2stone pizza grill?

Does anyone have experience with this device?
http://www.2stonepg.com/

No, sorry.

I've been drooling over pizza ovens lately though (again). If we stay in Montana we may just have to build one.

[Jenise]

No, sorry.

I've been drooling over pizza ovens lately though (again). If we stay in Montana we may just have to build one.

You know what, considering your and Stuart's mutual fascination and skill with pizza, it's a darned shame the two of you don't have a real pizza oven. They're about to get cheaper--my husband's office is over restaurant and home pizza oven maker Wood/Stone, and there's a bell outside they ceremonially ring every time they get an order. It hasn't rung in awhile.

Once we buy a house, we'll certainly have a woodburning unit. An outdoors one will be great for the three days a year that we can be outside without freezing our butts off.

An outdoors one will be great for the three days a year that we can be outside without freezing our butts off.

It will be great for any time of year... we can warm our hands in front of it!

An outdoors one will be great for the three days a year that we can be outside without freezing our butts off.

It will be great for any time of year... we can warm our hands in front of it!

And then toast your buns

No, sorry.

I've been drooling over pizza ovens lately though (again). If we stay in Montana we may just have to build one.

Kamado's cook pizza, and they can be wood fired. See them at http://www.kamado.com or the Komodo kamado at http://www.komodokamado.com/forum/viewtopic.php?t=1158

[Jenise]

Kamado's cook pizza, and they can be wood fired. See them at http://www.kamado.com or the Komodo kamado at http://www.komodokamado.com/forum/viewtopic.php?t=1158

Bob, I'm sure they do it well and you obviously love yours. But after what Maria's been through, can you seriously reccomend that anyone do business with those crooks?

If the Kamodo isn't an option, the Big Green Egg can also be used, but this 2stone pizza oven seems more convenient.

If the Kamodo isn't an option, the Big Green Egg can also be used, but this 2stone pizza oven seems more convenient.

I agree that it does seem more convenient Greg, if all one wants to cook is a pizza. I agree also that the BGE can be used to cook a pizza. IIRC, don't you have a BGE? at what temp do you cook your pizzas?

I do have a BGE, but haven't used it for pizza. Clearly a gap in my experience base.

A follow up: I have been using the 2stone pizza grill for about 3 months. It has replaced my use of a stone in my kitchen oven. Besides keeping the kitchen cooler in the summer months, I have been very pleased with the way it cooks pizza crusts. I don't have a way to determine the actual temperature of the 2stone oven/stone, but it cooks pizzas significantly faster than the kitchen oven which reaches 550F. The crust is crispy on the outside, but retains chewiness on the inside of the cornicione and develops the blisters that I prefer, but can not achieve with my kitchen oven. I am happy with this piece. YMMV

A follow up: I have been using the 2stone pizza grill for about 3 months. It has replaced my use of a stone in my kitchen oven. Besides keeping the kitchen cooler in the summer months, I have been very pleased with the way it cooks pizza crusts. I don't have a way to determine the actual temperature of the 2stone oven/stone, but it cooks pizzas significantly faster than the kitchen oven which reaches 550F. The crust is crispy on the outside, but retains chewiness on the inside of the cornicione and develops the blisters that I prefer, but can not achieve with my kitchen oven. I am happy with this piece. YMMV

Greg,

Do I remember correctly that you kook on a BGE? do you use this 2stone on that? i am searching for a deflector that I can get up to 750-900 degrees without it cracking or breaking the first time I use it. Cement would work, but they weigh a TON. This would offer the best of two worlds, by using it as a heat deflector or for a pizza stone. Thanks for any info.

I don't know what shape the deflector would be, but you can get a kiln shelf off the rack or have the factory make one to your specs. I did, and I use it for a pizza stone in my oven. It can withstand several thousand degrees.

Greg,

Do I remember correctly that you kook on a BGE? do you use this 2stone on that? i am searching for a deflector that I can get up to 750-900 degrees without it cracking or breaking the first time I use it. Cement would work, but they weigh a TON. This would offer the best of two worlds, by using it as a heat deflector or for a pizza stone. Thanks for any info.

I use the 2stone on a weber genesis grill. The 2stone is basically one stone on a lazy susan that allows you to rotate it with a second stone above. In addition, for the Genesis, there are flat metal plates that occupy the rest of the grill and force all of the heat through the 2stone. Without measuring, I would guess that the 2stone would fit on my BGE (the large), but it wouldn't have the advantage of funneling all of the heat through the 2stone. However, my impression is that 2stone is a small business and if you asked them, they probably would cut equivalent metal plates to what I use on the Genesis, but customized for the BGE.

I don't know what shape the deflector would be, but you can get a kiln shelf off the rack or have the factory make one to your specs. I did, and I use it for a pizza stone in my oven. It can withstand several thousand degrees.

Larry, I am not sure that there are kiln accessories here in Lexington. Nor kilns for that matter. The shape I would like is 16" round and maybe an inch thick. It would need to withstand up to 900F temperatures, and not be more than say 8 or so pounds. What kind of store might sell something like that?

Kentucky Mudworks is a ceramic supply store in Lexington that sells kilns. They have a 13" round shelf, but order the size you want from their supplier.

Kentucky Mudworks is a ceramic supply store in Lexington that sells kilns. They have a 13" round shelf, but order the size you want from their supplier.

Larry,
I got over to this place a few days ago and purchased a 16" round shelf, and while I believe it will work nicely, it is a bit delicate from a standpoint that is can and will break if extreme care is not used. I will not use it anywhere near the temperatures that it might see in a Kiln, but it could fairly often see temps of 600F for pizza cooking. The more usual though will be in the 350-400 degrees for roasting etc. How much did you suppose this thingy would cost? Here it was $25.00 plus 6% tax so I will try to be careful with it. Thanks for the suggestion.

That's a fair price. My oven kiln shelf cost me $30, but is probably closer to $40 today. Don't drop it, and it will probably last forever.

I do have a BGE, but haven't used it for pizza. Clearly a gap in my experience base.

How do you like having the BGE vs. the Weber? Is it a "must have"?

I do have a BGE, but haven't used it for pizza. Clearly a gap in my experience base.

How do you like having the BGE vs. the Weber? Is it a "must have"?

John,
I have a Kamado which is sort of like a BGE, but different. And there is simply no comparison between a ceramic cooker and a metal cooker. This I say whether the fuel of choice is (heaven forbid) gas, or wood or charcoal. Of course the kicker is the cost and weight of the ceramic and the metal Weber. Be aware that there is a huge difference in weight between the Kamado, the Komodo Kamado and the BGE. The difference is in the thickness of the walls of each. Both Kamado have a wall thickness of 2 inches, and the BGE is 1/2 inch. I make no claim which is best since they are different materials. The Weber cost is less than $200 for the best around, and the ceramic depending on size can run more than $2000 plus shipping. The Big Green Egg is usually available locally with shipping built in to the price and is much cheaper to buy than the Kamado or the Komodo Kamado. The latter which can be viewed at http://www.komodokamado.com/KomodoKamadoNew/

Before anyone else thinks I am shilling for either, let me say that I am not in ANY way connected with either company. I own a Kamado and am very happy with it. I also freely admit that the customer service of the Kamado company is ABYSMAL and I have no clue as to the customer service of the Komodo Kamado company. What I do know is that I can, on my Kamado cook meats that can not be done on any metal cooker and that is that I can set it up with less than 10 pounds of lump charcoal, and cook (for example) a pork shoulder (boston butt) for pulled pork, and let it go for about 20 hours without more fuel. (go to sleep and forget it) Of course one has a break in/learning period as one would with any machine, bit that goes by pretty quickly.

I hope I can remember to let this be my last post on any ceramic, but especially my Kamado here on FLDG, as it seems to have not set well with some regulars on the forum. Anyone wishing to check out ceramic grills can do so by typing the phrase into Google and read, but as in all subjects there are pro's and con's, so read extensively in order to get a fair picture.

Some grinches don't like you talking about your favorite child?

I do have a BGE, but haven't used it for pizza. Clearly a gap in my experience base.

How do you like having the BGE vs. the Weber? Is it a "must have"?

I like them both, as well as a Bar B chef. I use all three regularly, but for different things. Low and slow in the BGE as well as roasts. Bar B Chef for fast and hot (steaks, burgers etc.). The parent company of Bar B Chef has been bought by another company so they are no longer available, but a link for what they look like is below. Weber for Pizza and when I don't have enough time to build a charcoal fire. I am sure I could be happy with just one of these, but I like having them all.

http://www.amazon.com/Bar-B-Chef-Charcoal-Barbecue-On-Cart/dp/B0002H8LIO

A follow up: I have been using the 2stone pizza grill for about 3 months. . . . I don't have a way to determine the actual temperature of the 2stone oven/stone, but it cooks pizzas significantly faster than the kitchen oven which reaches 550F.

Glad to see your report. I've been looking for a few more independent testimonials, and am going to pull the trigger on one in the next few days. I need to email Willard and get a better feel for what the skirts look like, to see if they're adaptable to my non-Weber Genesis grille. The web site is pretty vague on what you get. I assume it's just a couple of metal plates.

I've been doing Neapolitan style pizzas on my cheapie homemade "twostone", using two pizza stones and some fire bricks. To measure temperatures, I bought an infrared gun thermometer off of Amazon. I think this was the one: Raytek MT6 MiniTemp Infrared Thermometer. You should consider one; I've found it invaluable in telling where I'm really at with deck temperature. I've been shooting for right at 700F.

Here's what I'm using now, my "twostone" homebrew:

Uneven heating and not enough heat on the top of the pie (I have to finish it under the over broiler, after getting the crust done on the stone) are the main problems with this set up, but it got me by for a while.

One of my end results: