ideaswoman
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« Reply #200 on: October 10, 2009, 03:45:57 AM » |
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Three hours reading all the 2stone posts. I was going for a steel portable WFO but when I saw a video of a pizza cooking in one of them then watched the 2stone video using the grill model, I was sold instantly plus I will save myself heaps of dollars.
Willard, do you ship to Australia? If you say no, boy will I be disappointed!
As my gas 4 burner bbq has buckled and knobs melted slightly cooking pizza on a terracotta tile [I have been testing ways to cook pizza on the bbq], I am after an alternative. What are your feelings about this bbq from heatbeads dot com dot au - click online store then product details for the Heatbeads Entertainer BBQ. It has been reviewed on aussiebbq forum and I am aware quality may not be that great. Should I just get myself a Weber kettle which works out even cheaper.
Gayle
[New poster so no URLS in my posts]
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2stone
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« Reply #201 on: October 11, 2009, 01:10:45 PM » |
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Pcambell,
The Kiosk was at a music festival (you can probably tell by the attire..... country western)
ideaswoman,
Sorry to let you down, but I have gotten a few inquiries from down under and the freight quotes I have gotten are killers.
It is hard to justify paying that much for shipping. The prices would of coarse be better if one were to do container loads.
regards,
willard
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ideaswoman
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« Reply #202 on: October 11, 2009, 07:33:37 PM » |
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mmarston
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I can stop eating Pizza any time I want!
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« Reply #203 on: October 13, 2009, 12:15:38 PM » |
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Gayle, Take a look at the little black egg. http://www.pizzamaking.com/forum/index.php/topic,4753.0.htmlSearch on this site for LBE or little black egg. It's kind of a do it yourself 2Stone. |
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« Last Edit: October 13, 2009, 05:43:52 PM by mmarston »
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Nobody cares if you can't dance well. Just get up and dance. Dave Barry
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2stone
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« Reply #204 on: October 14, 2009, 04:46:00 PM » |
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ideaswoman
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« Reply #205 on: October 21, 2009, 02:35:09 AM » |
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Willard, shame you cannot ship without the stones then have someone in Australia supply the stones for you.
RE: the egg, I have made a new thread with my questions
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« Last Edit: October 21, 2009, 02:47:39 AM by ideaswoman »
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JimR
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« Reply #206 on: November 05, 2009, 05:33:41 AM » |
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I ordered the large pizza grille yesterday. Willard, please hurry every chance you get! I can't wait to get this thing so I can decommission my imitation homebrew "2stone" that I've used for the past few months, to make sure I wanted to do this. Click here for picIt worked OK, did the crust great, though overcooking in the back was a problem, and I had to finish the top in the broiler in the oven. |
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soflnoles
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« Reply #207 on: November 05, 2009, 03:13:19 PM » |
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I have the pizza grill and have had a tough time with the bottom cooking much faster than the top. I have a 22" inch Weber. Any ideas on how to get the temp up to so the bottom doesn't burn?
Thanks
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scottfsmith
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« Reply #208 on: November 05, 2009, 03:18:29 PM » |
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I have the pizza grill and have had a tough time with the bottom cooking much faster than the top. I have a 22" inch Weber. Any ideas on how to get the temp up to so the bottom doesn't burn?
Are you using a laser gun to check stone temp? If you let the stone overheat you are going to burn your pizzas. On my grill the 700F stone temp is about where I start. I also completely kill the heat between pizzas or each one will get more and more burnt on the bottom as the stone gets hotter and hotter. I re-start the heat a minute or two before the next pizza goes on. If you really don't want to buy the gun you can also time it. Start with exactly 15 minutes warm-up, cook a pizza, see how burnt or underdone it is and adjust the 15 minutes up or down for the next cold-start try. Scott |
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JimR
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« Reply #209 on: November 05, 2009, 03:24:28 PM » |
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2stone
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« Reply #210 on: November 06, 2009, 10:28:32 PM » |
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OK Jim, It's on it's way -willard
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JimR
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« Reply #211 on: November 07, 2009, 06:57:32 AM » |
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OK Jim, It's on it's way -willard
Excellent! Thank you, sir! I can't wait to try it out. |
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ideaswoman
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« Reply #212 on: November 08, 2009, 11:35:42 PM » |
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Willard, what is the weight of the 2stone pizza grill?
Thanks
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soflnoles
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« Reply #213 on: November 10, 2009, 11:25:53 AM » |
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Are you using a laser gun to check stone temp? If you let the stone overheat you are going to burn your pizzas. On my grill the 700F stone temp is about where I start. I also completely kill the heat between pizzas or each one will get more and more burnt on the bottom as the stone gets hotter and hotter. I re-start the heat a minute or two before the next pizza goes on.
If you really don't want to buy the gun you can also time it. Start with exactly 15 minutes warm-up, cook a pizza, see how burnt or underdone it is and adjust the 15 minutes up or down for the next cold-start try.
Scott
I have a thermometer. The highest I have had the stone temp is in the 630-650 range. You are using gas while I use charcoal if that matters. |
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JimR
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« Reply #214 on: November 10, 2009, 02:21:34 PM » |
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I have a thermometer. The highest I have had the stone temp is in the 630-650 range. You are using gas while I use charcoal if that matters.
I bet what's happening is that you're heating up the stone nicely with radiant heat from the hot coals, but you're not generating as much hot air as you do with a gas grille. The result is that by the time your top is done, the crust is overdone. |
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scottfsmith
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« Reply #215 on: November 10, 2009, 04:36:37 PM » |
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Another potential issue is how much the top is open -- are you covering the top at all? If not, you need to have the grill lid at least partway covered I would say or all the hot air will escape. I would experiment with different degrees of covering to find the optimal. On my gas grill I have only 3" or so gap so the grill top is almost all the way closed.
Scott
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