Burn smell on baking stone and conveggtor, what to do?

mackers

Hi folks,

made pizza last night but some of the cheese and tomato sauce was spilled on the baking stone and also on the conveggtor. I cleaned it with a regular grate brush and now it looks ok, but it has left a bad odor on both parts. Does someone know how to get rid of that burning smell?

I was thinking about getting the egg up to 600℉ and placing the baking stone above direct heat. Not sure if that will work.

Photo Egg

Yes, it will burn clean just like your Egg will. Think self cleaning oven.

pgprescott

turn it over and burn it off.

mackers

Thanks. The baking stone won't crack when placing it above direct heat with 600℉?

pgprescott

no chance. I assume its a BGE stone. If its pampered chef, I would be very careful and not use it on the egg. 

mackers

pgprescott said:

no chance. I assume its a BGE stone. If its pampered chef, I would be very careful and not use it on the egg. 

Yes, it's a BGE stone. Not sure what you mean by "pampered chef". 

pgprescott

its a brand of thinner oven use stones that are sold through network marketing

mackers

pgprescott said:

its a brand of thinner oven use stones that are sold through network marketing

I see. Thanks for making this clear!

Photo Egg

Just lay it across your cooking grate as your Egg comes up to your higher clean burn temp.

The BGE pizza stone is made from the same material as their plate setter. It gets direct heat and flames.

GrateEggspectations

mackers said:

pgprescott said:

no chance. I assume its a BGE stone. If its pampered chef, I would be very careful and not use it on the egg. 

Yes, it's a BGE stone. Not sure what you mean by "pampered chef". 

You know... Pampered chef....

wardo

Is pampered chef still even around?

As far as the stone and platesetter go, just keep on cooking.  everything will just burn off given enough time and temperature!

mackers

Ok, thanks all for your comments. I'll burn this baby clean!

Dobie

I use my BGE stone for a heat deflector in my egg after I broke my plate setter.
It can take it.

fishlessman

i would not do a clean burn for the stone or setter, just put it in at startup during your next cook and dont put the food on til the upper vent passes the sniff test

littlerascal56

What Fish said is how I do it.  Your ceramics will eventually get dark and “seasoned”.  After a cook, I scrape off the crud (cold ceramics), flip my stone, and light it up at the next cook. 

loco_engr

pampered chef stone on left, BGE stone on right

BluegillSmalls

I’d ask Wes Johnson. He’s burned a couple things before...