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"The Baking Steel" Group Buy
Comments
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I'm in for a 1/4" round, sized for the Large BGE.
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@alphacentauri, More details will come either this weekend or Monday. I will post all the codes here, the prices, and the deadlines.
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I'm in for one for my XL. 1/4" or 1/2" would depend on the price. Thanks for pulling this together!
Lititz, PA – XL BGE
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Interested for my XL Question and sorry if its been asked but how does this hold up outside rust wise?Lynnwood WA
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Xl stone is 21 inches in diameter and looks close to 3/4 thick . i'd be interested in a 21 x 1/2 or 21 x 1/4 thick if the price isn't more than a house thats a big heavy piece of steel if he can make thatLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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@great! thanks much for doing all of this!
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Earlier there was a thought that these Egg-size steels would have a "lip" on one side in order to make them more useful as a griddle. Any word on this?
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What is the consensus on the size for a large 14, 15 or 16? Does a larger size restrict air and thus temperature?
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porkman said:Earlier there was a thought that these Egg-size steels would have a "lip" on one side in order to make them more useful as a griddle. Any word on this?
This would be SLICK!! What size would I need to order for a MBGE?Persistence and determination are omnipotent! -
I am interested also. Why is there no mention of the price? Or, did I miss it?
Strong work, Fletcherfam, appreciate it.
______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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For reference, I have been using a 16" round pizza stone on my large for years. No problems with air flow.Mamaroneck
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Spider, 16" wok with some sand, grid, copper tees, then 16" steel is the best setup. I would recommend either the 16" or 15".
I would also forget about the lip. Works fine as a griddle...as is. All it would do is drive up the cost. Go light with whatever fat you choose, and don't do any bacon.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
As long as the shipping to Canada can be done as he says. I'm in. Was just looking to replace my cheap warped stone.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
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Focker said:
Spider, 16" wok with some sand, grid, copper tees, then 16" steel is the best setup. I would recommend either the 16" or 15".
I would also forget about the lip. Works fine as a griddle...as is. All it would do is drive up the cost. Go light with whatever fat you choose, and don't do any bacon.
Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
@fletcherfam, change me to a 16 inch. I will decide on 1/4 vs. 1/2 based on price.
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I'm thinking that 45-50 might be a conservative estimate. I'd think upwards of 90 to 100 might be more in line as there are many of us that haven't commented just waiting to see what the price will be.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
I feel stupid... I've never heard of a baking steel. Forgive my ignorance, what is the advantage of a steel verses my pizza stone? I assume more heat but I'm not sure. Please inform me.
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allsid said:Focker said:
Spider, 16" wok with some sand, grid, copper tees, then 16" steel is the best setup. I would recommend either the 16" or 15".
I would also forget about the lip. Works fine as a griddle...as is. All it would do is drive up the cost. Go light with whatever fat you choose, and don't do any bacon.
Too much grease dripping off of the steel into the fire, creating bad smoke.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
HogHeaven said:I feel stupid... I've never heard of a baking steel. Forgive my ignorance, what is the advantage of a steel verses my pizza stone? I assume more heat but I'm not sure. Please inform me.
No stupidity or ignorance, this is a new method of cooking pizzas. Kenji does a great job of explaining the science behind it here. Also explains the difference in 1/4" vs 1/2" steel.http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
So . . . how much are they without the group buy?
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I also want to put my name as a buyer for a 16" round 1/4 thickness. Thanks again for doing all the leg work.-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
I'm not sure, mine was a gift. May even be the first one Andris cut round? This whole thing started as a thread about the original Baking Steel, wondering if Andris would make a round steel for the egg. A few phone calls and emails later, one was created.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Oh, ok. This is prototype territory. So then, what is Andris talking for a group buy? ballpark
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Believe we will get more details in a couple of days. fletcherfan is putting it together.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I would be interested in a 16in round 1/2 inch, and possibly a 16 by 16 1/2 in also"Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy
LBGE, SBGE, Carson Rotisserie, Blackstone GriddleMilwaukee, Wisconsin -
I am likely in for two now - one for a large and one for a medium
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Hey Focker, how far above the felt line is your set up? Trying to get a reference for 15 or 16 in.
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This is the current setup. Spider inverted, 16" wok, sand, grid, copper tees, steel.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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Me?
I'm aight, moving around very slowly. No more back spasms, which is awesome.
Thanks for asking.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
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