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Hi All, has anyone used a 1/4 piece of steel as their top stone. If you have how did it go? Im wondering if it would help the undercarriage cook faster. Similar to this:

 

https://shop.bakingsteel.com/collections/steels/products/baking-steel-round

 

Sorry if it’s been covered, I tried doing a search but didn’t have much luck. 

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Since getting a baking steel, I've never used a ceramic stones as the top stone since.  Pizza crust is amazing.  I also use it for smash burgers, searing tuna, searing steaks....you name it.

 

Also works great in the oven.

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I haven't made one for my kamado yet but I did switch to a steel in the oven. I won't go back to ceramic either. The stone gives me the texture and color I've been looking for every time. On my steel I rounded all the corners/edges and sanded it smooth. After seasoning it like a cast iron pan it's pretty much non stick. Wish I had tried it sooner.

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23 hours ago, MickeyTheShoe said:

Hi All, has anyone used a 1/4 piece of steel as their top stone. If you have how did it go? Im wondering if it would help the undercarriage cook faster. Similar to this:

 

https://shop.bakingsteel.com/collections/steels/products/baking-steel-round

 

Sorry if it’s been covered, I tried doing a search but didn’t have much luck. 

Yes I did exactly this. I bought two 3/8" 8"X11" pieces of steel off ebay and have been using that. 

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