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Woo & pizza stone

GreensBig70
GreensBig70 Posts: 17
edited October 2015 in EggHead Forum
 I'm in the process of buying a second BGE, and decided on the medium egg. I'll be using woo insert, possibly with a 12" big green egg pizza stone in place of the platesetter. Does anybody have any experience in this matter? Is it a acceptable alternative. I just don't want to buy the platesetter if I don't need to. I plan on buying the woo for sure
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  • GreensBig70
    GreensBig70 Posts: 17
    One more question, I bought a Woo for my XL and it's slightly "out of true": cast iron and stainless grate does not sit true on the unit. Has any body else experienced this?? I haven't contacted Cersmic Grill Store as of yet
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  • abpgwolf
    abpgwolf Posts: 564
    I have a Woo and Stone for my XL and I love it. It's a very nice setup, I can go from indirect to searing in just a few seconds. The woo rarely leaves my XL

    Lititz, PA – XL BGE

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  • abpgwolf
    abpgwolf Posts: 564
    Call CGS about your wobbly woo, they will take care of it.

    Lititz, PA – XL BGE

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  • northGAcock
    northGAcock Posts: 15,173
    edited October 2015
    I have the woo2 and BGE 12 inch stone and you will be golden. You will need the stainless drip pan as well.

    I also have a plate setter which I use on some cooks, but believe you will have the flexability you desire with the woo.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • GreensBig70
    GreensBig70 Posts: 17
    Thanks all for your input. BGE cookin' is remarkable fo sho
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  • littlerascal56
    littlerascal56 Posts: 2,110
    edited October 2015

    Never bought the plate setter for my XL. Bought the Woo2 and a couple of the 19" half round stones, and the do everything I need to do.  Lots more flexibility than a plate setter.  Love the 21" pizza stone too.  Put the Woo2 in there, both 19" half stones, top grate at felt level, then the pizza stone.

    If we load up the pizza with a TON of ingredients, I put 3 HD 3" springs on the grate, and then set the 21" stone on it to get it up into the dome 3".  Man that works nice, as the topping cook perfectly and cheese gets bubbly and golden brown by the time the crust gets golden.    Perfect calzones also.  Better cooks than my 18" Kamado Joe classic can turn out.

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