Blue Bay LBE - in Baltimore MD

[scott123]

I have to admit, these are interesting observations that, in all of the LBE thread, appear to have never been raised.

As far as the lack of secondary air producing a dangerous situation, even at full throttle, as long as you have a big enough gap at the back of the stone and a sufficiently sized vent, I don't see the secondary air dropping to a dangerous level. Still, I think it's invaluable information to be aware of the fact that if you shortchange the secondary air in any way in an LBE, you're creating a dangerous situation.

The impingement aspect is interesting. Russ, when you talk about incomplete combustion, you're really referring to smoke and soot formation and not a huge loss in heat, correct?  How far from the flame should objects be to avoid impingement?

[Grillruss]

First, I have not manged to find the "main" LBE thread. I seached LBE and Little Black Egg without luck.

Impingement does not greatly reduce heat, but it does create sooty smoke. It also increases the carbon monoxide off gasses (never a good thing). How far from the flame to eliminate impingement? Objects either need to not touch the flame at all, or they need to interrupt the flame only within the base cone (like a flame deflector).

In best case scenarios, a lack of secondary air will also drastically increase CO output. In worst case scenarios, it can snuff the flame. When that happens, you're just pumping gas into an enclosed space. Very bad. You are absolutely correct that appropriate venting avoids the problem.

[scott123]

The LBE thread, in all of it's 90 page glory

http://www.pizzamaking.com/forum/index.php/topic,4753.0.html

[pizzaneer]

LBE thread:
90 pages of sometimes sheer idiocy "overkill"... skip straight to the end to see a 500K weedburner used to power an LBE.

And that guy hasn't reported back...

[Grillruss]

90 pages? Yikes. I may have to wait a bit before wading into that one. Thanks for the link.

[pizzaneer]

Russ, still would appreciate your feedback about any possible way to improve my particular setup, thanks for everything so far!

[scott123]

90 pages? Yikes. I may have to wait a bit before wading into that one. Thanks for the link.

Other than his stone choice Brian's set up is pretty representative of an LBE.  The only real differences are the way people deflect the heat away from the hearth and direct the heat down onto the pizza,using a variety of air foils.

LBEs are almost always a weber and a high btu burner, but the deflection/direction usually boils down to whatever scraps people have on hand.

[pizzaneer]

Also, IMHO, a deflector that sits in the flame is just wasting propane.  Kiln shelves (ahem) and steel can take the heat just fine, just need to be far enough away that's not "live" flame anymore.

[scott123]

Brian, I don't think I've seen too many deflectors sitting in the flame, but you do make a good point.

I'm actually 100% pro high-placement deflector anyway these days, because that allows for the biggest deflector possible.

[pizzaneer]

it's the evolution of an idea... kind of like the whole line-the-kettle-with-foil thing.

There should be some kind of summary, with some safety tips.