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Anyone used "The Baking Steel?"
Comments
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gerhardk said:I would think with a little use it would be seasoned just like cast iron, my dome vent doesn't rust.Gerhardfishlessman said: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 awayGerhard
) i just must be harder on my stuff
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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.
Pics I forgot to add from earlier
Thanks man. That makes me want to crack the wallet yet again...you suck. -
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.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I go about 600 degrees with this setup
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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.
Pics I forgot to add from earlier
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? -
@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?
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fletcherfam said:@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.
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YouEnjoyMyEgg 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.
Pics I forgot to add from earlier
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?Gonna start at 600 dome and go up from there.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
fletcherfam said:@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.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:YouEnjoyMyEgg 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.
Pics I forgot to add from earlier
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?Gonna start at 600 dome and go up from there. -
YouEnjoyMyEgg said:fletcherfam said:@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.
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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.
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I would be up for a group buy
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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:Jimreed777fletcherfamyouenjoymyeggPreferred size? 16"? 15"?
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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
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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.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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.
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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.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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!
Grand Rapids, MI -
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/
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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.
Grand Rapids, MI -
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.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Weren't we looking at doing a group buy? What's up with that?
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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?YouEnjoyMyEgg said: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:Jimreed777fletcherfamyouenjoymyeggPreferred size? 16"? 15"?
____________________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 -
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 -
So far we have 5 interested, anyone else interested in a group buy?
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I am in Minnesota and would be interested in knowing what the price is for the group buy.
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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.
Grand Rapids, MI -
Continental US, anything over $50 is shipped free. Not a bad deal, considering they will be a little south of 9lbs.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I would be interested in a round 16in 1/2in"Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy
LBGE, SBGE, Carson Rotisserie, Blackstone GriddleMilwaukee, Wisconsin
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