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We barbecue and grill year-round, and have found that these grill stones are just perfect. They save so much time heat up rapidly and you won’t get all the nasty cleanup that you normally have to experience. We have been delighted with the results with the salmon that we cook and beef is a wonderful experience now.

The Island Grillstone is awesome. The flavor and ease of cooking is wonderful. I made sausage burgers and fried onions all on the stone at the same time four 1/4 Lb burgers and onions fit perfectly for making a great dinner. Seasoning the stone was as easy as 1-2-3. Being able to use both sides for grilling means while one side is being cleaned (facing down) the other side is great for cooking. The more you use it the better it gets. Here is how I recommend seasoning along with great instructions included with the stone.1. Wash as directed, but do NOT submerge stone. Wash and Rinse2. Dry completely (24 hours is my recommendation in a cool dry place (I shortened this to a few hours by using the dehydrate setting on my oven, at 110F. no problems)3. Apply with brush olive oil to ALL sides4. Place on cold grill and heat evenly (SLOWLY) as too quick can cause the stone to break (warning from manufacturer not my experience). I have a gas grill and charcoal grill, but used my gas to complete the seasoning step. Bring stone and grill up to temperature.5. Let it cool completely before using. Flip over stone, heat grill and stone from cold up, on medium.. You are ready to cook.6. When cooking be patient and enjoy. (no flare ups, even cooking, no lost parts.)7. Have 2 spatulas available to move food around as it makes it easier.I love mine it is a great addtiona to my grilling world and will use it more than the steel grates it sits on.

A good cook told me about these stones, and how they changed the way he grills, so I decided to give it a try. I hadn't grilled chicken in a long time because the grease makes it flame up and often burns the meat. This stone protects from flame-ups, cooks evenly, and browns nicely. You need to preheat a bit longer for the best results, but it is worth it. Steaks, ribs, chicken, lamb, and even vegetables grilled to perfection.

Amazing at distributing heat! Steaks on this bad boy are incredibly easy to cook perfectly.I only grill on lump char, personally, which makes the heat up process a bit of a pain if you do it all on the grill. I cracked my stone in half after about one summer of consistent use. (My fault however I didn't warm it slowly as directed.) After that I decided I needed a better plan. So I welded up a steel rack to hold the stone together and allow me to move it safely (it has handles now). This way I can put the stone in the oven inside for a nice gentle warm up before I take it out to the grill to cook.I'm telling you the BEST steak and grilled chicken I've ever eaten were made were on this thing. Get the fire as hot as possible and the stone takes care of the rest, distributes heat so evenly you'll be wondering why anyone spends money on those $1000 steak broilers at high dollar steak houses. If you buy good cuts of dry aged steak don't waste your time on a wire grill, put that steak on this stone and you'll cook up the best food you've ever had. Some fresh summer savory, coarse black pepper, and coarse sea salt and you're eating like a king!

UPDATE JUNE 2018: I am now into my 5th grilling season. It is holding up well but is getting harder and harder to clean. There's a lot of baked on stuff just not coming off. It continues to work well with non-stick grilling. The crack in the middle appears to now have penetrated both sides of the stone and I figure it'll split in two eventually. Until then it will continue to permanently reside in the grill and permanently be a part of every cook.I've had this for one year now and it is a great grill accessory. I have a couple of caveats though: cracks and cleaning.Over time, despite following the instructions on preheating and cooling to a 'T', it has developed some small cracks and a much larger one that is propagating across the middle. The larger crack appears to be a 'through' crack, extending from the top to the bottom, concerning me that the stone will break into two pieces. I'll come back and re-review this one after a few more months to update the status of this crack.I like to grill my veggies on this and the olive oils I use are not much of a problem when it comes time to clean. I just turn the stone over and let the next use burn off the the bottom. It is the sauces I use that are a problem. They seem to leave behind a black icky goo that works its way into all the crevices in the grill stone. When I flip the stone over and heat the 'cooked' size it doesn't seem to burn off the sauces -- they seem to remain in the crevices and just boil away, never burning off. So far these have not imparted any unwanted flavors into the food I am preparing but I wonder over time if the crevices will simply goo up completely. I don't have this issue with other ceramic stones that I use as part of my grilling.

There is not a better way to cook fish than on a grill stone, period. The oils in the grill stone, pretty much guarantee, you will not over cook the fish... unless you leave them on their absurdly long. As for steaks, burgers... it just does the job so well. The grill stone will spoil you, you will never "not" use it again.

Takes a long time to get hot. Other than that it's a good product and works as advertised.

I have been using these grill stones for years and they are fantastic! No flare-ups, easy to clean and they add great flavour!

As advertised

I love this product, however mine came with a little crack, dont knoe if its gonna last long. I dont want to return as its very heavy to carry

Great for BBQ….no muss cleanups

This is replacing one which broke during a freezing spell. It is gteat