Pizza Stone

scarycrow

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Any suggestions on a good pizza stone for both the bottom and top rack of an EX4 Smokefire V2?
 

smstef

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I tried many but nothing beats my ooni koda , it’s an option you could consider
 

MojoBones

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Ooni does make a good product and I have an Ooni Pro myself but for grill top pizza box something like the one linked below is good in my opinion because it a stone surround so if you pre-heat it enough, you should get a good consistent result. I had something similar to this before I bought an oven and had good results with it on my Summit. https://shop-usa.bakerstonebox.com/Pizza-Oven-Boxes/Original-Series-Pizza-Oven-Box.html Hope this helps.
 

smstef

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Ooni does make a good product and I have an Ooni Pro myself but for grill top pizza box something like the one linked below is good in my opinion because it a stone surround so if you pre-heat it enough, you should get a good consistent result. I had something similar to this before I bought an oven and had good results with it on my Summit. https://shop-usa.bakerstonebox.com/Pizza-Oven-Boxes/Original-Series-Pizza-Oven-Box.html Hope this helps.
I had almost the same on my genesis, giving really good results also , fully agree with you
 

abmet

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I tried many but nothing beats my ooni koda , it’s an option you could consider
I was just looking at the Koda. Do you have a 12 or 16? Would you recommend it?
 

rexster314

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Go to Lowe's or Home Depot, buy a couple of 16" square UNFINISHED plain tiles. They work very well and when they get too oily/dirty, toss them and get a couple more
 

smstef

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I was just looking at the Koda. Do you have a 12 or 16? Would you recommend it?
I have the 12, enough because we’re mostly only 2 , I´m reaching 800 on the pizza stone which is perfect for a good crust. The size depends on how many pizza and the size of the pizza
 

Mr. X

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EX4, Genesis, couple smokey joes and a no name propane smoker
Ibeen using a pizza steel with good results and no worries that I will crack it
 

abmet

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I use this Emile Henry stone that have had for many years.
 

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Amyga

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In the gas oven, I used a stone for baking before switching to a steel plate (almost 1/4" thick) , and would not go back to stone. I have not tried it in the SF but I would think a steel plate (probably would get 1/8) would do good job. If you eat a lot of pizza I do think that something like the Ooni is worth considering.
 
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