I am thinking of ordering a lump reducing ring for the xl I hope to have next month, and have a few questions:
Should I go with the open wall or the sheet ring, if so which would be better.
If I fill the lump reducing ring am I going to be able to get high temps for pizza and searing steaks or am I going to need more lump for those kinds of cooks.
How often do you bge xl owners remove the lump reducing ring and in what kind of situation would it be necessary.
Does the wok and the spider work well with the ring or is it best used with no ring.
Does the lump reducing ring work well with the plate setter in both positions.
Any advice is appreciated.