Firebrick instead of pizza stone?

willrev · January 2010

I have some leftover half thickness firebrick. They are for a wood oven or fireplace. In a wood oven, one bakes directly on them. I fit enough in without touching the sides of the egg on top of the plate setter to form a cooking surface. I am guessing this will work ok till I can get a round stone.

I was careful to make sure they did not touch the sides so they could not expand and crack the egg.

Let me know what you think. Planning on pizza tonight.

Egg was used 24 hours ago and shut down. Just fired again and it was still 100 degrees inside. Now that will make you a believer.

Little Steven · January 2010

willrev

You will be fine with the firebricks.

Steve

willrev · January 2010

Looks like 500 degrees is best for pizza?

BBQMaven · January 2010

Think you'll be fine with them... I'd suggest using parchment paper under the pizza to make transfer easy.

Angela · January 2010

Should work provided it isn't insulating/refractory fire brick.

I've found this page helpful to me when determining fire bricks http://www.fornobravo.com/pompeii_oven/brick_primer.html

BBQMaven · January 2010

Just reread the post... are the bricks stacked on the PS? or are they on the grid that is on the legs of the PS?

RRP · January 2010

you might want to calibrate your dome thermometer cauz 24 hours after shutdown it's unlikely that it's still 100°. OTOH those thermometers aren't particularly accurate at low levels and yours may never go below 100° even when cold. Just trying to help.

BBQMaven · January 2010

agreed - my original BGE thermometer will show 80-100 when outside temp maybe only 40... it is calibrated to 212...
kent

Little Steven · January 2010

People use all different temps. I like 600* to 700*. Easy to mess up at those temps. 500 is a safe bet. I would use parchment under the pie for at least the first couple of minutes. Just so it doesn't get cauught in the cracks. Unless you are using a pan of some type.

Steve

willrev · January 2010

It was still warm inside the egg 24 hours later. Warm to the touch. I put the ceramic cap on and the vent inside and closed her down tight last night after smoking a brisket. It was definitely warm in there.

fire egger · January 2010

Thats all I have ever used, they work fine, takes a little longer for the intial heat up. I use the plate setter legs up, grate on that fire bricks on the grate. That puts the cooking surface just above the edge of the egg, easy on and off. as others suggested, I use parchment paper under the pizza
Good Luck

Kendell

willrev · January 2010

No parchment paper used. I give the pizza peel a good dusting of SEMOLINA flour I order from King Arthur flour website. It works better than cornmeal and does not burn.

Worked great. Best crust I have ever had at home. I used a Peter Reinhart recipe from The Bread Baker's Apprentice book. Crust was crisp on bottom but not burnt and browned nicely around edges. Got those huge bubbles. You just can't do this even on a stone in an electric oven. I did mine at 600 degrees.

Try the semolina instead of parchment for easy transfer, but don't be shy about how much you use.

fire egger · January 2010

Glad it turned out, I'll try semolina, thanks
Kendell

Firebrick instead of pizza stone?

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