I have two medium eggs (with 15” grills) and a 14” BGE pizza stone. Is the 1” of open space between the outer edge of the stone and the side of the egg enough for proper combustion of the lump to get the temperature to 550 degrees? Or should i buy a smaller pizza stone? Or, my wife just suggested I buy a large and than screamed, aaaaaaagggghhh!!!! Maybe I can get the ok for a mini.
I am going to bake Cornish Pasty’s using pulled pork instead of steak after I "Q" a butt. If my typing holds out I will post the Pasty recipe. Thanks for your advice.