Nunnrey got an XL BGE last weekend, and we put it through its paces yesterday on pizzas.
We used the plate setter with the legs down, and the XL pizza stone.
We ran it with the top and bottom vents wide open. Just about there on the temp.
Once the needle maxed out, it was time to bake.
In all, we did five pies with two of Nunnrey's dough recipes and one of mine. I think Nunnrey's were all King Arthur Bread Flour, and mine was a blend of KA Bread and some Type 00 I picked up at an Italian market. They all came out pretty good. We were letting them cook in the 2-3 minute range. Check out that bottom.
I forgot to shoot the temp during peak heat, but this was the stone temp after we had wrapped up. I'm guessing we were closer to 700F in mid-bake.