Originally Posted by okieboater
Would appreciate more feedback on the Camp Chef Dome system.
Not having to carry bags of charcoal on trips would be a really good thing for us DO cooks.
We have used it to cook pizzas, potatoes and cobblers on our Camp Chef Explorer stove with great results. I haven't had a chance to give it a try on my new Partner 2 burner, but I think it might work even better as there is better control of the heat (read smaller flame).
I think the diffuser plate is necessary, as I have still burned the bottom of a few pizzas while using it.
The dome traps heat from the burner and allows the oven to absorb the heat pretty evenly. The second and later pizzas tend to come out better as the oven is pre-heated and cooks the toppings better before the bottom is burned.
I find that the "warm" setting on the Explorer stove works well for the actual cooking phase once the oven is hot.