Using the Digital Laser Temperature Gun
As the barbeque fan runs, walk to the back behind the chimney to check the temperature gauge. You’ll want to utilize another accessory that came with your PoBoy (our digital laser temperature gun) to assess the temperature more precisely on the pizza stone. Use the digital laser temperature gun to determine when the stone is hot enough for placing pizza or other food on there.
While waiting for the PoBoy to heat up, you can go ahead and open the front door to check on how everything is looking inside. You’ll want to make sure you have a nice, steady inner baffle flame rising over the unit in the back. To help get the proper draft flow, you can adjust the telescoping chimney height as needed.
Adding More Pellets
As mentioned earlier, I’ll add small amounts of pellets every 60 seconds or so to ensure the fire keeps going. I am not adding too many to snuff out the fire, just enough to keep our fire strong. Definitely invest in a pair of fire-resistant gloves to protect your hands as your fueling your pizza oven fire.
What I love about the Pellethead PoBoy is that thanks to that barbeque fan, it reaches peak temps in half the time! Just continue adding small amounts of pellets to the hopper every minute to keep the fire going.
Note: If you have a brand new PoBoy, getting your temperature up really high also doubly cures the oven prior to putting in the food. I definitely recommend curing the oils and the stainless steel a little bit before putting in your pizza, chicken, steak, etc.
I am getting a lot of charring on the outside, and it is not really cooked on the inside. I mean it’s cooked, just not how I think it should be. Just want to know if maybe I am not getting it hot enough? Have been cooking at about 675-700 degrees. Maybe hotter? Also, how does raising and lowering the chimney height affect the cooking and airflow? Lowering does x, and raising does y, would help.
Thanks for the message Jeffrey. Happy to Help. Much of the temperature depends on the dough being used, however generally speaking 700-850 is where we like the stone to be temperature wise. For Neapolitan dough I generally have the stone at 650 or so for best results. As we raise the chimney it creates additional draft, lowering creates less natural draft. Generally raising the chimney and having additional draft tends to give us a better flame airflow over the top of the oven. Some folks find variances when operating at different altitudes. Feel free to play with that a bit an make notes on the differences. I like to have mine up a bit personally. Here’s a Poboy tips and tricks video we have on our YouTube you can check out https://youtu.be/zIffi0xaofo. Keep us posted, happy to help!
Just received one today for my birthday! I am a Sous Chef and can’t wait to use this! I had read many reviews about this vs the Ooni one n what I’ve heard is this one is top! It’s the only one that comes with all these accessories to help create your amazing meal of choice! Will post again once I’ve used it! Being from Italy I have an amazing dough recipe so super excited
That’s awesome Jess! What a great Birthday gift! Yes, please keep us posted as you start to use the PoBoy. Here is another video for general tips and tricks. https://youtu.be/zIffi0xaofo
Thanks again!