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BGE Pizza Stone Maintenance?

LKNEgg
LKNEgg Posts: 339
in EggHead Forum
Got 3 za cook sessions on the new stone.   Wondering what if anything everyone does to clean,  maintain,  preserve the stone? 

I got a little cheese and toppings burned on it and scraped it off, but other than that I figured everything was taken care of at 500+ cook temp! 

Thoughts? 
Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing!
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Comments

  • XC242
    XC242 Posts: 1,208
    I do the same thing.
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I throw my stones in our firepitvwhen they get really funky. Comes out looking new. 

    Little Rock, AR

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I cook until I experience explosive diarrhea, then I scrape the crud off. 
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  • LKNEgg
    LKNEgg Posts: 339
    theyolksonyou said:
    I cook until I experience explosive diarrhea, then I scrape the crud off. 
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!
    Nowadays people know the price of everything and the value of nothing!
    · Share on FacebookShare on Twitter
  • LKNEgg
    LKNEgg Posts: 339
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!
    Nowadays people know the price of everything and the value of nothing!
    · Share on FacebookShare on Twitter
  • LKNEgg
    LKNEgg Posts: 339
    Damn, posted 2 comments and they aren't showing up!
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!
    Nowadays people know the price of everything and the value of nothing!
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    Cause you can't top mine... The mods know :nuh_uh: 
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  • LKNEgg
    LKNEgg Posts: 339
    I was trying to say your drink mixture may be getting a little rich for this early in the night!
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!
    Nowadays people know the price of everything and the value of nothing!
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    Nah, I'm a jack leg most of the time... Not that I'm not drinking... :rock_on: 
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  • LKNEgg
    LKNEgg Posts: 339
    The first step is admitting you need to make another drink! 
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!
    Nowadays people know the price of everything and the value of nothing!
    · Share on FacebookShare on Twitter
  • FlashkaBob
    FlashkaBob Posts: 373
    edited February 2015
    I have put my pizza stone in the oven (Not a BGE stone) and turned the oven on to clean mode. A few hours later it was like new. If you do this, you may run the risk of cracking the stone although mine did not. You have been warned! I did not open the oven until it was completely cooled down. (Next day)

    1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet.      Seaforth, On. Ca.

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  • LKNEgg
    LKNEgg Posts: 339
    Thanks,  @FlashkaBob   Once it gets dirty I may try the cleaner mode!
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!
    Nowadays people know the price of everything and the value of nothing!
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @FlashkaBob what kind of stone are you using? I guess I could see a PC stone breaking under the load you describe  (doubtful but, possible). The BGE stone (or thicker style stone) in a convection oven clean cycle on a good day may get to 650 (big maybe).  I bake pizzas at 650℉-750℉ in the egg and when I'm done I just leave the stone in there to self clean.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Chowman
    Chowman Posts: 159
    Whatever you do, never use soap!
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  • FlashkaBob
    FlashkaBob Posts: 373
    NPHuskerFL said:
    @FlashkaBob what kind of stone are you using? I guess I could see a PC stone breaking under the load you describe  (doubtful but, possible). The BGE stone (or thicker style stone) in a convection oven clean cycle on a good day may get to 650 (big maybe).  I bake pizzas at 650℉-750℉ in the egg and when I'm done I just leave the stone in there to self clean.
    Not 100% sure but I think it is a Grill Pro. It is a cheap ass stone and is 1/2 inch or less thick and has ridges all across one side. I never said that mine cracked, only that this what I did and it worked fine. I didn't want someone to do the same thing and find out that it was a bad idea without giving some kind of warning to decide for themselves. 

    1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet.      Seaforth, On. Ca.

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  • RRP
    RRP Posts: 26,089
    My old BGE stone is now 15 years old and has baked many fine pizzas! To date I have NEVER cleaned it any more than scraping off any crud. What I really like is how shiny black it is!
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  • mtbguy
    mtbguy Posts: 299
    Mine is a nice shade of well used seasoned black. Usually make two or three pizzas in one cook. So it stays crud free.

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    I wipe my BGE stone with my hand and throw it on the grid. Works every time! 
    New Albany, Ohio 

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  • Botch
    Botch Posts: 16,369
    My very first pizza was a disaster, done in the oven (didn't have an Egg yet).  I didn't realize dough normally sticks to a metal peel, performed a sharp snap of the wrist to transfer the pie, and everything except the dough slid right onto the stone.
    After a ten-second or so Risk Analysis, I turned off the oven, closed the door, turned on the ceiling fan and went out for Chinese.
    Once cool, the sauce, toppings and cheese were burned on pretty good.  I scraped off what I could then used my DeWalt sander with 220-grit sandpaper to clean off the rest; that worked well but I wouldn't do it often.  Like others above my stone is now black and slick, I just scrape off what makes its way onto the surface.  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @Carolina Q fat finger "Off Topic" :confused: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Carolina Q
    Carolina Q Posts: 14,831
    NPHuskerFL said:
    @Carolina Q fat finger "Off Topic" :confused: 
    Apparently. Easy to do on a phone. Fixed, I think. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Carolina Q said:
    NPHuskerFL said:
    @Carolina Q fat finger "Off Topic" :confused: 
    Apparently. Easy to do on a phone. Fixed, I think. 
    :lol: Yep easy to do on any mobile I think. I'm guilty of the dreaded fat finger on many occasions. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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