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Funky pizza taste?.

bearmontanabearmontana Posts: 19
edited August 2012 in EggHead Forum
Tried several different types of dough and still getting this funky taste when cooking pizzas! Anyway it can be the pizza stone?

Comments

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Funky? Explain please...
  • chuffchuff Posts: 255
    Crazy question, but you haven't cleaned the stone with soap have you?
    XL BGE
  • It's so hard to explain. The taste is just not right. I've cleaned it but not with a lot of soap.
  • chuffchuff Posts: 255
    With any soap?
    XL BGE
  • JWBurnsJWBurns Posts: 341
    Cleaning with soap is not an issue, with the right stone.

    I have an Emile Henry stone and its more than soap and dishwasher safe. 

    Are you using corn meal at all to help slide the pies? I did and it burned on my last cook, leaving a funky acrid taste. 
  • I will try washing it thoroughly with soap and water. Crazy sounding but it's driving us not to cook pizza anymore! I will keep everyone posted. Hope that's the case!
  • tazcrashtazcrash Posts: 1,852
    the only time you can use ANY soap is on glazed stones (smooth shiny surface like the Emile Henry).

    Not sure what you can do to eliminate that taste if soap was used to clean.

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Scott805Scott805 Posts: 269
    Could it be the lump or not letting it get to clear smoke?

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent table!

    Dallas, TX

  • bigphilbigphil Posts: 1,390
    i would think unless your using a ton of smoke and nothing else tastes bad when cooked its your stone i'd buy a new stone 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • paqmanpaqman Posts: 2,776
    You should NOT have to wash your stone. Please describe what it tastes like. Is it like amonia?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • nolaeggheadnolaegghead Posts: 26,360
    Try not using the stone.  I the off taste goes away, then it's your stone.  In that case you can try soaking the stone in water overnight.
    ______________________________________________
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  • chuffchuff Posts: 255
    I don't think you could get the egg hot enough for pizza without getting to clear smoke. I'm still thinking it sounds like a soap taste or something has gotten into the stone, but it could be burned cornmeal or something. Although burned flour or cornmeal just typically tastes like something burned.
    XL BGE
  • JWBurnsJWBurns Posts: 341
    Could always load up the egg with the stone and do a clean burn.. may require more than one, but it may help
  • fishlessmanfishlessman Posts: 22,746
    dirty egg will do it, i let it burn a good long time before pizza or bread goes in it, i want it burning extra clean
  • Normally just heat the stone and wipe down as necessary? Only BGE charcoaled used. I'm certain it's the stone but wanted to see if anyone else had issues. Wish I could explain the "funky" taste!
  • JWBurnsJWBurns Posts: 341
    You never replied about your use of cornmeal or excessive flour on the stone..
  • nolaeggheadnolaegghead Posts: 26,360
    I usually fire up the egg to 650 plus or minus and let the stone heat up for 40 minutes.  By that time, whatever funk from the last lo n slows has cooked off.  If you're cooking pizza at 450, I can see where that could be a problem.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • fishlessmanfishlessman Posts: 22,746
    I usually fire up the egg to 650 plus or minus and let the stone heat up for 40 minutes.  By that time, whatever funk from the last lo n slows has cooked off.  If you're cooking pizza at 450, I can see where that could be a problem.
    i agree, not hot enough for long enough to burn clean and every thing that goes in there for a setup needs to be burnt clean, platesetter stone etc
  • Sorry JW.. No excesive use of flour or cormeal. Just use it when rolling out the dough Best way to describe the smell is like a wet sour mop! Hope replacing it will be the quick fix!
  • GriffinGriffin Posts: 7,669
    Never used soap on my stone. Not sure I've ever washed it, just wiped it down and cleaned it with high heat. Pretty sure I read not to use soap on the BGE stone.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GK59GK59 Posts: 501

    I have a BGE stone for a large. Cooked pizza anywhere form 450 to 650*.Always used cornmeal to slide off. I aslo never cleaned it with anything .

    Did 2 on saturday. One was a cheese burger pizza and one was a makeshift traditional.

    Smitty's Kid's BBQ

    Bay City,MI

  • Thanks everyone who helped! Buying a new one and hopefully this will resolve the issue!

     

    FOR SALE: FUNKY PIZZA STONE

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