Based on a suggestion from this forum many years ago, I have experimented with a pizza stone (or clay tile) in our TC oven as it supposedly distributes the heat more evenly.I have tried the stone on the very bottom of the oven (under the burner).On top of the solid metal grid (broiler plate?) just over the burner.On the metal grate (where you would put your pan).Quite honestly, I can't say if one position works any better than the others...or if it is helping at all???How many others use a pizza stone/clay tile for heat distribution and what are your thoughts?We use our oven on pretty much every trip.Tx, Bill

We set our wild berry pie (pan) directly on the stone, which sits on the metal grate. We have found that we do not get a burnt bottom crust anymore.

We have our pizza stove set just above the flame on the solid plate as you described. It seems to help us, we only bake pizza and the occasional chocolate chip cookies though.

Ours sits on the metal plate above the burner. Biscuits, rolls, and such cook much better without over cooking on the bottom.

I use a pizza stone AND a air gap thin cookie sheet on the grate. Works well but does reduce the height clearance in the oven. Never a burnt bottom.

BB_TX wrote:Ours sits on the metal plate above the burner. Biscuits, rolls, and such cook much better without over cooking on the bottom.X2Cooked in oven at least once a day for 7 yrs.Before stone..burnt bottoms and uneven cooking.

Oven users unite! | Good Sam Community

billtex
Explorer II
Sep 17, 2015
camperfamily wrote:
So far so good, but pre-heating seems to be help reduce burns.

Interesting you say that...we have been more careful with a good pre-heat also and it does seem to help ...
These small ovens can be finicky...but sure do come in handy.
camperfamily
Explorer
Sep 17, 2015
I use a 12" slate tile directly on the metal sheet over the burner. Then a pizza stone on the oven rack. Any baking pans we use sit on the stone. So far so good, but pre-heating seems to be help reduce burns.
trailgranny50
Explorer
Sep 16, 2015
We must be really fortunate with our oven. It doesn't burn foods, and it 25 years old. First time we used it after we bought the camper it was to cook a birthday cake for DH at Eureka Springs, Arkansas. Perfect. Cooks better than the full sized one at home.
Reddog1
Explorer II
Sep 16, 2015
Super_Dave, that is neat.

Wayne
Super_Dave
Explorer
Sep 16, 2015
For any of you that hate climbing into the oven to light it. I hate trigger butane lighter stick too.
billtex
Explorer II
Sep 16, 2015
Just wanted to post a follow-up. After going through 2 pizza stone/heat sinks in the oven (they crack when placed directly on the metal grid) I tried a cast iron griddle.
Wow!
This has worked even better than the pizza stone and certainly has not cracked.
The oven is cooking nice/even now...can't wait for some Fall camping!
billtex
Explorer II
May 11, 2015
Wayne...at my age...I will have to think about that!
Reddog1
Explorer II
May 11, 2015
billtex wrote:
... This is what got me thinking again!

I can relate to that. As I get older, I sometimes stop to think and forget to start again. I have to wait until something gets me thinking again. :B

I apologize Tx, Bill, I just could not resist a little shot of humor. I will delete this post if you wish.

Wayne
billtex
Explorer II
May 11, 2015
gpascazio wrote:
Since we got our pizza stone we have had no more burning. Could it be your stone? We bought a pretty thick stone over a 1/2" thick

We did just get a new stone...larger than last one. This is what got me thinking again!
portscanner
Explorer
May 11, 2015
We do a large amount of the baking in our oven in cast iron. It appears to do the same thing as the pizza stone - distributes the heat evenly.

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