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questions regarding the use of a baking steel

RRP
RRP Posts: 26,453
in EggHead Forum
A buddy of mine who bought one of my steels sent me this email. He used grape seed oil and he baked a pizza on it. The crust was black. He did simply put his steel on the grill. I think he should have used his PS with legs up. Any eggperienced steelers mind helping us?
 Appears the seasoning coating on the bottom got burned off from the direct heat below.  Perhaps some of it is still there but I can't see it.  Coating on the top is still there but has changed color to dark grey. 


Re-gasketing the USA one yard at a time 
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    Using a pizza steel is no different in set up than using a pizza stone.
    I would go PS legs down, some kind of spacer to raise another couple inches and then the baking steel.
    There are hundreds of set up photos on this forum showing examples.
    Thank you,
    Darian

    Galveston Texas
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I don't have a steel but I think it would work very similar to a stone, so I say you are correct.  An indirect set up is necessary.  I like to raise the stone up in the egg.  Plate setter legs up + grid+ raiser + stone (or steel).  

    Note I think the raiser is optional- I bet the plate setter+grid+steel would solve the burning bottom issue.  Raising it up just helps get the top nice and done when the crust is ready.  

    I have used various things to raise: the small woo, a cast iron dutch oven, a rib rack, etc.  Just something oven safe that the stone/steel can sit on.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • RRP
    RRP Posts: 26,453
    Thanks, Darian. I had not paid any attention to previous posts.
    Re-gasketing the USA one yard at a time 
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  • Photo Egg
    Photo Egg Posts: 12,137
    RRP said:
    Thanks, Darian. I had not paid any attention to previous posts.
    Didn't you do a pizza class not to long ago?
    Thank you,
    Darian

    Galveston Texas
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  • RRP
    RRP Posts: 26,453
    Photo Egg said:
    RRP said:
    Thanks, Darian. I had not paid any attention to previous posts.
    Didn't you do a pizza class not to long ago?
    no sir - I did a wok demo one Saturday.
    Re-gasketing the USA one yard at a time 
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  • caliking
    caliking Posts: 19,780
    I don't have the baking steel,  but I had something similar fabricated a while back.  When I ran naan experiments,  I found that the max temp for the steel to not burn the bottom was about 500F. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    http://eggheadforum.com/discussion/1151296/naan-and-pide-experiments-on-steel

    there's a lot of naan info there but some is applicable to pizza. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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