Great addition to our Charbroil grill without needing a separate standalone or countertop unit. Our grill is natural gas, which pairs better than other fuel sources in our opinion. Future plans, are to use parchment paper for the first few minutes to make it easier to slide the pizza off the pizza peel then remove the paper once the crust is firm and ready to be toasted further. Good purchase, addition and value!

I’ve burned 2 pizzas and on the third decided not going to use that one brand of pizza dough ever again. I can use clearer how to use instructions for a better pizza. Do I close the grill lids or leave it open the entire time? Do I pre bake the dough? How do I get it in there without the help of parchment paper? I believe the baking parchment papers between the stone and pizza is not apart of the problem, but still playing with ideas. I think I am getting closer on temperature settings, but recommend using a laser thermometer until you figure out how to interpret the two possible thermometers. Next move try using it to make our flat bread pizzas. I found a few places that sell dough, but once I hack this thing I’ll try making my own.

Got this to do grilled pizza. Exact fit to my grill. No need to season the stone. Wash with water and let it dry. More use will do the trick.