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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-15-2008, 09:50 AM   #1
SmokeInDaEye
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Default Cooking with Ceramic tiles?

I was looking for a pizza stone to use on the grill last weekend, but also remembered I have a dozen or so ceramic kitchen tiles. Any reason I couldn't use them? It's just glazed ceramic and should stand up to the heat.
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Unread 02-15-2008, 09:57 AM   #2
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I guess they should work as long as there was no lead in the glaze... I seem to remember then using lead a number of years ago in Mexico and it caused a stir.. Just would worry if they contained it and then you warmed the tiles up....
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Unread 02-15-2008, 09:59 AM   #3
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I wouldn't because it's glazed, one reason due to what Divemaster stated. Glazes are baked on, so they typically contain heavy metals of some sort, commonly lead. If you get a lead test kit, you still aren't too sure what else may be in the glaze. If it were just plain ceramic, then no problem, but once a glaze gets on there, you don't know what you have anymore.
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Unread 02-15-2008, 10:22 AM   #4
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To quote the master Alton Brown:

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Prehistoric precedence aside, hot rock bakery is rock- solid science, especially if said rock can absorb and radiate high levels of heat without cracking under the strains of repeated heatings and coolings. Now, you could march down to Gourmets 'R Us and plop down 30 or 40 bucks for a pizza stone. But, a well-placed, unglazed quarry tile—ninety-nine cents—from a building supply will do the job just fine. Now since they are porous, tiles wick steam away from the dough producing a crisp crust.
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Unread 02-15-2008, 10:25 AM   #5
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Quote:
Originally Posted by NCGrimbo View Post
But, a well-placed, unglazed quarry tile—ninety-nine cents—from a building supply will do the job just fine. Now since they are porous, tiles wick steam away from the dough producing a crisp crust.
I think the key word is 'UNGLAZED'..
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Unread 02-15-2008, 10:44 AM   #6
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Ah, good advice. Maybe I'll start with an unglazed tile before plopping down more money on a real stone. I guess those damn kitchen tiles will continue to take up space.
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Unread 02-15-2008, 10:45 AM   #7
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You can get fire brick too. Ask for what thye use wood burning pizza ovens.
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Unread 02-15-2008, 11:00 AM   #8
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FYI, I borrowed my wifes "Pampered Chef brand" pizza stone. Put it on a kettle, and it cracked in half. Good quality stuff huh.
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Unread 02-15-2008, 11:07 AM   #9
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Quote:
Originally Posted by Dale P View Post
FYI, I borrowed my wifes "Pampered Chef brand" pizza stone. Put it on a kettle, and it cracked in half. Good quality stuff huh.
If you had read the instructions on that, it tells you..."DO NOT PUT ON GRILL"

I did the same thing...DOH!!!!
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Unread 02-15-2008, 11:10 AM   #10
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I never saw the directions, but I believe they are correct. :)
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Unread 02-15-2008, 11:16 AM   #11
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Our pampered chef stone cracked in the oven.
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Unread 02-15-2008, 11:18 AM   #12
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If you can find one, try the one for the BGE... I think they are thicker... Also a 'Plate Setter' may work as well since they are made to sit directly over the coals...
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Unread 02-15-2008, 01:53 PM   #13
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The tiles will break, i have tried.
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Unread 02-15-2008, 03:30 PM   #14
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Quote:
Originally Posted by K I N G P I N View Post
If you had read the instructions on that, it tells you..."DO NOT PUT ON GRILL"

I did the same thing...DOH!!!!
Good to know. The reason I was shopping for a real pizza stone is because I stained my wife's pampered chef cookie sheet making calzones on the grill. Glad I didn't crack it too.
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Unread 02-15-2008, 04:04 PM   #15
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You might try to find a local potter. I bet they could make an unglazed one for not too bad of a price. You might be able to give them the correct size for the grill rack and pick how thick you want it. Just an idea.
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