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  • QDude
    QDude Posts: 1,052
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    Carolina Q said:
    I keep meaning to try that, but I will get mine from a scrap metal dealer for pennies a pound. Might go 3/8" or even 1/2" thick, depends on what I find.
    I would suggest you stick with the 1/4" thick one due to the weight.  I have a 19" Baking Steel for the XL and it is heavy!  I worry about 10 years down the road when I'm really old and if it will be too heavy.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • Carolina Q
    Carolina Q Posts: 14,831
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    I'm really old NOW!  :D

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • butert
    butert Posts: 202
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    Does the pizza stick to that as it would on the stone?
    Cooking on a XL BGE from Allendale, Mi.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Don't know about the steel, but I've made a lot of pies on my stones and have never had one stick. Not even one.

    How are you doing it? My stone goes in as soon as I light the lump. Or more accurately lately, as soon as I turn on the oven. Same either way. I make sure the stone is target temo hot (500-725°, depending on the pie) before I launch the pie onto the stone. Not sure that's the solution to your problem, but it's a start.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • midwestsmoker
    midwestsmoker Posts: 448
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    I'm not real smart and tend to be a little impatient but I can't find the round one
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  • TheShaytoon
    TheShaytoon Posts: 420
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    Just send an email through the contact us page. He will email you back.

    I have a very hard time engaging in passive relaxation. Twitter.Instagram.
    Dallas, TX

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  • midwestsmoker
    midwestsmoker Posts: 448
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    Thanks
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  • QDude
    QDude Posts: 1,052
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    butert said:
    Does the pizza stick to that as it would on the stone?
    I use parchment paper under the dough and remove it a couple of minutes into the cook.  I love my Baking Steel!

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • EagleIII
    EagleIII Posts: 415
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    I will attest to the performance of Steel Plate over a standard pizza stone.  I have several stones and do like them, but prefer the plate steel now.  I bought my steel plate probably 5 years ago from a Scrap House, 17" Square, cost was about $15, fits my oven and gasser(heresy, I know), but too big for my egg, so need to get a bit maller piece for the egg.  Having said all of that, I feel I get a better char on the bottom of the crust with the steel than I do with the stones.  I also experimented with making a mini pizza oven with a Stone on the bottom, fire bricks on the sides and then the steel plate on the top.  Beautiful char on the bottom and nice browned on the top.  Sadly, i never took any pics of that set up but will next time.
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