anyone try this yet, 1,000 degrees for $129.00--

[bruce9432]

http://www.bakerstonebox.com/  1,000 degrees for $129.00 is a bold statement. Not pushing it, but am very curious.

[Pete-zza]

bruce9432,

You might want to do a forum search on bakerstonebox.

Peter

[chaspie]

Interesting.  I did a forum search for bakerstonebox and bakerstone and got no hits other than this thread.  I did a search for baker stone box and got one other hit.  Perhaps it hasn't been discussed yet? 

Edit:  Looks like it was discussed somewhat in this thread http://www.pizzamaking.com/forum/index.php/topic,22322.msg226974.html#msg226974

[grathan]

Know what'd be neat. If you could easily flip one of these 2stones around and then launch. If the top stone cold maintain 850 for a few minutes that would be pretty good.

[nick79brew]

I just pre-ordered one.  I read through the threads, checked their website and info.  $129 with free shipping to me is worth giving it a shot, and I have a Weber-Genisis 330 grill that cranks out plenty of heat.  I'm mainly interested in NY/New Haven style pies baked around 700. I will report back after I receive the oven and bake a few pies.

[slybarman]

I just pre-ordered one.  I read through the threads, checked their website and info.  $129 with free shipping to me is worth giving it a shot, and I have a Weber-Genisis 330 grill that cranks out plenty of heat.  I'm mainly interested in NY/New Haven style pies baked around 700. I will report back after I receive the oven and bake a few pies.

Looking forward to hearing about it. It is too hot in the summer for me to want to use the oven inside. I made some pies on the grill last summer with moderate success (though not consistent). I wouldn't mind a more elegant solution.

[TXCraig1]

I'll be very surprised if you can get 1000F above the hearth - or even 800F for that matter. Regardless, you should be able to make a good 2:15-2:30 pie at 750F or so which is where I think is where you will might end up.

[slybarman]

650-700 with good balanced upper/lower heat would work for me. I do not plan on doing neapolitan.

[nick79brew]

I'll be very surprised if you can get 1000F above the hearth - or even 800F for that matter. Regardless, you should be able to make a good 2:15-2:30 pie at 750F or so which is where I think is where you will might end up.

Thats what Im thinking as well. In fact, Im hoping to maintain at just around the 650-700 mark.  Im not into the Neapolitan style, though will try one for fun after the oven arrives.  Ordered an infrared thermometer as well to track the temps on the bottom/top/sides.

[TXCraig1]

650-700 with good balanced upper/lower heat would work for me. I do not plan on doing neapolitan.

Even at 750, you can get respectfully close. That's right where I was with my grill mod making pies like these:

http://www.pizzamaking.com/forum/index.php/topic,10237.msg89810.html#msg89810
http://www.pizzamaking.com/forum/index.php/topic,13869.msg139221.html#msg139221
http://www.pizzamaking.com/forum/index.php/topic,13475.msg133735.html#msg133735
http://www.pizzamaking.com/forum/index.php/topic,13775.msg138319.html#msg138319

[slybarman]

Anyone receive one of these yet?

[Don K]

According to their website, they are still in "preorder" stage.

Some of the pies shown on their site are very impressive. Like this one...

[Morgan]

Isn't that box easy to make by DIY or is there something i didn't noticed ?