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Pizza Stone
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lkgmadmax
Posts: 21
I recently purchased on-line and received yesterday a pizza stone for making pizza's on the grill and I was pleasantly pleased to see "Made In The USA" stamped on the product!!
We need to focus on and seek out USA products when ever we can, a hard challenge today but hopefully that will turn around soon.
We need to focus on and seek out USA products when ever we can, a hard challenge today but hopefully that will turn around soon.
Made in the USA and come with a 3 year warranty, dish washer safe and can handle temps up to 800 degrees.
Also got an aluminum pizza peel that was made in the USA, solid construction.
Comments
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I'm aware the BGE is from Mexico, who knows maybe that will change in the future let's hopeI found it some what comforting to find the BGE isn't made in "China".I also own a Weber Performer, made in the USA.We need our Americans back at work!
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well mexicans are americans. just not US citizens. And "Made in the USA" does not mean made by US citizens.I grill therefore I am.....not hungy.
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lgkmadmax, it will be interesting to see how you like that stone. It is "stoneware" which is specially formulated to reduce absorbtion of liquids. A baking stone, when it comes to breads, is intended to absorb some of the moisture in the dough. Let us know how you like it.
The Naked Whiz -
Whiz, I sure will!
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The Big Green Egg is exclusively manufactured in Mexico at a ceramics facility that has earned the ISO14001:2004 Environmental Certification and ISO9001-1944 Quality Certification. The Spring-assisted Bands ,External Temperature Gauge, Stainless Steel Cook Grate are designed and manufactured in the United States of America.Coming to you from the Mothership!
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Sharing the love between USA and Mexico. Sounds good to me.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Ummm.... You do know that the egg is made in Mexico right??
And hey, there are a lot of Hosers on this board! What about Made in Kanuckistan?
Yeah ... I be one of them ... eh!Americans would be building them if they were willing to work for Mexican level earnings ... I don't see that happening any time soon, otherwise could you just imagine how much more an EGG would cost???
Never eat anything passed through a window unless you're a seagull ... BGE Lg. -
My Egg stone got wet once from rain. I cooked on it before it dried, and my first of three pizzas that day was a little soggy on the bottom. Normally, the Egg stone takes the moisture out of my pizza dough and forms a nice, crispy crust. I know now to keep it dry.
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Just FYI Primo makes on helluva pizza stone. I am a hard core to the bone BGE fan, but I think Primo makes a better quality stone. Just MHO.
http://img.photobucket.com/albums/v661/mrbowhunr/IMG_1279.jpg
Mike
Omaha, NE
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Bowhunr, Primo's stone is the only "glazed" baking stone I've ever seen. For baking breads, a glazed surface isn't the best based on what I've read from Julia Child. You want a stone to absorb some of the moisture from the dough in order to aid the development of a crisp crust.
The Naked Whiz -
I dont mean to hijack this thread, but I have a question regarding the pizza stone.
I read that for pizza, people are cooking on the Plate setter, BGE feet
and then pizza stone over them so the Pizza stone doesn't have direct heat
under it and air in between it and the platesetter. I am ordering a Woo with adjustable rig setup that inclueds a single pizza stone.
Is it worth it for me to buy a second stone to repeat that setup without a plate setter or a single stone will
suffice?
I also could get the 22'' diameter XL stone from BGE instead to use as
the under stone, but I hear issues of some people burning their gasket (ref:
http://www.nakedwhiz.com/pizza.htm) because it pushes heat on it having only 1
inch clearance around it. The ceramic grill guy I talked to said the 17.5
inches one would provide better airflow anyways. I don't really need the plate
setter with the adjustable rig combo apparently but I will bake bread and Pizza
so I want to make sure before I decide on a single stone or 2.
Quebec - Canada -
Wait til I make a custom pie....then it will be Tweev worthy.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Yeah Frozen Pizza doesn't prove the single stone is better than a dual stone for home made dough pizza and bread.
Quebec - Canada -
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