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Size of Pizza Stone to use on the Medium

The Naked WhizThe Naked Whiz Posts: 7,780
edited 3:51AM in EggHead Forum
A while ago, someone posted about difficulties getting their medium egg up above 350 degrees when using a plate setter and 14-inch pizza stone. There was some discussion that the 14-inch stone was too large and restricted airflow enough that the fire couldn't get hot enough to bring the cooker up to 500 or 600 degrees.[p]Well, you know me. It sounded like it needed investigation. I use a 16 inch stone on my large egg with no problem getting the Egg over 600 degrees. It leaves about 1.5 inches all the way around the stone which is enough room to allow air to flow through the egg and reach high temperatures.[p]So, I was a bit puzzled that a 14-inch stone might be too large for a medium. My medium is 16.5 inches across, so that would leave 1.25 inches all the way around, which would seem like enough. Having picked up my plate setter for my medium yesterday, I decided to take advantage of a lull between Charley's rain bands and see how it would go.[p]I can report that I had no trouble getting the medium egg with medium plate setter and a 14-inch stone up to 600 degrees. I didn't actually cook a pizza, but since I've had such good results on the large with the 16-inch stone, I see no reason to think that this setup on the medium wouldn't perform just as well.[p]Assuming that all medium eggs are 16.5 inches across at the opening, you should be able to use a 14-inch stone and a plate setter with no trouble. I would think that the usual recommendations regarding building hot fires would be all that is necessary to look out for.[p]TNW
The Naked Whiz
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