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?
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!
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.