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Pizza Stone Recommendation

satjat
satjat Posts: 36
edited November -0001 in EggHead Forum
I have a LBGE. Can anyone recommend a type of pizza stone...make and model so to speak and also a good internet retailer to buy online from?

Thanks for everyone's help.
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Comments

  • SmokinParrotHead
    SmokinParrotHead Posts: 532
    I use the BGE one. I haven't done but one pizza, and it wasn't at very high heat, but I have heard of folks doing high heat cooks with something other than the BGE stone, like Pampered Chef for one, and it shatters under the stress of the high heat.
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  • greennewb
    greennewb Posts: 62
    I have a pampered chef pizza stone and have done probably 7-8 pizzas on the egg with no problems. I usually don't go over about 450 dome temp though.
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    The BGE stones are always good but I wanted a 16" stone for my large. I ordered a round 16" Kiln Shelf which is the same material as the BGE stones. It is 5/8 inch thick and is perfect for the Egg. Other sizes are available. I would recommend against the Pampered Chef stones there have been several forum members have theirs break violently. They are just to thin. If you don't want a BGE stone the Kiln Shelves work great and are a bit cheaper. I have been using it for almost a year now nearly once a week.

    http://axner.com/page-not-found.aspx?404;http://www.axner.com:80/axner/equipment/cordierite-kiln-shelves.php
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Double post
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  • satjat
    satjat Posts: 36
    Thanks Eddie. Can you reccomend an online retailer?
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  • Ripnem
    Ripnem Posts: 5,511
    Click on the link he provided and order one up. :ermm:
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Here is a better link. This one takes you right to the shelves. It looks like the 15" has replaced the 16" but that is still good. You might give them a call to make sure.
    http://axner.com/kiln-furniture.aspx
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  • Pilcher Man
    Pilcher Man Posts: 87
    Have xlbge and I use the BGE brand pizza stone. I've cooked several pizzas on it and am well satisfied. Put space between the plate setter and the pizza stone using the green feet sent with the egg. Dome temp. at 425 degrees or so. Cornmeal the stone and apply pizza.It won't be long before it's done. Enjoy.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Good suggestion. I use a kiln shelf also. I also use different lengh kiln posts for raising the stone (shelf) or for a spacer for drip pans.

    Many people have had problems with Pampered Chef stones breaking when used in the egg.

    Some options would be get BGE's, or a stone that is thicker than BGE's or a kiln shelf. Air pans work pretty well too. However, I prefer a stone of some kind.

    GG
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Rather than using cornmeal on the cooking surface use parchment paper, round the paper. Build the pizza on the peel on top of the parchment paper.

    Easy to put in the egg, easy to get out and no burning cornmeal aroma in the pizza from excess burning on the stone or that has fallen into the lump.

    GG
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  • Pilcher Man
    Pilcher Man Posts: 87
    Haven't tried the parchment paper yet but I will. I'm an old SLC, UT boy transplanted to Texas. Thanks, Pilcher Man
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  • SmokinGuitarPlayer
    SmokinGuitarPlayer Posts: 698
    We have had the BGE stone to over 1000 degrees many times without cracking....also , we even WET IT DOWN to try to cool it off while it's screaming hot ... and no cracking ... the only time I've seen one crack is when dropped.

    The parchment paper trick works good but if you are doing high temp it burns off and sometimes gets on the pizza ...It does add to the charred flavor but your guests might not appreciate it :ohmy: .

    Also , trick I learned from Peter Reinhart... spray olive oil on the paper before you put the dough on there, it allows it to expand without sticking to the paper and doing wierd things while baking etc. ;)

    Also .. the Reynolds parchment has an official (on the box) burn temp of 425 but I use it up to around 550 without any ill effects. Higher than that, I use a pizza screen or go the authentic way, using flour or semolina on the peel.

    the "thin" stones work well also as long as you don't subject them to direct heat.

    I have the "recommended setup" using the ceramic feet explained and pictured on my website if you are interested.

    Happy Eggin!

    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • Lei'd-n-Egg
    Lei'd-n-Egg Posts: 289
    Here's my setup:

    - Plate setter legs down
    - 5 steel nuts on top of PS to give the stone a little airy goodness
    - BGE pizza stone
    - Cook 550-600
    - Cut parchment paper down to pizza size
    - No pizza peel yet, so I use a flat cookie sheet and some tongs to put the pizza on/off the stone

    Happy Egging,
    Bryan
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Here is a photo of what happened to a stone used by one of my readers. This is what the stone did all by itself. He didn't move it around or adjust it before taking the photo:
    pchef.jpg
    The Naked Whiz
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  • Cpt'n Cook
    Cpt'n Cook Posts: 1,917
    I have a thin cheapo pizza stone that I bought at The "Christmas Tree shop" not sure if that is a local phenomenon or not. They specialize in cheap foreign made crap. Anyway I paid under $5.00 for it and it came with a cheap pizza cutter and a cheap metal holder which I never used. I have cooked over 50 pizzas with it with no problems at all. I put it on early and let it warm up with the egg, 700 degs. plus hasn't broken yet.
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  • satjat
    satjat Posts: 36
    Thanks everyone for their input....I went with this...ordered this morning...

    http://axner.com/cordierite-shelf-15roundx58.aspx
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  • Angela
    Angela Posts: 545
    I ordered the super peel haven't got it yet but will report back after our first cook with it. Looks incredible though, and got rave reviews from a lot of people

    http://www.superpeel.com/
    Egging on two larges + 36" Blackstone griddle
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  • Lambchops
    Lambchops Posts: 166
    I would recommend the BGE stone. I used one I bought at a kitchen store and it cracked the first time I used it.
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    I had one do the same thing.
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  • winemaker ron
    winemaker ron Posts: 42
    I also have a cheap dime store stone I use the plate setter some jar rings for spacer then the stone 500-600 temps no problems. My high dollar pamperd chef stone broke the first cook!
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    It's got to be warmer there than here....

    GG
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    BGE stones are great. I like thicker stones or Kiln shelfs.

    Kiln shelf will withstand almost 2400° (cone 10 - 2381° @ 260°/hr ramp) it isn't going to get that hot in an egg above felt level in an egg. Never have tried splashing or spritzing liquid on something that hot.

    Trim parchment paper somewhat close to the pizza size and there won't be much of a problem at all. I cook from 500° to 650° and haven't had parchment burn yet, gets brown, yes, burn no.

    The olive oil might be a good idea, I need to give it a try.

    Just my 2¢, GG
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