ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 01-19-2011, 02:59 PM   #1
Grafixgibbs
is one Smokin' Farker
 
Grafixgibbs's Avatar
 
Join Date: 12-18-09
Location: Fort Mill, SC
Downloads: 0
Uploads: 0
Default Pizza on a grill/smoker question

When you cook a pizza on a cooker what type of stone is recommended?

I was discussing this with my wife the other day and she is all for the idea of making pizza on the cooker but doesn't want me to use her oven stones. I figured y'all would have some good suggestions for this.

Thanks in advance.
__________________
CatchaFire for Q.
Q 4 Fun Blog

BBQ is proof that God loves us and wants us to be happy.

KCBS Member
CBJ
55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer
Grafixgibbs is offline   Reply With Quote


Unread 01-19-2011, 03:03 PM   #2
Chef Country
is one Smokin' Farker

 
Chef Country's Avatar
 
Join Date: 07-26-09
Location: Wellington, KS
Downloads: 0
Uploads: 0
Default

I have a pampered chef stone I use on my grill as well as in the oven
__________________
Country Q
Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen
UDS that gets used more than traeger
Shop built 300 gal smoker
Traeger bbq 125 with digital 180 controller
collecting parts for a 500gal reverse flow build
Chef Country is offline   Reply With Quote


Unread 01-19-2011, 03:05 PM   #3
Grafixgibbs
is one Smokin' Farker
 
Grafixgibbs's Avatar
 
Join Date: 12-18-09
Location: Fort Mill, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Chef Country View Post
I have a pampered chef stone I use on my grill as well as in the oven
We have a pampered chef stone too. Does the bottom not get black and gross? If not then I can convince her I can use that. :-)
__________________
CatchaFire for Q.
Q 4 Fun Blog

BBQ is proof that God loves us and wants us to be happy.

KCBS Member
CBJ
55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer
Grafixgibbs is offline   Reply With Quote


Unread 01-19-2011, 03:09 PM   #4
Moose
Quintessential Chatty Farker

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Depends on what kind of grill you are using...but for the most part if the stone is within a few inches of the heat source, you'll be best off with a heavy duty stone that is at least 1/2 inch thick. The thinner ones designed for the oven often crack when used on a hot grill. As for cooking pizza on a smoker, I just don't see the temps getting hot enough, at least if you want the crust cooked through.

Or, you could build a FrankenWeber like I did and take pizza to a whole new level:

http://www.bbq-brethren.com/forum/sh...ad.php?t=94358

__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Blackstone Pizza Oven/Big Red UDS/Small BGE/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer

Check out my blog:
www.mooseonfire.com



Moose is offline   Reply With Quote


Unread 01-19-2011, 03:27 PM   #5
LM600
Full Fledged Farker
 
Join Date: 01-16-11
Location: Milton Keynes, UK
Downloads: 0
Uploads: 0
Default

Whilst not upto Moose's Frankenweber, I used bog standard housebricks in my Brinkmann charcoal grill, got it upto about 500°F and the pizzas came out pretty good
LM600 is offline   Reply With Quote


Unread 01-19-2011, 04:57 PM   #6
TN_BBQ
is One Chatty Farker
 
Join Date: 06-02-08
Location: Knoxville, TN
Downloads: 0
Uploads: 0
Default

We have the pampered chef one, too.

I've seen them at Wallyworld

FWIW, some folks don't even bother with a stone (others use metal cooking pans)
__________________
Life's a party with a Backwoods Party!
TN_BBQ is offline   Reply With Quote


Unread 01-19-2011, 05:03 PM   #7
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Downloads: 0
Uploads: 0
Default

I too have the Pampered Chef stone but I don't use it on the Weber charcoal grill. What we do is make about 8" personal pizzas then oil the grill well after it's heated. Next flatten the dough and throw it on direct heat for a minute (you must watch it) then flip and do the same. Then we add sauce,cheese and toppings and throw on indirect till done. Perfect every time. Good luck and don't forget to post a few pics.
Skidder is offline   Reply With Quote


Thanks from:--->
Unread 01-19-2011, 05:12 PM   #8
Teleking
is one Smokin' Farker
 
Join Date: 11-10-08
Location: Maine
Downloads: 0
Uploads: 0
Default

I am going to order one of these tonight for my b-day:

http://www.redskygrilling.com/shop.html
Teleking is offline   Reply With Quote


Unread 01-19-2011, 05:28 PM   #9
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I would be very careful using a stone made for the oven in a grill. They have been known to fracture or even explode. There is some good information on this here.

I would recommend getting a stone that is designed for a grill like the Red Sky grilling stone linked above or the Big Green Egg pizza stone.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 01-19-2011, 05:33 PM   #10
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Downloads: 0
Uploads: 0
Default

What is the reasoning behind using a stone?
Skidder is offline   Reply With Quote


Unread 01-19-2011, 06:04 PM   #11
Mitch
is One Chatty Farker
 
Mitch's Avatar
 
Join Date: 10-22-07
Location: Lincoln NE
Downloads: 0
Uploads: 0
Default

Stone = crisp crust not burnt.
Mitch is offline   Reply With Quote


Unread 01-19-2011, 06:16 PM   #12
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Downloads: 0
Uploads: 0
Default

Indirect heat = not burnt
Skidder is offline   Reply With Quote


Unread 01-19-2011, 06:20 PM   #13
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

I have a BGE pizza stone, all this talk lately about pizza is forcing me to actually use it this weekend.
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Unread 01-19-2011, 06:34 PM   #14
gtsum
is one Smokin' Farker
 
Join Date: 08-30-03
Location: Richmond, VA
Downloads: 0
Uploads: 0
Default

The PC stone is not the best choice for high heat pizza cooking...depending on how much burner power you got (how hot you can get it), consider using firebrick...it is what I use on my LBE pizza cooker and it works great. FB transfers heat differently and retains the heat much better then a PC stone. I also have a Primo pizza stone (similar to a Big Green Egg stone) and it is does alright. You can also use unglazed quarry tile. If you are cooking "American" style pizza, the PC stone will work fine...if you want NY style, Elite NY Style, or Neopolitan, you need more heat and or a different stone...I usually cook the latter styles so FB works best for me at my temps
gtsum is offline   Reply With Quote


Unread 01-19-2011, 06:34 PM   #15
Teleking
is one Smokin' Farker
 
Join Date: 11-10-08
Location: Maine
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Skidder View Post
Indirect heat = not burnt
Pizza is a HOT and fast item to cook for best IMO and yes I have done them low and slow. I am on a quest for the perfect pie and saw the redsky stone posted here with good reviews. Not to mention I got just enough B-day kackle to cover the stone and peel with shipping and 2 kettles in the yard. Also the warnings of stones cracking as the wife would kill me if I did that to hers.

Most wood fired pizza ovens are over 700°+ and can cook in 2 to 3 mins. The stone pulls moisture from the crust to make it crisp w/o burning.

I’ll post my results on the first cook
Teleking is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
MAK Pellet Grill - cold smoker tray question OakPit Q-talk 4 02-22-2011 01:09 AM
Pizza on the grill/ smoker shdybrady Q-talk 4 06-26-2010 10:28 AM
(NEW-added pron test results) Pizza Stone use on the grill question???? BigAl Q-talk 19 01-25-2009 06:41 PM
Concrete Smoker, Grill, Pizza Oven...??? JD McGee Q-talk 32 07-21-2008 10:09 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:53 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts