Ok, I need an answer from all of you that have ever done pizza on your BGE using a pizza stone AND a platesetter.
All of the information I had seen said to bring the BGE, the platesetter and the stone up to 550 or so. Last week someone told me that you should bring the platesetter and BGE up to 550 but DO NOT bring the stone up to that temp. Make your pizza on the stone outside the BGE and then put the stone in (with the pizza on board) to cook. The thinking was that it prevents the bottom from burning.[p]Any thoughts?