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16 inch Pizza Stone - Recommendation

Mordi
Mordi Posts: 24
edited November -0001 in EggHead Forum
I need a 16 inch Pizza Stone for an XL BGE. Is the primo a good stone or should I consider something else? Also, I have a XL plate setter for the BGE. If I place the plate setter (legs down) on the grid, can I put the pizza stone directly on top of the plate setter or do I need to raise it above the plate setter?

Thanks,
Mordi
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Comments

  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    I would use the BGE stone or the 16" stone (kiln shelf). The stone I use is actually a kiln shelf. I am sure the Primo stones are fine but I haven't seen one yet. Here is where I got my 16" and 21" stones. They work great and the same thickness as the BGE stones but cost a bit less.
    http://www.axner.com/axner/equipment/cordierite-kiln-shelves.php
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    If you put your pizza directly on the plate setter you will burn the bottom. Use the plate setter legs up and put the stone on the grid. Just have some space between the plate setter and the stone. :)
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  • Mordi
    Mordi Posts: 24
    Eddie,

    Thanks for the tips :cheer:

    After looking at the website, I am thinking about the 21" round stone. Is that too large to cook a pizza on in a XL BGE?

    Mordi
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    That is how big the XL BGE stone is. I use the 16" most all the time on the XL but there are times where the bigger stone comes in handy.
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  • Mordi
    Mordi Posts: 24
    Is there any disadvantage in using the 21 inch stone to cook a 16 inch pizza on a XL egg?

    Thanks,
    Mordi
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Not that I have found. The 16' is just a lot easier to move around and use on a elevated grid. They are both good stones. the 21" stone is a big stone.
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  • AZRP
    AZRP Posts: 10,116
    I can't picture why you would need more than a 16" stone, you would need a monster peel to handle anything larger than 16" -RP
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  • Mordi
    Mordi Posts: 24
    I just checked my peel and you are right :ohmy:

    I guess I will go with a 16"

    Thanks for the reality check :laugh:

    Mordi
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    You will be happy with a 16" It can do every thing the 21" can. It's like grid space good for doing several calzones or tortias but I like the 16" for pizzas plus if you want to use the extended grid the 16" works better besides the biggest pizzas I make are 16".
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  • Spaceman Spiff
    Spaceman Spiff Posts: 358
    http://www.bakingstone.com/

    I highly recommend this stone.

    Spacey
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  • Mordi
    Mordi Posts: 24
    Thanks for the tip.

    Can you give me an idea of the cost?

    Mordi
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    I would stick with the corderite stones if I were you. They give a much more uniform cook.
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Another reason.
    FibraMent vs. Cordierite (Engineering Data)
    FibraMent
    Density: 1.762 g/cm3
    Thermal Conductivity: 0.69183088225 W/m-K
    Maximum Temperature: 538 °C
    Strength
    Flexure: 10.58345 MPa
    Compressive: 73.29127 MPa

    Cordierite
    Density: 2.6 g/cm3
    Thermal Conductivity: 3.0 W/m-K
    Maximum Temperature: 1315 °C
    Strength
    Flexure: 117 MPa
    Compressive: 350 MPa

    Note: Strength properties were evaluated using slightly different ASTM standards, however the standards are similar enough in their test specifications for the purpose of this comparison.

    For a thermal shock resistance comparison, the following is an approximative extrapolation based on the simplified formula Rs = (thermal conductivity * flexture strength) / (coefficient of thermal expansion * modulus of elasticity).

    FibraMent: 73.5
    Cordierite: 500

    As hard as I tried, I could not work out a result that gave FibraMent a more favorable thermal shock resistance value. The large, unwavering disparity between the two materials rests mainly in the thermal conductivity. I almost don't want to trust the FibraMent manufacturer's numbers. They mentioned using ASTM C177 which is BTU-in/hour-foot2-°F, but they could have mistakenly meant BTU-foot/hour-foot2-°F, although I seriously doubt it. I'm inclined to believe that, because the maximum operating temperature difference between them is greater than twofold, and the density difference between them is almost 1.5x, cordierite really can take more thermal punishment than the FibraMent.

    Maryland Ceramic & Steatite Company Inc. is quoted as saying, "corderite has excellent thermal shock resistance, withstanding red heat to ice water quench, and then returned to red heat. Our high fire corderite body will withstand a temperature rise from 70° to 1800° in 80 seconds, followed by an immediate room-temperature air quench." That seems to substantiate the large difference between FibraMent and cordierite thermal shock resistance. FibraMent can't even reliably reach 1800°, let alone be air-quenched from that temperature. I'm sure the decision to buy one material over the other will still be influenced by several other factors, but at least this gives the curious mind an idea of the performance differences based on engineering data.

    - red.november
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  • Mordi
    Mordi Posts: 24
    Wow - I am on information overload :ohmy:

    I think I am going to follow the herd on this one and stay with a known quantity - I am ordering a 16" cordierite Kin stone from Axner and be done with decision.

    Now as to what brand lump to us.....

    Thanks for steering me clear on this
    Mordi
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