Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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

Pizza stone opinion

I broke my first pizza stone the other day and am in the market for a new one. I broke a Pampered Chef one (broke on maybe the fifth use...temp around 650) and noticed on the site that brand has a tendency to do so. Can some folks chime in with their pizza stone experiences and what brand they would recommend for a new one? Thanks in advance and for someone like me who received a BGE for Xmas, this site has been an invaluable tool. You guys rock!
·

Comments

  • NPHuskerFLNPHuskerFL Posts: 10,306
    edited February 2014
    I used my SWMBO's Pampered Chef stone until I reading a thread stating to never use one in egg because they tend to crack under high temps above 550F+ (her P.C. is 15+yrs old so breaking it would've been muy no bueno). I now use BGE stone. But, the our P.C. stone is perfectly seasoned now :-D
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
    ·
  • Consider just using Firebricks.  Cheap and easy and gives a great crust.
    XL BGE 
    ·
  • RACRAC Posts: 1,359
    BGE stone.

    Ricky

    Spring, TX

    ·
  • GriffinGriffin Posts: 6,785
    BGE stone

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • RRPRRP Posts: 15,323
    The BGE stone is made of the same ceramic as your egg. My stone is 14 years old and gets plenty of use.
    Ron
    Dunlap, IL
    ·
  • Carolina QCarolina Q Posts: 8,192
    I have a BGE stone that has been through many 700-900° cooks. Still in one piece and does a fine job. The Emile Henry stone seems to get good reviews too, though I don't have one. Some folks like a baking steel. I think they're about $80-120 though, depending on thickness (and where you buy it). One of these days, I'm going to get a $15 piece of scrap steel plate and try it out. That's what the baking steel guy did. :)
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
    ·
  • smokeyjsmokeyj Posts: 253

    I bought a piece steel from a local shop for $15. 

    If you were close I would give you my steel since I don't bake pies in my it any more.

    I have a Emile Henry stone and really like it. There a little pricey but are really nice. Sometimes you catch them on sale.

     

    ·
  • BGE Stone
    LBGE
    Go Dawgs! - Marietta, GA
    ·
  • QDudeQDude Posts: 598
    Baking Steel.  It can be used for more than just pizza and it should never need to be replaced.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

    ·
  • BGE stone.  Expensive, but lasts for years.
    See der Rabbits, Iowa
    ·
  • TUTTLE871TUTTLE871 Posts: 1,316
    BGE Stone, pampered chef can't handle the nuclear temps the egg can throw at it.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

    ·
  • corey24corey24 Posts: 317
    Ceramic Grill Store has some really nice ones.

    XL Egg Owner Since Dec 2013 - Louisiana

    ·
  • jhl192jhl192 Posts: 793
    BGE stone has worked flawlessly for me so far.  
    XL BGE; Medium BGE 
    ·
  • jscarfojscarfo Posts: 399
    Bge stone works great
    ·
  • R2Egg2QR2Egg2Q Posts: 1,652
    BGE stones in my Large & XL. Ceramic Grill Store stone in my Small. Both brands are thick and have worked well for me.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
    ·
  • The consensus seems to be the BGE stone. I appreciate eveyone who took the time to weight in. Pizza has been great on the Egg and I am already jonesing to replace the stone and make some more pies. The achievable temps obviously make a huge difference on the crust but the wood flavor that the pie soaks up is amazing. Thanks again all I really appreciate your help!
    ·
  • bvcbvc Posts: 37
    Round kiln shelf from a pottery store.
    Kenmore, WA
    Large and Small BGE
    ·
  • gerhardkgerhardk Posts: 817
    I had a pizza stone crack on me in the oven a few years ago, it happened the day after I washed it in the sink.  Haven't washed a pizza stone since and haven't broken one, might be coincidence but....  If anything is stuck on the stone I scrape it off and it seems to be fine.

    Gerhard
    ·
  • TurtleTigerTurtleTiger Posts: 45
    edited February 2014
    I have seen a suggestion I believe on Naked Whiz to just flip the stone the next time you cook and burn off the stuff on the bottom.  I like this because it doesn't involve any scrapping.
     
    gerhardk said:
    I had a pizza stone crack on me in the oven a few years ago, it happened the day after I washed it in the sink.  Haven't washed a pizza stone since and haven't broken one, might be coincidence but....  If anything is stuck on the stone I scrape it off and it seems to be fine.

    Gerhard

    ·
  • I have used my Emile Henry stone and the BGE stone side by side on dealer demo cooks. I prefer the Emile Henry stone. Gets to temp quicker, has handles, and I've had it on with the egg past 750 on numerous occasions.
    Extra Large, Large & Medium eggs, Weber Summit gasser, Weber Q. Mankato, MN
    ·
  • RRPRRP Posts: 15,323
    Unless I missed it I don't think anyone - myself included - asked just how you were using that PC stone. Whether it is a PC, BGE or a EH you really need a barrier such as a plate setter or bricks as well as a pizza stone. We can argue about legs up or down, spacers or not, grate involved or not, but hopefully you aren't using using a stone and a grate!
    Ron
    Dunlap, IL
    ·
  • Bed, Bath & Beyond has one for $10-$15.  I dropped it (drunk) so I don't know how it would hold up with regular use.

    Seattle. LBGE. Vikings. Beer.

    ·
  • Bge has been great to me...I use a plate setter with some foiled bricks to raise the stone. ..I've only had mine for about 6 months but I have been nasty to it...from -20 to 600+ and back several times...no issues...
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
    ·
  • I'm using three 1/4 inch copper nuts to provide some space between the placesetter and stone. I had used the PC stone five or so times but it cracked on the first time I got it up to 700. I;m going to look into the BGE ones. thanks again for all the help guys and when I have gained the knowledge and experience you all I have, I will pass it on to future posters!
    ·
  • EGG_Daddy said:
    Bed, Bath & Beyond has one for $10-$15.  I dropped it (drunk) so I don't know how it would hold up with regular use.
    I have a $15 stone that has cooked at least 50 pies, still going strong. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
    ·
  • I had a PC Stone , made several cooks with it sub 600. Spent too much time inside while heating up got to 650 PC Stone blew up, only thing kept it in the egg was the dome was closed. Bought a BGE stone , so far so good !
    Ova B.
    Fulton MO
    ·
  • My setup for my large is PS legs down, BGE grate, BGE grate extender, Emile Henry stone. Guessing I have at least 100 cooks that way.
    Extra Large, Large & Medium eggs, Weber Summit gasser, Weber Q. Mankato, MN
    ·
  • bodskibodski Posts: 354
    Woot.com has Emile Henry stones occasionally. I got one for $19.99 last year from them, and it works great (Normally $50). If it breaks, I'll probably go BGE, but it was wrth the gamble.

    Cincinnati

    LBGE, Weber Kettle, Weber Gasser

    ·
Sign In or Register to comment.