Baking Stone Too Hot
I put together a propane fired pizza/bread oven from a used Bar-B-Que. My first attempts indicate that the stone is getting much hotter than the upper half of the oven. Pizzas will get a bit of charring underneath while the cheese on top has hardly bubbled. Baguettes will hardly brown while the bottom is over crisp- bordering on hard.
There is space around all sides of the stone, approx 1.5" to 2", so the heat should be circulating.
The upper 'clamshell' of the BBQ is lined with mortar and fireclay to retain the heat, and I decreased the size of the upper chamber by adding firebrick to the "warming rack" that sits about six inches above the baking stone.
Did I simply go too large with the stone? Do I need better (more) insulation up top?
Thanks for any advice,