Bring true stone-baked cooking to the grill or barbecue you already have. The material is the same commercial-grade stone —
it handles the full range of standard commercial oven operating temperatures, including high-heat pizza applications. What changes outdoors is one rule.
The one rule that matters on a grill
Never place a stone in direct contact with open flame. Grill and open-flame applications require a metal flame diverter between the flame and the stone, with approximately one inch of clearance on all sides for airflow. The constraint is contact, not temperature.
Everything else works like an oven
The first-use rule carries over unchanged: bring the stone up from cold with the grill, allow it time to reach temperature, and let it cool gradually in place. The first-use guide and moisture guide apply to grills exactly as they do to ovens.
Size it to your grate
Measure the grate the stone will sit on and subtract two inches from each dimension — the sizing guide shows the method. Grates come in more shapes than oven racks, so custom cutting covers round kettles and odd footprints.