(NEW-added pron test results) Pizza Stone use on the grill question????

BigAl · 01-24-2009, 04:55 PM

I scored a 15" Pizza Stone for $10 at Big Lots. I got it to use on my 22.5 " Webber. The instructions said NOT to use it over "open flames". To me amber coals should be O.K., heat is heat, right

The stone is just over 1/4" thick (about 5/16).

What do you Pizza stone owners that use'em on the grill have to say

Thanks.

sat night

Thanks for all your comments.

OVEN TEST
I had a frozen 'Red Barrons' deluxe to which I added tomato, green onions and cauliflower to and followed the stone cooking instructions (that is the amazing part of this

, not known for doing that

). Pre heated oven and stone to 435. Sprinkled Corn Meal onto stone before placing Pizza on stone and cooked for 18 min @ 425 (instructions said not to use flower as it would burn).

Crust was crispy, not burned at all and it tasted great and as a plus, after I ate half and went to put the rest away, the stone had kept the remaining warm

I did not like the corn meal on the bottom of the crust and found that a quick wipe of a finger removed the corn meal from the crust, nice

Full MOD, wine was not bad either

. Wanted to post this BEFORE I finish that bottle

.

HeSmellsLikeSmoke · 01-24-2009, 05:01 PM

Unless it is ceramic it will likely break. But to keep the stone from getting so hot that it will burn the bottom of the crust, I suggest you find some way to put it over indirect heat. Put the coals to one side, and the stone to the other or find something to put under it to provide an air space.

BigAl · 01-24-2009, 05:08 PM

It is Ceramic.

HeSmellsLikeSmoke · 01-24-2009, 05:10 PM

i think it will not crack then, but will be way too hot and burn the bottom by the time the top gets done.

EatonHoggBBQ · 01-24-2009, 05:13 PM

I have a Hearth Kit and it suggests to put in in the oven and allow it to gradually heat up. Maybe to help keeping it from breaking you could preheat it a bit in the indoor oven. Tossing it directly on the grill may be too much of a temperature shock for it.

CajunSmoker · 01-24-2009, 05:19 PM

I use one like that in the kettle. I just build my fire around the edges of the kettle and put the stone in the center. It gets the crust nice and crispy on the outside and less so in the center.

JimT · 01-24-2009, 05:20 PM

I agree with your thinking Al. A nice warm fire is OK, a raging inferno is not!

Try your method. The most you'll be out is ten bucks.

JimT

Bob S · 01-24-2009, 05:31 PM

Big Al, you will most likely crack it if you expose it to the fire. You need something to shield it like a plate setter, pie tin or a piece of aluminum foil. The stone definitely has to come up to heat along with the grill or it will crack from the temp swing. Also, it helps to raise the stone off the grate (small tin cans, fire brick, etc.) so your pizza cooks more evenly. When it is closer to the lid, the radiant heat helps cook the top. Otherwise the bottom will be done before the top.

tjv · 01-24-2009, 06:30 PM

no offense intended but big lots, $10, 1/4 inch thick and no open flames spells certain disaster for that stone in your cooker. It looks like a great presentation set-up with the the holder and all. I'd either take it back or use it only inside to set the final product on for guests and such. tom

BigAl · 01-24-2009, 08:12 PM

Thanks to all for your comments.

swamprb · 01-24-2009, 08:35 PM

I Have a bunch of those, I use them in the waterpans of my WSM's for heat sinks and have 3 that sit on my platesetter under my BGE stone. None of them have cracked yet, but I'm not exposing them to open flames either.

CajunSmoker · 01-24-2009, 08:54 PM

Great looking pie

FatDaddy · 01-24-2009, 08:56 PM

I just did pizza on my pizza stone in my 22.5 weber kettle 3/4 weber chimney maybe little more charcoal. spread it around the outer perimeter of the kettle away from stone. placed stone in the middle. no water pan or anything. let it all come up to temp for about 10-15 min. then tossed a fresh pizza on from papa murpheys take and bake pizza.s Outstanding. didnt crack or discolor the stone. also used a little mesquite in there as well.

BigAl · 01-25-2009, 01:00 PM

Thanks FatDaddy, I'm gonna try your method soon at this week's cold spell

lifts. I'm at 6,700 ft altitude and last night/today we have frozen fog, all the green pines look white, beautiful but cold

gotwood · 01-25-2009, 01:28 PM

looks like it is clay not ceramic

make sure its totally dry before heating it up...on a grill bring it up slowly or start in oven as someone else suggested

there really is no reason for corn meal under your pizza, specially a frozen one

the purpose of the corn meal is so it slides from something else onto the stone.....i.e. wet dough.....

01-24-2009, 05:01 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Unless it is ceramic it will likely break. But to keep the stone from getting so hot that it will burn the bottom of the crust, I suggest you find some way to put it over indirect heat. Put the coals to one side, and the stone to the other or find something to put under it to provide an air space. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-24-2009, 05:08 PM	#3
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO	It is Ceramic. __________________ Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL]

01-24-2009, 05:10 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	i think it will not crack then, but will be way too hot and burn the bottom by the time the top gets done. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-24-2009, 05:13 PM	#5
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: SW Florida	I have a Hearth Kit and it suggests to put in in the oven and allow it to gradually heat up. Maybe to help keeping it from breaking you could preheat it a bit in the indoor oven. Tossing it directly on the grill may be too much of a temperature shock for it. __________________ John, KCBS/MCBJ

01-24-2009, 05:19 PM	#6
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	I use one like that in the kettle. I just build my fire around the edges of the kettle and put the stone in the center. It gets the crust nice and crispy on the outside and less so in the center. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

01-24-2009, 05:20 PM	#7
JimT Full Fledged Farker Join Date: 03-15-06 Location: Battle Creek, MI	I agree with your thinking Al. A nice warm fire is OK, a raging inferno is not! Try your method. The most you'll be out is ten bucks. JimT __________________ Good judgment comes from experience, and a lot of that comes from bad judgment.

01-24-2009, 05:31 PM	#8
Bob S is One Chatty Farker Join Date: 10-24-07 Location: Sayville, NY	Big Al, you will most likely crack it if you expose it to the fire. You need something to shield it like a plate setter, pie tin or a piece of aluminum foil. The stone definitely has to come up to heat along with the grill or it will crack from the temp swing. Also, it helps to raise the stone off the grate (small tin cans, fire brick, etc.) so your pizza cooks more evenly. When it is closer to the lid, the radiant heat helps cook the top. Otherwise the bottom will be done before the top. __________________ FEC 100 Hunsaker Vortex Smoker (3) XL Big Green Egg WSM 18" Weber 22.5" Performer Weber 22.5" One Touch Gold Kettle Weber 18.5" One Touch Silver "Guinness" Kettle Weber Genesis gasser Blazin' Buttz BBQ Team www.blazinbuttz-bbq.com

01-24-2009, 06:30 PM	#9
tjv Full Fledged Farker Join Date: 12-20-07 Location: denton tx	no offense intended but big lots, $10, 1/4 inch thick and no open flames spells certain disaster for that stone in your cooker. It looks like a great presentation set-up with the the holder and all. I'd either take it back or use it only inside to set the final product on for guests and such. tom

01-24-2009, 08:12 PM	#10
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO	Thanks to all for your comments. __________________ Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL]

01-24-2009, 08:35 PM	#11
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	I Have a bunch of those, I use them in the waterpans of my WSM's for heat sinks and have 3 that sit on my platesetter under my BGE stone. None of them have cracked yet, but I'm not exposing them to open flames either. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

01-24-2009, 08:54 PM	#12
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	Great looking pie __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

01-24-2009, 08:56 PM	#13
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx	I just did pizza on my pizza stone in my 22.5 weber kettle 3/4 weber chimney maybe little more charcoal. spread it around the outer perimeter of the kettle away from stone. placed stone in the middle. no water pan or anything. let it all come up to temp for about 10-15 min. then tossed a fresh pizza on from papa murpheys take and bake pizza.s Outstanding. didnt crack or discolor the stone. also used a little mesquite in there as well. __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

01-25-2009, 01:00 PM	#14
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO	Thanks FatDaddy, I'm gonna try your method soon at this week's cold spell lifts. I'm at 6,700 ft altitude and last night/today we have frozen fog, all the green pines look white, beautiful but cold __________________ Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL]

01-25-2009, 01:28 PM	#15
gotwood is one Smokin' Farker Join Date: 01-01-08 Location: Homer Glen, IL	looks like it is clay not ceramic make sure its totally dry before heating it up...on a grill bring it up slowly or start in oven as someone else suggested there really is no reason for corn meal under your pizza, specially a frozen one the purpose of the corn meal is so it slides from something else onto the stone.....i.e. wet dough.....

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