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Pizza stone opinion
Comments
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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 :-DLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Consider just using Firebricks. Cheap and easy and gives a great crust.XL BGE
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BGE stone
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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The BGE stone is made of the same ceramic as your egg. My stone is 14 years old and gets plenty of use.Re-gasketing America one yard at a time.
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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.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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.
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Baking Steel. It can be used for more than just pizza and it should never need to be replaced.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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BGE stone. Expensive, but lasts for years.A poor widows son.
See der Rabbits, Iowa -
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.
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Ceramic Grill Store has some really nice ones.
XL Egg Owner Since Dec 2013 - Louisiana
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BGE stone has worked flawlessly for me so far.XL BGE; Medium BGE; L BGE
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Bge stone works great
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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, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
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!
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Round kiln shelf from a pottery store.
Kenmore, WA
Large and Small BGE -
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
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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
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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, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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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!Re-gasketing America one yard at a time.
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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.
MN. LBGE. Vikings. Beer. YETI 75.
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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...
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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!
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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.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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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, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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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
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