I ordered and received a 12.5" pizza stone to use on my Small BGE. First try was Sunday night. Had a great thin crust recipe that turned out great, but my problem was with getting the egg/stone hot. I lit the egg and let it get up to about 350deg empty, then put in the platesetter with feet down/grate/stone on top of grate. The lid temp never got over 300 degrees with the vent and daisy wheel wide open. Let it "warm up" for almost an hour. Should I try a smaller stone that has more clearance around the edge? This stone plops down and only has about 1/2" clearance around the edge.
Thanks in advance for your suggestions/tips.