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Pizza stone advice
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Capt7383
Posts: 46
Got my large big green egg a couple of weeks ago so I'm a noobie. My question is what kind of pizza stone do I want? Ceramic, earthen ware, stone ware? I know I could buy one from Big Green Egg but I was wondering if something was better or less expensive. By the way this is a pretty neat site. I'm sure down the road I'll start to contribute. But right now I'm still learning the Egg.
Comments
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Capt7383I have two of these.(round and rectangular.) Have the egg unit as well, but the Emile Henry can be washed, and you can use it as a griddle and use metal on it without damage. Good to over I think 900 degrees F!Check out the link below.http://www.amazon.com/Emile-Henry-Flame-Pizza-Stone/dp/B003UI8B2S/ref=sr_1_1?ie=UTF8&qid=1377566228&sr=8-1&keywords=emily+henry+pizza+stone
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Thank you I'll be sure to check it out.
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My preference for a pizza stone is to use a kiln shelf. They are good to way over 2,000 degrees so not likely to break from thermal shock in your egg. Check and see if you have a pottery store in your area.
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I have the BGE stone. It is very good quality. You might also check out ceramicgrillstore.com. His stones are also high quality.Mark Annville, PA
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I have the BGE stone also and agree very good quality stone.
Ricky
Boerne, TX
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BGE stones are tough. I like mine. I bought a L stone for my XL egg, plenty of room for all the pizza's I make.Packerland, Wisconsin
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My BGE stone is cracked down the middle. It is about a year and a half old and unfortunately I lost the receipt. The stone is nice and thick and will still be useful on the spider as a heat deflector for indirect cooks. I do have an elcheapo stone that is still in one piece and have cooked probably a dozen pizzas on it and also a Lodge Cast Iron Pizza Pan that I have never used yet.
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Old Stone 4461 16-Inch Round Oven Pizza StoneThis stone is slightly bigger than the BGE pizza stone. I tend to use this one more often than the BGE stone."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
New to the forum-we just got our Egg this weekend. We have Pampered Chef pizza stones currently. Would it be safe to use these with the Egg?
Thanks.
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Thats the one stone that is notorious for breaking at high heat on the big green egg.dihtn said:New to the forum-we just got our Egg this weekend. We have Pampered Chef pizza stones currently. Would it be safe to use these with the Egg?
Thanks.
Little Rock, AR
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Thanks much for all the replies. I'm intrigued with the kiln shelf, gonna have to explore that. I've heard stay away from pampered chef also for use in the egg
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I purchased mine from Amazon. They work well. When I purchased them, I thought I would like the versatility that the squares provided (to pick the size), however I should have gotten a one piece round stone. The squares tend to shift when you are putting the pizza on and when you are taking the pizza off. http://www.amazon.com/Kitchen-Supply-Stone-Baking-Tiles/dp/B001ET7B1C/ref=sr_1_13?ie=UTF8&qid=1377651821&sr=8-13&keywords=Kitchen+supply+pizza
GO BLUE!
Fairfax, Va
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Order a Baking Steel. I have two of them and haven't used a traditional pizza stone since I got them.
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After some research on the internet I'm thinkin the steel. You cant break it. It cooks as good if not better than ceramic. I can if I want to grill on it
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@foneman I just had my xl pizza stone replaced after less than a year. I did not go to the dealer I got it at but the gladly replaced it. I did not even need to show the recipet. They really were not conserned win photos either. I would go back to the dealer you got it at and see if they will take care of it. If they done I would call the mothership and see what they can do for you. BGE stones have a 3 year warranty, so they should replace it.
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Duganboy said:Order a Baking Steel. I have two of them and haven't used a traditional pizza stone since I got them.
______________________________________________I love lamp.. -
@Firemanyz Thanks for the heads-up and I will go to a dealer and see what can be done. I live in KS and the dealer I bought it from is in Georgia (bought while visiting relatives). And will also try the mothership who has always been receptive to my concerns.I appreciate the input and will see what can be done!!john
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I tried to make a post with the picture and it apparently did not post.. So here I will try again:
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That is about how mine split also. Cool thing is I now have a xl stone and two half stones.
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foneman said:I tried to make a post with the picture and it apparently did not post.. So here I will try again:Southern California
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Biggreenpharmacist said:
New to the forum-we just got our Egg this weekend. We have Pampered Chef pizza stones currently. Would it be safe to use these with the Egg?
Thanks.
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I've actually had pretty good luck with the Pampered Chef stone. Up to 700 degrees multiple times without cracking. I'm sure its bound to happen, but for now it works fine for me.
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boatbum said: bed bath and beyond --- 15$ I agree, cooked a ton of pizza on my $10 Hamilton Beach 13.5" stone. Usual cooks are at 550º, been over 600º but not too often.Like @bcran I have used our PC stone, but it always heated with the egg. PC stones do not seem to like thermal shock if the temps are over 450º ish.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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bicktrav said:foneman said:I tried to make a post with the picture and it apparently did not post.. So here I will try again:
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Skiddymarker said: Like @bcran I have used our PC stone, but it always heated with the egg. PC stones do not seem to like thermal shock if the temps are over 450º ish.
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