Who says they don’t listen to us?
This looks perfect, and the sheet metal hood/tent I made for my webber will sit atop the sides perfectly!
All for $49!!!
Mike,
Not sure 1/4" thick is the best way to go. I’d be concerned about durability and thermal mass. Even 1/2" stones have been known to crack when exposed to the direct grill heat.
I think Bill is right, unfortunately.
Last summer I bought a used eletric pizza oven from a restaurant supply place and put it in my garage. (I prefer pizza cooking at 550-600, I don’t like stuff at 800+, as it doesn’t crisp through, so the higher was never a goal, though this could go to 750, I think.) It has two decks and came with 1/4" corderite stones. The first time I really cranked up the oven the thermostat was broken and it got up to 800…and the corderite broke. So, they fixed the thermostat (it works fine now) and gave me two more stones of the same size. They broke soon…you have to carefully cure them, and I did…but…
The company finally told me I could return the oven or get my own stones; they weren’t making enough on the oven after all this expense. (I wasn’t happy, but…they did offer a refund and I understood.) I researched the heck out of the stone issue on the pizza forums I visit. I ended up getting two 1/2" Fibrament stones custom made for it. (They aren’t cheap, but…)…I asked the owner if I needed 3/4" and he said 1/2" for cooking at my preferred temps was fine. It has been fine ever since…and the pies have been amazing…in my preferred style, of course: thin and crispy with charring on the bottom and edges. (The owner of Fibrament, which seems to be what most pros use, can answer all of your questions about needs…and debunk some of the common misconceptions about the purpose of a stone, too.)
The restaurant supply place told me that the older stones were asbestos…and never cracked, but…
So…if you are trying to cook Neapolitan style (OO flour; high heat, quick cook), I would avoid Corderite. You could just as easily get a stone and lay it on the rack, assuming the rack will support the weight. Not sure what the handles do for you anyway.
Mike,
A while back I created a pizza surface for a Weber gas grill that worked pretty well given the inherent limitations of this type of cooker. I placed steel plates (cut slightly smaller than the stone) underneath the stone. This served as a buffer to more evenly distribute the heat to the stone to reduce thermal stress and it also served to increase thermal mass so that the stone could recover more quickly to heat loss. IIRC, I eventually ended up with three 1/4" thick plates under the stone (much easier to handle than a single 3/4" plate).
I’m with Stuart on Fibrament. The custom one they cut for my kitchen oven was almost the same cost as the nearest standard size.
I have used firebrick with pretty good success. Local hardware sells a 6-pack box for $14.
1 1/4"thick. Just lay them out on the grill and fire it up!
Hello?!? This is made by Weber. It has been tested. It will not crack. If it does, they will ship you out a new one no questions asked. Who do you think your dealing with? Char-Broil?
Hello…
The product description in the link says you can lift it right to the table as a serving vehicle for the pizza.
I can’t imagine trying to carry something that is preheated and has cooked a pie at 800 degrees right to the table…and then there’s the issue of the sudden temperature change on the stone…which is what all stone manufacturers say not to do…
So…I’m not sure how much they’ve thought about this this/tested it…with that description.
I would never think of buying this stone if the pizza in the photo is indicative of the final product. But who knows, someone on Amazon already gave it 5 stars. haha
