This is my 5th SD loaf on my weber kettle. Sometimes its hard to control the heat down here in SW, FL. Today i got 447*
Turned out good again.
Great idea! I hope you don't mind my questions.
What set-up or steps do you take to prevent burning the underside of the loaf?
No coals directly under the dutch oven?
Some kind of diverter or shield under the dutch oven?
What is the distance from the top of the coals to the outside bottom of the dutch oven?
Inside the dutch oven, what is between the dough and the bottom of the dutch oven, other than the parchment paper?
Do you do anything to insulate the grill's lid?