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Anyone used "The Baking Steel?"

2

Comments

  • fishlessmanfishlessman Posts: 16,135
    gerhardk said:
    I would think with a little use it would be seasoned just like cast iron, my dome vent doesn't rust.

    Gerhard
    yep, but in the case of using it in an egg, the main thing ive seen posted is burning bottoms of pizza crust, the stainless might work better for this with a slower heat transfer. but who knows, they probably will do exactly the same thing in an egg. my problem is paying  big bucks for a carbon steel plate knowing it will be outside rusting away
    :D
    I would think that stainless would make burning the bottom worse, main reason commercial kitchens like aluminum pots over stainless is that is far easier to scotch food in a stainless pot.  
    Gerhard
    my daisy is rusty, my castiron grate is rusty, even my stainless rig has rust on it
    :)) i just must be harder on my stuff
    :D
  • jimreed777jimreed777 Posts: 273
    Focker said:

    Andris, the head dude at The Baking Steel.  It was a gift from another egger.  Give him an email.  From what I've been told, he will take care of you. I might be contacting him soon for a 12" for the small.  

     

    @jimreed777,

    Pics I forgot to add from earlier

    Like a boss. Sweet setup. I bake my pies on a 16" stone from CGS with a 14" BGE stone on the bottom of my adjustable rig. Do you do your pies raised direct on this...or indirect with another stone blocking?

    Thanks man. That makes me want to crack the wallet yet again...you suck.
  • FockerFocker Posts: 1,592

    This has been my best pie thus far.  Inverted platesetter, copper tees, steel.

    Will definitely keep your AR setup in mind.

    Next one is the sand filled wok setup on the right that fishless recommended...looks promising.

    If that doesn't work, I will try the platesetter, grid, stone, copper tees, steel in the middle.  

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    "Our houses are protected by the Good Lord and a gun.
     And you might meet 'em both if you show up here not welcome son."--Josh Thompson

    Brandon
    Quad Cities


  • jimreed777jimreed777 Posts: 273
    edited March 2013
    I go about 600 degrees with this setup

    image
  • Focker said:

    Andris, the head dude at The Baking Steel.  It was a gift from another egger.  Give him an email.  From what I've been told, he will take care of you. I might be contacting him soon for a 12" for the small.  

     

    @jimreed777,

    Pics I forgot to add from earlier

    I got in touch with Andris.  He's more than willing to make more round Steels for us here.  

    So the last question is Focker - what size would you get for your Large if you were getting another one?  You mentioned some difficulties with the 16".  Would you recommend a different size?
  • fletcherfamfletcherfam Posts: 824
    @YouEnjoyMyEgg, think he could put a rim on it so grease/oil don't go over the sides? then you could use it for pizzas and like a griddle?
  • YouEnjoyMyEggYouEnjoyMyEgg Posts: 83
    edited March 2013
    @YouEnjoyMyEgg, think he could put a rim on it so grease/oil don't go over the sides? then you could use it for pizzas and like a griddle?

    EDIT: He replied and said they are going to see what they can come up with.  Sweet!

    I'll update as I hear from him.



  • FockerFocker Posts: 1,592
    Focker said:

    Andris, the head dude at The Baking Steel.  It was a gift from another egger.  Give him an email.  From what I've been told, he will take care of you. I might be contacting him soon for a 12" for the small.  

     

    @jimreed777,

    Pics I forgot to add from earlier

    I got in touch with Andris.  He's more than willing to make more round Steels for us here.  

    So the last question is Focker - what size would you get for your Large if you were getting another one?  You mentioned some difficulties with the 16".  Would you recommend a different size?
    I'm still playing with setups, but 16" may be a little much for the large with pizzas, as a griddle it is perfect.  Still too early to come to a conclusion.  As stated, steel works so much differently than stone when raised in the dome.  With the 16, I wouldn't go any higher than a couple of inches above the gasket.  I may post results of my attempts this weekend.  Wok with sand and steel is 34lbs total, 14lbs more than platesetter and stone.    

    Gonna start at 600 dome and go up from there. 
    "Our houses are protected by the Good Lord and a gun.
     And you might meet 'em both if you show up here not welcome son."--Josh Thompson

    Brandon
    Quad Cities


  • FockerFocker Posts: 1,592
    @YouEnjoyMyEgg, think he could put a rim on it so grease/oil don't go over the sides? then you could use it for pizzas and like a griddle.
    Even without the lip, you can still use it as a griddle for practically everything, except maybe bacon.    
    "Our houses are protected by the Good Lord and a gun.
     And you might meet 'em both if you show up here not welcome son."--Josh Thompson

    Brandon
    Quad Cities


  • jimreed777jimreed777 Posts: 273
    Focker said:
    Focker said:

    Andris, the head dude at The Baking Steel.  It was a gift from another egger.  Give him an email.  From what I've been told, he will take care of you. I might be contacting him soon for a 12" for the small.  

     

    @jimreed777,

    Pics I forgot to add from earlier

    I got in touch with Andris.  He's more than willing to make more round Steels for us here.  

    So the last question is Focker - what size would you get for your Large if you were getting another one?  You mentioned some difficulties with the 16".  Would you recommend a different size?
    I'm still playing with setups, but 16" may be a little much for the large with pizzas, as a griddle it is perfect.  Still too early to come to a conclusion.  As stated, steel works so much differently than stone when raised in the dome.  With the 16, I wouldn't go any higher than a couple of inches above the gasket.  I may post results of my attempts this weekend.  Wok with sand and steel is 34lbs total, 14lbs more than platesetter and stone.    

    Gonna start at 600 dome and go up from there. 
    I am curious about what you are seeing by going high in the dome with the 16 inch Baking Steel. I am on the rig extender with a 16 inch baking stone for my pies and have great results. Is it harder to hold temp on the steel that far from the coals? Are your pies underdone on the bottom or overdone?
  • jimreed777jimreed777 Posts: 273
    @YouEnjoyMyEgg, think he could put a rim on it so grease/oil don't go over the sides? then you could use it for pizzas and like a griddle?

    EDIT: He replied and said they are going to see what they can come up with.  Sweet!

    I'll update as I hear from him.



    Thanks for taking the lead...maybe a group buy opportunity? That may help to keep the costs down on a limited run of round steels....OR, he can embrace the kamodo/weber grill market and add a round to his options.
  • I have the Baking Steel. I bought the thick one, 1/2 inch. Have not used it yet. But it is a beast. Weighs ~30 pounds. That will be quite the heat sink for pizzas at 600 degrees. Or a fine griddle at lower temps. 
  • fletcherfamfletcherfam Posts: 824
    I would be up for a group buy
  • OK post here if you are interested in the Baking Steel with a rim and I will let Andris know.

    Right now we  may have 3:

    Jimreed777
    fletcherfam
    youenjoymyegg

    Preferred size?  16"?  15"?  
  • JayHawkEyeJayHawkEye Posts: 170
    I've got an XL, so I'm interested in a big size, but I'm definately interested in one with a rim. Breakfast possibilites abound...
    "Take yourself lightly, but what you do seriously." - M. Martin
    XL BGE - Johnston, IA
  • FockerFocker Posts: 1,592

    Baking Steel trials #5.  25 lbs of sand and 9 lbs of steel, 720 dome.   

    Finally heading in the right direction.  Thanks to BENTE for the sausage and fishless for the setup.  

     
     
      
     
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    "Our houses are protected by the Good Lord and a gun.
     And you might meet 'em both if you show up here not welcome son."--Josh Thompson

    Brandon
    Quad Cities


  • Nice Focker.  The crust, the bottom, the air spaces, it's all looking really good!  I can't wait to get one of these things and start perfecting it.  
  • FockerFocker Posts: 1,592

    Thanks

    Last night was trial #6 and the best yet.  Removed most of the sand and used copper tees on the grid, then steel.  Dome of 600 for an hour and steel temp was in the 500s.  Feeling really good about this 16" wok setup.  

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    "Our houses are protected by the Good Lord and a gun.
     And you might meet 'em both if you show up here not welcome son."--Josh Thompson

    Brandon
    Quad Cities


  • Haws72688Haws72688 Posts: 40
    I am currently in the process of talking with Andris about getting one for my medium. What size diameter should I ask for?  I know it is typically preferred to raise the pizza into the dome, but I want there to still be some air flow around it and I don't know the amount of taper that happens in order to come up with a good size.  Right now we were talking about the 13" diameter.

    Also, 1/4" or 1/2" thick?  Does it make that much difference?  I have yet to make pizza at all on the egg, so I don't have too much of a baseline for this.

    Any help would be very appreciated.

    Thanks!
  • FockerFocker Posts: 1,592
    edited April 2013

    A friend is ordering a 15" diameter for the large, seems to be perfect.  14" would be just fine.  13" seems a little small.  The BGE stone for the large is 14".  I have no problems with the 16", and pick up griddle real estate.

    I'd stick with 1/4".  Read this about the 1/4" vs 1/2".  The thicker steel will transfer even more energy, the one thing I am trying to slow down in trials when it comes to the egg.

    1/4" 16" diameter weighs a little over 9lbs.  1/2" would be double, 18lbs.  The rectangle is 30lbs in 1/2".

    http://www.capecoral-fl.com/cape-coral-pizza/the-pizza-lab-baking-steel-vs-lodge-cast-iron-pizza/

    "Our houses are protected by the Good Lord and a gun.
     And you might meet 'em both if you show up here not welcome son."--Josh Thompson

    Brandon
    Quad Cities


  • Haws72688Haws72688 Posts: 40
    Yeah I've been very impressed with the pictures that you've been posting.  When my folks used to make them they always turned out like a very dense bread.  None of those good bubbles, I can't wait to see the change.

    I was looking at the 13" because I only have the medium egg.  The BGE stone is 12" but I felt that it was way undersized.

    Andris has been a lot of help too, a very nice guy as far as helping me figure this out so far.
  • FockerFocker Posts: 1,592

    Let me know what size you get and price.  Will be calling him soon for a 11 or 12" on my small.

    I use the 12" BGE stone on a woo for the small.  Can't help ya with the medium bud.

    "Our houses are protected by the Good Lord and a gun.
     And you might meet 'em both if you show up here not welcome son."--Josh Thompson

    Brandon
    Quad Cities


  • fletcherfamfletcherfam Posts: 824
    Weren't we looking at doing a group buy? What's up with that?
  • paqmanpaqman Posts: 1,146

    OK post here if you are interested in the Baking Steel with a rim and I will let Andris know.


    Right now we  may have 3:

    Jimreed777
    fletcherfam
    youenjoymyegg

    Preferred size?  16"?  15"?  
    I could be interested depending on how much he would charge for shipping to Canada. For size, I would say 14" or 15". What is the size of the BGE pizza stone?


    ____________________
    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
  • caneggercanegger Posts: 520

    I could be interested depending on how much he would charge for shipping to Canada. For size, I would say 14" or 15". What is the size of the BGE pizza stone?



    +1
  • fletcherfamfletcherfam Posts: 824
    So far we have 5 interested, anyone else interested in a group buy?
  • yumdingeryumdinger Posts: 173
    I am in Minnesota and would be interested in knowing what the price is for the group buy.
  • Haws72688Haws72688 Posts: 40
    For the 13" he was charging me the same as their standard baking steel.  Uses less material for the custom cut. I believe it was $79.  Well worth it though if you have a tendency of trashing stones like I do (mine have popped in the oven >< or suffered other accidents)

    This left me an inch though on all sides, figured this would let the airflow a little better for those higher temps.

    He was very nice and helpful though, I would definitely give him a call. Andris is very passionate about it.
  • FockerFocker Posts: 1,592

    Continental US, anything over $50 is shipped free.  Not a bad deal, considering they will be a little south of 9lbs.

    http://bakingsteel.com/shop/

    "Our houses are protected by the Good Lord and a gun.
     And you might meet 'em both if you show up here not welcome son."--Josh Thompson

    Brandon
    Quad Cities


  • rconercone Posts: 92
    I would be interested in a round 16in 1/2in
    Fat is tasty, everything else is filler.

    LBGE, SBGE, and a Carson Rotisserie 

    Milwaukee, Wisconsin 
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