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Old 03-31-2007, 08:58 PM   #1
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Cliff H.'s Avatar

Join Date: Mar 2006
Location: Jonesboro, Arkansas
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Stone Talk

My dear mother brought me a couple of stones last week when she came to visit.

A nice pizza stone that will fit on my wsm.

And a full size baking dish for doing bacon or John's pretzels of whatever.

I am ready to cook some pizza and some cookies now.

What kind of stones are ya'll cooking on.

Pros ?

Cons ?

Don't bothers ?

" Never let a day go by "
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Old 03-31-2007, 10:00 PM   #2
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Location: Anchorage, Alaska
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I got a Big Green Egg stone that I use in my BGE for pizza. It works sweet. One tip, sprinkle a little corn meal on the stone before you put the dough on it. I will prevent sticking.

Friends don't let friends eat farmed fish.

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Old 04-01-2007, 10:04 AM   #3
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Location: West Seneca NY
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Kind of funny you should mention the stone Cliff...I have one coming soon..can't wait to make some pizza on the kettle.
Save the gas for the criminals Q with wood...

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Old 04-01-2007, 10:19 AM   #4
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Location: Port st. Lucie, Florida
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I have the same rectangular one you have Cliff. I have used it a lot. The only problem is the width restricts the pizza size drasticly. I have had more than one pie dangle off the edge of the thing. Works good though. I keep mine in the oven all the time. It helps cooking anything. It stores up the oven heat so you do not loose so much when you open the door to turn or whatever. I am planing on getting a box of un-glazed Quarry stones to line the oven with.
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