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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-25-2013, 07:07 PM | #16 | |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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I bought the same one, paid less at Wally world. But yeah, just buy once, dont worry about it cracking. And you could use it for other cooks, fajitas, pancakes etc.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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03-25-2013, 07:16 PM | #17 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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$99 seems expensive. I got my xl stone from a BGE store for $75. Definitely worth it.
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-Jason I didn't choose D-Canoe life.......... |
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03-25-2013, 07:59 PM | #18 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-25-2013, 09:10 PM | #19 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I have one from the ceramic grill store Worked great as a heat deflector until I dropped t Had to get another from the same place
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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03-26-2013, 09:13 AM | #20 | |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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03-26-2013, 10:44 AM | #21 | |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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03-26-2013, 02:38 PM | #22 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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I have the Lodge CI pizza pan and love it. (Actually, I have two.) Shop around though, the link Tish sent shows them for $59.99. I got mine through Amazon, but I paid around $35 or $40 per pan.
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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03-26-2013, 03:17 PM | #23 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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03-26-2013, 03:48 PM | #24 |
Got rid of the matchlight.
Join Date: 03-18-12
Location: Columbus, NJ
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I've had the Primo stone for at least a year without any issues. I think it was about $60.
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03-26-2013, 04:02 PM | #25 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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One think that might be worth considering is having a stone cut from 3/4 inch countertop scrap granite. I bought one off a guy on CL and it's served me really well in the oven and at temps up to 600 degrees. So far I have 3 years of regular cooking on it and there's no sign of cracking anywhere.
One side is polished, which is the side that goes down, and the rough unfinished side is your cooking surface.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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03-26-2013, 04:37 PM | #26 | |
Is lookin for wood to cook with.
Join Date: 03-02-13
Location: Santa Rosa, Ca
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All their accessories are dramatically higher too.. basic nest wing shelves $180, stone $100, 20lbs bag of bge lump $38. I never even thought to look for a cast iron one, so that's probably the route I'll go as I love cooking on CI stuff. Thanks for the input all! |
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03-26-2013, 10:04 PM | #27 | |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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03-27-2013, 09:59 AM | #28 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I'm curious if anyone is using firebrick in place of a pizza stone.
These are 1 1/4" thick. I'm sure they will take longer than a proper pizza stone to heat up, but I can get them over 500°F in a Weber kettle. I used a CI tortilla griddle in the cook above because I didn't have a peel and it worked OK. I have a peel now and the next pizza will go directly on the firebrick. These were $15 at Menards.
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Weber Crazy |
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03-27-2013, 10:17 AM | #29 |
On the road to being a farker
Join Date: 03-18-13
Location: Salem, VA
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The wife gave me this for valentines day. I've used other stones before, but this one is by far the best I've ever seen. http://www.emilehenryusa.com/Pizza-S...plu717512.html
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03-27-2013, 05:33 PM | #30 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Cooking the pizzas directly on the firebrick was less than fully successful. The top of the brick hit about 680°F and the lid thermometer read about 500°F. That resulted in some charring of the crust w/out browning the cheese on top. It was still good, but not good enough. I did the second and third pies on the tortilla griddles and they came out good. The CI helps to moderate the neat from the fire brick on the bottom providing sufficient time for the top to cook fully.
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