first time using pizza stone - help please

[chambersuac]

I made some pulled pork last night for today's lunch. For dinner, I thought I would wrap some left overs in some crescent roll dough and cook in the BGE using a pizza stone. I've never baked in it - or used a stone. Do I put the bread on the stone and then into the Egg - or do I put the stone in and let it get to temp and then put the bread on it?

Please advise...

 

[SmokeJumper]

I preheat my stone when cooking bread products on my egg. It turns out great with good crunch on the bottom. I have done some pillsbury muffins this way too with good results.

 

[Bob S]

You want your stone to come up to temp with the BGE or you risk cracking it from thermal shock.

 

[Abelman]

You want your stone to come up to temp with the BGE or you risk cracking it from thermal shock.

Exactly!

 

[LMAJ]

Put in the plate setter, then something else - I use the ceramic feet that came with the Egg, then put your pizza stone on that - this way there is a small air gap between the plate setter and the stone and yes - once your fire gets going in the Egg put in the plate setter and stone in and let them come to temp.

I once forgot to put the stone in on top of the plate setter and burned the carp out of my pizza - not a good night at my house...

 

[SanJoseDale]

do not get the stone too hot, I place the little green feet that came with my BGE under the stone, and on top of an inverted platesetter, the bread will burn easily. Even if only 350 or so, the direct flame on the stone will super heat it.

 

[SanJoseDale]

by inverted, I mean legs down!

 

[chambersuac]

Great did all that and it turned out great. Thanks. Wish I had pictures...

 

[BBQchef33]

if u don't have the green feet, i put some pea stone on the plate setter and laid the stone on top of the rock. u need that airgap between platesetter and stone, otherwise stone still gets too hot.