Proper Pizza Stone Placement

TheCub

I have cooked a number of pizzas without using the BGE grille.  Specifically, I have set the plate setter in the upright position (i.e. with the legs pointing downward), and the pizza stone being placed directly upon the plate setter.  The pizza have turned out well.

Recently, I saw a BGE catalogue where they show cooking pizza by placing the pizza stone upon the grille, and the grille is sitting upon the legs of the plate setter which is in the inverted position (i.e. legs up).

Which method have you used, and how do the results of the two compare?

DMurf

I have an Egg that came with the little green feet. I put my plate setter, legs down, then place the three feet at each leg and then place my pizza stone on those. This provides about a 1 in gap between the stone and the plate setter. One time I placed the stone directly on the plate setter and it transferred too much heat to the stone and burned the bottom of the crust. 

canegger

From everything I have read from all the great cooks on here and the way I do it is legs up then grill then stone. It helps eliminate hot spots on the stone and with the high temp it helps save your gasket with the plate setter legs up.

JerkChicken

canegger said:

From everything I have read from all the great cooks on here and the way I do it is legs up then grill then stone. It helps eliminate hot spots on the stone and with the high temp it helps save your gasket with the plate setter legs up.

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nolaegghead

I've tried it a few different ways and I've settled on legs up, grate, then bricks, then stone (high in the dome).

Mkline

I learned last week after many research cooks to follow what nokaegghead mentioned. Plate setter legs up and then grid and use what ever you can to get the pizza stone above the felt line. I found about an inch and a half above felt and at 550F was good for my cooks. I have used this setup now for 3 separate cooks this last week and they turned out perfect.

Mattman3969

I do mine PS legs up, grid and homemade raised grid. It is high enough I can't go any higher or my dome won't close. I generally cook at 500 degrees

Mickey

Don't use PS. Have one but don't use it. Notice on this adj rid two oval stones. Worked super for me.

Doc_Eggerton

PS legs up, grid, upside down Woo, and stone.  I can only say experience has lead me to this set up and it is much better.

BigGreenBamaGriller

I use Woo2 with grate. cheap round drip pan (to simulate indirectivity) and homemade raised grid with pizza stone on it. Let 'er rip up to 750 and throw pie on for 1:45-2:00.

TheCub

Woo ?

alphacentauri

woo is this : http://www.ceramicgrillstore.com/large-woo-big-green-egg.html

Eggcelsior

TheCub said:

Woo ?

go to ceramicgrillstore.com Tom offers Woo's and Adjustable Rigs for raised direct cooking.

daffy1909

@mickey, where did u get that pizza stone??? looks like a good one, able to do 2 at once will be a big help, kids argue whose is done first!!!

biznork

BGE suggests putting the plate setter legs up with the grid on top of that and the pizza stone on the grid. Still won't save your gasket.

Mickey

daffy1909 said:

@mickey, where did u get that pizza stone??? looks like a good one, able to do 2 at once will be a big help, kids argue whose is done first!!!

http://www.ceramicgrillstore.com/stones-as-indirect-pieces.html

SmokinDAWG82

Plate setter legs up, grid, 2nd level grid, then pizza stone so I'm cooking higher in the dome

MikeP624

I do plate setter legs up, with the grid on the legs and then use my spider to set the stone on.  Gets you a little bit higher in the dome and the top of your pizza cooks as quickly as the crust this way.