Author Topic: Blackstone Pizza Oven  (Read 609493 times)

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Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #250 on: June 19, 2013, 03:58:55 PM »
Bob the question is a a serious one. I don't know and would like to know.  Maybe it doesn't need any adjustments and bakes evenly out of the box.
« Last Edit: June 19, 2013, 04:12:24 PM by Jackie Tran »


Offline Falcor

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Re: Blackstone Pizza Oven
« Reply #251 on: June 19, 2013, 04:06:00 PM »
Chau,

Edit: In the 2011 2Stone Inferno Pro I owned, the plate the bottom stone sat on was not adjustable, but you could adjust the height of the bottom stone by adding an additional stone/other material between the plate and the original stone.

Is the flame position in the Blackstone adjustable?; if so, does the burner move left to right, or front to back.
« Last Edit: June 19, 2013, 04:10:00 PM by Falcor »

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #252 on: June 19, 2013, 04:52:04 PM »
Thanks Falcor.  How thick is the plate that holds the stone?  On the blackstone it is substantial.  I haven't measured it, but it is about 1/8" ?  I was afraid it would warp if a stone wasn't on it during the bake but now I think it would tolerate the heat just fine.

I don't think the flame position or burner is adjustable in the blackstone.  I will look more closely at it later today.  I really wish I knew someone with a 2stone inferno in Albuquerque so I can compare them side by side.

Offline toddster63

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Re: Blackstone Pizza Oven
« Reply #253 on: June 19, 2013, 09:24:04 PM »
Hey, Mmmph, were you keeping track of the stone temp on your 4 Marg bake....?


Offline Mmmph

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Re: Blackstone Pizza Oven
« Reply #254 on: June 19, 2013, 09:27:12 PM »
Hey, Mmmph, were you keeping track of the stone temp on your 4 Marg bake....?

I was launching between 675F and 875F on the bottom stone. I was playing with the thermostat throughout the bake.
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Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #255 on: June 19, 2013, 09:43:58 PM »
Any reason to still think it would benefit from a thicker stone?

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #256 on: June 19, 2013, 10:04:24 PM »
Any reason to still think it would benefit from a thicker stone?

No since 2/3 of the flame hits the bottom stone and the other 1/3 goes up the side.  The bottom stone rotates thus the heat recharges the stone very quickly. Also the heat that goes up the baffle and bouces off the ceiling recharging the bottom stone from above.  I think some members already said that they baked 10 pies back to back without any issues.

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #257 on: June 19, 2013, 10:05:38 PM »
Any reason to still think it would benefit from a thicker stone?

With the amount of flame and heat hitting the stone I just don't think there is very much need for a thicker stone.

Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #258 on: June 19, 2013, 10:08:11 PM »
Thanks and thanks.


Offline jsaras

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Re: Blackstone Pizza Oven
« Reply #259 on: June 19, 2013, 10:42:31 PM »
I just pulled the trigger on this one.  Having an outdoor oven to do NY pies in the summer is worth the price of admission for me.
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Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #260 on: June 19, 2013, 11:50:44 PM »
Played around with decreasing the gap between the 2 stones tonight and did my 2nd bake.  I did 2 NY first then 2 NP.   This is a very easy oven to bake with.  I'm already use to loading the pies while the stone is rotating. 

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #261 on: June 19, 2013, 11:54:59 PM »
Okay so I have an update. I used the oven again and this is the fifth time in three days. I never have run it for more than 25 minutes in a sitting and I have never run it on completely full blast. I am already seeing some wear from such little use.
The heat shield isn't looking great and you can sit bits of metal that have started flake off. Also if you look down at the support cross bar, it's hard to see, but little holes are forming. So maybe it will just have a bit of wear and tear like this.... or maybe worse. That support bar holds up the heat shield. So it needs to hold up. Also if a hole forms in the heat shield the oven really won't work because it won't pass the air over the top.
Have any other members noticed any of this?

On a side note, this is the white pizza I was making when I noticed.

EDIT: Chau can you please stop posting at the same time as me?? This is the second time today haha  ;D
« Last Edit: June 19, 2013, 11:58:09 PM by jeffereynelson »

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #262 on: June 19, 2013, 11:55:38 PM »
Still not hitting 60sec bakes.  These went for 90 sec.   The 2nd one was Craig's mushroom and truffle oil pie.  Very good flavor.   I'm still not thrilled with my NP dough.  Oh well, ill keep practicing.  :-\  first one was loaded at 760F and 2nd one at 830.  I think 800f is the sweetspot in mine.

Offline Jackitup

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Re: Blackstone Pizza Oven
« Reply #263 on: June 20, 2013, 12:09:32 AM »
I'm being tempted here, pies are looking great and for the price, no disrespect to Will and the 2 Stone, but price talks and a guy could buy 10 of these for the price of the high end 2Stone or a WFO. The breakdown thing concerns me though. I wonder how hard or easy it would be to put a little extra shielding in there at the hi heat points/areas??

jon
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Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #264 on: June 20, 2013, 12:17:06 AM »
Probably not hard Jon.  That cross bar could be replaced with a small piece of rebar.  And the shield can easily be patched with a piece of sheet metal. 

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #265 on: June 20, 2013, 12:35:02 AM »
Chau you notice it?

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #266 on: June 20, 2013, 12:44:06 AM »
Chau you notice it?

I haven't looked.  It's dark outside now.  I'll check it out tomorrow but I've only had two bakes in it.  I'll bet you didn't get a defective model though.   ::)


scott123

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Re: Blackstone Pizza Oven
« Reply #267 on: June 20, 2013, 07:51:46 AM »
Does the stone sit flush in the rotating panel?  If it does, you can favor the top heat a bit more by raising it, just make sure you don't raise it too much or you'll lose the impact of the shielding, as Jro saw.  4 or 5 of stainless steel washers should do the trick.

This will allow you get a bit more relative heat to the dome while keeping the stone in a lower position, so that the side flames are maximized- which I believe could be an important part of the equation.

Also, I know that doming has been discouraged a bit in this thread, but I wouldn't give up on it yet.  If 800 ends up being the sweet spot for a 90 second bake without doming then perhaps 850 or 900 can make for a happy 60 second bake with doming towards the end- assuming, of course, the oven can reach those temps.  I think, eventually, as you continue to find ways to decrease the bake time, the 60K btu burner might start showing it's limitations. Maybe.

One thing to bear in mind regarding the gap between the stone and panel and doming... This will extend the pre-heat a bit, and, with a hotter dome, if high temps are causing components to fail, then this will exacerbate that. There's also aluminum above the top stone. If that hits 1100ish, you've got a problem. It also might impact recovery time between pies a bit (you might want to try thicker/thinner washers). I do think, though, that a very small gap and doming might make a difference in the balanced 60 second bake quest.

One last piece of advice.  The powder coating on the outer shell looks a bit iffy considering the potential temps it will be hitting.  I wouldn't store this outdoors.
« Last Edit: June 20, 2013, 02:38:56 PM by scott123 »

Offline Jackitup

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Re: Blackstone Pizza Oven
« Reply #268 on: June 20, 2013, 09:19:31 AM »
One last piece of advice.  The powder coating on the outer shell looks a bit iffy considering the potential temps it will be hitting.  I wouldn't store this outdoors.

My exact thoughts. I was already thinking of a spot in the garage for this IF I bite on it!

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #269 on: June 20, 2013, 09:26:17 AM »
I was puzzled a bit by Blackstones statement about 400-500 being the optimum temperature (or something to that effect) and "heat up to 700f". I wonder if they know the internals cannot handle NP temps even though the burner is capable of it?

Offline pt

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Re: Blackstone Pizza Oven
« Reply #270 on: June 20, 2013, 09:53:07 AM »
I am not sure, but believe the 400-500 degree temps that they mention relates to the gauge on the oven.  If the gauge reads 400-500 the stone will be much higher.

Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #271 on: June 20, 2013, 10:52:31 AM »
I am not sure, but believe the 400-500 degree temps that they mention relates to the gauge on the oven.  If the gauge reads 400-500 the stone will be much higher.
Fair point. Their statements about temp are pretty vague as to where they were referring to.

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #272 on: June 20, 2013, 01:24:44 PM »
Fair point. Their statements about temp are pretty vague as to where they were referring to.

Ya they are pretty vague. The gauge is at the very top of the unit above the upper stone and its' enclosure. So the gauge is in a separate area from where the pizza is being cooked. That is why the temp reads so much lower.

However I have noticed that it is useful for telling how ready the cooking area is. Just throw out any notion of the numbers being a temperature and just use them as a guide. If the thermometer is in the same place as a previous bake I will get about the same bake again. Hope that makes sense.

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #273 on: June 20, 2013, 01:44:48 PM »
Jeffrey, my shield is discolored but nothing flaking off yet.

Scott the stone does not sit flush against the heat shield where the flame comes up.   The gap between the stone and shield is closer in the very back but not flushed or blocking air/heat flow.   Are you talking about raising the stone or the shield.   Raising the shield won't help because it increases the gap between the floor and ceiling.

I think other members are getting 60s bakes.  It may have somthing to do with the size of the pie.  The bigger the pie, the closer the rim is to the heat source and the quicker it browns.

Scott are you sure the cap is aluminum? It feels light.  Can anyone else confirm this.  I looked at it this morning.  No damage yet.
« Last Edit: June 20, 2013, 04:43:04 PM by Jackie Tran »

scott123

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Re: Blackstone Pizza Oven
« Reply #274 on: June 20, 2013, 02:42:38 PM »
Scott the stone does not sit flush against the heat shield where the flame comes up.   The gap between the stone and shiled is closer in the very back but not flushed or blocking air/heat flow.   Are you talking about raising the stone or the shield.   Raising the shield won't help bc it increases the gap between the floor and ceiling.

Sorry, I got my terms mixed up.  I meant rotating panel (see below).  Does the stone fit flush in the panel? If it does, then I recommend a small gap to favor the top heat a bit.

In the manual, the cover to the top stone says 'aluminum' (see below)


 

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