Jump to content

Big Joe 3 - Pizza Stone raised 5 1/2"


Lenny S
 Share

Recommended Posts

Anyone tried a pizza stone this high in a Big Joe III?  It seems very stable, sits a little more than 1" below the temp probe, and looks like plenty of room around the edge for airflow.

PXL_20220630_230550064.jpg

PXL_20220630_230117952_exported_9215.jpg

Link to comment
Share on other sites

Looks promising, but unless those steel "legs" are hefty I would be worried about the whole thing toppling over when you try to launch or remove the pizza.

 

I use 3/4" pipe couplings (black pipe, not galvanized) just to get an air gap between the stones, but higher in the dome like what you have would probably be better for top browning.

Link to comment
Share on other sites

20 minutes ago, mbellot said:

Looks promising, but unless those steel "legs" are hefty I would be worried about the whole thing toppling over when you try to launch or remove the pizza.

 

I use 3/4" pipe couplings (black pipe, not galvanized) just to get an air gap between the stones, but higher in the dome like what you have would probably be better for top browning.

I've cooked about 6 already using 1" spacers and didn't have a problem with the peel.  I cheat and use a 16" Non-Stick Super Peel... it makes picking up and dropping dough a non-event.  If I didn't have it, I would worry about exactly what you said.

 

I cornmeal the stone just before dropping the pizza, so I haven't had an issue with one sticking.  I don't use the Super Peel to pull them off... just a normal huge wooden peel and spatula to push it on.

 

My intent here is to see if higher in the dome cooks the top differently.

Link to comment
Share on other sites

I dont' think there will be a significant or noticeable difference in the cook.  The DoJOE accessory would provide the best possible even and continuous heat for pizza cooking since the dome lid doesn't have to be opened to cook the pizza.

 

Link to comment
Share on other sites

No stability issues at all... worked perfectly.  Cooked 3 back to back between 550-600, slightly noticable difference than lower in the cooker.  If you look closely you can see the pepperoni has started to char a bit, exactly what I wanted.  I've never been able to do this lower in the cooker except at much, much higher temps. 

PXL_20220708_235732033.jpg

PXL_20220708_235727161.jpg

Link to comment
Share on other sites

Link to comment
Share on other sites

Am I missing something here?  The Amazon description has these as "Each ring measures 3 1/8 inches in diameter and stands 1 inch high"

 

Link change or something?

Link to comment
Share on other sites

No, measurements are correct for the ones I use. The stones only need to be an inch apart to give the correct air circulation gap. The diameter allows four rings to sit symmetrically on the lower deflector and keeps the top stone stable. @Lenny S was experimenting to see if getting the pizza higher in the dome would work better. Trouble is you have to open the dome right up to check on the pie whereas with the lower rings you can just crack it open to view without too much heat escaping.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...