Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Making my stone clean

What is the best meethod to make my pizza stone white (virginal) again - I do not want to go to Eggtoberfet with a nasty stone - 
See no Evil - Hear no Evil - Speak no Evil
                    Smoke no Evil

BGE - Mini, Small, Medium, Large

Comments

  • lkapigianlkapigian Posts: 9,390
    edited October 2
    Raging heat , clean burn 

    If you have a self cleaning oven you can do it in there as well 
    Visalia, CaLGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 FatStack 600- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical SmokerInstagram @lkapigian
  • lousubcaplousubcap Posts: 27,599
    While I've never done an intentional clean burn, if you toss it in the BGE and run  at 500-600*F for an hour or so you should be good. Hopefully the experts will be along.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • BotchBotch Posts: 13,668
    Before I got an Egg, I used a belt sander (true story).  But I too recommend a clean burn.
     
    PSA:  Fresh mozz is available in small round balls, which will roll off your pizza onto your hot stone easily when you snap the pie off the paddle.  Not recommended for pizzas.  
    ____________________________________________
    “Reality is an acquired taste."  - Matthew Perry
     
    Ogden, Utard  
  • Photo EggPhoto Egg Posts: 11,723
    edited October 2
    Wrap it in Heavy Duty aluminum Foil for the event.
    Thank you,
    Darian

    Galveston Texas
  • ColtsFanColtsFan Posts: 5,892
    I never go nuclear but 600* for a couple hours will take care of it
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • RRPRRP Posts: 24,977
    Rodney, 
    I just scrape mine with a flat bladed sharp metal spatula. But, is it REALLY that bad?

    I mean assuming you will cook more than 1 pizza then to the Eggfest attendees after the first pizza comes off won’t it “show similar signs of having been used?”.

    Besides I highly doubt your old buddy Ed Fisher will shame you and ask you to leave!  ;)
    Re-gasketing America one yard at a time.
  • HeavyGHeavyG Posts: 8,947
    I picture him with an 80 grit belt in play and wondering why his pizza stones only last for a year before they get too thin and crack.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk

    Camped out in the (757/948/804)




  • BotchBotch Posts: 13,668
    Yup.
    I see folks on EweTube make pizzas on metal peels, and get them to slide off all the time; I had nothing but problems until I finally wised up and got a wooden peel.  One of the last ones done with my metal peel stuck again, I lost my temper and snapped the hell out of it, and the dough still stuck.
    The pepperoni, half the sauce, and the round mozz balls (see above) all slid onto the 500˚stone.  Nothing to do at that point but turn off the oven, open a window, and go get a big mac.  
     
    I scraped and soaked and scrubbed that stupid stone, finally gave up and cleaned it off with my belt sander; just that once.  
    And before someone suggests using parchment...
     

     

    ____________________________________________
    “Reality is an acquired taste."  - Matthew Perry
     
    Ogden, Utard  
  • Photo EggPhoto Egg Posts: 11,723
    Botch said:
    Yup.
    I see folks on EweTube make pizzas on metal peels, and get them to slide off all the time; I had nothing but problems until I finally wised up and got a wooden peel.  One of the last ones done with my metal peel stuck again, I lost my temper and snapped the hell out of it, and the dough still stuck.
    The pepperoni, half the sauce, and the round mozz balls (see above) all slid onto the 500˚stone.  Nothing to do at that point but turn off the oven, open a window, and go get a big mac.  
     
    I scraped and soaked and scrubbed that stupid stone, finally gave up and cleaned it off with my belt sander; just that once.  
    And before someone suggests using parchment...
     

     

    I feel that pain. Wood peel to launch pie and metal peel to rotate and remove pie.
    I have also used an orbital sander on my stones.
    Thank you,
    Darian

    Galveston Texas
  • HeavyGHeavyG Posts: 8,947
    Photo Egg said:
    Botch said:
    Yup.
    I see folks on EweTube make pizzas on metal peels, and get them to slide off all the time; I had nothing but problems until I finally wised up and got a wooden peel.  One of the last ones done with my metal peel stuck again, I lost my temper and snapped the hell out of it, and the dough still stuck.
    The pepperoni, half the sauce, and the round mozz balls (see above) all slid onto the 500˚stone.  Nothing to do at that point but turn off the oven, open a window, and go get a big mac.  
     
    I scraped and soaked and scrubbed that stupid stone, finally gave up and cleaned it off with my belt sander; just that once.  
    And before someone suggests using parchment...
     

     

    I feel that pain. Wood peel to launch pie and metal peel to rotate and remove pie.
    I have also used an orbital sander on my stones.

    I have also used an orbital sander on my stones.

    You're still talking pizza stones right???
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk

    Camped out in the (757/948/804)




  • Photo EggPhoto Egg Posts: 11,723
    HeavyG said:
    Photo Egg said:
    Botch said:
    Yup.
    I see folks on EweTube make pizzas on metal peels, and get them to slide off all the time; I had nothing but problems until I finally wised up and got a wooden peel.  One of the last ones done with my metal peel stuck again, I lost my temper and snapped the hell out of it, and the dough still stuck.
    The pepperoni, half the sauce, and the round mozz balls (see above) all slid onto the 500˚stone.  Nothing to do at that point but turn off the oven, open a window, and go get a big mac.  
     
    I scraped and soaked and scrubbed that stupid stone, finally gave up and cleaned it off with my belt sander; just that once.  
    And before someone suggests using parchment...
     

     

    I feel that pain. Wood peel to launch pie and metal peel to rotate and remove pie.
    I have also used an orbital sander on my stones.

    I have also used an orbital sander on my stones.

    You're still talking pizza stones right???
    Better power tools than farm animals.
    Thank you,
    Darian

    Galveston Texas
  • LegumeLegume Posts: 13,264
    @Botch just give those balls a quick pinch so they don’t roll around so much.
  • Langner91Langner91 Posts: 1,479
    We are still talking about pizza, right?
    Clinton, Iowa
  • RRPRRP Posts: 24,977
    Legume said:
    @Botch just give those balls a quick pinch so they don’t roll around so much.
    I have used those tiny balls many times and have never had one roll out of my pizza sauce. But pinching makes sense if someone has had a problem before!
    Re-gasketing America one yard at a time.
  • danhoodanhoo Posts: 463
    Why bother cleaning a pizza stone? It's one thing to scrape sticky bits off, but years of seasoning? 
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820  WSM 22 
  • HeavyGHeavyG Posts: 8,947
    danhoo said:
    Why bother cleaning a pizza stone? It's one thing to scrape sticky bits off, but years of seasoning? 

    I'm guessing in this situation it is mainly just an aesthetic thing - cooking for a crowd at THE major Eggfest of the year you want everything to look spick & span.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk

    Camped out in the (757/948/804)




  • danhoodanhoo Posts: 463
    edited October 5
    HeavyG said:
    danhoo said:
    Why bother cleaning a pizza stone? It's one thing to scrape sticky bits off, but years of seasoning? 

    I'm guessing in this situation it is mainly just an aesthetic thing - cooking for a crowd at THE major Eggfest of the year you want everything to look spick & span.
    Ok, if that's the goal. I'd prefer a well used, well seasoned stone and that's not something that happens overnight. I have a 10 year old rectangular one and this summer bought a round one for the 24 inch kamado so I could get it higher in the dome. The new one has 5 to 6 cooking sessions and over 30 pizzas but its not even close to the slick black finish on the old one that has likely cooked hundreds of pies.
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820  WSM 22 
Sign In or Register to comment.
Click here for Forum Use Guidelines.