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Pizza stone mismatch (new guy - first post)

onionlips
onionlips Posts: 17
in EggHead Forum
Hey All !
I am brand new to BGE, but have been grilling and smoking for years. I have been recently approved to post here. Hope to contribute where I can.

I got a great deal on a new large egg and was able to swap out the platesetter for credit on an Adjustable Rig and Extender. The egg is less than a week old and I am making my way through a list of various cooks. Practicing for a flawless holiday dinner soon to come.  I'm coming up on the higher temp cooks... specifically, pizza.

I have the oval stone with the Adjustable Rig (R&B combo for LBGE) ... but I also have a spare 13inch round pizza stone I already owned.

Do you guys see any problem with the mismatch in heat distribution using the oval as diffuser and the circle stone on top rack for the pie?  Any advice or experience with this set up is welcomed!

Thanks in advance. 


Deadhead gone Egghead
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Comments

  • bud812
    bud812 Posts: 1,869
    I do it all the time, no problem.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • Photo Egg
    Photo Egg Posts: 12,137
    Welcome and congrats on the AR over the platesetter...

    You can always put a cheap round metal pizza pan on top your oval stone if needed.

    Don't put to large of a gap between your indirect stone and your top cooking stone. You want the heat to roll around the indirect, up the side, and over the top of your cooking stone.
    Some people leave a large space and the heat rolls around the indirect stone and into the bottom of the cooking stone and the crust burns before the toppings are cooked.

    My only tip with the AR besides posting photos.lol
    Thank you,
    Darian

    Galveston Texas
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  • buzd504
    buzd504 Posts: 3,877
    I have the same set up and it works fine.  The convection of the egg will keep the heat distributed so the edges shouldn't affect your pizza.

    I do recommend putting the pizza stone as high in the dome as you can (I have the rig extender).  The reflective heat off of the dome ceramics helps cook the top.
    NOLA
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  • GATraveller
    GATraveller Posts: 8,207
    No problem at all.  Welcome!!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • rmr62
    rmr62 Posts: 233
    I'm a new guy on the forum too, but have had my LGBE for 6 years.  These guys won't steer you wrong, and have already adequately answered, so I am just really trying out the posting function, lol, and saying hello
    Lagrange, GA   LBGE
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  • DaveRichardson
    DaveRichardson Posts: 2,324
    Sounds perfectly fine to me!!!  

    Egg On my new friend. Egg On!

    LBGE since 2014

    Griffin, GA 

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  • swordsmn
    swordsmn Posts: 683
    Someday consider adding a spider from CGS.  You can use that 13" as an indirect down there and it'll free up the lower level of the AR.   I too bought the r&b but am kinda meh on the oval stone as I hate forming the alum foil drip pan around that oval steel form.   Now I use 3 1/4" copper tees on top of the 13" stone to provide an air gap to the drip pan.    I also got a small BGE CI grate that fits perfect on the spider and really gets me hottt searing temps for steak.  I still use the oval stone in the AR but the spider and 13" accessories add versatility/variety to the tool mix
    LBGE, AR.  Lives in N.E. ATL
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  • DoubleEgger
    DoubleEgger Posts: 19,176
    Welcome. Looking forward to seeing some cooks. We've been cook deficient the last couple weeks. 
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