Hey, I'm hoping to gather some expertise about using pizza stones on the kettle. I've got one that I'm a little afraid to try for fear of breaking it, and I have a buddy who was just trying to bake bread on his and cracked it right in two.
My sense is that the stones do alright with high heat, but not so much with rapid changes in temperature. So do folks put them in a relatively cold grill as it comes up to temp? Do you try to keep coals around the perimeter of the grill to avoid the really direct heat? I also see people elevating them up above the top grate-- what's the thinking behind that, and what do you use to elevate the stones?
I'm all ears-- bring it on WKC brain trust!