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So there I was...

BakerManBakerMan Posts: 154

Cooking pizzas at 650 degrees.  I had just placed the third pie on the Egg and tuned my back.  A minute later I heard the sound of cracking ceramic and something inside the Egg falling.  I was picturing a broken firebox or fire ring.

Whew!  Just my 20 year old Pampered Chef pizza stone.  I know everyone says not to use these.  I have been cooking pizza once a week on this one for 1.5 years. 

Any recommendations on what I should replace it with?



BakerMan - Purcellville, VA "When its smokin' its cookin', when its black its done"


  • BGE has good stones and so does .  Good luck!


    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • +1 on the stone from ceramic grill store. It can also be pared with a spider for use in place of the plate setter.
  • Mattman3969Mattman3969 Posts: 4,841
    I use the BGE


    Large BGE. Small BGE Henderson, Ky.
  • QDudeQDude Posts: 614
    Perhaps the new 1/4"  baking steel.  Waiting on mine to arrive.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • Mama RoneckMama Roneck Posts: 356
    Old Stone
  • doubledouble Posts: 1,214
    edited April 2013
    I am also waiting for my baking steel. Hope it's good or I just bought an expensive heavy 21 inch frisbee.
    Lynnwood WA
  • dlk7dlk7 Posts: 1,003
    I've been using the BGE stone for a year now and no problems.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • PM sent.
    Persistence and determination are omnipotent!
  • CrimsongatorCrimsongator Posts: 5,765

    Since just a sliver of that one came off why not still use it?


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