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Question on BGE Medium Pizza Stone

sprintersprinter Posts: 1,188
edited 8:49AM in EggHead Forum
Just wondering about the BGE Pizza stone and its durability. I have some firebricks that I use for my indirect setup, they sit right on top of the grill and they can withstand the high heat and direct flames. I was wondering if the BGE stone could do this also. I've burned through (literally) 3 of the Pampered chef stones, they get hit once by direct flame and they shoot craps on you. Could I use the BGE stone directly on top of the grill in place of the firebricks? Will it withstand the heat of a 500 degree indirect cook? Any advice or experience on this would be appreciated. I would hate to trash a nice stone when someone here could advise me not to do it. Thanks for any advice.[p]Troy

Comments

  • KennyGKennyG Posts: 949
    sprinter,[p]In my experience, the official BGE is bulletproof. I believe that it has a ceramic "cone" rating of 10 which means it can withstand temps over 2000* I trashed a couple of cheap stones myself and appreciate your concern. [p]Mine is 2 years old and well seasoned. It has held up to a couple of runaway burns no worse for the wear.[p]K~G

  • GfwGfw Posts: 1,598
    KennyG, does the BGE stone fit the medium? Thanks.[p]

  • YBYB Posts: 3,861
    Gfw,[p]BGE makes 12" and 14" pizza stones,the 12" would be perfect for the medium egg.[p]Larry
  • KennyGKennyG Posts: 949
    Gfw,[p]The BGE stone is 14" in diameter and should work OK on the medium, don't know for sure.[p]K

  • sprintersprinter Posts: 1,188
    Gfw,[p]If KennyG is speaking of the same stone that I have, and I SURE hope he is, its made specifically for a medium. Its about 1/2 to 3/4 inch thick and looks to be made of the same material as the egg is. It fits the grate on the medium and gives plenty of room on the edge for air to circulate. Looks like my firebricks may be a thing of the past. Man, they are just getting broken in also.[p]Troy
  • KennyGKennyG Posts: 949
    sprinter,[p]If the BGE logo is embossed into your stones surface, you've got the real deal and won't be able to break it if you tried (short of dropping it).[p]K~G

  • sprintersprinter Posts: 1,188
    KennyG,[p]The BGE logo is stamped big as life on the back side of this thing, looks like a winner. Thanks for the information.[p]Troy
  • Troy,
    I've used my BGE stones as a heat deflector on numerous occasions. I've never seen any problems with the high heat on the stones. I will e-mail you in the morning a suggestion for an alternative though![p]Cheers,[p]Dr. Chicken

  • SpinSpin Posts: 1,375
    Dr. Chicken,[p]If I may, would you CC to me also?[p]Spin

  • GaDawgGaDawg Posts: 178
    sprinter,[p] The BGE stone is practically indestructable. Pampered
    Chef stones, on the other hand, are virtually useless.
    I had one shatter cooking a pepper and onion pizza when
    a tiny bit of water boiled over the edge of the crust.[p]
    Chuck

  • hounddoghounddog Posts: 126
    Don't get rid of your firebricks. for two reasons[p]one -- you can form a U with three bricks that is a perfect pit for a drip pan with area to place a second grill and then cook indirect on the second grill[p]two -- i find it useful to place bricks under the bge stone sometimes. It increases the mass being heated and therefore the stability of the heat. Furthermore, if you place three on edge in a Y formation, they make a perfect platform for the bge stone that is then very nearly flush with the top of the bottom half of the egg. This means it is easier to work a peel in and out of the thing. [p]They Y trick is one you will see elsewhere around here, not my idea, but it works. Same thing with the U[p]
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