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Advice on XL Stone

JayHawkEyeJayHawkEye Posts: 196
edited February 2012 in EggHead Forum

Every time I see a pizza pic on here I get sick that I'm not making any! That being said, what size of stone seems to work the best for you XL owners? I am leaning towards the 17.5". Any input would be awesome. Thanks in advance!

"Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA


  • XLentEGGXLentEGG Posts: 432
    I have the full size XL 24" stone. If it broke today I would have a new( or repaired) one tomorrow. I can get three personal pizzas @ 8" each, or two 10-12's or one very big pizza on it. The extra realestate comes in very handy when you are cooking pizza for a family or group. I do make sure that once I reach stable cooking temp, that I let the stone heat for a good half hour. The stone goes in as soon as the fire is lit but no longer sooty. Stone fits very nice with p.s. legs down and stone on " Egg Feet"
    More meat please !! :-)
  • ChokeOnSmokeChokeOnSmoke Posts: 1,897
    edited February 2012
    I have an XL EGG and went with the L stone.  It's just me and my wife so I never make more than one, nor a pizza bigger in size then the L stone.  Works great for me.  I go plate setter legs up, cooking grid, then pizza stone on top.
    Packerland, Wisconsin

  • EgtsEgts Posts: 27
    edited February 2012
    I've got an XL with a large stone. However, I've not used the stone yet, but it should be plenty for my family of 3.
  • Ragtop99Ragtop99 Posts: 1,553
    I have the 17.5" from CGS, but it is also used to sit down in grill in lieu of the platesetter.

    Wow, the BGE XL stone is huge at 21".  I can see the value of that in making multiple small pizzas.
    Cooking on an XL and Medium in Bethesda, MD.
  • I have the BGE XL stone, and agree... one giant pizza from pappa murphy's or a few small homemade ones... the extra room is worth it to us.
  • R2Egg2QR2Egg2Q Posts: 1,754
    I have the BGE XL and L stones.  The XL stone is huge and 3/4" thick but nice for multiple pizzas.  I'm sure it works great for really large pizzas (largest pizza I've made so far was 17") but I find handling a really big pizza without a really large peel a bit challenging. The L stone is 5/8" thick and works great in the XL for one pizza.

    Since JayHawkEye mentioned pizza pics I thought I'd share some pics:

    A 12" pizza (pesto chicken) looking pretty small on the XL BGE Stone:

    A 12" pizza (pulled pork) on the L BGE stone on top of my Small Woo ring (cooked this morning for a work birthday potluck):


    The CGS has some nice quality stones (also 5/8" thick) as well.  I cooked up a nice pizza on my brother-in-law's 13" CGS stone in his Large Egg.

    I haven't compared heat up time for the two BGE stones but I'd suspect the XL stone likely takes a little longer to heat up with the extra mass.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • I have the XL stone. It is veat for multiple pizzas or large ones. The pizzas from Costco are huge but fit nicely on the XL stone. I also plan on using my egg to make cookies. I can fit lots of cookies on the XL stone.
    Mark Annville, PA
  • Thanks for the input, everyone. Pizza is in my near future!
    "Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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