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Ron, The stone is 3/8 of an inch wide and it is a 14" stone. You can also use non glazed floor tiles made out of only clay as a substitute. The tiles are much cheaper and if they break go buy another one for around .50 - 1.00. The only problem is that they are square and allow more heat to...

Larry I have to go and measure the pizza stone but I am guessing it is no thicker than 1/2 an inch. Don't forget to catch the temps on the way up when you are using a full load of coal. Easier to open a vent a hair to increase the temp vs trying to tame a raging inferno!!!

Dave, I use the pizza stone foiled on top of the empty water pan. Sometimes I might throw a couple of foil balls within the water pan to lend a little support to the stone. I have tried the flowerpot and it also works excellent. Stone is thinner and accomplishes the same thing. I think most...

No issues with grease. If you still wanted to go a step further then make a little ridge around the edge of the stone to act as a barrier. The juice just hit the tinfoil on the stone and then slowly dried up or burned into carbon. Very easy to cleanup.....

All, Previous discussion closed regarding this topic but I wanted to let anyone know who was waffling between the flower pot base vs pizza stone, that the pizza stone rocks. I cooked spares for 6 hours and had no problem stabilizing heat. Have a ton of leftover fuel also.... 1. Much easier...

Use the minion method and catch the temp on the way up. Very easy to control. If you fill the whole chamber with hot coals and then add meat you will be battling all day. Hope this helps.

I was thinking of getting one of these thermometers, anyone else have one of these on their smoker? States they have screw for recalibration..... http://stores.ebay.com/BBQ-BONANZA