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"The Baking Steel" Group Buy

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Comments

  • chrisnjennchrisnjenn Posts: 534
    @chrisnjenn, how does that make @canegger a troll? He is stating fact. The baking steel is made to fit a standard oven(square with rounded corners) and this guy is custom making rounds for eggers. He is waving the normal fee plus 3 dollars in what amounts to nearly 20% off what it would cost you to ask for it on your own.

    He edited his original post from being rude and condescending to the one you see now.
  • caneggercanegger Posts: 517
    @chrisnjenn I wasn't trying to be rude with what I was saying at all
  • chrisnjennchrisnjenn Posts: 534
    Then why edit it? Doesn't matter. Have a good night.
  • FockerFocker Posts: 1,512
    edited April 2013

    I don't understand how less material(steel), rectangle vs circle, is just as much money?  Let alone a mini steel vs an XL steel?

    The cutting is all computerized right?

    $76 for a 12" on the small?  No thanks.

    I do believe it is worth it for large owners and especially XL owners. 

    Andris should have thought this through some more?   

    Brandon
    Quad Cities


  • EggcelsiorEggcelsior Posts: 9,211
    @chrisnjenn, I understand. Didn't see the first post.
  • bigphilbigphil Posts: 1,367
    This may be a silly question but am assuming its food grade steel he uses does anyone know the grade of steel that he does use ?
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • FockerFocker Posts: 1,512
    edited April 2013
    bigphil said:
    This may be a silly question but am assuming its food grade steel he uses does anyone know the grade of steel that he does use ?
    A36 low carbon
    Brandon
    Quad Cities


  • bigphilbigphil Posts: 1,367
    edited April 2013

    Focker said:

    I don't understand how less material(steel), rectangle vs circle, is just as much money?  Let alone a mini steel vs an XL steel?

    The cutting is all computerized right?

    $76 for a 12" on the small?  No thanks.

    I do believe it is worth it for large owners and especially XL owners. 

    Andris should have thought this through some more?   

    all depends on the size diameter he needs to by to produce his products if he makes a 16 inch square product the material maybe 22 diameter and milled to the dimensions . and if thats the cause that would explain his pricing point .also steel when purchased by machine shops it bought by the pound 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • EggcelsiorEggcelsior Posts: 9,211
    bigphil said:

    This may be a silly question but am assuming its food grade steel he uses does anyone know the grade of steel that he does use ?

    It a36 steel. It's a form of carbon steel typically used in structures as support steel. Yes, it is food safe.
  • EggcelsiorEggcelsior Posts: 9,211
    @focker, I wonder if it has to do with the steel waste. The fabricator I use accounts for the entire piece necessary to make the cuts. I bet he is charging for the single piece all are cut from.
  • FockerFocker Posts: 1,512
    edited April 2013
    I agree, the other sizes would create too much waste I suppose.  Waste he has to pay for. 
    Brandon
    Quad Cities


  • edbroedbro Posts: 297
    Exactly how do I order this? I don't see the option for a custom order. Do I need to add the standard square model to my cart and then put my real order in the notes?
  • Greeno55Greeno55 Posts: 348
    edbro said:
    Exactly how do I order this? I don't see the option for a custom order. Do I need to add the standard square model to my cart and then put my real order in the notes?

    Exactly. Add the regular 1/4" to the cart with the promo code. Just make sure you type the size you want in the special notes section. It was a breeze to order.
    LBGE + others I hope - Sudbury, Ontario
  • yumdingeryumdinger Posts: 172
    Just got mine ordered, forgot to Indicate 16" round! oops, I sent them an email to clarify.  Thanks for organizing this.
  • BjorgBjorg Posts: 233
    I am in as well, I just need to determine size. I currently use a 17.5 inches stone for bottom and 16 inch stone for top using either woo and/or adjustable rig for cooking higher in the dome. 16 inches is very limiting on the XL as far as pizza size. 

    The XL adjustable rig's top ring diameter is 19.25 inches OD and the bottom ring diameter is 23 inches OD.

    Is there a use for the bottom stone in a steel plate setup? If not, the 21 inch sounds great, allowing one inch airflow all around and a simpler setup cooking at grid level. Using a woo2 and putting the 17.5 inches stone under would also work, but that would put the 21 inch steel plate at gasket level making it very likely to burn it, no?

    If the bottom stone helps even with a steel plate setup, witch I think it does, would using a 14.5 inches lump reducing ring in the middle of the egg, a 17.5 inches stone at grid level to divert the heat, a 19.5 inches stone on top of the adjustable rig be viable or will the exterior of the pizza be over-baked compared to the middle?? That would be ideal as you cook higher in the dome, therefore reproducing the broil setup of seriouseats tests because of heat reflection in the dome, I assume. 

    decisions, decisions... 

    note: I do not have any platesetter witch is 21 inch diameter btw.  




    Quebec - Canada
  • QDudeQDude Posts: 540
    I just ordered a 21" for my XL!  Thanks for setting this up.  I was reading comments about baking steel on a pizza forum, and the people who use them say that it puts out a superior pizza.  I can't wait to try it out.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • mo eggmo egg Posts: 131
    Tried to order but this keeps coming up. There is a problem with this website's security certificate. The security certificate presented by this website was issued for a different website's address. Security certificate problems may indicate an attempt to fool you or intercept any data you send to the server. We recommend that you close this webpage and do not continue to this website.
  • AviatorAviator Posts: 1,450
    So what size are yall ordering for a large?

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • WokOnMediumWokOnMedium Posts: 1,376
    Thanks for organizing this, I had already gone after one for my large, but was waiting for the group buy to turn my medium into a traveling pizza oven!
  • WokOnMediumWokOnMedium Posts: 1,376
    edited April 2013
    Aviator said:
    So what size are yall ordering for a large?
    Watching what I like to call The Focker Trials, it looks like there were challenges with the 16 in and platesetter set up.  When he moved to the 16 inch with a wok and sand, his results got way better.  16 inch limits how high into the dome you can go and still leave room for the heat to move into the dome and cook the top.  The wok set up (discussed in another thread) encourages the heat to roll up the bottom of the wok and into the dome (because of the shape) while offering some protection to the bottom.  It doesn't have go as high into the dome to cook the top.  I went 15 inch and will be getting a cheapie wok for pizza.  But I think with the wok set up, you'd be great either way.  Thank goodness Focker did all the work so I could coast!
  • fletcherfamfletcherfam Posts: 804
    @Mo egg, contact Andris via his website and he should be able to help you out.
  • BOWHUNRBOWHUNR Posts: 1,389
    Just ordered the 16" for my large.  Easy, peezy, japaneezy.  Thanks @fletcherfam for setting all of this up!

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • BjorgBjorg Posts: 233
    My wall of text is not likely to get response, so let me simplify my question:

    Would a 17.5 inchs heat deflecting stone under a 19.5 inches baking steel high in the dome setup work or do I need a heat deflecting stone/wok the same size as the steel plate?

    I use a 14.5 inches lump reducing ring. 
    Quebec - Canada
  • FockerFocker Posts: 1,512
    edited April 2013
    Bjorg said:
    My wall of text is not likely to get response, so let me simplify my question:

    Would a 17.5 inchs heat deflecting stone under a 19.5 inches baking steel high in the dome setup work or do I need a heat deflecting stone/wok the same size as the steel plate?

    I use a 14.5 inches lump reducing ring. 
    From the trials so far, I would try and keep the sizes equal, and as close together as possible with a smaller air gap.  
    Brandon
    Quad Cities


  • BjorgBjorg Posts: 233
    Thanks for the response Focker. I will get a 19 inch wok and a 19 inch steel baking steel then. I needed a bigger wok anyways. Hopefully I can fill it up with sand and not lose the seasoning, I would think so. 


    Quebec - Canada
  • FockerFocker Posts: 1,512

    Woks are cheap, I bought a 16" carbon steel wok for ten bucks at thewebrestaurantstore.com just for use with the steel.  They have cheap pizza peels as well, both wood and metal. ;)

    You could try just the wok without the sand.  Haven't tried it yet.  Regardless you will torch the seasoning off with it getting the brunt of the fire.

    Brandon
    Quad Cities


  • BjorgBjorg Posts: 233
    Right. Ok I will get a wok locally as it is $70 shipping to Canada + taxes and duty lol on that website for me lol. 
    Quebec - Canada
  • yumdingeryumdinger Posts: 172
    I got a 16" for a Large BGE are you suggesting I will get the best results with the Wok/sand vs Place setter.  How will the 16" baking steel work with an AR set up?
  • FockerFocker Posts: 1,512
    edited April 2013

    Not necessarily, experiment like I did with settings and discover what works best for you.  I'm sure someone will come up with a setup that is better than the wok setup I'm currently using. 

    With the platesetter, there are 3 areas where the steel is unshielded.

    It works fine with the AR.  I've only used it raised direct for cheesesteaks and burgers.  Next cook will probably be a nice marinaded skirt steak for fajitas.  This thing will be a searing machine.  Steel IR increased 130 degrees vs dome temp. So a blazing hot fire is not needed, and raising the steel protects the seasoning.

    Brandon
    Quad Cities


  • FockerFocker Posts: 1,512
    Bjorg said:
    Right. Ok I will get a wok locally as it is $70 shipping to Canada + taxes and duty lol on that website for me lol. 

    Whoah!!

    Yeah, find one locally.  ;)

    Brandon
    Quad Cities


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