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"The Baking Steel" Group Buy
Comments
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I'm seriously considering ordering one for my large. A couple posters on another forum suggests getting the 15" one. I have a 15" stone and it fits perfectly with enough space. With so many people saying they were going to order one, I wonder if they did. Seems like not many ordered it after saying they would. I wonder why. Thanks for setting this up. I will more than likely get it. Read a lot about it and it is highly recommended.Go Hogs Go
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EvansEgger said:... Seems like not many ordered it after saying they would. I wonder why....Not sure about others but I'm just trying to figure out which size I want for my XL (19, 20, or 21).
North Texas
XL and Small BGE
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I think some folks (like myself) were waiting to see what the price would be like. I'm not a pizza fanatic or connoisseur, so I will probably be
okay with my pizza stones for now. The steel is a good option though if my stone breaks. I'm actually a little more interested in the version with a lip.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
EvansEgger said:Seems like not many ordered it after saying they would. I wonder why.Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
BOWHUNR said:EvansEgger said:Seems like not many ordered it after saying they would. I wonder why.Mike
Are you buying for a large? If so, how did you choose a 16"? Would it still work high in the dome in a large at 16"? I will be using it high with a AR. Thanks.Go Hogs Go -
Yes for a large. I have been using a 16" stone for over two years with no problems. Look a couple pages back in this as I posted a picture of what a 16" looks like in a large. He will make any size so if you're not comfortable with it get a 14-15".
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Long time lurker, first time poster...ordered a 16" for a large.
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Do these really make sense in the egg? The reason I ask is because the most common problem eggers seem to have with pizza is burning the bottom before the top get cooked.
The big advantage of the steel over stone is the speed they can cook the bottom of a pizza once preheated. People using these steels in the home ovens position them high in the oven and fully preheat them to about 500+ degrees. When they slide the pizza in, they switch the oven over to broil so the pizza top gets done before the bottom burns.We can get some pretty good heat from the top in the egg, but can we duplicate this technique? -
@Cowdogs from what I understand is with steel it dissipates the heat quicker so it doesn't burn the bottom as quick with too much heat right away, it is more of a constant heat then a quick hot heat as you would get with ceramic. And with the egg indirect it turns into a convection oven.
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fletcherfam said:For those of you that do not know, we are trying to get a group buy on "The Baking Steel." I do not have set prices yet on this, however, Andris the owner of the company should be getting me pricing tomorrow. So far we have about 10 interested, anyone else?Edit: never mind I finally got through all the pages in this thread and saw your comment on this. Thanks for all your work.
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Cowdogs, those kind of results have already been duplicated. On page 3 of this thread Focker posted a simple pie with great results. It think it took a few tries with different set ups, but he cranked that kind of pie shortly after getting the steel.And nobody will make you use it on the Egg if you don't want to.
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Ordered a 15" for a large here.
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WokOnMedium said:Aviator said:So what size are yall ordering for a large?Anyone thought about a 15.5" for the LBGE? May be the sweet spot.
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Although a 1/2" might make all the difference in some situations, I doubt it will in this one.
It will only cost you $76 bucks to find out.
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
I'm planning on using mine more as a 21 inch griddle than a pizza stone seen as pizzas are out for me for a long time.Lynnwood WA
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WokOnMedium said:Cowdogs, those kind of results have already been duplicated. On page 3 of this thread Focker posted a simple pie with great results. It think it took a few tries with different set ups, but he cranked that kind of pie shortly after getting the steel.And nobody will make you use it on the Egg if you don't want to.What is the advantage of steel over stone? Primarily it is the ability to store and release a greater amount of heat. In a home residential oven these steel plates make sense. The home oven only goes up to 500-550 degrees, so the steel's ability to store more heat is solving a real problem. They are getting 3-4 minutes pizza cooks out of unmodified home ovens using steel, which they can't do using stones.However on our eggs, even using pizza stones, most of are are using 2 stone setups to reduce the heat in the cooking stone. Why then would you think that a steel, and it's ability to store more heat, is going to help you?BTW, Focker's aged Cheesesteak using the steel look incredible. Now this would be hard to do on my stone. >-
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We've covered this multiple times. Reminds me of the "All this bacon talk" thread. Look on page 3 of this "The Baking Steel Group Buy" thread, I provided a link where Kenji Lopez explains the science behind steel and why it outperforms the Lodge CI pan, which he rated higher than a pizza stone. If you search "Baking Steel" on this forum there are several recent threads, with additional links of Kenji Lopez doing a comparison of stone vs steel. So far, my assessments have been on par with his. It is all about oven/egg spring, building the foundation.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:
We've covered this multiple times. Reminds me of the "All this bacon talk" thread. Look on page 3 of this "The Baking Steel Group Buy" thread, I provided a link where Kenji Lopez explains the science behind steel and why it outperforms the Lodge CI pan, which he rated higher than a pizza stone. If you search "Baking Steel" on this forum there are several recent threads, with additional links of Kenji Lopez doing a comparison of stone vs steel. So far, my assessments have been on par with his. It is all about oven/egg spring, building the foundation.
I've read that link, and I've read what seems like 100 pages of posts on PizzaMaking.com regarding the use of a steel. I have followed your posts also. Your posts have led me to order a wok to use in place of my bottom stone. However, IMO no one has covered the "true advantages" of steel in an egg where we can get 700+ temps without even trying. It's mostly about the advantages in 500 degree home ovens.In Kenji baking steel review, he says the steel allows him to simplify the "skillet-broiler" method of cooking pizza in a home oven. See http://slice.seriouseats.com/archives/2010/09/how-to-make-great-neapolitan-pizza-at-home.htmlMy point is we are not using a home oven. Eggs don't have the problem of not being able to get our cooking stone loaded with enough heat. Eggs have the opposite problem if anything. I know your're happy with you pizzas, and your steel. I'm not saying they are not great. I just have questions about their advantages oven stone in high heat ovens like the egg. -
I'm seriously considering ordering one for my large. A couple posters on another forum suggests getting the 15" one. I have a 15" stone and it fits perfectly with enough space. With so many people saying they were going to order one, I wonder if they did. Seems like not many ordered it after saying they would. I wonder why. Thanks for setting this up. I will more than likely get it. Read a lot about it and it is highly recommended.
I ordered the 15in. -
@CowdogsYou make a very interesting point. Check out this article that Kenji just posted on Monday.He uses the the KettlePizza with the baking steel to make the "ultimate home pizza hack" with a weber grill. He says that the baking steel is so much more conductive than a stone so it may burn the bottom before the top cooks on a grill. In an oven, this isn't a problem since most top out around 550. This allows you to get good crust with properly done toppings in an oven.That, along with the fact that it is nearly indestructible, makes it better than a stone in an oven.In a grill he puts the steel on top of the pizza cooking area with a stone as the bottom cooking surface. This allows the pizza to cook at the egg-like temps of 700+, which is what you find in a commercial pizza oven.I think that in the egg, it allows you to cook on the steel at lower temps(500+) and get similar crust results to to cooking at higher temps since it transfers heat so much better, just as you said.If you do your pizzas at higher temps, it may be a wash between the 2. The only way to find out is to try it, I suppose.
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Eggcelsior said:He uses the the KettlePizza with the baking steel to make the "ultimate home pizza hack" with a weber grill. He says that the baking steel is so much more conductive than a stone so it may burn the bottom before the top cooks on a grill. In an oven, this isn't a problem since most top out around 550. This allows you to get good crust with properly done toppings in an oven.That, along with the fact that it is nearly indestructible, makes it better than a stone in an oven.In a grill he puts the steel on top of the pizza cooking area with a stone as the bottom cooking surface. This allows the pizza to cook at the egg-like temps of 700+, which is what you find in a commercial pizza oven.I think that in the egg, it allows you to cook on the steel at lower temps(500+) and get similar crust results to to cooking at higher temps since it transfers heat so much better, just as you said.If you do your pizzas at higher temps, it may be a wash between the 2. The only way to find out is to try it, I suppose.I suspect that if we lower the egg temp, we will sacrifice the ability to get the top done quickly. This is why the standard for high heat pizza cooks on the BGE involve cranking the heat way high, and blocking the cooking stone so it does not get too hot relative to the dome.
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I'm looking for some flexibility for using one of these on my large and medium. I'm thinking 14". Anyone have any advice on using that size on a medium? Would it restrict airflow too much? I just ordered a Hi-Que fire grate for my medium, so that should help...thanks for any input.Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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scooter759 said:I'm looking for some flexibility for using one of these on my large and medium. I'm thinking 14". Anyone have any advice on using that size on a medium? Would it restrict airflow too much? I just ordered a Hi-Que fire grate for my medium, so that should help...thanks for any input.
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@scooter759 I ordered a 13" steel just for the flexibility between medium and large that you speak of. I've used my 13" stone from CGS in both and have had no difficulty so that's what I based the measurement on.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
@Eggcelsior @Scottborsjr Thanks for the input. Between this thread and the "Wok and sand" thread, my pickled brain is overheating trying to sort through the possibilities.Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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Just pulled the trigger on a 21" model for the XL egg.That is on top of the Wok (plus tools) and Dutch Oven I bought for the egg this week. I think I'm going to get myself into trouble (haha)...Thanks for getting this all set up, I know it's a lot of behind the scenes effort.Fingers crossed for some amazing pizzas.Cheers -B_BFinally back in the Badger State!
Middleton, WI -
Ordered a 20" for my XL
Thanks for setting up. I think the XL guys are getting the best deal here.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
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I have the regular 14 x 18, but I couldnt help myself so I ordered the 16" round.
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Greeno55 said:Just read some of the other threads about this. Has there been a concensus about the best size for a LBGE? Does 16" seem to be best?
I'm personally not an expert on this but I read a blog yesterday by a guy that seemed to me to have lots of knowledge about the proper setup for cooking bread in the LBGE. His claim was that the perfect size pizza stone, hearth stone or in this case baking steel was 14". He kept talking about airflow being extremely important when baking bread. There you go... That's all I have to offer on this topic since I am a novice bread baker that's just trying to learn that craft.
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