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Best pizza stone for an XL ?
What about brand BGE, glazed primo , etc. ?
Comments
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A standard pizza stone from any kitchen store or Walmart will work fine.
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I bought a pizza stone for Christmas from greeneggchef.com. It was recommended by someone on the forum and was cheaper than others I looked at. I was concerned about breaking of stones (my wife's Pampered Chef pizza stone was mentioned as one that would break so knew I couldn't use it) and this one was extra thick as well, so hopefully won't be a problem. Arrived in 2 days, regular shipping.
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A standard pizza stone from any kitchen store or Walmart will work fine.
+1Never eat anything passed through a window unless you're a seagull ... BGE Lg. -
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A standard pizza stone from any kitchen store or Walmart will work fine.
+1
This is only true if you don't plan to go above 450 degrees. Even
then I'm not sure you won't crack it, those stones are to thin. Get a
stone that is at least 1/2" thick all the way across. BGE and the Grill
store have good ones.Here are some other links:
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I can attest to the fact that the "thin" stones from WallyWorld, BBB etc... WILL break at temps > 500.
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Ceramic grill store Pixar stone is good. Can also use as a platesetter with the spider.
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I've had mine for over 2 years, cooked many pizzas @ over 600, used it as a heat shield many times and it's a standard pizza stone I got at a kitchen store. I think it was about 20 bucks as a "kit"...slicer and rack included. I also keep it outside year round.
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Here are some other ideas if you are looking for an odd size. These things can take any temperature the egg can throw at them:
http://www.axner.com/cordierite-kiln-shelves.aspx
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I just checked mine, it's a little more than 1/4" thick. We just replaced our kitchen pizza stone (wife dropped it on our tile floor) that we had for over 10 years. But the one I use on the egg is strictly for the egg, it stays outside and never had a problem with it.
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I bit the bullet and paid for the BGE XL stone. i can't speak from experience, but I've heard too many stories of lesser ceramic quality stones crack when used at high heat. And really, that's how you should be doing pizza... it should be "brick-fired hot". I heat up the stone at 600 for 10-15 minutes before ever throwing on the pizza.
BOOMER! -
I have an XL and bought the BGE "L" size pizza stone (which is plenty big enough) and is known for NOT cracking. Works great.Packerland, Wisconsin
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i have an xl and the dealer sold me the xl stone...it weighs a ton!?! wish it was a large stone instead...
Rockwall Texas, just east of Dallas where the humidity and heat meet! Life is too short to get caught in the fast lane behind somebody slow!
XL, LG, Sm, Mini and Weber for drink holder
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I have this stone and have been completely satisfied w/ it:
http://www.amazon.com/Old-Stone-4461-16-Inch-Oven/dp/B0000E19MW/ref=sr_1_2?ie=UTF8&qid=1326085044&sr=8-2
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee -
I've had a thin pizza stone for many trusty years. But the first time on the egg at 600F and CRACK! I'm waiting on delivery of my BGE pizza stone right now.
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