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Pizza Stone

Brokersmoker
Brokersmoker Posts: 646
edited November -0001 in EggHead Forum
Is there anything special about the BGE stone? My wife has the perfect size from Pampered Chef that she rarely uses.
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Comments

  • Cpt'n Cook
    Cpt'n Cook Posts: 1,917
    I have been using one of those and have had no problems with it after about 30 or so pizzas and I have gone above 750 occasionally. The BGE stone is quite a lot thicker. Some eggers have had them break.
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  • edbro
    edbro Posts: 300
    The Pampered Chef one is the only one known to crack at high heat.

    http://www.nakedwhiz.com/pizza.htm
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  • loco_engr
    loco_engr Posts: 5,844
    pizzastones1.jpg

    PC on left, BGE on right
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Daddyo
    Daddyo Posts: 224
    The key to using the stone is to put it in the egg and let it come up to temperature with the egg. You then use a pizza peel to bring the uncooked pizza out to the egg. Use the pizza peel to take it off also. If you take your hot pizza stone out and put it down on any cold surface, it will break.

    The pampered chef one works fine if you don't give it too much thermal shock.
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