HOME > Chowhound > Cookware >

Discussion

Is my oven pizza stone safe to use on an outdoor grill?

I have a Crate and Barrel pizza stone that's about 10 years old. I've always used it in the oven. I'd like to use it on the grill, but I'm not sure if it's different from the pizza stones that are marketed specifically for the grill that I've been seeing at Sur la Table/Williams Sonoma etc...

Are these two different kinds of stone? Are they fired differently when they're manufactured? If anyone can shine some light on this, I'd be grateful. I'd love to give it a try but don't want to ruin the stone.

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I've done it before next to wood fires in the 800 range per the thermometer in the grill. Maybe I was just lucky, but the pizza was good! I guess if it busted I'd be out about the price of a couple of pizza dinners and have a mess to clean up.

    1. Here are links to Serious Eats where they test and review a Weber Kettle BBQ insert and pizza stone to make a pizza oven that reaches about 800-F on the pizza stone:

      The Pizza Lab: In Which We Get The KettlePizza Insert Working And Meet Its Maker
      http://slice.seriouseats.com/archives...

      The Pizza Lab: Combine The KettlePizza and the Baking Steel For The Ultimate Home Pizza Setup
      http://slice.seriouseats.com/archives...

      Slice Tests the Kettle Pizza Grill Insert
      http://slice.seriouseats.com/archives...

      A Test of the Kettle Pizza Weber Grill Insert
      http://slice.seriouseats.com/archives...

      1 Reply
      1. re: Antilope

        If you look at my links above, you will see they are using pizza stones on a Weber charcoal grill to make a pizza oven.

      2. I have considered more than once buying a "plate steel" for this type of thing. A 1/4" thickness would serve you well but, if your grill will take it, a 1/2" thickness would really put a hurt on a pizza or searing a steak.

          1. re: Diving Chef

            you're totally fine. pizza stones can handle temperatures way higher than a bbq grill can get. just let the stone heat and cool down slowly. any kind if temperature shock can cause a crack. also, pizza stones are very porous, try not to get too much liquid on the stone.

            1. re: reedux

              For the grill (which will likely already be up to temperature) you may want to preheat the stone in the oven to prevent thermal shock.

              I leave my stone in the oven all the time and it gets liquids and other stuff on it over time. When I run the oven self clean cycle I leave the stone in and it comes out good as new every time.

          2. I cracked mine years ago by neglect & just use fireplace 1/2 thickness bricks now. Very cheap at the local masonry supply house.