Pizza: Plate Setter vs Fire Bricks

Stuart

I've become pretty comfortable with making pizza on the egg. We have it almost every weekend, time permitting. I currently cook on firebricks in a Z arrangement topped by pizza stones. While I seem to have a handle on the overall bake, I regularly have hot spots on the bottom of my crust. I assume this is because of the firebricks. Either the ceramic mass of two ends of the brick meeting (corner of the Z) or the same corner channels heat to a dead end where it concentrates.[p]I'm beginning to wonder if a plate setter might help in this problem? Any pizza eggsperts want to relate some experience?[p]Thanks, Stuart

Spin

Stuart,[p]A plate setter would solve your problem, however a second pizza stone set directly on the first would also solve your problem.[p]Cooking pizza on the plate setter involves placing a pizza stone on the setter, thus doubled mass. The lower stone can heat unevenly and the upper (cooking) stone heats mainly from the dome.[p]Spin

Puj

Stuart,[p]Ditto to Spin's reply.[p]Puj

Dean

Spin,
What is a plate setter? I'm new to the egg - just got it yesterday. I want to try the pizza soon.
(Saw you on the video.)

Spin

Dean,[p]The "plate setter" is a kiln stone with three legs molded into it (spacing it up) used to fire ceramics. JJ's wonderful wife convinced him to try one. It worked. BGE has since produced a model that much better fits the large Egg. Currently BGE only provides a setter for the large Egg. We have been wanting to rename it for some time.[p]Pizza on your Egg requires several things. You first must be able to insert and remove the pie. Spacing the cooking surface up to just above the opening lip greatly eases this process. The setter does the job as does firebricks.[p]Feel free to email me,[p]Spin[p]

Stuart

Spin,[p]Already usingn two stones, guess I'll try the Plate Setter.[p]Thanks, Stuart

Tim M

<p />Stuart,[p]I agree with your assesment![p]Tim

Cornfed

Spin,[p]Spin's awesome. So are JJ and all the other "Eggsperts" posting on this forum. I won't mention any others except the one Spin mentioned since I know I'll forget someone...but you know who you are [p]
This is, IMHO, the main reason this Forum is so great - all this expert advice from trusted sources.[p]In a fell-good mood,
Cornfed

Spin

Cornfed,[p]My list of "been there done that" is way far shorter than my list of "how can I do this?". Lots to learn here...[p]I tip my favored beverage in your direction for so well stating why this forum is great. Thanks.[p]Spin[p]

Spin

Stuart,[p]My apologies for missing that in your post. I would appreciate some more info on the setup you use, ie thickness of pizza stones, size of firebricks, etc. Thanks.[p]Arranging the firebricks in a "Y" pattern under the stones will help in eliminating the trapping of heat.[p]Spin

Gfw

<p />Stuart, that last several pizzas that I have made have used the very traditional '|__|' setup. I have used the 'Z' (http://yyyz.net/bge/images/Pizza_06.jpg) formation and find the bottom is more even when using the traditional setup. The bottom/center seems to cook more evenly without burning.[p]
[ul][li]Pizza on the BGE[/ul]

bdavidson

Spin,
How long does it take for your stones to heat up? I always find that my dome temperature reaches cooking temperature long before my stones are hot enough. Consequently, I end up having to keep the pizzas in the egg for much longer than the prescribed 6 minutes.
bd

Spin

bdavidson,[p]You need to achieve a regulated cooking temp. Hold the heat rise back by limiting the top vent only. I like to preheat the stones by regulating the temp 50-100F above cooking temp as it is faster.[p]A good test of the stone heating is to open your Egg and count for as long as it takes you to insert a pie. Close the dome and open the top wide. Your stones are well heated when the temp rises and you need to regulate in 30-45 seconds.[p]Spin

bdavidson

Spin,
Thanks. When using the ceramic firebox grate, I just take the top off the egg completely, as I have trouble maintaining the temp with Ms. Daisy on (don't have the slide top). That seems to work ok, but I go through quite a bit of charcoal. When I use the cast iron trivet, temps tend to soar, so I will end up having to replace Daisy periodically through the cook. Invariably, until the stones heat up thoroughly, however, I have to keep the pizzas in the egg for a good 10-15 minutes. I must be too anxious to eat and place the pizzas on too early.
See you in Atlanta!
brad

Gfw

<p />bdavidson, if you have an extra (or broken) firebrick, try using it to regulate the top vent instead of the daisy - a tip that Spin sent me in the past. In the picture you can see the firebrick covering about 1/2 the opening.

[ul][li]Gfw's BBQ[/ul]

bdavidson

Gfw,
Hey! That's a great idea. Thanks. Why didn't I think of that?!!
bd