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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 03-25-2013, 07:07 PM   #16
Smoothsmoke
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Quote:
Originally Posted by tish View Post
I'm in the "buy once" camp. I researched stones for a year, and read consumer comments until my eyes were ready to fall out of my head. Repeated complaints of stones cracking. Some brands more than others, but I decided I'd rather pay a little more, and do this thing one time. Great reviews on Amazon, as well as some of the folks here. I've been very happy with the results. Amazon.com: Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch: Kitchen & Dining
This!

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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Unread 03-25-2013, 07:16 PM   #17
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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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Unread 03-25-2013, 07:59 PM   #18
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Quote:
Originally Posted by tish View Post
I'm in the "buy once" camp. I researched stones for a year, and read consumer comments until my eyes were ready to fall out of my head. Repeated complaints of stones cracking. Some brands more than others, but I decided I'd rather pay a little more, and do this thing one time. Great reviews on Amazon, as well as some of the folks here. I've been very happy with the results. Amazon.com: Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch: Kitchen & Dining
agreed. word on the street is that's a good stone.
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Unread 03-25-2013, 09:10 PM   #19
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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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Unread 03-26-2013, 09:13 AM   #20
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Quote:
Originally Posted by VoodoChild View Post
I too was looking for a "good Pizza stone " My wife when she was out picked up the 16.00 one not really knowing there are different ones.
When I opened it I thought it was gonna break one the first use ... I have had it for 2 years nows and it works good !1 .. When this one does break Ill look at the nicer ones ... But thought Id chime in on my expererience with a cheaper cost model.

That looks exactly like my set up: firebricks under the stone. I too bought a cheap stone expecting it to break quickly, but it's been going 3 years now.
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Unread 03-26-2013, 10:44 AM   #21
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Quote:
Originally Posted by Pyle's BBQ View Post
This company makes stones specifically for the grill.

Fribrament They seem to be reasonably priced.
+1. I've had a fibrament stone for a couple of years and have been really happy with it.
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Unread 03-26-2013, 02:38 PM   #22
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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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Unread 03-26-2013, 03:17 PM   #23
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Quote:
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Please correct me if I'm wrong but, in general, don't kiln shelves have insulating properties and are not meant to absorb and retain heat which is quite the opposite of what pizza stones do?
Some kiln shelves are made of Cordierite. Cordierite is a common material for pizza stones.
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Unread 03-26-2013, 03:48 PM   #24
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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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Unread 03-26-2013, 04:02 PM   #25
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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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Unread 03-26-2013, 04:37 PM   #26
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Quote:
Originally Posted by fnbish View Post
$99 seems expensive. I got my xl stone from a BGE store for $75. Definitely worth it.
Yeah, I'm rapidly finding I don't care for this authorized dealer all that much. When I was shopping they gave me a "we just heard that prices are increasing on March 1st" speil. None of the other authorized dealers I called had heard anything like and when I was in there two days ago the prices were all the same. I was planning on buying the day I did anyways, afterwards it felt like a slippery sales tactic.

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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Unread 03-26-2013, 10:04 PM   #27
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Quote:
Originally Posted by Jukas View Post
Yeah, I'm rapidly finding I don't care for this authorized dealer all that much. When I was shopping they gave me a "we just heard that prices are increasing on March 1st" speil. None of the other authorized dealers I called had heard anything like and when I was in there two days ago the prices were all the same. I was planning on buying the day I did anyways, afterwards it felt like a slippery sales tactic.

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!
If you do decide to go CI, the brethren are right about it going for less elsewhere. Shop around, and you'll get a great price, I'm sure. Even for the price I paid, I'd do it again in a heartbeat.
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Unread 03-27-2013, 09:59 AM   #28
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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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Unread 03-27-2013, 10:17 AM   #29
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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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Unread 03-27-2013, 05:33 PM   #30
HankB
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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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