Soapstone Surface for Kamado Joe Classic Size | Grill Accessory for Classic Joe | Stain Resistant, Grill Tender or Delicate Food without Sticking to Surface, White, Model KJ-HCGSSTONE

Load up your favorite charcoal, lay the moon stone in place, and fire up the grill. Once the grill is up to temp, around 535 or so, spray your favorite cooking oil on your steak and on the moon stone. Slap the meat on the stone, close the grill and give it a few minutes. How long depends on how thick your steak is, and how done you want it. Flip the steak over and let the grill sizzle away again. If the cut is thick enough, slip a meat probe in and when the temp hits 125, for medium rare, for example pull it off and slap it on a plate. Be ready for the best tasting steak of your life. I recommend using one of those sponge type cleaners on the moon stone surface. The hot surface will wipe clean right away.

Arrived in one piece, as it should have. (After reading other reviews, I checked as soon as I received it.) I've used it so far for smashburgers, salmon (skin side down), split trout, and mixed-vegetable sides. I'm normally not a fan of solid-surface grilling, but the design of the Kamado Joe allows plenty of smoky grill flavor to circulate around whatever you're cooking on the soapstone. Although the Canadian guy on YouTube favors the 'stone for reverse-searing a thick steak, my taste test still says "Use the grill." I haven't had to wash my soapstone yet - a circular scrub with a nylon grill pad and flipping it over to burn off any residue works fine for me. If in doubt, check it out. Unlike the manufacturer, Amazon offers free no-hassle returns if it arrives damaged.

Magnificent. Seared ribeye steaks for the family the first night then smash burgers the second evening with these soapstones. The malliard crusts were amazing in texture and taste. It takes some time for these to come up to temp (even between cooks) so I recommend an infrared thermometer to verify you have the cooking temp you’re targeting for the cook. With one soapstone I was able to reach temps in excess of 685 degrees on surface while my dome registered 600. With two soapstones, I had surface temps in the 550 range, when my dome registered 425. Be sure to place these on your grates. They can chip and break if not handled with care. I also own the cast iron griddles and love those as well but these are just a tad better at searing, mostly because of the amount of heat they retain for each cook.

I’m just learning how to use the soap stone for the grill, but the few times that I have used it have been very encouraging. The best were steaks (2 filets and 1 NY strip) which I seasoned the night before. They all had beautiful crusts and were cooked about right. As I mentioned, I’m still learning how to use both the grill and the soapstone cooking surface, but right now I think I like this better than the stainless steel and cast iron grills because to me it seems like I have a little better control. Also, of course, you don’t have the problem of food falling into the fire. I can’t really give rave reviews about ease of cleaning. I thought all you had to do was wash it off and rinse. It was a little more involved but no worse than any other pan or grill. I do think more detailed care and use information would be nice.

Super useful for cooking breakfast on the Kamado grill, fish, pork chops, or steak.

product broke after initial use. no warranty provided

I got this because i was very intrigued by the natural non-stick surface, and on that I will attest that it delivers. However, the other reason I wanted this was for its searing capability. I was expecting it to sear as well or better than cast iron or on the regular grate. I have not been impressed with the sear. I have a very hard time getting it up to searing heat. I can usually get it upwards of 3-400 pretty easily but getting it up to 500 or higher has been nearly impossible. I've also heard from others it's not an ideal sear surface and that if you are planning to do things like smashburgers or anything that requires you to press the meat you could potentially break it unless you put it on top of one of the wire grates. It would be good for delicate things like fish, though.

This is amazing at retaining heat and maintaining a searing surface. I have made some of the most delicious crusts on steaks with this thing. Though I am most proud of making bass filets without losing skin on the flip. I think that of all the accessories for the manado joe, this is simply a must. I would skip over the cast iron for this. My only warning is that it is fragile and easy to chip if not handled with care when placing down on the grill.

Good value

Scallops on the Joe? Yes

Der perfekte Speckstein – besser als Gusseisen! Ich habe den Speckstein für meinen Vater zum Geburtstag bestellt und durfte ihn auch schon selbst testen. Was soll ich sagen? Der Stein ist einfach super! Da braucht man kein Gusseisen mehr. Besonders bei Fisch zeigt der Speckstein seine Stärke – er gelingt darauf einfach perfekt. Die erste Lieferung kam leider defekt an, aber das wurde vom Händler absolut top geklärt. Der Kundenservice war wirklich vorbildlich. Jetzt ist der Speckstein ständig im Einsatz, und mein Vater schwärmt von den vielen Anwendungsmöglichkeiten. Eine absolute Empfehlung!

I have used this for burgers and breakfast and both turned out great.

Für Fisch und Meeresfrüchte sehr empfehlenswert. Es dauert naturgemäß etwas länger bis der Stein auf der richtigen Temperatur ist. Wichtig ist es, den Stein erst vollkommen abkühlen zu lassen, einweichen lassen und dann erst mit einem Haushaltsschwamm zu reinigen. Andernfalls könnte er schnell zerbrechen und das wäre schade.