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Pizza Stone Advice

post #1 of 7
Thread Starter 

Good morning smokers :)

Just wanted to ask quickly if anyone has any advice for a pizza stone for my Vision Kamado grill/smoker.

I just made pizzas last week and had this thing hotter than heck and it shattered my stone.

I want to make sure whatever stone I get, It can withstand the temps that these grills kick out.

thanks in advance.

 

ryan

post #2 of 7

I started using non glazed clay pot bottoms so far so good. Only used them a few times though. You can also a use cast iron frying pan for deep dish or turn it over and use the flat bottom.

post #3 of 7

been using these......
life time warranty, and they go on sale for 70% off every few months at Canadian Tire here in Canada. ridiculous price other wise....

Lagostina Tuscan Collection 14-in Pizza Pan

post #4 of 7

I did lots of reaserch on this one...Untreated Round Cordierite Kiln Shelves. The link below is best size and thickness selection and WAY cheaper than Pizza Stones. Leave about 2" around the stone for convection. These handle A LOT of heat...JJ

 

http://www.aardvarkclay.com/products.php?cat=255

post #5 of 7

Make sure when using a pizza stone that you put it in when you first start your fire so it comes up to temp slowly.  Putting a stone into a hot oven can crack it.

post #6 of 7
Quote:
Originally Posted by Chef JimmyJ View Post

I did lots of reaserch on this one...Untreated Round Cordierite Kiln Shelves. The link below is best size and thickness selection and WAY cheaper than Pizza Stones. Leave about 2" around the stone for convection. These handle A LOT of heat...JJ

http://www.aardvarkclay.com/products.php?cat=255

Nice find JJ! For those prices you could buy 2-3 for the same price as a "pizza stone"!
post #7 of 7

Any thoughts on Travertine ?  Any toxins in them there ? 

 

What kind of temps is that Kamado throwing off ?  I am trying to jury rig a cheap square charcoal grill just for pizza. Don't know what I'm doing  what the heck.

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