Any issue using cracked pizza stone?

devmode

So, I am calling a last minute audible since the wife decided to attend a happy hour. I wasn't prepared to cook anything, but since I have time I thought I would throw a pizza on the egg.

The only problem is my pizza stone cracked (I posted about it here:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=584400&catid=1# )

Is it OK to use (fit the pieces together), but just wont give ideal results?

I can see how the heat would not be spread evenly, but it doesn't sound like it is a deal breaker.

Thoughts?

The crack

"Sparky"

I would go for it Try platesetter(legs-up)with the grid on top,then lay the pizza stone on top of the grid.I would also take that stone back to my local dealer,or contact BGE directly.I recommend the dealer first though(as always)

Chubby

I'd say go for it...just use a P/S below and press them together as tight as you're able!

Should be ok!

Evans

Iowa State Egger

devmode -

Unfortunately I cannot give you an words of wisdom, but if you don't mind I would like to add to your post. I have recently bought the adjustable rig with spider. My wife "volunteered" her pampered chef baking stone so I could do indirect with it. After only about three times of use, it cracked into three. I was surprised because I used this stone many times to do pizza before (on top of the plate setter).

Question #1 - Was this due to the heat followed by below zero temps in Iowa? The stone broke inside of the egg, it was not exposed to water or the elements outside of the egg

Question #2 - Is this repairable. My wife is not going to give me another one of her stones.

Question #3 - If I would have used the BGE stone, would this have been prevented?

Thanks in advance!

Dave

devmode

I guess it is a rhetorical question - all systems go. We'll see what happens. I will try to document the process with pictures.

devmode

Mine was(is) a BGE stone.

I used it once - no issues.

It cracked on the bottom shelf of my table a couple of weeks after ever using it most likely due to weather conditions (cold and snow).

I am going to be talking to the retail location this weekend to see if it is returnable.

Grandpas Grub

I can't remember the time frame, possibly well over a year ago, there were a lot of posts about Pampered Chef's pizza stones failing inside the egg.

Sorry to hear it happened but it hasn't been an uncommon problem. (happened to me too). It seems the quality/thickness just isn't there for our use.

Since then I went to Walmart or a kitchen store and picked up a real thick stone. I leave it out in the weather all year, at times it gets wet or snow on it. It has worked fine. It does take a long time to get everything heated to cooking temperature though.

GG

R&R Futures Trader

Not much difference from using several tiles togeather, so I would think it would work just fine. If not fake it, telling them that the slightly not done lines are seperating different sections of the pizza :woohoo:

ross

CPB

I have discovered costco pizza, perfect for my sons, with some additions for me. I needed a larger diameter stone.



Initially I was annoyed my stone (too small) broke, but.......................I dont have to buy a bigger one. It works fine.

loco_engr

Is there any high temp glue that would be safe to use around food that is known to work?

devmode

OK I still get excited about lighting it



The Crack



The dough ingredients + pepper, sugar, and garlic



Starting the mix

devmode

Checking on it after 10 minutes at around 350-400. I wanted to go much hotter, but ... well it just didn't work out in a timely manner.

Make sure your surface is ready to slide the pizza off while also not adding a bunch of extra flour or meal to the bottom.



10 minutes in



12-14 minutes in



Cut the sucker



Rookie mistake. I put in too much salt ... the dough was too salty. I was cutting down the recipe from 2 to 1 and I'm not sure where it went wrong, but I need a few beverages.