But fyi, ignore the “1600F temperature” hype. It’s intentionally misleading. The temperature of the Montague at the oven walls may be 1600F, but the actual temperature at the grill (i.e. meat) level will be 750F plus/minus 10%. That’s the same temperature as a hot grill with live coals.
Next time I’m going to toss in more tomatoes and red or green peppers.
Thanks for the recipe, jude]]>