Update: Stone and Setter Dealer Info and Newbie ???'s

Unknown

Thanks to those of you who replied to my earlier inquiry about the Pizza Stone and setter combo. As a result, I have learned the following:[p]1. These are indeed two separate items, each sold separately.[p]2. My BGE dealer contacted its BGE distributor who insisted that a stone is not necessary when you have a setter. According to the distributor, using a stone WITH a setter will increase the ceramic mass and nearly double the cooking time.[p]I guess for the moment, I will try cooking pizza sans stone. Do any of you EGGsperts agree with the distributor? Or should I spend the extra dough (pun intended ;-)) and buy the stone too?[p]Regrds,
E1

Tim M

<p />Eggcitable One,[p]Distributor is wrong. It certainly will not double the cooking time. Garbage!! I use a setter and stone combo. I don't preheat the stone more than 5 min and I let the setter stay in while going up to 575 deg dome. Then I add the stone and then the pizza. 14-18 min later is a perect-o pizza![p]Egg distributors sell them - they may not use them.[p]
Tim

Unknown

Tim M, I agree with you...gotta have both...as an aside I notice in all your pixs that there always is a bottle of Kobel champagne by your egg. Is that a prop or some Eggtool we need to know about or is that your drink of preference?
^oo^~

YB

<p />Eggcitable One,
Here is a picture Tim M. took of Spin,the pizza king at Eggtoberfest "99",he used the setter and stone.
YB

Spin

Eggcitable One,[p]A great pizza can be made on the setter alone. The BGE stone resting on the setter only aides the cook. The setter insulates the stone from the direct heat of the fire - the pizza stone maintains at a much more even and constant cooking temperature. If you intend on cooking several pies in a row, this advantage becomes much more important as the setter alone will slowly become hotter.[p]BGE's plate setter/stone combination is a nice one and is hard to beat for pizza on the large Egg. I like the 14" stone as it provides all of same benefits of the 12" stone and adds more cooking space.[p]Many times I've cooked more than 10 pies in a row using both setups. I've noticed no difference in the lump usage or cooking time when using the same cooking temp. In fact, the temp can be increased using the setter/stone and pies can be cooked much faster without risk of burning the dough.[p]Spin

Tim M

one feral kat,[p]It has water in it. I sprinkle a little all around the Egg for the tiny sparks that pop out sometimes. Also good to add water to drip pans. My wife drinks that stuff - I prefer red wines.[p]Tim

Dr. Chicken

Tim M,
I have found the same thing to be true here! My dealer probably has never used an Egg, from his disoriented off the cuff remarks. Sad too! I too use both the place setter and a pizza stone. I use a little longer warm up time, but I think we both follow the same 'cedures. :-)))[p]Dr. Chicken