Looks in very good condition Jon, but why would one need one? Bit of a sales pitch needed IMO to shift it, n’est pas? I’ve looked at big green eggs but could never work out what it gave me over my Webber.
What an annoying man, trying to justify using the wrong type of bbq to cook a pizza. These are meant to retain heat for slow roating. How many hours did it take to get it to high temperature? Why turn the pizza when its in a round bbq? Turning is traditional where a wood burning pizza oven has the fire to the back or side. It still didnt have le crunch to the base.
Was it just an advert?
Ah ha. So it wouldn’t enhance my usual cremation of whatever has been unfortunate enough to end up on the old Webber then. Mind you, a temperature probe I got in Lidl about five or six years ago has reduced the risk of Salmonella for our guests.