pizza stone

mpoundston

any recommendations for a good pizza stone? William Sanoma has one for $38.

BBQMaven

Stick with the BGE stone... others are too thin and will crack at high temps

Brimo

Check with CGS (Ceramic Grill Store) for great stones. ceramicgrillstore.com

SamFerrise

Stone is stone.  I bought 4 fire bricks 2 x 4 x 9 for less than $7.00 at a brick supply.  I put them between the fire and my plate setter with the stone on top.  Those $40 stones are way over priced because they can get whatever they want for them.  See the pix, this works great for pizza and bread or a spactchcocked chicken.

RichardBronosky

Lodge makes a cast iron pizza pan that u have been loving ever since my pizza stone shattered during normal (high temp) use.

If you are going to use a stone only buy BGE our else you'll buy twice.

Hi54putty

What is the benefit of the bricks under the platesetter? That is a lot of mass to heat up.

I understand using that instead of the platesetter but not in addition to.

RichardBronosky

Lodge makes a cast iron pizza pan that u have been loving ever since my pizza stone shattered during normal (high temp) use.

If you are going to use a stone only buy BGE our else you'll buy twice.

AZbge

I bought mine from a restaraunt supply store for about $15. Definitely not as thick as the BGE one but never have had a problem and we cook pizza a lot.

Hillbilly-Hightech

I have this one: 

<a href="http://www.amazon.com/gp/product/B0000E19MW/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0000E1FDA&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0SHXKQVKEJNPZ61SZBYG">16"_PIZZA_STONE</a>

and have been completely satisfied w/ it!!  I like it because it's 16" in diameter, which perfectly fits my 16" Costco pizzas!! 

tazcrash

I have this one: 

<a href="http://www.amazon.com/gp/product/B0000E19MW/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0000E1FDA&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0SHXKQVKEJNPZ61SZBYG">16"_PIZZA_STONE</a>

and have been completely satisfied w/ it!!  I like it because it's 16" in diameter, which perfectly fits my 16" Costco pizzas!! 

I have the same one, and it is thick, heavy, and gives nice surface area. So far it only has a handful of cooks, but it did go over  800 f.  

Chubbs

What is the benefit of the bricks under the platesetter? That is a lot of mass to heat up.

I understand using that instead of the platesetter but not in addition to.

Yeah seems like this would take an eternity to heat up. BGE pizza stone on grate over platesetter works for me.

Duganboy

What is the benefit of the bricks under the platesetter? That is a lot of mass to heat up.

I understand using that instead of the platesetter but not in addition to.

Yeah seems like this would take an eternity to heat up. BGE pizza stone on grate over platesetter works for me.

This is my setup as well.  Platesetter, legs up, then stone on grate.  We have pizza every Friday night and I get the BGE to around 700.

RichardBronosky

What is the benefit of the bricks under the platesetter? That is a lot of mass to heat up.

I understand using that instead of the platesetter but not in addition to.

Yeah seems like this would take an eternity to heat up. BGE pizza stone on grate over platesetter works for me.

This is my setup as well.  Platesetter, legs up, then stone on grate.  We have pizza every Friday night and I get the BGE to around 700.

This is my setup also, but I put 3 regular old 3 hole red clay bricks ($0.58 each at Home Depot) under my "stone" to get the cheese higher into the dome where it can melt/brown.

Hi54putty

Good idea Richard. I may give that a try.

Nebraskaegger

I have the 17.5 inch stone from ceramicgrillstore.com which I use on my XL.  @ $42.99 the price isn't horrible.  I have heard of people using stones from discount stores or pampered chef and the stones explode because the cannot take the high temps.  The stone from ceramicgrillstore.com can also be paired with their XL spider to be used in place of the platesetter for in direct cooks.  My normal set up for pizzas is platesetter feet down and then my XL spider feet down with the stone on top of the spider.  That gives me a little gap between the stone and the platesetter as I found that when I put the stone directly on the platesetter I was getting too much heat to the bottom of my pizza and it would burn before the top was done.