Pizza Stone Suggestions
- Thread starter pmad
- Start date
I have a Blackstone Pizza oven, so it comes with a stone that is very tolerant to high heat.
I wouldn't bother with store bought stones, as they tend to crack at higher temps and often don't last long.
California Pizza Stones make stones that are tolerant to temps up to 2300 degrees F, and make a wide variety of shapes and sizes:
http://www.californiapizzastones.com
I have one I have used in my Kamado and indoor oven for 7 years now, and it's still going strong.
I wouldn't bother with store bought stones, as they tend to crack at higher temps and often don't last long.
California Pizza Stones make stones that are tolerant to temps up to 2300 degrees F, and make a wide variety of shapes and sizes:
http://www.californiapizzastones.com
I have one I have used in my Kamado and indoor oven for 7 years now, and it's still going strong.
KevinJ
somebody shut me the fark up.
jermoQ
Babbling Farker
I have only been using a round, Pampered Chef stone that my wife bought 15+ years ago, so I only know it. I watched Alton Brown suggest that large cheap, unglazed tiles from the hardware store are a good alternative to spending lots of money, but I haven't had my hands one that was larger than 12". If you put 4 of those together, you could have a nice 24" square area for making pizza!
lantern
is One Chatty Farker
Only the usual negatives of fragility vs stronger materials. But, that's up to the buyer. I went baking steel because 1 I liked the product and properties and 2 my wife WILL BREAK ANYTHING that could possibly be labelled fragile by any stretch of the imagination.:heh:
SmokerKing
is One Chatty Farker
I'm using a steel, baking some pizzas tonight on the BGE
Get one that is rated for grill use, like the BGE stone. I would avoid Pampered Chef stones. They hav been known to shatter with the heat of the grill.
Czarbecue
Babbling Farker
I use a Baking Steel. That’s the brand, not the type.
bschoen
Babbling Farker
Tiles come in many standard sizes, all multiples or fractions of 12 inches. 18X18 or 24X24 are stocked in the borg or tile stores.
As to shattering, never put a cold tile/stone into a hot cooker, bring it up to temp with the cooker.
bschoen
Babbling Farker
I use to just leave an 18X18 inch tile in the bottom of my oven, just move it to an oven shelf when needed, then back to the oven floor. Easy storage and is a good heat sink.
Mine. To pretty to use. Had it for years. Not used it yet.
16in Glazed Ceramic Baking Stone for XL 400 LG 300 and Kamado https://www.amazon.com/dp/B00Y19B6FO/ref=cm_sw_r_cp_api_i_mF4xCb1WKRMHK
16in Glazed Ceramic Baking Stone for XL 400 LG 300 and Kamado https://www.amazon.com/dp/B00Y19B6FO/ref=cm_sw_r_cp_api_i_mF4xCb1WKRMHK
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MikeBo
MemberGot rid of the matchlight.
I bought a stone at the bbq store, one for high temps. The cheaper stones kept cracking.
KpaxFAQ
Full Fledged Farker
Hard to beat a baking steel, does everything a stone does better IMO. If you can find a commercially made size/thickness that fits your BGE to your liking go for it.
If you can't quite find the size/shape you want, I'd lookup your local metal fab shop and take a drawing of the size/shape/thickness you want and let them know what it's for and that you'd like the sharp edges smoothed out.
It might not be as expensive as you think to have the perfect baking steel.
If you can't quite find the size/shape you want, I'd lookup your local metal fab shop and take a drawing of the size/shape/thickness you want and let them know what it's for and that you'd like the sharp edges smoothed out.
It might not be as expensive as you think to have the perfect baking steel.
Not to hijack, but it is related :-D
What makes a steel better than a stone? I’ve had my BGE stone for at least 10 years and it works great, but I have been thinking about getting a smaller stone for my PK360, but since it is essentially a rectangle, maybe a steel would be better?
