When I bought my XL Egg earlier this year the dealer told me that the only pizza stone I can use is the BGE stone. I know they were just trying to sell me their's and I did not buy it. But after months of wanting to try a pizza on my egg and not wanting to spend the money for the BGE stone does it really matter what name brand stone you use?
Has anybody experienced their stone cracking while on the egg? I do not see how the different application (Oven vs. Egg) woulds make the stone react differently, it is generally still the same temp.
Cooking on a XL BGE from Allendale, Mi.