XL Pizza Stone

Midnight Smoke

Picked up a stone and have a couple questions. With the XL I guess it makes no difference if feet up or down. If feet up the Pizza stone sits inside the legs. I would think the Stone would sit on top the legs for space.

For space do I need to use fire bricks or will any regular brick work for space between the Setter and the Stone?

Thanks!

DatilpepperBBQ

Use your green egg feet,if they are not in use under the egg.

Cookn&Climbn

try it all three ways so you know what works best for you. do it without the stone, with the stone, and with a gap. you can use fire bricks or the ceramic feet that come with the EGGs, but your XL probably didnt come with the feet. get some from your dealer, they're cute.

DatilpepperBBQ

I got my dealer to throw in some feet for my XL deal.

Midnight Smoke

So is it not a good idea to just use regular bricks?

MeatosBanditos

I use bricks on my XL under the pizza stone. Basically the platesetter is in legs down, and i put the bricks on that then the pizza stone. I'm not sure if they are firebricks. I assume they are decent though since I took them from an old firepit in the yard.

Midnight Smoke

Are the bricks white in color and lighter that a regular brick?

MeatosBanditos

No my bricks were red and they had all been broken in half from the fire pit (not sure if they broke from the heat or just age). I didn't install the pit so not much history with me on the bricks.

"Sparky"

Try this,put your platsetter in(legs up)then put the cooking grid on top of the legs.Then put the stone on the grid Unless your're just trying to get higher in the dome,there's no need for firebricks

Wanabe

I saw an XL pizza stone in a store yesterday and it looked like a Man Hole Cover it was so big!

Midnight Smoke

Thanks Doug, that is a good idea. Is there Any reason I would want it higher in the dome?

"Sparky"

Just higher heat,but this set-up will work with what you have.It also works on the other egg sizes also

egg_centric

I made my first pizza on my XL last week end. I placed the platesetter feet down and a pizza stone on top of it.

I filled up the firebox pretty full and started with the top up. Then with the bottom damper open and no damper on top I got the egg up to about 450. Then I closed the bottom to about 1/2 and let it stabilize to just under 600 as measured on the dome thermometer. I have my thermometer with the clip on the outside and it is calibrated.

I first put a loaf of sough bread in a bagette rack in on top of the stone and it burnt to a crisp in about 3 minutes. In my Kitchenaid convection at 550 it usually takes 20 minutes.

Being forwarned, I decided to keep an eye on my pizza. Even though I knew it was hot and opened the cover to check underneath the pizza by the time I got it out the bottom was black.

I am going to try the configuration mentioned here with the stone on top of the grate. I had a blazing red-hot fire under the plate setter and think that the stone tempurature must have been much higher than the dome.

Does anyone know if putting the grill over the setter and the stone on top will keep the stone cooler?

Also, what about building a fire on one side of the XL so that there are no direct flames underneath the pizza stone itself?

Another idea I had was to try to get the egg up to about 600 and then close it completely to put out the fire and cook with the retained heat. How long would the heat last and how long to put out the fire so it does not start back up when the pizza is put in.

Also, I am definately going to try the wet rag trick.

Finally, would an infrared thermometer help to measure the heat of the stone and what is the optimum tempurature for the stone? I searched the archives for this but came up empty.

egg_centric

Higher heat? That is not what I was going for. Still, perhaps there is direct heat transfer when placing the stone directly on top of the setter. Is this possible and if so could the grate and air space reduce the tempurature of the stone itself?