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

k
KHinCT Jun 11, 2013 06:56 PM

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!

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  1. tim irvine RE: KHinCT Jun 11, 2013 07:27 PM

    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. Antilope RE: KHinCT Jun 11, 2013 07:55 PM

      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
        Antilope RE: Antilope Jun 17, 2013 07:07 AM

        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. Sid Post RE: KHinCT Jun 11, 2013 08:19 PM

        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. Diving Chef RE: KHinCT Jun 12, 2013 11:14 PM

          It should be fine!

          2 Replies
          1. re: Diving Chef
            reedux RE: Diving Chef Jun 13, 2013 01:42 AM

            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
              JayL RE: reedux Jun 13, 2013 10:33 AM

              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. t
            Tom34 RE: KHinCT Jun 13, 2013 11:00 AM

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

            1. Naco RE: KHinCT Jun 17, 2013 06:44 AM

              It depends on how hot you're going to get it. I have tried a couple of basic, store-bought pizza stones on my Big Green Egg, and they all cracked at around 600-650F.

              1 Reply
              1. re: Naco
                t
                Tom34 RE: Naco Jun 17, 2013 10:46 AM

                Thats why I use the fire brick in my egg. Anything happens I just chuck the brick.

              2. SWISSAIRE RE: KHinCT Jun 18, 2013 09:35 AM

                Yes, you can.

                We have been using a pizza stone in our gas BBQ for over 15 years. We just keep it clean and handle it with care. We bought two as a inexpensive package, and use the other in the home oven. Before that we had a piece of polished granite, and eventually the granite crystals inside the stone expanded and cracked due to the heat.

                I have seen stone, ceramic, stainless steel, iron, and brick marketed for the grill. The pizza stone is the best value.

                We have made pizza, and other dishes using the stone, while grilling meat or poultry. It is a good way to use the heat in the BBQ.

                1. s
                  seattle_lee RE: KHinCT Jun 18, 2013 01:52 PM

                  They always cracked on me after just a few uses. But I wasn't careful to heat them up slowly, either.

                  1. arielleeve RE: KHinCT Jun 18, 2013 01:55 PM

                    Are you using it for grilling pizza? If so, I would recommend putting the pizza directly on the grill grates, a la Alton Brown. It's so quick and easy, and delicious!

                    1. r
                      Ray2 RE: KHinCT Jun 20, 2013 12:44 PM

                      If you used it for 10 years, odds are it will work fine. We've been through two stones, one indoor, one made for the grill. Both work fine both in and out. Eventually the indoor one broke as I probably heated it up too quickly. In the oven. Weird as it put up with use on a charcoal grill blasting out far more btu's than a home over could ever match.

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