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Pizza Stone Suggesiton

butertbutert Posts: 201
edited December 2013 in EggHead Forum
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.

Comments

  • I believe there are some stones that crack more often on the egg, and it may be related to the material and the thickness. I have the stone from Ceramic Grill Store and it works like a charm. CGS is highly recommended around here, and I'd put myself among their advocates. Give that option a glance before you invest in the BGE stone.

    CHEERS
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • DMWDMW Posts: 8,536
    I have seen multiple posts of Pampered Chef stones that crack on the egg. The highest temps you will hit in an oven is 550*, with the BGE you can easily hit 700* or higher. Many stones simply aren't designed for that kind of heat.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit - King Kooker Fryer
  • RRPRRP Posts: 17,412
    Actually it was good advice although your salesman must have not explained the reason which raised your "rip off flag"! Many people have broken the popular Pampered Chef pizza stones on their BGE. It might be because they did not use a plate setter as a buffer, but at the normal pizza baking temps of 400 to 600 depending on your crust then the stone needs to be strong...gotta go....
    Ron
    Dunlap, IL
  • RRPRRP Posts: 17,412
    edited December 2013
    dupe post from a connection burp...sorry!
    Ron
    Dunlap, IL
  • SkinnyVSkinnyV Posts: 2,925
    Bge stone well worth it IMO. Or you can go save $20
    Seattle, WA
  • BGE stone or other NON-CHEAP stone only. The cheap one will definitely crack, and you will be replacing it anyways and spending the same you would have on a nice one to begin with, save the aggravation. 
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • don't use a pampered chef or BedBath&B  thin oven pizza stone.  They will crack, especially at temps over 500.  I cracked 2 of them before spending the $$$ and getting a BGE 18" stone.
  • butertbutert Posts: 201
    Ok, thanks for the good advice everybody.
    Cooking on a XL BGE from Allendale, Mi.
  • I really really like my Fibra-Ment stone I got directly from them: http://bakingstone.com/

    This material is the material used in many commercial level wood stoves.
  • I have an old -- like, 15+ years old -- Pampered Chef stone and it hasn't cracked yet (knock on wood).  

    My brother's stone shattered (not sure the brand he had), so I am getting him this one for Christmas:  http://www.amazon.com/Old-Stone-4461-16-Inch-Oven/dp/B0000E19MW

    I've read great things about it. 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
  • abpgwolfabpgwolf Posts: 272
    I bought a stone from the Ceramic Grill Store (a second with a tiny chip). I use it for pizza and combine it with their woo for an indirect set up (instead of a plate setter)

    Lititz, PA – XL BGE

  • KennyLeeKennyLee Posts: 717

    I cracked two pizza stones until I picked up a cast iron pizza pan which works great.   Here is the link:

    http://www.bedbathandbeyond.com/store/product/Camp-Chef-14-Inch-Cast-Iron-Pizza-Pan/1017375490?Keyword=pizza+pan

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • QDudeQDude Posts: 630
    Consider getting the Baking Steel pizza "stone".  It is 1/4" steel and indestructible.  Does a great job on pizza and many other things.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • I have been using the wife's pampered chef stone for 5 plus years and it has yet to crack, I do use it high in the dome with PS as a buffer.
    NW Iowa
  • I use a Weber stone all the time. Works great.
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