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Baking Steel 'Problem' ? - (Wrong size)
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Black_Badger
Posts: 1,182
Hello All,
I jumped on the baking steel offer a week or so ago and just got a confirmation that the order had been sent. I ordered a 21" for my XL thinking that would give me the most cooking area (which should be true). My concern is that I might have limited my ability to cook above the felt line on top of my AR by getting such a large steel. Anyone have any experience using something over ~18" in diameter high in the dome? How badly did I screw up here?
Cheers -
B_B
Finally back in the Badger State!
Middleton, WI
Middleton, WI
Comments
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@Black_Badger, I know a number of people ordered a 21" for the XL, I don't know that you are going to have a problem, but other people who own a XL can comment better than I.
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I haven't used my xl in a couple of years but as I rember there is a ton of room around the 18" stone. If it's a problem you can get it cut at a weld shop with plasma. That would be the cheapest.
Steve
Caledon, ON
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the standard pizza stone for the XL egg is 21 inches in diameter. So I don't think you will have any problems. I ordered a 21" for mine also.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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Thanks all, excited to get it and try it out. Will update with any issues and/or successes.Cheers -B_BFinally back in the Badger State!
Middleton, WI -
Using an inverted spider to cook right under the felt line would be your best bet.The adjustable rig is 19.5 inches diameter for a reason.Quebec - Canada
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My peel is 16' wide, so I went with the 18" for my XL. Not going to make a pizza much more than 15" round, not matter how big the cooking surface is.
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18 is what I use for raised on the xl.Be careful, man! I've got a beverage here.
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travisstrick said:18 is what I use for raised on the xl.
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