My new LBE and pies

[Jackie Tran]

Chau,

Many Thanks for posting the links to your pies.I have seen them some time back, but it has been a while and I could not recall what your recipes listed and what you had used.

I do not have a LBE or WFO oven so I cannot try the experiments I want to do at home yet,but those links provided,sure did help to see what can be accomplished in doing so.
 

-Bill

Cool Bill, I just posted a home oven baked pie that I thought looked really similar to my LBE and WFO NY pies.  Lbe's are fairly easy to build and use.  Quick heat up times and can bake up some good pies!  You can also keep them in the garage and bake throughout the winter as well.  From what I've seen from other members, the 2stones make awesome pies as well, but LBE's are cheaper to put together.

Chau

[AgPie]

Cool Bill, I just posted a home oven baked pie that I thought looked really similar to my LBE and WFO NY pies.  Lbe's are fairly easy to build and use.  Quick heat up times and can bake up some good pies!  You can also keep them in the garage and bake throughout the winter as well.  From what I've seen from other members, the 2stones make awesome pies as well, but LBE's are cheaper to put together.

Chau

Chau, do you see any sense in investing in 2stone inferno over LBE ? is it that superior in terms of quality of pies. 

[Jackie Tran]

AgPie, I dont't know as I have not yet used a 2stone.  From the youtube videos, it looks like you can do NP in the 2stone.  I can not do NP in my LBE yet.  I'm still trying tho.  The closest times is just shy of 2min.  True NP will be baked in about 60-90 sec.  Hybrid and NY style, yes.

I think if I was wanting to do NP, didn't have the space or funds for a WFO, or needed an easily mobile unit, the inferno would be worth the money.  They look like awesome units.  If you are selling pies, it would pay for itself in no time.

Chau

[AgPie]

AgPie, I dont't know as I have not yet used a 2stone.  From the youtube videos, it looks like you can do NP in the 2stone.  I can not do NP in my LBE yet.  I'm still trying tho.  The closest times is just shy of 2min.  True NP will be baked in about 60-90 sec.  Hybrid and NY style, yes.

I think if I was wanting to do NP, didn't have the space or funds for a WFO, or needed an easily mobile unit, the inferno would be worth the money.  They look like awesome units.  If you are selling pies, it would pay for itself in no time.

Chau

I am not into pizza business    I've read your posts regarding the inability of LBE to do NP.

[Jackie Tran]

I am not into pizza business    I've read your posts regarding the inability of LBE to do NP.

If doing just hybrid or NH/NY pies using the same dough, the 2 ovens would likely make near identical pies.  You might get a slightly better or more even oven spring with the 2stone since you don't have to lift the lid to turn the pie.  You can probably put together an LBE for $100 or less.  For the home oven NP enthusiast, member Omid just posted a novel oven setup that I think has BIG potential.

Chau

[AgPie]

If doing just hybrid or NH/NY pies using the same dough, the 2 ovens would likely make near identical pies.  You might get a slightly better or more even oven spring with the 2stone since you don't have to lift the lid to turn the pie.  You can probably put together an LBE for $100 or less.  For the home oven NP enthusiast, member Omid just posted a novel oven setup that I think has BIG potential.

Chau

can I have the link please

[Jackie Tran]

Reply #485

http://www.pizzamaking.com/forum/index.php/topic,14506.480.html

[forzaroma]

Here is my latest pie from my LBE. I used 62% HR, 00 flour. Im still trying to get a bit more top heat and I feel like I get better each time. This tasted amazing probably my best pie. This is only the 3rdtime I fired the LBE up, so much to improve on.

[Jackie Tran]

That's a beautiful pie Mike, nice work especially it being your 3rd bake.    Looks like you have a new avatar.   

[forzaroma]

Thanks Jackie!! I wanted to ask you how does that heat defelector you have on your lbe work? Im talking about the extra plate not the ash catcher or the stone insie the lid.

[Jackie Tran]

Thanks Jackie!! I wanted to ask you how does that heat defelector you have on your lbe work? Im talking about the extra plate not the ash catcher or the stone insie the lid.

Mike, it serves to deflect the air coming from the back of the LBE onto the top of the cornice.  It is basically a more aggressive angle than what is naturally found in the lid.  The natural curvature of the lid does the same thing except this is a more aggressive version of it and it forces air onto the rim.   In the picture of your pie, do you see that white ring on the top crust?  The air deflector mod was made to cure that. 

I posted about that issue here in my MBE and the origins of the air deflector.  Reply #269.  If you go back to reply #252, you can see where I was complaining about the dreaded white rim on my MBE bakes. 

http://www.pizzamaking.com/forum/index.php/topic,11126.260.html

Chau

[TXCraig1]

That's a beautiful pie Mike, nice work especially it being your 3rd bake.  

ditto!

[forzaroma]

Cool but before i open up the link to the thread does it show how u made and installed it?

[forzaroma]

So where does this deflector go? Are you putting it in the back where the air comes from the opening? Opposite side of the vent opening?

Mike, it serves to deflect the air coming from the back of the LBE onto the top of the cornice.  It is basically a more aggressive angle than what is naturally found in the lid.  The natural curvature of the lid does the same thing except this is a more aggressive version of it and it forces air onto the rim.   In the picture of your pie, do you see that white ring on the top crust?  The air deflector mod was made to cure that. 

I posted about that issue here in my MBE and the origins of the air deflector.  Reply #269.  If you go back to reply #252, you can see where I was complaining about the dreaded white rim on my MBE bakes. 

http://www.pizzamaking.com/forum/index.php/topic,11126.260.html

Chau

[AgPie]

Chau, If I make MBE with the same setup (stone size reduced accordingly) as the LBE, will the results be the same

[Jackie Tran]

So where does this deflector go? Are you putting it in the back where the air comes from the opening? Opposite side of the vent opening?

Mike, yes the deflector goes in the lid opposite of the lid vent opening.  It is meant to deflect the air that is coming up from the back of the LBE.  If you look on page 1 of this thread there is a clear picture of it.  I also posted a few more pictures of it for AgPie on page 7.

The air deflector is a single piece sheet metal that is bolted onto/through the lid.  You can make a cardboard cut out to see how it will fit before cutting sheet metal.  When I made it, there was no instructions available, no help, no advice, etc.  I just imagined that it would work, came up with a solution, and went for it.  It took a couple of tries to get it positioned properly, but it works.  I know that if I could do it, I believe you can as well.  There aren't very many members using it that I know of so obviously it is not a must for the LBE.

Good luck.

[Jackie Tran]

Chau, If I make MBE with the same setup (stone size reduced accordingly) as the LBE, will the results be the same

The results should be the same.  I made my LBE based on my MBE.  They are set up similarly and work very similarly with the exception that the MBE takes about half the time to heat up. I would mention that the MBE will limit you to 11" pies.  If you want the option of baking bigger pies, I would consider the 18" weber with a 16" stone.  I think the 18" LBE will be more versatile in the long run.  My MBE is sitting on the shelf collecting dust.

Chau

[chickenparm]

Mike,
That pie looks awesome! How did it eat,you need a knife and fork,or did you have slices?What was the sauce you made for it?
 

[forzaroma]

Thanks. It was my best tasting pie IMO. I cut 8 slices and ate with my hands lol. My sauce is just passed tomatoes with salt that is all I do. I tried out salt oregano and oil, but now I just drizzle the oil on my pie right before I bake.

Mike,
That pie looks awesome! How did it eat,you need a knife and fork,or did you have slices?What was the sauce you made for it?
 

[forzaroma]

Thanks I will find a solution. I feel its only thing missing is that extra top heat.

Mike, yes the deflector goes in the lid opposite of the lid vent opening.  It is meant to deflect the air that is coming up from the back of the LBE.  If you look on page 1 of this thread there is a clear picture of it.  I also posted a few more pictures of it for AgPie on page 7.

The air deflector is a single piece sheet metal that is bolted onto/through the lid.  You can make a cardboard cut out to see how it will fit before cutting sheet metal.  When I made it, there was no instructions available, no help, no advice, etc.  I just imagined that it would work, came up with a solution, and went for it.  It took a couple of tries to get it positioned properly, but it works.  I know that if I could do it, I believe you can as well.  There aren't very many members using it that I know of so obviously it is not a must for the LBE.

Good luck.