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"Baking Steel" LBGE size

Now that Fletcherfam has the ball rolling, I am sure many of us are going to help out.

 I am still not clear on this question tho..... What is the best size for a LBGE?  I know some are using 16", but I worry about airflow issues??  Have to have it in just the right place, etc..? 

My BGE stone, (which I once thought was the only way to bake pizza) is the 14", which does seem a little small considering available space.

 I do like the 16" real estate, esp. considering it does not change the price at all, but I am wondering about going with 15" to be safe. 

Any other input?

Comments

  • I'm going to piggyback on your thread and ask what the best size is for a MBGE. Sizing info would really help.
    Persistence and determination are omnipotent!
  • BOWHUNRBOWHUNR Posts: 1,471
    Here is a 16" Primo stone on a large.  As you can see there is more than enough room for air flow.

    Mike

    image

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • ScottborasjrScottborasjr Posts: 3,135
    @Firemedic183 The stone that CGS sells for the medium is 10 inches but I would bet you could go up to 13 inches as long as you are cooking close to felt level.
    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. 
  • Greeno55Greeno55 Posts: 617
    @BOWHUNR. That picture looks like our stone is pretty close to the felt line. Do you think it would still be fine raised a few inches above in the dome?
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • doubledouble Posts: 1,214
    Same question on XL does everyone agree on 21 inch? I think this deal is super awesome for an XL owner and awesome for everyone else.
    Lynnwood WA
  • EggcelsiorEggcelsior Posts: 11,570

    @Firemedic183 The stone that CGS sells for the medium is 10 inches but I would bet you could go up to 13 inches as long as you are cooking close to felt level.

    Definitely 13". I have a 12" for my now defunct medium and could have certainly gone with an extra inch in diameter.
  • Greeno55Greeno55 Posts: 617
    Stealing @jimreed777's post from the other thread. This has convinced me to get the 16 for my large.

    "I am thinking 14" for medium and 16" for large. I use the 16" pizza stone in my large on the rig extender now...so it is way up in the dome. I used to cook pizza on my 14" BGE stone in my medium quite high in the dome."
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
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