Has anyone tried the emile-henry pizza stone on the BBQ?
Just grilled my first pizza on the bbq with a pampered chef pizza stone. It Cracked.! Although temperature was over 700 degrees. It may of held up if I warmed my metal peel before touching the stone. Introducing cold metal peel onto hot, hot, hot...not a good idea! Thinking of trying the emile-Henry.
Does anyone have suggestions?
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