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Old 04-28-2010, 02:43 PM   #5
Knows what a fatty is.
tmkshew's Avatar
Join Date: 01-09-10
Location: Baltimore, MD

Originally Posted by Ron_L View Post
I always let me stone come up to temp before cooking on it. I'm not sure what you mean by "grill plate", but if you are putting the stone directly on the grate then you effectively have an air gap between it and the heat source.
I meant to say grill grate. Anyways, thanks for the help. I'm just a little confused on the idea of it. My pizza stone is definitely for an oven, but I don't see why it wouldn't work the same on a grill. I may just put the dough on the grate directly. Who knows.

That's for your input everyone.
UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain)
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