Weber Gourmet BBQ System Pizza Stone with Carry Rack,16.7" Long

I like the size, thickness and seasoning ability w this stone. First one I ever used. Works on the grill or oven.I season well with bacon grease. This causes alot of smoke! Best to season on the grill outdoors. I pour filtered bacon grease on a WARM stone and allow it to soak in. Rub it around with paper towels coating the stone graciously with bacon grease. After it soaks bring to typical baking temp and allow the smoke to burn off. Once done smoking its good to cook on.I use a infrared temp gauge to heat the plate to 380. Then cook a pie for about 11 to 13 min. Check browness to your liking. Yum!!

Hubby loved this pizza stone. Well made and the carry rack is great and sturdy to carry the stone to and from the oven or grill.

While in the midst of all this COVID craziness my family have been exploring the great outdoors, specifically, our back yard. Recently we purchased a very cool fire pit to keep us going in the evenings. The pit immediately brought out the marshmallows and crackers.Almost immediately we started thinking about what else we could do with the fire pit. One thing led to another until we got to... PIZZA!I immediately went to Amazon and found this Weber pizza stone. It arrived in a couple days and by the end of the might we were making homemade pie over the flames.I love this thing. It has become our weekend ritual to make a pizza on Friday and Saturday nights. It's easy to use, easy to clean and is making for some great family time during these challenging days.Five Stars!

Love this pizza stone that fits into our Weber grill grilling grate. The handles on the support carrying piece work great. Highly recommend when making pizza on the grill!

Finally, broke down and bought the Performer Deluxe charcoal kettle this summer! And since it comes with the gourmet grate, I was able to get this pizza stone, which fits into this particular grate. It took me a few times to get used to heating the stone properly for pizza, but once I got that settled, it has worked well.The one annoyance? The handles. I realize they are necessary to hold the stone in place and to lift it out, but they interfere with using a pizza paddle. I had a paddle that fit the size of the stone, but it would not even fit between the handles. I had to get the Weber paddle, which is a bit flimsy, but at least it does fit. Thing is, you can only approach the pizza from two angles due to the handles being in the way. I realize I can set any pizza stone on top of the cooking grate, but then it risks sliding around when trying to move a pizza around.As for the cooking quality, though, I have had no issues with it at all. It is best to get the temperature of the kettle close to 450°-500° internally with the lid on, and that means you will need to use quite a few briquettes. I had the best results pushing the briquettes up against the edges of the kettle, with none beneath the stone. If there are too many coals beneath the stone, it gets too hot and the crust will burn. This method still heats up the stone, yet also heats the rest of the air inside the kettle and cooks the pizza from both sides more evenly.

This Weber Cordierite pizza stone measures just 13 1/4 inches wide.Distance between the inside of the metal handles is 12 5/8 inches. Look at the picture to see how the stone sits.A 13 inch or larger pizza peel will not work, if the VERY hot pizza stone is sitting inside the HOT metal handles, as designed.Pictured is an 11 inch perforated pizza peel, that I just bought for under $10, at a big box store or mart.A 12 inch pizza peel should work just fine too.Remember…start with the cool pizza stone, set the gas grill or oven to 400F or higher, and then preheat the stone for 10 to 60 minutes, after the temperature reaches 400F.Precut some parchment paper circles by tracing the cool stone, if you want easy cleanup and easy slide off. Or just continue to do what you’ve always done.The stone may darken and stain…this is just part of a natural seasoning process.Sauté some cremini & portobello mushrooms with thyme and crushed red pepper, then caramelize some yellow onions with garlic, pepper and olive oil…add some mozzarella & Parmesan cheese, then sprinkle thyme all over to finish.YUM-O!!!

This is my first stab at "baking" on the grill. This item didn't arrive how I expected it would, but that's not a bad thing!When watching promotional materials for this product from the manufacturer and other sources, it seemed as though the entire thing was one integrated piece. As it turns out, this is actually two separate parts: the cage and the stone. This means that if you buy this one, your new pizza stone will not only work on your grill, but it'll also work seemlessly in a system that isn't specifically designed for it (like your oven).So far, we've used this twice, making about 5 pizzas each time. By the time we were done using it the first time, it felt like I had it dialed in pretty well. The next time we used it, every pizza came out better than we could have hoped. I don't know how much this has to do with this particular stone, but I can confidently say it works very well, and I would highly recommend this stone if you have a weber kettle grill.

The handles on the side are useless(kind of a gimmick) , you need to put the stone when the grill is warm, so why add the handles if you can use your hands. The stone itself performs well, I've made 4 pizzas with it, make sure you don't add the pizza directly, use corn starch (lots of it)