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Another benefit I've found is the dome shape of the wok pushes the heat around the edges instead of blasting a flat indirect stone or platesetter.
Also brings the grid up higher than a standard setup with the platesetter
do you use just beach sand, or agricultural sand? and how far up do you fill it?
Umm yeah. No clue what you guys are talking about. Please enlighten those of us who are a bottle of wine deep. Thanks
Been using the spider inverted with a 16" carbon steel wok with sand as an indirect barrier during pizza cooks and baking.
at real high heats it sends the heat fast up into the dome without interference of the flat shape of the platesetter, you can get a blue fireball to hover over the pizza stone. makes it more like a wood fired pizza oven where the dome is hotter than the floor/pizza stone. ive gone as high as 1200 dome temp for pizza with that setup. its my standard pizza setup for really thin crust pizza
Jeez, how do you get it out?
fishlessman said:i should put a warning in hereTHE DOME BANDS EXPAND AT HIGH TEMPS AND THE DOME CAN FALL OUT
i should put a warning in hereTHE DOME BANDS EXPAND AT HIGH TEMPS AND THE DOME CAN FALL OUT
@fishlessman That after pic is amazing...I was asking about sand in a drip pan last week as a way to prevent flares and also deflect direct heat. With that in mind, do you use this setup for anything aside from pizza? Do you reuse the sand? Thanks for this thread, it's a really good one.Cheers -B_B