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I like the small for saving charcoal when cooking small cooks like a couple of burgers or chicken breasts.
I'm not at all happy with the airflow even with a high que grate. Even when doing a 500' cook ( if I can get that high) the fire box or fire ring do not get cleaned (turn white) above the charcoal line.
If I want to sear a steak..I use the large.
I bake my pies at 450-550 depending on the type crust I use. Thin crust takes about 8 minutes, thick crust about 12-14 minutes.
Also it's important you let the pizza stone heat up after you have stabilized the temp for at least 45 minutes.
Don't be eager to put too many toppings on.You want the crust and toppings to be done at the same time.
Fresh, quality ingredients really make the pie.