pizza/bread

magyar

everytime I use the egg for pizza and I just tried bread, the bottom gets too brown before the top gets cooked properely. What am I doing wrong

BENTE

put some kind of spacer between the platesetter and the pizza stone. i use the feet that i got with my egg. some use copper t fittings. i use the feet so i feel like keeping them

magyar

Thanks, BENTE. I thought about using a couple of bricks, so I guess I was on the right track. I'll try the feet.

BENTE

i would hesitate to use bricks i dont know enough about them to know weather they are heat proof or not if you got the feet then use them. if the pizza stone is sitting on the platesetter the heat that is in the platesetter will transfer to the stone.. if you have a little bit of air between them it will not transfer.. good luck and take pictures

brody

I use the platesetter legs up, then grid, then pizza stone. Works great!

[Deleted User]

Like brody I use the platesetter legs up, set a cooking grid on top of that and then the pizza stone sits on top of the grid. Give it about 15 mins to heat everything up inside and bake it around 475-500 for 20 mins. That's how I like it...and yes, I know, I need to clean it but I just baked it last night :-)

MM61

How and what do you use to clean your stone?

gamera06

Nothing... just burn the excedent burnt food... you can scrap it with light metal brush. No water, no solvant, no soap...
If you want a pristine stone, buy a new one and give me the old one !

Squeezy

i would hesitate to use bricks i dont know enough about them to know weather they are heat proof or not if you got the feet then use them. if the pizza stone is sitting on the platesetter the heat that is in the platesetter will transfer to the stone.. if you have a little bit of air between them it will not transfer.. good luck and take pictures

Only use firebrick and you will have no problem

magyar

Thanks for all the good info, guys.  Don't know if I'll do legs down with a spacer or legs up with with a grid and stone. Might try it both ways. Sounds kinda pornographic!

Shawn

Always have a pan with water has well prevents the bread from having hard crust. When the internal temp of bread reaches 190 degrees F. its ready!

BchrisL

put some kind of spacer between the platesetter and the pizza stone. i use the feet that i got with my egg. some use copper t fittings. i use the feet so i feel like keeping them

Why not put the grate on the plate setter ane the pizza stone on the grate? Gonna try it tonight. :-)

Well I tried it.

 I brought the egg up to 450 with the top cap off and the bottom damper about 1/2 way closed. I tried to regulate it to 450. When I placed the pizza in the egg it was on a perforated  pizza pan that had been greased before hand. This was placed on the pizza stone which was resting on the grate that was resting on the plate setter placed with the legs down.
 I closed the top lid and placed the cast iron damper on top with the sliding lid shut about 2/3rds. I opened the bottom damper a little to compensate and hold 450F.  I let it go for 10 minutes and then looked at the bottom of the crust. It was still pale, so I let it go for another 7 minutes for a total of 17 minutes.

The top of the pizza was light brown and the bottom was crisp, with a tender cooked dough in the center. I lucked out with the times an temps you guys gave me. Thanks for the tips.

dsl9031

We have a ceramic pizza stone from Pampered Chef (3/8" thick or so) that we've used in the oven for years so it's really well seasoned.  Is it safe to use in the BGE if I have a platesetter in place?

dsl9031

Great!  Thanks for the tip!

Squeezy

We have a ceramic pizza stone from Pampered Chef (3/8" thick or so) that we've used in the oven for years so it's really well seasoned.  Is it safe to use in the BGE if I have a platesetter in place?

I believe the thinner pizza stones will survive longer with spacers between it and the place setter. I use a couple of firebricks in between and it works well.

onedbguru

Not having a plate setter (yet),  I tried to use a 14" pizza stone from BB&B (about 1/4") as a plate setter to give a more indirect heat for the  brisket I am doing... it now has a big chunk missing - cracked sometime overnight. 14# Brisket is currently at 172 with 250 dome. started it at 9:00 last night.  smells GREAT.

Shawn

You have to be carefull with store purshased pizza stones because they are built for the oven not bbq. I had a couple of them that chattered in my egg and yes they were sitting on top of my pizza stone. There a good write up about this on the whiz site has well!

ribmaster

The Naked Whiz says Pampered Chef will shatter. I am going to buy a bge stone and keep my pampered stone inside.