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[canadianbacon]

Thanks for the links Pete, some interesting reading material there.

I have done a few pizzas on the gas bbq ( although my bbq is natural gas ) ( it doesn't seem to be as hot as my
old propane bbq )

When I did mine, I put down some tiles first, ( the unglazed quarry tiles ) then my pizza stone on top of those.
Results were ok, but I found it dried out my pizza, because too much heat was leaving the bbq, so I found the dough
to be a tad dry, ( and it took more around the 12 min mark to do a pizza I usually get done in 8 mins in the oven ),
having said that, what does elevating the stone off the rack of the bbq do ?, I'm not really understanding the concept.

I'm guessing there is an airflow of hot "convection" type hot air that is coming into play here, but without the top piece that Willard
had added to this pizza machine, I don't see how this other "topless" version would work that well.  I am beginning to see that Willard's version is basically capturing the hot air, and it is being reflected down onto the pizza,  but the model in your links does not have that capability.

Thoughts ?

Mark,

That product has been around for a long time, as noted by this geriatric post: http://www.pizzamaking.com/forum/index.php/topic,259.msg4364.html#msg4364 (Reply 3). For a more recent discourse, see http://www.pizzamaking.com/forum/index.php/topic,4948.msg41881.html#msg41881.

Peter

[FVG]

Have tried my first Pizza's on the 2Stone - with great results. The first one had a crust not quite cooked enough on the bottom. I let the stone heat up a bit more and tried again with much better results.

[FVG]

Pics of the Crust this time

[canadianbacon]

FVG,

wow, that looks amazing.... thanks for posting a pic.

Do you have one of the actual unit with the pizza in it by chance ?
please post if you do.

It's the closest thing to being there 

I love your dough edges... nice and doughy and huge, the way I love my crust.

P.S. - Willard's top pizza stone really works well - I can see the nice browning it does on the cheese,
I'm impressed.

Have tried my first Pizza's on the 2Stone - with great results. The first one had a crust not quite cooked enough on the bottom. I let the stone heat up a bit more and tried again with much better results.

[FVG]

Picture of the 2Stone on the Grill cooking a Pizza

[2stone]

Nice Pizza FVG, beautiful crust.

Sorry I can't see yours Bolabola, but it sounded good.

Just noticed the flame deflectors are missing on my grill.
If your grill has big ones, try taking them off for more heat.

regards,
willard

www.2stonepg.com
www.2stonepizzagrill.com

[canadianbacon]

oh I'm going to say it....... holy cow !

I did NOT know the pizza stone was SO THICK.

My stone at home is about 1/4 that thickness !

that's pretty nice !

Picture of the 2Stone on the Grill cooking a Pizza

[2stone]

Forum members 20% discount ends on
Monday the 15th of October.

You can get the discount by entering
"pizzamakingmember" in the coupon box
at checkout at: www.2stonepg.com

willard

[2stone]

FVG... man is that a good looking pie
too bad I didn't get a slice of it!!

willard

by the way... Santa got a hold of me
he said he wants a 2stone for himself.

[hopgeek]

Question about the setup of the grill.  I noticed that in the documentation for the fibrament stone that the baking surface is the wider diameter, rough face rather than the narrow one.  Any reason/benefit to installing them 'upside down' as pictured on the 2stone site and in FVG's pics?  Just an observation...

I'll be giving mine it's maiden voyage in about 7 hours, cooking 4 pies.  Pics to follow.

- Kelsey

[2stone]

Hi Kelsey

The stone is better protected and gives better airflow over the edge if you
have the smooth or small side up. It also makes it easier to turn the stone because
the tabs are easier to catch with the turn tool. I asked Mark O'toole (the owner
of the company that makes the stones) why they recommend the wide side up and he said
mainly because it was easier to pick it up and had less chance of sticking.
We are not interested in picking it up once its on the steel platter and there is no sticking
so he OKs turning it. It should not be in direct contact of flames so it is prefferable to have
the small/smooth side up.

As I noted on another post, if your grill has large flame deflectors
(which help prevent grease fires) you may get more heat without them.

also turn the stone a few times while it is heating up to evenly heat the bottom stone

willard

[2stone]

Charcoal (lump) start to finish.
Weber 22 1/2 kettle grill.
Fire-up time: 25 min . Temp. 650-700F
Wife made a cracker style whole wheat.

willard

www.2stonepg.com
www.2stonepizzagrill.com

[2stone]

Charcoal (lump) continued

[canadianbacon]

Hi Willard, it looks awesome !!

I got a good question for ya.... did you put the cover on the BBQ at all ?

It looks like you never had to ...  am I thinking right ? .... your new invention
holds so much heat, you don't need the top of the bbq on at all during the bake ?

anyway, amazing stuff.  I love it !

Keep those pictures coming 

oh and Willard.... all I got to say is this............

[2stone]

I see you are pretty crafty with
that computer canadianbacon.....

No.....believe it or not it gets hotter faster
without the lid. I use the lid at the end sometimes
to hold the heat longer, to squeeze inn one more pizza.

thanks for the support

willard

[scottfsmith]

Forum members 20% discount ends on
Monday the 15th of October.

OK, "uncle" -- I just ordered one.  I have been having pretty good luck with my stone right on my grill, but the temps are not quite getting hot enough.  I hope the 2stone will be better.

Scott

[2stone]

Thanks for the order Scott

Your 2stone will go out tuesday at the latest.

regards,

willard

[hopgeek]

Willard, you were spot on when you said that the 2stone would take my pizzas to the next level... the texture and bake quality was by far better than anything I have attempted so far.

Here's the 2nd pizza I baked tonight.  It featured fennel salami, fresh basil, mutz, grated grana padano & crushed cento italian non-dop tomatoes.

More pies here: http://pizza.hopgeek.com/14_Oct_2007_Pizzas.html

[2stone]

Hopgeek,

Thanks for all the pics

That is incredible, I always wondered how hot
you could get it in a good gas grill. I was reading the
specs on your grill last night and I understand it
only has 36,000 btu. The new weber genesis has
42,000 btu. (I may have to spring for one)
Your pie's look great, nice carmalization on the cheese
and the "upskirts" were some of the best looking I have seen.
Are you using "00" flour?

regards,
willard

I am extending the 20% off for "pizzamaking members"
3 more days, to give more of you a chance to
read some of the user reviews.

the coupon code is "pizzamakingmember"
at: www.2stonepg.com

[scottfsmith]

Hopgeek, that temp reading is very impressive!  How long did your pies take to cook?  Also, it looks like the tops are a touch under-done compared to the bottoms (which look perfect), or is that just the pictures?

Scott