It looks like you're new here. If you want to get involved, click one of these buttons!
Watching what I like to call The Focker Trials, it looks like there were challenges with the 16 in and platesetter set up. When he moved to the 16 inch with a wok and sand, his results got way better. 16 inch limits how high into the dome you can go and still leave room for the heat to move into the dome and cook the top. The wok set up (discussed in another thread) encourages the heat to roll up the bottom of the wok and into the dome (because of the shape) while offering some protection to the bottom. It doesn't have go as high into the dome to cook the top. I went 15 inch and will be getting a cheapie wok for pizza. But I think with the wok set up, you'd be great either way. Thank goodness Focker did all the work so I could coast!Aviator said:So what size are yall ordering for a large?