Kamado Joe Ceramic Stone Recommendations CGS

Ceramic Grill Store

Ceramic Grill Store

Full Detail Below

Wondering what ceramic stone to use with CGS or KJOE accessories and for pizza? Here's a quick table that outlines your best Stone options. For accessories with multiple choices, the best choice(s) is highlighted in red. 


Red is Recommended.
Kamado Joe
Stone Size
CGS & KJOE Accessories
Big Joe I,II,III
  18" CGS,
  19" KJOE-Half,
  20" KJOE Pizza

 

Pizza Stone (18-F), (20-F)
CGS Big Joe Expander (18/19-H)
KJOE Divide & Conquer (19 JOE-H)
Deep Drop Spider (18-H)
Classic Joe I,II,III
  15" CGS,
  15" KJOE-Half
  15" KJOE Pizza
  16" CGS
Pizza Stone (15-F)
Large Half Stone Hanger on Classic Adj. Rig (15/16-H,P,F)
Classic I&II Large Adjustable Rig (15/16-H,P,F)
KJOE Divide & Conquer (15 KJOE-H)
Joe Junior, JR
  10" CGS,
  10" KJOE
  13" CGS,
Pizza (10/13-F)
CGS Woo Ring (10-F)
Jr. Accessory Rack (10-F)
H = Half Stone, P = Pair Half Stones, F = Full Round Stone,
Red is Recommended

How to use the table: Let's say, you are looking for a pizza stone on the Big Joe.

  • First, slide down the left column till you find Big Joe. You'll see three stone sizes: CGS' 18" and KJOE's 19" Half and 20".
  • Next, move to the right column and find Pizza Stone. You'll see two stone options:  (18-F) and (20-F). Per the Stone descriptions, these are CGS' 18" Full Round Stone and KJOE's 20" Full Round Pizza Stone. 
  • The best choice (in red) is the 18" Full Round Stone. The biggest pizza stone is not always the best stone. First, extra large pizzas, bigger than 16" diameter, are hard to handle. Second, it's more difficult to maintain a uniform stone temperature on big stones. Be reasonable on size and you'll make a better pizza. 

H = Half Stone
P = Pair Half Stones F = Full Round Stone 
half ceramic stone for deflecting heat under half the cooking grid
pair half ceramic stones for optional full or half heat deflection under cooking grid
full round ceramic stone for full heat deflection under cooking grid

Pizza – one of the most specialized cooks we do, as there is such a variety with pizza. But hey, it need not be difficult, as there are a few “givens” to produce great pizza.

First, the preferred location for the pizza stone is up in the dome. This pulls the stone away from the fire, making it easier to control the temperature of the pizza stone. Plus, with the pizza stone high in the dome, we efficiently use the reflecting or collecting heat to cook the topside of the pizza.

Second, with thin crust you might be able to use just the pizza stone, no deflecting stone. Think of it, more as a grilling cook with the fire spread out and heat evenly rising. With thick crust, you may need a deflecting stone under the pizza stone. The deflecting stone protects the pizza stone from overheating, allowing the dough to cook through. Think of thick crust more as a baking cook. Again, the fire spread out and evenly burning.

Third, if you need a deflecting stone, it should be the same size or slightly bigger than the pizza stone. This insures the best protection and temperatures in and around the pizza stone. How much space between the deflecting and pizza stone is up to you? If you can, do not position big stones at felt line (top of the base). If the stone is too close to the gasket, the stone can push heat toward the gasket and shorten its useful life.   

Fourth, the biggest stone is not always the best stone. Extra-large pizzas, bigger than 16" diameter, can be hard to manage. Also, it is more difficult to maintain a uniform stone temperature with big stones. Be reasonable on size and you will make a better pizza.

Fifth, it is possible to cook two pizzas vertically at the same time, but it can be quite involved. You will need a way to rotate the pizza stones to maintain even stone temperatures. Sliding oval grids on our adjustable rigs are great for two pizzas. Set the stones on the grids and rotate the grids/stones.

Lastly, you hear about the 750°F, two-minute pizza cook. Our recommendation is stick with the 450°F temperature range. It will take longer but you get a better pizza, especially if you are cooking multiple pizzas. There is a reason all the pizza boxes at the grocery store say 450ish degrees.

Pizzas are fun cooks and with a little practice and experimentation, you'll learn to produce great pizzas time and time again. 

Hint: Add a small bit of smoking wood to replicate wood fired pizzas. 

 

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