Listen to iceman on the temp. If you are going for neapolitan, you need high temps and he's one of the pizza experts on this forum.I had mine at 740 for well over an hour Thursday night without any temp loss and there is still plenty of lump left over.As others have said, you probably aren't using enough lump. Spokane isn't the place to find high quality lump so it could be your brand. I use a good layer of Kingsford and then top it with Cowboy. The Kingsford is pretty dense and seems to burn longer and hotter. The problem is that it sparks a lot so that's why I top it with Cowboy.What do you use? Do you know of anyplace around here that has other brands? I don't want to pay $21 for BGE downtown.Where are you in Spokane? I thought I was alone.
