Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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The Emile Henry has landed!!!

RRPRRP Posts: 14,896
edited October 2013 in EggHead Forum
image


UPS just dropped it off and it is a thing of beauty! Those who bought it the other day won't be disappointed! 
Expertly packed for those who said an earlier version was poorly packed for mailing. This would have passed the gorilla bean bag toss test!
Ron
Dunlap, IL
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Comments

  • Looks nice!
    Nowhere Indiana
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  • Seanr7Seanr7 Posts: 207
    My three were on the front door when I got home
    XL BGE
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  • yzziyzzi Posts: 1,793
    What's that made of, and dare I ask how much?
    Dunedin, FL
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  • RRPRRP Posts: 14,896
    edited October 2013
    yzzi said:
    What's that made of, and dare I ask how much?

    It is a glazed stone made in France of natural material. Amazon sells it for $50, but their "over stocked seller arm" named WOOT sold them the other day for $19.99 plus $5 shipping. I had posted a heads up the other morning and a bunch of us jumped on the offer. The offer is over, but if you want to read about the product this link should work... http://www.amazon.com/Emile-Henry-Flame-Pizza-Stone/dp/B003UI8B2S/ref=sr_1_1?ie=UTF8&qid=1380759563&sr=8-1&keywords=emil+henry+pizza+stone
    Ron
    Dunlap, IL
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  • Looks like a quality addition to the arsenal
    Albion, PA
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  • travisstricktravisstrick Posts: 4,774
    Woot sells them on their app often for that price.
    Be careful, man! I've got a beverage here.
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  • nolaeggheadnolaegghead Posts: 13,481
    I saw those on woot! but I have enough pizza/baking stones to open a pizzeria.  Let us know if they are durable or not.  Purdy lookin', that fo sho.
    ______________________________________________
    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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  • It seems I have already lost one to the Godfather...I mean girlfriend :)
    Southern Indiana
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  • fadaxfadax Posts: 29
    Ron,
    thanks for post this !
    This pizza stone fit in the large egg ?
    Fausto

    P.S.
    thanks again for the gasket.
    Milano-ITALY
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  • It should fit the large with no problem. The BGE stone is 14" this one is 14.5". I have plenty of room with the BGE stone.
    Southern Indiana
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  • I bought this from bb and b awhile back. It's a decent stone for the oven..but I don't really use it in the egg. Mostly because all the pies I make are bigger then the stone
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  • jfm0830jfm0830 Posts: 938
    edited October 2013
    In the FWIW department be careful of using excessive heat with this stone. This is a great stone for indoor baking. I loved the fact that it was good looking (good enough looking to serve off of), had handles and was easy to clean. After around a year of use in my indoor oven at 400 to 450 degrees, it looked as good as the day I bought it. Most indoor ovens don't go higher than 550 degrees and I think at these temps it would last virtually forever.

    When I got my Egg and attempted my first pizza I was shooting for 650 degrees. Warming up the Egg for 30 minutes with the EH stone inside, I overshot a little bit getting up to around 725 or so. I quickly got it back down to 650, but after baking my pizza I noticed some damage to the stone. There were several "blisters" where the surface of the stone had bubbled up a little, forming several 1/4" bubbles. These went back down when the stone had cooled. There were two areas about 1" long that appeared along the top edge where the surface material seemed like it was starting to split and was on the verge of cracking. The surface material never did crack all the way through, and like the bubbles the appearance improved when the stone had cooled. Now this could have been a problem with mine, I am not sure. In re-reading the directions there was no upper limit mentioned. It just said the stone could be used under the broiler or at very high oven temps.

    I retired my EH stone for outdoor usage and bought a BGE stone for the Egg. The EH stone is now used only indoors at 450 or less. The bubbles haven't reappeared and the edge damage hasn't gotten any worse. Perhaps someone on this board knows what "very high" temperatures actually means and can shed some light on it. Like I said it is also possible my stone was not glazed properly and this wasn't typical. I am just throwing this out there FWIW. Your mileage may vary.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • DMWDMW Posts: 6,210
    @jfm0830 Thanks for the tip. I have one on the way (may already be there, traveling for work) and I'll reserve it for bread and cookies.
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  • Mine just arrived. The box says it's good to 750 degrees.

    Dallas Texas

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