Pizza Stone for the Egg

Chris

Advice needed! I currently have a pizza stone that I've used in the oven at temps up to 450-475 degrees. Do I need a BGE stone or will my stone be OK?[p]Another question... since we are new to the BGE (and there seem to be quite a few egg owners the in the Houston area) anyone know of a good place to shop for the accessories? So far we have only purchased a grill lifter and those little cubes for starting the fire. [p]Chris in Pearland, TX

BobinFla

Chris ,
Get you pizza stone from BGE. You'll pay the same price after you have broken several of the thinner stones that you can buy locally.[p]BOB

Lawn Ranger

Chris ,
See, I told you that you'd get all the answers you need right here. Isn't this fun?[p]Mike

Chris

Lawn ranger,[p]Hi Mike... yes indeed this is fun! Being around the 'net" for probably too long I'm more accustomed to posts that start out with "look you moron". None of that here.[p]Had success with steaks, burgers, the simple stuff. Probably now it's time to move on to a pork roast maybe?[p]Chris[p]

BlueSmoke

Chris,
Problem is, nobody tells you starting out... It's an ongoing case of "gonna try this next". And each dish only brings on dreams of "goTTa try this". LOL[p](Guess I could say "look you moron", but I'd rather just say Welcome to the best eats in the Universe.)[p]Ken

Unknown

Chris ,[p]I'd try your current stone - what do you have to lose? [p]I converted a good stone that I had tried to use in my regular oven for use on my large egg. Even though I have a very nice European-made double convection oven, it never heated the stone up as well as my BGE, and the resultant pizzas had soft wimpy crusts, and never cooked evenly. My stone is about 5/8 inch thick, but since it is rectangular, I used a masonry saw to mitre the corners to fit within the egg. [p]Use plenty of lump to get the fire up past 500, and then bake the pie at about 475. Let the stone heat up at least 20 minutes - 30 is better before baking your pie. Rub a thin layer of cornmeal on your peel, and on your stone just prior to placing the pizza on your stone. The cornmeal will minimize sticking and help get the crust more crisp because it allows a thin layer of air to flow between the crust dough and the stone.[p]I cook between 4-5 pizzas every week on the egg. My son gets a kick out of telling his friends that I am baking pizzas on the grill...[p]MM

The Naked Whiz

Chris ,
Here is a pointer to my web page on pizza hints and tips, if you think it would help you any. Good luck![p]TNW
[ul][li]The Naked Whiz's Pizza Hints and Tips[/ul]

Chris

The Naked Whiz,[p]Actually I've been studying your site and forwarded it to my husband.[p]Shopping trip this weekend... need ash cleaner outer, thermometer that goes beep, (sorry for the highly technical terms), and probably a pizza stone. Had a big crisis last weekend... ran out of lump charcoal and to settle for what was available at Lowe's. Didn't get all that bad a rating at your site though.[p]Chris

GaDawg

Chris,
If you have the spare $ , get the platesetter too.
It's a very versatile tool.
Chuck