Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

OH MAN! Look what the UPS man just dropped off...a new EGGessory

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Comments

  • QDudeQDude Posts: 618
    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.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

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  • Carolina QCarolina Q Posts: 8,493
    I'm really old NOW!  :D
    Michael 
    Central Connecticut 

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  • butertbutert Posts: 187
    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 QCarolina Q Posts: 8,493
    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.

    Michael 
    Central Connecticut 

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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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  • 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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  • Thanks
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  • QDudeQDude Posts: 618
    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!

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

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  • EagleIIIEagleIII Posts: 179
    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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