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"The Baking Steel" Group Buy

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Comments

  • horsefleshhorseflesh Posts: 204
    I'm in for a 1/4" round, sized for the Large BGE.
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  • fletcherfamfletcherfam Posts: 873
    @alphacentauri, More details will come either this weekend or Monday. I will post all the codes here, the prices, and the deadlines.
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  • abpgwolfabpgwolf Posts: 162
    I'm in for one for my XL. 1/4" or 1/2" would depend on the price. Thanks for pulling this together!

    Lititz, PA – XL BGE

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  • doubledouble Posts: 1,214
    Interested for my XL Question and sorry if its been asked but how does this hold up outside rust wise?
    Lynnwood WA
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  • bigphilbigphil Posts: 1,383
    Xl stone is 21 inches in diameter and looks close to 3/4 thick . i'd be interested in a 21 x 1/2 or 21 x 1/4 thick if the price isn't more than a house thats a big heavy piece of steel if he can make that 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • alphacentaurialphacentauri Posts: 54
    edited April 2013
    @great! thanks much for doing all of this!
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  • porkmanporkman Posts: 20
    Earlier there was a thought that these Egg-size steels would have a "lip" on one side in order to make them more useful as a griddle. Any word on this?
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  • yvrbasedyvrbased Posts: 13
    What is the consensus on the size for a large 14, 15 or 16? Does a larger size restrict air and thus temperature?
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  • porkman said:
    Earlier there was a thought that these Egg-size steels would have a "lip" on one side in order to make them more useful as a griddle. Any word on this?

    This would be SLICK!! What size would I need to order for a MBGE?
    Persistence and determination are omnipotent!
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  • AviatorAviator Posts: 1,522

    I am interested also. Why is there no mention of the price? Or, did I miss it?

    Strong work, Fletcherfam, appreciate it.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • Mama RoneckMama Roneck Posts: 356
    For reference, I have been using a 16" round pizza stone on my large for years. No problems with air flow.
    Mamaroneck
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  • FockerFocker Posts: 1,751
    edited April 2013

    Spider, 16" wok with some sand, grid, copper tees, then 16" steel is the best setup.  I would recommend either the 16" or 15".

    I would also forget about the lip.  Works fine as a griddle...as is.  All it would do is drive up the cost.  Go light with whatever fat you choose, and don't do any bacon.  

    004.JPG 2.6M
    005.JPG 1.7M
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • Greeno55Greeno55 Posts: 573
    As long as the shipping to Canada can be done as he says. I'm in. Was just looking to replace my cheap warped stone.
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
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  • allsidallsid Posts: 402
    Focker said:

    Spider, 16" wok with some sand, grid, copper tees, then 16" steel is the best setup.  I would recommend either the 16" or 15".

    I would also forget about the lip.  Works fine as a griddle...as is.  All it would do is drive up the cost.  Go light with whatever fat you choose, and don't do any bacon.  

    Curious why no bacon?  Too dangerous with fat combusting?  thanks-
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  • EggcelsiorEggcelsior Posts: 11,163
    @fletcherfam, change me to a 16 inch. I will decide on 1/4 vs. 1/2 based on price.
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  • ScottborasjrScottborasjr Posts: 2,605
    I'm thinking that 45-50 might be a conservative estimate. I'd think upwards of 90 to 100 might be more in line as there are many of us that haven't commented just waiting to see what the price will be.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • HogHeavenHogHeaven Posts: 264
    I feel stupid... I've never heard of a baking steel. Forgive my ignorance, what is the advantage of a steel verses my pizza stone? I assume more heat but I'm not sure. Please inform me.
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  • FockerFocker Posts: 1,751
    allsid said:
    Focker said:

    Spider, 16" wok with some sand, grid, copper tees, then 16" steel is the best setup.  I would recommend either the 16" or 15".

    I would also forget about the lip.  Works fine as a griddle...as is.  All it would do is drive up the cost.  Go light with whatever fat you choose, and don't do any bacon.  

    Curious why no bacon?  Too dangerous with fat combusting?  thanks-

    Too much grease dripping off of the steel into the fire, creating bad smoke.
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • FockerFocker Posts: 1,751
    HogHeaven said:
    I feel stupid... I've never heard of a baking steel. Forgive my ignorance, what is the advantage of a steel verses my pizza stone? I assume more heat but I'm not sure. Please inform me.


    No stupidity or ignorance, this is a new method of cooking pizzas.  Kenji does a great job of explaining the science behind it here.  Also explains the difference in 1/4" vs 1/2" steel. 

    http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html

    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • SteveWPBFLSteveWPBFL Posts: 1,272
    So . . . how much are they without the group buy? 
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  • dweebs0rdweebs0r Posts: 507
    I also want to put my name as a buyer for a 16" round 1/4 thickness.  Thanks again for doing all the leg work.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • FockerFocker Posts: 1,751

    @SteveWPBFL,

    I'm not sure, mine was a gift.  May even be the first one Andris cut round?  This whole thing started as a thread about the original Baking Steel, wondering if Andris would make a round steel for the egg.  A few phone calls and emails later, one was created.

    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • SteveWPBFLSteveWPBFL Posts: 1,272
    Oh, ok. This is prototype territory. So then, what is Andris talking for a group buy? ballpark
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  • FockerFocker Posts: 1,751
    Believe we will get more details in a couple of days. fletcherfan is putting it together.
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • rconercone Posts: 92
    I would be interested in a 16in round 1/2 inch, and possibly a 16 by 16 1/2 in also
    Fat is tasty, everything else is filler.

    LBGE, SBGE, and a Carson Rotisserie 

    Milwaukee, Wisconsin 
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  • jimreed777jimreed777 Posts: 283
    I am likely in for two now - one for a large and one for a medium
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  • brycosbrycos Posts: 137
    Hey Focker, how far above the felt line is your set up? Trying to get a reference for 15 or 16 in.
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  • FockerFocker Posts: 1,751
    This is the current setup.  Spider inverted, 16" wok, sand, grid, copper tees, steel.
    004.JPG 1.7M
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • Little StevenLittle Steven Posts: 27,285
    Hey man! You OK?

    Steve 

    Caledon, ON

     

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  • FockerFocker Posts: 1,751

    Me?

    I'm aight, moving around very slowly.  No more back spasms, which is awesome.

    Thanks for asking.

    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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