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[mmarston]

Willard,

Alright, I broke down and ordered one. I've got to make some real neos before it snows.

Michael

[mbusse]

Willard,

Alright, I broke down and ordered one. I've got to make some real neos before it snows.

Michael

Michael,

I also decided to purchase one today. I am intrigued by this beast of a neapolitan pie. I am determined to produce a really good one. Plus, I plan on putting this in the garage this winter to fulfill my pizza needs all winter. 

I will post results as I move through fully testing out this puppy.

I would like to ask if anyone is aware of a place I can get a reasonably priced air thermometer that can read air temps of up to say 1400F? I cannot find anything, although in this day and technological age, I am sure they are out there!

Mark

[mmarston]

Mark,

Make sure you've got a CO detector and a fire extinguisher in the garage! The Bayou burner throws off quite a flame.
I feel like I'm not cooking with this thing, more like smelting.

Michael

[2stone]

Michael,

Quote: "I've got to make some real neos before it snows."

Let me take some pressure off of you! (Mark has the right idea.) I just moved into the garage
last night. Absolutely great idea Mark, We both reached it at the same time.
Besides I read somewhere ......"The garage is man's last frontier"  Its really OK... ask guys like Hopgeek
who run full scale breweries in their garages and use 210K Bayous to cook their hops.

Yes, I'm afraid you are right Mark....we are all being chased by (or chasing) the "Neo Beast"
(after looking at Bill's video, I think he got one)

willard
 

[hopgeek]

Yep, I run a pretty serious burner in my garage with no issues at all.  Heck, sometimes I've got two of 'em going at the same time.  Just make sure you give that thing plenty of ventilation.

I also just ordered the pizza oven upgrade.  Can't wait to give it a go!

[2stone]

Thanks Michael, for pointing out
that the SQ 114 burner is actually
a SQ-14 However to add to the confusion
the stainless steel version is a 1114 ....so at
any rate it is the 16x16 burner.

Here are some pics of some Caputo "00" pies
done with the new Bayou casing, done in aprox. 2 min.

willard


I would like to ask if anyone is aware of a place I can get a reasonably priced air thermometer that can read air temps of up to say 1400F? I cannot find anything, although in this day and technological age, I am sure  they are out there!
Mark

Mark
I found this http://www.brownells.com/aspx/ns/store/productdetail.aspx?p=1213 It does look just like the
thermometer used on the weber kettle I wonder?

[bambino32]

From reading this thread, Fibrament  seams to be the material used for the stones. Does using it with the Bayou expose the stone to direct flame? According to their website it is not good for Fibrament . Also how long should we expect the 2stone oven to last if used in the 800° to 1000° range. The rotating table would be subjected to the extreme heat. There is no mention of a warranty on the 2stone website so any info on the life expectancy of these ovens would be helpful. I imagine replacing the rotating table and stones would be quite expensive.   I came close to ordering one just from the pictures of the pizzas from members of this forum but I would not want to have to start replacing parts after months of use.  For me this could be the perfect oven for small scale pizza making if it can hold up to high heat baking.   

[2stone]

Bambino,

The construction of the 2stone is quite straight farward and simple.
We use a heavy 16 ga material for the housing, far heavier than most grills.
The turntable sits on the same material thickness that the bayou uses
to hold a pot at th burner level, so the bayou burner would go first.
As for the stone, we have cleared the use with Mark O'tool the owner
of Fibrament. We specifically turned the stone with the taper so the flames
would not have contact. I'm sure they will eventually wear out in which case
you can order a replacement from their website. There is a lot of debate about
stones, however this material is highly regarded in the commercial pizza industry
and it is one of the most expensive. So we really have done our best not to cut any
corners. The oven is supplied with a flame deflector so the flame does not shoot straight
up. We have tested many stones, and liked the results we got with this one.

regards,
willard

[scottfsmith]

I would like to ask if anyone is aware of a place I can get a reasonably priced air thermometer that can read air temps of up to say 1400F? I cannot find anything, although in this day and technological age, I am sure they are out there!

Mark, I use a thermoprobe which goes to around 1500F.  I paid around $75 for it.  It has a digital readout.  I ordered mine from omega.com.  Note that its hard to figure out what to get from their website since it assumes you already know something about what does what.  You need both the instrument to read the temp and the probe itself.  I can give you part #s if you want.

Scott

[mbusse]

Scott,

Part numbers would be great.

Thanks

[scottfsmith]

Part numbers would be great.

Here is what is working for me from omega.com:

HH74K   $55.00
KMTSS-040G-12   $28.65
SMP-K-M $1.75

The first part is the readout device, the second is the probe (this is a K-type probe, 12 inches long .4 mm wide) and the third part is the plug you need to screw in to the probe wires to then plug it in to the readout device.  The readout device comes with its own probe, but I don't think the wire on it will tolerate 1000F.  With the 12" probe you can insert the wire up to 12" into the grill.  I also have a 6" probe but 12" is much better for getting it more central.  I ran it through a grating on the back of my grill and then in through the corner of the 2stone so it is measuring temp in the center about 1/2" from the top stone.  I used a probe like this on my own grill and had to drill a small hole in the grill to insert it.

Maybe there is someplace selling this all as one kit, but I know this works because I am using it now.  They also sell devices called "loggers" you can plug your probe into, with those you can log the temp every second and graph the temp vs time on a computer.  I also have one of those but its on the fritz now.

Scott

[mbusse]

Scott,

Thanks for the info, I will be placing the order today. I am a stickler for knowing all aspects of my pizza making, temperature included.
I did notice that this may be a better option for the probe as the one you listed has a 700F limit?

KMTXL-032G-12

Mark

[MWTC]

Willard,

I noticed that the 2stone oven does not have a vent. On the wood burning ovens I see a venting of some sort. Did you omit a vent by design. Please explain the lack of a top vent.

MWTC 

[mbusse]

Scott,

Here is what I ended up ordering. This will allow me to measure up to 2000F.

KHXL-18G-RSC-12 - Probe
HH11A - Thermometer

Thanks for the information, I would have had no clue what to order. I learned something new today, spent about an hour on their site.

I will be taking temp readings of the pizza grill on the grill and the new adapter for the PG on the bayou burner. I will post all readings
from the tests I run to give folks an idea how hot we can get the air temp and stone temp.

Bill, or anyone with a wood fired oven, how hot do you guys run the surface of your stones and the air temp? I am very curious how
hot one can go before it is too much heat?

Mark

[2stone]

MWTC,

We are using the Bayou as a grill replacement, The difference is the bayou
burner's flame is consentrated were we want it (not spread out all over a large grill surface)
There is certainly a meathod it could be vented, but would anybody want to add to the cost?
when your typical gas grill (or bayou deep fryer) isn't vented?

willard

[scottfsmith]

Thanks for the info, I will be placing the order today. I am a stickler for knowing all aspects of my pizza making, temperature included.
I did notice that this may be a better option for the probe as the one you listed has a 700F limit?

KMTXL-032G-12

Oops, you are right!!  Thanks for noticing that.  Their website is hard to navigate and I had only found the upper limits of all the K probes, not that particular one.  I had another probe that I think I fried due to running it too high; I will probably have to get another one again. 

Your probe will work.  I have a thicker probe like that but found the thinner ones are easier to get into a tiny spot.  If nothing else you can use your drill to help snake the bigger probe in.

I find these probes very handy.  The logger is also very useful, you can notice all sorts of subtle things when you graph it compared to just looking at the readouts.  Once I get my logger working again I will post some graphs of my pizza making sessions.

Scott

[MWTC]

would anybody want to add to the cost?

Willard,

I can't speak for anyone but Myself, but what matters to Me is the quality of the results. If something improves things then it's a go for me.

MWTC 

[sourdough girl]

Looking at the pics of the pizzas made with willard's 2stone, I'd hazard to say that things HAVE improved with the grill just the way it stands, bayou or original!  The way I understand it, convection is a feature of his design; convection means moving air, so to move the air, it would have to be "vented" as the design stands.  The pizza photos tell me that no improvement on the original design is needed!

Or, if he disagrees, maybe MWTC should come up with his own original design... as he once told me very shortly after I joined this forum..."after all is said and done, much is said and little is done."  How about it, MWTC?  What say you?

~sd

[MWTC]

~sd

When I have a question, I ask it. When I don't understand something, I seek the understanding.

Thank-you for the insight.

MWTC 

[2stone]

MWTC,

thanks for your order,
Looking forward to seeing some pics
of your pies after you get set up.

Hope you do what mbusse and I have done....
**moved into the garage**... It is actually snowing today.
most likely snowing inn your neck of the woods too!

regards,
willard