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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Anyone every heard/used a "baking steel"?

Somebody sent me an article on making pizza on a steel vs a stone.
Thought the article was interesting:
Packerland, Wisconsin

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Comments

  • Interesting.

    You put a touch of EVOO on it and you could have a fried dough pizza.
    Pasquali Luciano
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  • nolaeggheadnolaegghead Posts: 13,817
    Carbon steel transfers heat much faster than cast iron, and much, much faster than a stone.  The problem with using that in an egg will be at high temps - you can overcook the crust relative to the top.  Notice in that link the guy heats the steel, then cranks the broiler on - the broiler is direct heat from the top of the oven.  In the egg you aren't getting direct heat on the top of anything.

    Brilliant for oven pizzas, probably work great in the egg at lower temps (sub 500) but I'd stick with a stone or cast iron in the egg if you like to do 'em fast and hot. 
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