Baking/Pizza Stone for Small Big Green Egg

jimbotron

I'm thinking of getting a big green egg, and the small's more than big enough for my purposes.

But....

I've heard great things about pizzas made on the baking stone. And they don't make baking stones for models smaller than "medium".

Yes, I could get a baking stone elsewhere, but I've heard that the kamado ones are specially formulated to tolerate the high heat of these ovens.

Thoughts?

Also, is $400 a good price for a small big(sic) green egg?

thanks!

vidalia1

The BGE pizza stone for the medium also fits the small...you need a plate setter...

set it up feet down then the grid then the medium pizza stone then the little egg feet and the pizza on a pizza pan and cook...I usually cook mine of the small at 400 degrees for about 15 minutes...

jimbotron

thanks, that's a big relief! Is the plate setter expensive?

Bacchus

The small PS is $30.
You might consider stepping up to the medium if that is your only egg.....

fishlessman

i would push for a large, i find its just a better cooker overall.

The Naked Whiz

I use the 12" "medium" pizza stone on the small egg and it works just fine. You can either use a plate setter or you can also try making a raised grid to get the stone up to the level of the opening. My Ceramic FAQ has instructions for one way to make a raised grid. Good luck!

jimbotron

I see some complaints about warm-up time (and temperature limits) with the small, but I see just as many pro-small postings as anti-small.

And I live alone and never cook for guests (we go out).

Just as importantly, I'm not accustomed to using a large, so I wouldn't be upset at any gap!

jimbotron

also, would I have decent odds of scoring a BGE if I hit the pennsylvania eggfest next month? and, more importantly, do people sell food there?

[Deleted User]

$400 is what I was quoted last time I checked.
Saw one in a store the other day that included the nest for $479.

Ike Witt

400 is about right, should come with dual function metal top, and feets plus a dvd. I would try to get them to throw in the platesetter and pizza stone, plus a
cast iron grill, ash tool and some lump. Doesn't hurt to ask.

I agree with fishless tho, if you can afford the large,
do it, you wont be disappointed.

buy it assembled

good luck

allen

vidalia1

Jimbo,

The Penn Eggfest website probably has info on how much they are selling their demo Eggs for on that day. You can usually save some $$ by buying at an Eggfest.

You pay an entry fee for the Eggfest and then you walk around and eat samples of what everyone is cooking for free...people cook at Eggfest because they love their BGE's and want you to enjoy them also..it is bizarre but until you go you will not believe...my daughter & s-i-l went to an Eggfest and he ate so much he got "food drunk"...his words not mine...go & enjoy..it will be a great time...

fishlessman

there is an admission fee and you eat all you want. i would call them now to see if they have any eggs you can reserve. im single and use both the small and large, the only thing better about the small is that it burns less lump. the large is better for low and slows, descent sized pizzas, a turkey if you want it. better with startup, higher heats, burning thru the night without the fire going out, fits a rack of ribs, has more distance between the fire and grill for certain direct cooks, just better thought out. if i only cooked myself a steak now and then i would just buy a small, but with the egg your cooking changes to bigger and better things and a large has the size to be more creative.

vidalia1

and you acquire more friends... :cheer:

Unknown

Pizza on the small BGE.

Iowa State Egger

Jimbo -

I am excited because I pick up my small egg tomorrow. I already have a Large and this is going to be a great compliment. Here is what I paid (or am going to pay rather)

Small BGE - $379
Nest - $50 - he claimed this is at cost
Plate Setter - $30

I think he may have cut me a little bit of a deal because I did buy the Large with all the stuff to go with it from him as well.

Car Wash Mike

Not to hijack the thread. Did you see KSU and ISU signed a 2 year contract to play at Arrowhead?

Mike

Jersey Doug

I cook pizza in our Small almost every Saturday. I bought a set of GrateMates that help a lot. I use a 9" stainless pot lid on the GM ring as a heat deflector. I put the 12" BGE pizza stone up in the dome on the tall GM extenders. I use as near as I can get to the same setup in our Large when we have guests for pizza. We prefer the results with the Small, which I attribute to the more "intimate" cooking space with the pizza closer to the ceramic dome.

We started with the Small and would probably not have bought the Large if we didn't plan to cook for guests. Once we got the Large, however, I found myself cooking larger amounts for multiple meals, like the two spatchcocked chickens I did last Sunday when they were on sale at the Acme. We got five meals so far out of less than $10 worth of chicken. (The pulled thigh meat in BBQ sauce we had tonight was one of my favorites.)

Bacchus

Iowa State, that is a good deal. I paid approx the same, plus cover, taxes, bag of lump. I feel pretty good about my deal. The large/small combo is excellent. Throw in a dutch oven and a few other accessories and theres not much you can't do.

Unknown

Pizza on a small.

jimbotron

Thanks, everybody. This forum's awesome!!

I'm in CT, and the dealers don't have much...not sure if it's cuz they're not into BGEs, or because it's the end of the season. I'll probably go to the PA eggfest and buy there. I think there's like a 20% discount, but the cooker's been used for the fest (fine by me...it'll be broken in....and pre-assembled!). Probably won't be able to get any package deals, though. Dave, I hope you'll report back on your experiences. Congrats on the new addition to the fam....

Is it appropriate to bring some good bourbon to one of these things, to have something to offer back the folks doing the cooking?

jimbotron

Also...

You guys are persistent on the large/small issue. Would a medium be any sort of compromise? I'm just not gonna spring for the large...again, I'm only cooking for me, I never cook for friends (I'm a restaurant critic, so when people come to visit they totally expect to go out to eat).

Also, I have a roofed, screened-in patio area. Can I grill on in there during the winter, or does the Egg need to be in a totally open-air environment?