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Firebrick instead of pizza stone?

willrevwillrev Posts: 80
edited 2:38PM in EggHead Forum
I have some leftover half thickness firebrick. They are for a wood oven or fireplace. In a wood oven, one bakes directly on them. I fit enough in without touching the sides of the egg on top of the plate setter to form a cooking surface. I am guessing this will work ok till I can get a round stone.

I was careful to make sure they did not touch the sides so they could not expand and crack the egg.

Let me know what you think. Planning on pizza tonight.

Egg was used 24 hours ago and shut down. Just fired again and it was still 100 degrees inside. Now that will make you a believer.

Comments

  • Little StevenLittle Steven Posts: 28,817
    willrev

    You will be fine with the firebricks.

    Steve

    Steve 

    Caledon, ON

     

  • willrevwillrev Posts: 80
    Looks like 500 degrees is best for pizza?
  • BBQMavenBBQMaven Posts: 1,041
    Think you'll be fine with them... I'd suggest using parchment paper under the pizza to make transfer easy.
    Kent Madison MS
  • AngelaAngela Posts: 543
    Should work provided it isn't insulating/refractory fire brick.

    I've found this page helpful to me when determining fire bricks http://www.fornobravo.com/pompeii_oven/brick_primer.html
    Egging on two larges + 36" Blackstone griddle
  • BBQMavenBBQMaven Posts: 1,041
    Just reread the post... are the bricks stacked on the PS? or are they on the grid that is on the legs of the PS?
    Kent Madison MS
  • RRPRRP Posts: 21,814
    you might want to calibrate your dome thermometer cauz 24 hours after shutdown it's unlikely that it's still 100°. OTOH those thermometers aren't particularly accurate at low levels and yours may never go below 100° even when cold. Just trying to help.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • BBQMavenBBQMaven Posts: 1,041
    agreed - my original BGE thermometer will show 80-100 when outside temp maybe only 40... it is calibrated to 212...
    kent
    Kent Madison MS
  • Little StevenLittle Steven Posts: 28,817
    People use all different temps. I like 600* to 700*. Easy to mess up at those temps. 500 is a safe bet. I would use parchment under the pie for at least the first couple of minutes. Just so it doesn't get cauught in the cracks. Unless you are using a pan of some type.

    Steve

    Steve 

    Caledon, ON

     

  • willrevwillrev Posts: 80
    It was still warm inside the egg 24 hours later. Warm to the touch. I put the ceramic cap on and the vent inside and closed her down tight last night after smoking a brisket. It was definitely warm in there.
  • fire eggerfire egger Posts: 1,124
    Thats all I have ever used, they work fine, takes a little longer for the intial heat up. I use the plate setter legs up, grate on that fire bricks on the grate. That puts the cooking surface just above the edge of the egg, easy on and off. as others suggested, I use parchment paper under the pizza
    Good Luck

    Kendell
  • willrevwillrev Posts: 80
    No parchment paper used. I give the pizza peel a good dusting of SEMOLINA flour I order from King Arthur flour website. It works better than cornmeal and does not burn.

    Worked great. Best crust I have ever had at home. I used a Peter Reinhart recipe from The Bread Baker's Apprentice book. Crust was crisp on bottom but not burnt and browned nicely around edges. Got those huge bubbles. You just can't do this even on a stone in an electric oven. I did mine at 600 degrees.

    Try the semolina instead of parchment for easy transfer, but don't be shy about how much you use.
  • fire eggerfire egger Posts: 1,124
    Glad it turned out, I'll try semolina, thanks
    Kendell
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