Best pizza grilling stones according to redditors

It's a pizza stone, used for making pizza in the oven. Made of copper and soapstone.

https://www.amazon.com/Specialty-Cookware-Neapolitan-Enthusiasts-Brazilian/dp/B006YG5LC6

I'm assuming you want the convEGGtor so you can smoke the turkey rather than roast? In that case you could try to macgyver the situation with a big ol' pizza stone. Wouldn't be perfect; but if you put a roasting rack on top of the pizza stone that's sitting on your egg grate, you're creating something similar to the convEGGtor

In an oven with a broiler, conductive materials like steel are king, but, in a broilerless setup, conductivity becomes a defect. As you move into less conductive materials, you generally more into less density and more fragility- and not just physical fragility, but thermal fragility as well. My setup shields the stone and protects it, so in this setting, any stone will last a very long time, but, the best stones for this application, by their nature, will be the least durable.

The redditor in the link above, u/rs1n, spent a healthy chunk of change on a fibrament stone, which, for a broilerless setup, works very well, due to it's low conductivity. Fibrament is reinforced with fiberglass, which makes it a bit more durable, but, being cast refractory, it will be less durable than cordierite.

This is the first time I'm bring this up, since these stones tend to be so incredibly fragile, but something like this might actually work well in my broilerless setup:

https://www.walmart.com/ip/Pizzacraft-15-Round-Ceramic-Pizza-Stone-and-Baking-Stone-with-Wire-Frame-for-Oven-Grill-or-BBQ-PC0001/22951001

The huge upside is price, but a big potential downside is recovery between bakes. This should do one fast bake, but then it will be thoroughly depleted and will need a good chunk of time to recover- maybe 15 or even 20 minutes.

If you want to go with a more durable, more traditional cordierite stone, because of the increased conductivity, it could add as much as a minute to your bake time (6 instead of the most likely 5 minutes), but this should be cordierite:

https://www.amazon.com/Pizzacraft-Round-ThermaBond-Baking-Pizza/dp/B005IF2ZNM/

I'm not in love with the 15" width, but this is cordierite and 5/8" thick (thicker = more pizzas without need to recover):

https://www.amazon.com/dp/B01LZFX4NY/ref=psdc_3480718011_t1_B07F1M9XRD

Here's the link for the fibrament stones:

https://bakingstone.com/

Noice! I grew up going to Mountain Mike's every weekend and dumping my entire allowance into their TMNT: Turtles in Time arcade game. How's the land of 10,000 lakes treating you?

If you can get the hang of making the dough doing pizza at home is surprisingly easy and cheap. Plus everything tastes better when you make it yourself. Everybody should at least try it at some point.

I got a friend who swears by this cast iron pizza man: https://smile.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X

Personally I prefer a traditional pizza stone because I have bad luck with cast iron: https://smile.amazon.com/Unicook-Ceramic-Grilling-Resistant-Rectangular/dp/B06XGV3RS4/

One of these days I want to step it up and buy a Blackstone propane pizza oven but that's a lot of coin to drop on an outdoor cooking item I'll probably only use a couple times a year.

Yeah I also use a chimney for normal cooking. I think it would be way too hot for smoking if you light with the chimney.

Char broil makes their own diffuser which is what I have:
https://www.amazon.com/Char-Griller-6201-Smokin-Stone/dp/B009E8NATC

Do you have the smoking stone?

https://smile.amazon.com/Char-Griller-6201-Smokin-Stone/dp/B009E8NATC/ref=sr_1_1?ie=UTF8&qid=1465761524&sr=8-1&keywords=akorn+stone


The Akorn seems like it would cover both bases quite well. The only issue is that I've never bbq'd with charcoal lol.

I've found that with my egg knock-off (Char Griller Acorn Kamado) the restriction of airflow is a good thing. The convection caused by the shape of these smokers is fantastic for cooking at high temps, and reducing the amount of fuel you need to use, but I suspect it's this very convection that's "grabbing" air from the vent on the top, and pulling oxygen down to the coals.

After I put the stone in place, I found that the temperature was MUCH easier to control.

Thanks! Is this the deflector? https://www.amazon.com/gp/aw/d/B009E8NATC/ref=mp_s_a_1_3?ie=UTF8&qid=1519660334&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Akorn+deflector&dpPl=1&dpID=31CljtEArKL&ref=plSrch

I heard that about the temp being hard to drop -- I'll try to be conscious of that. I want to get it now so I'll hopefully have a decent idea by time summer comes.

Any probe you recommend? I have a thermapen, so set on the instant read.

Appreciate the advice!

http://www.amazon.com/Pizza-Baking-genuine-earthenware-ceramic/dp/B00NZ5J0OO

This is mine. I have a BGE and if I had a few drinks and am not paying attention it gets well over 1000 degrees.

It's not just about the thickness, I like earthenware for the tempeture resistance and the crispness of my crust.

There ya go. $26

https://www.amazon.com/dp/B06XGV3RS4

This One Isn't bad