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Pizza stone advice

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.
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Comments

  • Capt7383
    I 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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  • Capt7383Capt7383 Posts: 44
    Thank you I'll be sure to check it out.
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  • billybonbillybon Posts: 197
    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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  • cortguitarmancortguitarman Posts: 2,024
    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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  • RACRAC Posts: 1,495
    I have the BGE stone also and agree very good quality stone.

    Ricky

    Spring, TX

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  • ChokeOnSmokeChokeOnSmoke Posts: 1,785
    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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  • boatbumboatbum Posts: 1,273
    bed bath and beyond --- 15$
    Cookin in Texas
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  • fonemanfoneman Posts: 104
    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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  • WeberWho?WeberWho? Posts: 2,144
    edited August 2013
    Old Stone 4461 16-Inch Round Oven Pizza Stone 


    This stone is slightly bigger than the BGE pizza stone.  I tend to use this one more often than the BGE stone.
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  • dihtndihtn Posts: 177

    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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  • 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.

    Thats the one stone that is notorious for breaking at high heat on the big green egg.

    Little Rock, AR

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  • Capt7383Capt7383 Posts: 44
    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!

    Springfield, Va

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  • DuganboyDuganboy Posts: 1,118
    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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  • Capt7383Capt7383 Posts: 44
    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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  • FiremanyzFiremanyz Posts: 615
    @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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  • nolaeggheadnolaegghead Posts: 14,913
    Duganboy said:
    Order a Baking Steel. I have two of them and haven't used a traditional pizza stone since I got them.
    +1  I made two baking steels - one out of 1/4" steel, the other out of 3/8" aluminum alloy.  They heat up faster and release heat faster - you don't need to cook as hot.  They're indestructible, will never crack or break.  I still use my stone now and then to mix it up, but it's a good option.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • fonemanfoneman Posts: 104
    @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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  • fonemanfoneman Posts: 104
    I tried to make a post with the picture and it apparently did not post.. So here I will try again:

    image
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  • FiremanyzFiremanyz Posts: 615
    That is about how mine split also. Cool thing is I now have a xl stone and two half stones.
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  • bicktravbicktrav Posts: 467
    foneman said:
    I tried to make a post with the picture and it apparently did not post.. So here I will try again:

    image
    Did you drop it at all, or bang it agains something?  My understanding is that it's composed of the same ceramic as the egg itself (likewise with the platesetter).  That being the case, I'm not sure how heat could damage it.
    Southern California
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  • busmaniabusmania Posts: 301

    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.

    Thats the one stone that is notorious for breaking at high heat on the big green egg.
    My pampered chef stone warped after 2 uses in the egg.  I bought a BGE stone so I would not have to worry about high heat.  Ive read the pampered chef is only good to about 500 degrees.
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  • bcranbcran Posts: 37
    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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  • SkiddymarkerSkiddymarker Posts: 7,145
    edited August 2013
    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. - Vee-Gan: old Indian word for poor hunter. 
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  • fonemanfoneman Posts: 104
    edited August 2013
    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:

    image
    Did you drop it at all, or bang it agains something?  My understanding is that it's composed of the same ceramic as the egg itself (likewise with the platesetter).  That being the case, I'm not sure how heat could damage it.
    No banging or dropping. Actually it has seen very little use!! Probably been in the egg for approximately 30 cooks. I don't think it would be any different than a firebox cracking.

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  • bcranbcran Posts: 37
    edited August 2013
    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. 
    Correct, I should have mentioned that as well.  I always heat the stone with the egg.  I would never toss a cold stone in a 600+ degree egg...
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