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Recommendation for 12" pizza stone for Kamado?
Posted on 6/27/19 at 10:54 am
Posted on 6/27/19 at 10:54 am
Anyone used a smaller pizza stone (looking for a 12" for a KJ Jr.) that can withstand some pretty high temps (600+)? I've found a few but just wanted to see if any of you had used a particular brand with good results. TIA
ETA: I’ve been doing pies on my Big Joe and getting great results. I just want to make smaller ones at the same time for my kids. I’ve got the setup down. KJ just doesn’t make a 12” stone or is just get one of those.
ETA: I’ve been doing pies on my Big Joe and getting great results. I just want to make smaller ones at the same time for my kids. I’ve got the setup down. KJ just doesn’t make a 12” stone or is just get one of those.
This post was edited on 6/27/19 at 11:41 am
Posted on 6/27/19 at 11:06 am to beHop
Whatever stone you choose, make sure you have air flow around the perimeter
This post was edited on 6/27/19 at 11:07 am
Posted on 6/27/19 at 11:20 am to beHop
Don't get corderite if you are putting the stone in direct contact with the fire. It will torch the bottom before the top is done at 600+.
Best setup is to put a stone on top of a defelctor and then put a steel on top of the stone.
Best setup is to put a stone on top of a defelctor and then put a steel on top of the stone.
Posted on 6/27/19 at 11:38 am to The Nino
Yeah I know. I've got it rigged for a solid setup, just need the stone.
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