It looks like you're new here. If you want to get involved, click one of these buttons!
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
i would hesitate to use bricks i dont know enough about them to know weather they are heat proof or not if you got the feet then use them. if the pizza stone is sitting on the platesetter the heat that is in the platesetter will transfer to the stone.. if you have a little bit of air between them it will not transfer.. good luck and take pictures
put some kind of spacer between the platesetter and the pizza stone. i use the feet that i got with my egg. some use copper t fittings. i use the feet so i feel like keeping themWhy not put the grate on the plate setter ane the pizza stone on the grate? Gonna try it tonight. :-)Well I tried it. I brought the egg up to 450 with the top cap off and the bottom damper about 1/2 way closed. I tried to regulate it to 450. When I placed the pizza in the egg it was on a perforated pizza pan that had been greased before hand. This was placed on the pizza stone which was resting on the grate that was resting on the plate setter placed with the legs down. I closed the top lid and placed the cast iron damper on top with the sliding lid shut about 2/3rds. I opened the bottom damper a little to compensate and hold 450F. I let it go for 10 minutes and then looked at the bottom of the crust. It was still pale, so I let it go for another 7 minutes for a total of 17 minutes.The top of the pizza was light brown and the bottom was crisp, with a tender cooked dough in the center. I lucked out with the times an temps you guys gave me. Thanks for the tips.
We have a ceramic pizza stone from Pampered Chef (3/8" thick or so) that we've used in the oven for years so it's really well seasoned. Is it safe to use in the BGE if I have a platesetter in place?