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Found 9 results

  1. Salmon sizzle. Soapstone is the shizzle IMG_0033.MOV .
  2. Want to purchase one of these accessories. My question is can the soap stone do everything the cast iron can do plus more? I imagine the soapstone wouldnt get as hot as the cast iron? I imagine the cast iron cooking, more food would possibly stick and more maintenance or are they too very different tools for different type cooks/food.
  3. For those of you using the cast iron or soapstone cooking surface on your KJ, do you use a half-moon or full-moon? That is to say, to you make a complete flat top or just a half? Just curious as to what the prevailing custom is. Thanks!
  4. Review my experience so far with my new stone. I have been looking for a soapstone in the 16" range since last summer, but not terribly serious about it. With the nicer weather coming I decided to order one from M Teixeira because they list a 16" stone and the one review said it was 3/4" thick. There are a few places selling 13 inch stones, but I wanted this for double duty, pizza and to make smash burgers on, so I wanted a little more real estate when I'm cooking for more than two people at a time. I even called a couple of counter top makers looking for a sink cut out or something I could hack up myself but they didn't want to deal with me if I wasn't a contractor. Maybe I should have been a little more persistent. M Teixeira are easy to find online, they have a decent website and ordering was fairly easy. The next day I got an email saying that it had been sent, and the day after that I checked the tracking details. The label was printed, but it didn't ship for a whole week, so I called and was told that it would ship that day. I promptly got an email saying they had to cut a stone for me and I recieved it two days later. They were apologetic about the delay. The new stone out of the box, nice light gray color. Instructions say to season it like cast iron, so here it is with a coat of oil before it goes into a 350 degree kamado. Wait a minute! Wasn't this supposed to be 3/4 inch??!? Well, it never says that in the description on the website. You can order a 13 or 16 inch stone and it just describes it as thick, a review which I'm assuming is real says the one they got was 3/4 inch thick. I didn't pay enough attention and I just assumed. So I sent an email to the company and got a response from R Teixeira saying that sometimes they cut them from 1/2 inch tile stock, he assured me that it would be durable (I still feel that it won't heat sync as well as a thicker stone) and if it failed to let them know and they would stand behind it. I will choose to believe them until I have reason not to. I plan to make some pizza on it Sunday night, but in the meantime I made some smash burgers last night, it was fairly non stick and it cooked the burgers well running the grill at about 500 degrees. I need to invest in a couple of good flat spatulas now, I had a little trouble getting them to flatten out as much as I wanted, but still tasty! I'm a little disappointed it took as long as it did to ship and that it wasn't as thick as I had in my head, but customer service has been very good when I reached out. I would not call it cheap, but it's not that much more than the KJ half stone so if it holds up over time I will cautiously recommend this stone to someone that has similar wants as mine.
  5. www.homearama.co.uk/hukka-carelian-soapstone-uunikko-cooking-pot.html Hi saw this on the net and wondered if anyone has ever used one. It's quite an investment for a pot. N
  6. I have so much to learn. And when it comes to grilling, this is the best place I've found to do that. So here goes: I want to get a cooking surface that can handle higher temps than my cast iron skillet because whenever I try to use that to sear my steaks, I ruin the seasoning--which is a huge pain. I've been looking at getting a soapstone, but my aversion to paying $120 for a half moon led me to a few different places. I've been considering an 18" round stone from Soapstone Products.....but then I ran across the Fibrament-D baking stone, which got me wondering: Will a soapstone work well for pizza? Soapstone Products believes so, but I understand it's not porous and that may not allow for the "perfect" pizza crust." On the flipside, will something like Fibrament's products (or even some pizza stone) satisfy my need for a high-, even-heat searing with good heat retention? Or a third option: am I thinking about this all wrong? And to be sure, in all of the above cases, I should still be using my heat deflector below my cooking surface, right?
  7. Doing a little meal prep for work on the overnight shifts this weekend... I butterflied a couple large (12oz each) chicken breasts and gave them a sexy sear on the Kamado Joe soapstone cooking surface... Stone temp at 375-400°F and flipped every minute or two to build a beautiful sear on both sides... Sliced these into strips and will be rolling them up in a whole wheat tortilla wrap with some lettuce, carrots, mushrooms and a dash of fat free italian dressing... dinner will be a good one tonight!
  8. I've always put my soapstone on the grates when cooking and have a sink large enough to clean it. I've seen a couple of people having issues with the larger Big Joe soapstone, so when I saw this I thought it might offer an alternative solution to dealing with the size and weight. They posted it on their site a little while ago. https://canadiansoapstone.wistia.com/projects/ukbyyeapwb
  9. This was a fun cook... the soapstone cooking surface is definitely worth a look!
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