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Pizza Stone Question for LBGE

Duke_staDuke_sta Posts: 25
edited July 2012 in EggHead Forum
I want to purchase a pizza stone and want to get my fellow eggster's opinion. 

Should I purchase the 14' from BGE or a 16" which is recommended from the Naked Whiz's site?

What size do you prefer and why? 

Fire away!!

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Comments

  • xraypat23xraypat23 Posts: 421
    i've got the 13" one from the ceramic grill store because I bought the adjustable rig customer combo, and that came with the rig and the spider and the stone. 13" is too small, i have to make way too many pies. Next stop is a 16" stone. From what I hear that's the largest that will fit on top of the rig+extender. Which puts it nice and high up in the dome for great radiant heat.
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  • Hillbilly-HightechHillbilly-Hightech Posts: 966
    edited July 2012
    Well, it depends on what size pizzas you are cooking.  I usually cook Costco pizzas, which are 16" in diameter.  I have a 16" dia stone, and so they fit perfectly.  

    If you were to put a 16" pizza on a 14" stone, the edges would hang over the side.

    FWIW, I have this 16" stone from "Old Stone Oven" and have been very satisfied w/ it:  

    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
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  • misumisu Posts: 213
    I used BGE one for several years and I'm happy with it but after reading your post I added the old stone 16" to my wishlist :)
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  • JerkChickenJerkChicken Posts: 551
    I make smaller pies so the 14" BGE stone works great for me. I didn't consider buying premade 16" pies but that sounds like a good idea, I'd get the 16" if I could do over.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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  • Serial GrillerSerial Griller Posts: 1,186

    I have a16" primo that has ceramic coated top.I like the size because i can do any size pizza, & baguettes & bread.

    It was a gift

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010090.jpg

     

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  • HappyBobHappyBob Posts: 4
    I have a LBGE and I have a 16" stone and there sufficient room for ventilation.
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  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I also like the real estate on the 16"
    Photobucket Pictures, Images and Photos
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  • Duke_staDuke_sta Posts: 25
    I will purchase the 16" then from Amazon. Thanks for the input all!
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  • Duke_staDuke_sta Posts: 25
    Another question do you use and wood chunks for your pies? What flavor of smoke? When do you put it on?
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  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I don't use any wood for smoke with pizza....its easy to go overboard. If I'm looking for a smokey flavor, I add it in the toppings....bacon, smoked cheese, etc.
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  • Duke_staDuke_sta Posts: 25
    Thanks Quinn
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  • nolaeggheadnolaegghead Posts: 14,017
    These are a a little thicker than most pizza stones I see on Amazon....this company uses the same material for commercial ovens.  I'd try one, but I already have a stone.

    http://www.bakingstone.com/order.php
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • MattlockMattlock Posts: 64
    Another question do you use and wood chunks for your pies? What flavor of smoke? When do you put it on?
    I like to add a little wood when I do mac-n-cheese but went overboard a couple of weeks back, it was so smoky it was basically inedible.
    Newbie Egghead - Just got a LBGE at the Georgia Eggfest! Life is Good!
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  • GaryLangeGaryLange Posts: 272
    Get the Bigger one or you will regret it and end up with two.
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