funny taste/smell from pizza stone

Unknown

I recently purchased a BGE pizza stone. My first pizza (using the brand new stone) had a funny chemical type smell and taste to the pizza. None of my other foods cooked without the stone have had this smell/taste recently. The pizza tasted similar to the smell of the stone. Anyone else encounter this and will it go away with reusing the stone? Did I not let the stone heat enough prior to placing the pizza on it? Is this typical for a first use of the stone? Any ideas? Thx!

Professor BBQ

There is probably something wrong with it. Return it to your dealer and get a new one - and I wouldn't eat any of the food prepared on it.

Fidel

Cheese is very sensitive to smoke - it tends to pick up a lot and the flavor is pronounced.

I say this to preface the question - did you make sure you had a good, clean burning fire before putting on the pizza? Sounds to me like you had some VOC or creosote flavors on the pie. With pizza a minimum burn off/pre heat of 30 minutes should be the standard.

I really don't think the stone itself is the issue.

Professor BBQ

I don't know if i'd take advice for someone that names themselves after a commy.

Fidel

Better than someone that can't spell I guess.

FlaPoolman

Professor **** why don't you just troll on another forum

Panhandle Smoker

He is probably one of the most knowledgeable people on the forum about pizza and dough. Stick around and you might learn something.

bubba tim

Commy? Be cool. If you are trying to be humorus or trying to fit in, you better get to know who your are addressing. Right now you are not scoring many points.
Get it?

Car Wash Mike

Don't know I'd take advice from someone with less than a dozen posts.

Mike

Mr. & Mrs Potatohead

I know it may sound a bit hard….
But where did you come up with the "commy" thing, unless trying to send a bit of humor!!??!!
Most all of us take this forum pretty seriously. Fidel is a “long timer” with some good info that he is willing to share…
That is what we all do! Sometimes we are right on and sometimes we're a bit off...But we share!

Unknown

Thanks for the advice, Fidel! I bet you are 100% correct. My wife was pushing me to eat earlier, so I put the pizza on a bit soon. I'll heed your advice and re-try with min 30 burn.

Boilermaker Ben

Yup, I think you've got it. My first cook on the egg was pizza, and I hadn't read enough of the forum to know about needing to let the lump burn off the volatiles first. The crust on my first pizza was wonderful, but the cheese tasted like it had been cooked over a boiling tar pit. Gotta let that lump burn until the blue smoke is gone.