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feinhorn

Wal-mart Pizza pan vs Stone for diffuser?

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my only concern with the Flay technique is having the grill at +600F and then putting a stone, with the temp varience, it will only take a few cooks before the stone cracks

 

A lot of people seemed to be concerned with cracking pizza stones. Perhaps cheap pizza stones crack. I have a feeling my Akorn dampers and ash holder will have more problems and a higher failure rate then my pizza stone at incredibly high heat. There are also fireboxes made out of ceramics so...

 

Besides the bigger issue is getting the stone on the grill at high temperature. You need to snuff the fire a little first (ie close dampers) and burp the grill and have some serious gloves on to do it.

 

I agree with John that the pizza pan probably works fine for a low and slow setup since your mainly just trying to block direct heat. 

 

Here is the thing that I have against the pizza pan for the Flay technique. The pan will not lower the temperature of the grill as fast as the stone. Of course you could certainly just wait for the temperature to drop but I'm impatient.

 

Now I'm not entirely sure why stone lowers the heat quicker as I'm not an expert in thermodynamics. One theory I have is the pan quickly heats up and while it blocks the direct heat its still radiating heat. 

 

The other thing that I have noticed with stone over pan is that the stone actually holds on to moisture which means it does have an effect on humidity. Thus in some cases putting a stone in is similar to actually putting some water into your grill which does change the temperature.

 

I have actually used this many times to control the temperature of my grill. If I over shoot my temperature I just add another pizza stone on top of my smoking stone. Also

an easy way to lower the temperature of your grill in a low and slow is to pour fresh water into your drip pan. Adding another pizza pan again will not lower the temperature as fast as adding more "moist" mass. I may not know thermodynamics that well but I do know evaporation of water lowers temperature. 

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Got my stone through Home Depot  Took a few tries to get a whole one, lots broken!

 

I have to imagine though that was caused by people dropping the stones.

 

I am curious how many people have cracked stones because of heat. I have had 4 pizza stones of various quality and size that I have used an enormous amount of times with rather high heat and have never cracked one because of heat.

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On 9/19/2014 at 10:05 AM, agentgt said:

 

I have to imagine though that was caused by people dropping the stones.

 

I am curious how many people have cracked stones because of heat. I have had 4 pizza stones of various quality and size that I have used an enormous amount of times with rather high heat and have never cracked one because of heat.

 

I cracked the first one I ever used the first time I used it. I started it on a cold grill with it on top before moving it down and it still cracked.

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Uhhh ... if you want to go to the extreme of "el cheapo,"  a double-folded layer of aluminum foil works just as well, too. :roll:

 

I've never seen any value in expecting the surface to "retain heat" because all the necessary heat is already coming up from the fire.  I briefly experimented with putting a couple of fire(!) bricks into a "long low-and-slow" but didn't observe any benefits from doing so, so I quit.

 

(Caution:  "ordinary" bricks may contain residual moisture and can explode.)

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BBQube heat deflector!

 

https://bbqube.us/Accessories-for-Char-Griller-Akorn-Kamado-Grill_c_16.html

 

I made it when the stone I ordered came cracked due to shipping. I was so pissed so I laser cut a triangular stainless steel and  folded up the edges for some rigidity to support a water pan...and now it's my best selling products on Amazon lol.

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I do want to point out, as a fan of the cheap pizza pan method who sees little benefits of the  stone, it can have problems. The biggest one is in doing high temp. indirect cooking. If you're trying to run a 450° oven and you have an aluminum pan close to the fire you can vaporize it. On the other hand, doing low and slow I've never had this problem. One solution to the aluminum vaporizing to add water and use a deeper aluminum foil pan (can go on top of the pizza pan). This is often beneficial for things like crispy chicken skin anyway.

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If you are just looking for an inexpensive diffuser, then here you go. Works great on my Akorn Jr., and I am sure Lodge makes a larger size to fit the Akorn. If you are willing to spend a few more duckets, then the SS drip pan that BBQube sells works great and is quality.

 

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