Burrata, prosciutto, arugula, and basil. We had something similar in northern Italy. ❤️ This was cooked on a Weber Searwood 600xL @ 600 degrees w/ steel. Dough was only a couple hour rise and ferment but ended up great.
Just joined the subreddit and have noticed a few comments about temp drops. I recently purchased my Searwood XL, used it 5 times, and every time I’ve seen the temp drop when I get to the low 400 degree range. The grill has never been able to get to 600 degrees.
So far, customer service has been helpful. Did some troubleshooting over the phone and they’re sending out a new thermocouple.
More to come on if this fixes the problem! Has anyone else seen the thermocouple replacement fix the issue?