Pedro

Hi, So I’ve also took the plunge on this Kamado which was delivered yesterday. I’m a complete newbie to this type of cooking so I’m sure it’s gonna be a big learning curve with a few disasters along the way. I’ve got a couple of questions: Do I need to buy a pizza stone to sit above the heat deflector? When cooking pizza/garlic bread do you get the temp up real high, say 600c then blast it for a minute or two or have the oven around 225c and steadily cook it? How do I regulate the heat, ie: when initially starting do I have the bottom vent wide open and the top vent half shut for a slow cook? When cooking burgers/sausages/kebabs would you use the heat deflector to cook them or just use the oven in the conventional way we’d bbq food with the lid up and over the hot coals. Thanks, Pedro.