Author Topic: Introducing Mighty Pizza Oven  (Read 18628 times)

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Offline Chicago Bob

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Re: Introducing Mighty Pizza Oven
« Reply #125 on: July 25, 2012, 09:24:07 PM »
Kamado, have you seen this site?   http://www.nakedwhiz.com/pizza.htm
« Last Edit: July 25, 2012, 09:26:02 PM by Chicago Bob »
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Offline MightyPizzaOven

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Re: Introducing Mighty Pizza Oven
« Reply #126 on: July 25, 2012, 09:35:13 PM »
Well, it really doesn't matter about the questions, Bert. As long as you are enjoying the tinkering with this thing then that is all that really matters.....I hope you succeed with your project.

Thanks Bob, My profession is engineering, over the years, we became more paper pushers than actually designing stuff... So this something definitely I enjoyed designing, building and using...
Bert

Offline MightyPizzaOven

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Re: Introducing Mighty Pizza Oven
« Reply #127 on: July 25, 2012, 09:44:15 PM »
You addressed JB in your question, but quoted me.  So I'll give an answer:

Sorry about that...

I am not familiar Kamado, how much coal it takes to fill the fire bowl close to full??
Bert

Offline MightyPizzaOven

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Re: Introducing Mighty Pizza Oven
« Reply #128 on: August 03, 2012, 07:28:37 AM »
I found this report "2011 State of the Barbecue Industry Report " http://www.hpba.org/media/barbecue-industry/2011-state-of-the-barbecue-industry-report "

Total Gas Grills Shipments (57 percent of sales) 8,553,500
Total Charcoal Grills Shipments (41 percent of sales) 6,232,500
Total Electric Grills Shipments (2 percent of sales) 276,600

Forty percent of consumers have a large moveable grill system on a modest patio/deck, with some outdoor furniture and an informal place to eat.

Meats, including burgers (85 percent), steak (80 percent), hot dogs (79 percent), and chicken (73 percent) top the list of the most popular foods prepared using a grill followed by sausage/bratwurst (55 percent), ribs (53 percent) and pork chops (50 percent).

Will be nice to have pizza added to the list :D




Bert

Offline MightyPizzaOven

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Re: Introducing Mighty Pizza Oven
« Reply #129 on: August 03, 2012, 07:49:55 AM »
MPO starting point would be to target gas grill consumers with a large moveable grill ... With a retail price of $375 .

I am looking at launching MPO on kickstarter at $299 not including shipping. MPO wieght about 25 LB.

What your thoughts about the launching and retail pricing?

Bert

Offline shuboyje

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Re: Introducing Mighty Pizza Oven
« Reply #130 on: August 03, 2012, 07:59:37 AM »
For $289 I can get a 2 stone pizza grill that has a track record and is made in America.  More money for a product with no track record and that is made in china will be a tough sell for me.  Curious what others have to say.
-Jeff

Offline Chicago Bob

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Re: Introducing Mighty Pizza Oven
« Reply #131 on: August 03, 2012, 08:07:32 AM »
Yes price needs to come down by at least 50...$229.00 sounds even better. Find out how much it's gonna cost to ship (Fed-X account, etc.) and maybe you'll be able to recoup some of the markdown back in the form of shipping and handling. If the average grill is only $375 then you need to stay away from that $300 figure for your unit.


How much cheaper is black painted steel vs stainless? Maybe you could do the back and sides in black an the top and face in stainless. Or vise-a-versa...would still be a very attractive eyecatching product.
« Last Edit: August 03, 2012, 08:14:07 AM by Chicago Bob »
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Offline Tscarborough

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Re: Introducing Mighty Pizza Oven
« Reply #132 on: August 03, 2012, 09:48:41 AM »
Having made two pies in it, I can tell you that as currently configured it is almost a 2 man operation to use.  No complaints about how it cooks, it just needs tweaking on the usability.

First, the instructions need to stress that aluminum foil should cover the areas not covered by the unit itself.  Second, I think that the top and front need to be hinged such that to insert a pizza, you are not lifting the entire unit.  The lifting handle needs to be heatproofed, ie a spring handle or something.  The chimney is not needed (a slot in the ceiling would work as well) as it interferes with the grill lid.

Offline MightyPizzaOven

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Re: Introducing Mighty Pizza Oven
« Reply #133 on: August 03, 2012, 03:29:59 PM »
Thank you Tom for your feedback.

Having made two pies in it, I can tell you that as currently configured it is almost a 2 man operation to use.

I should of wrote few instruction before passing MPO to Craig, with little practice one person should be able to do it. 

Second, I think that the top and front need to be hinged such that to insert a pizza, you are not lifting the entire unit. 

You shouldn't need to lift the entire unit, just lift  the front with one hand and load or remove the pizza with the other hand. A short video definitely would of helped... I will work on making one ... and see if it would of made things easier.

The lifting handle needs to be heatproofed, ie a spring handle or something.


I have made a spring handle sample made, I should have have it soon.


The chimney is not needed (a slot in the ceiling would work as well) as it interferes with the grill lid.

I have not been able to measure air flow out of the chimney, I tried to use an air guage once, the blades melted instantly. Just by observation, the chimney seems to pull air faster..

Did you find that is necessary to close grill lid?  MPO should have enough heat to bake with out the need to close grill lid or put foil. these steps will help getting MPO hot faster, bu it is necessary to do.

Bert


Offline MightyPizzaOven

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Re: Introducing Mighty Pizza Oven
« Reply #134 on: August 03, 2012, 03:50:44 PM »
I need to be more creative to lower the cost without compromising quality... and still make it profitable .
Bert

Offline wheelman

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Re: Introducing Mighty Pizza Oven
« Reply #135 on: August 03, 2012, 04:12:52 PM »
i enjoyed playing with the MPO last week too.  we cooked two pies, both at about 4 min.  i think it works well.  the point Tom made was correct though  the depth of the MPO was about the same as Craig's grill so to pick up the MPO you had to scoot it away from the back of the grill to make room for the leaning back of the MPO.  then, to close the MPO, it had to be moved back in, which wasn't an easy one hand move.  We all thought that a hinge on the top of the back panel would make this easy.  i don't know about pricing but as an accessory to a high end grill it seems like an attractive unit. 
best luck!
bill

Offline pizzaneer

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Re: Introducing Mighty Pizza Oven
« Reply #136 on: August 03, 2012, 06:31:09 PM »
Did you find that is necessary to close grill lid?  MPO should have enough heat to bake with out the need to close grill lid or put foil. these steps will help getting MPO hot faster, bu it is necessary to do.



  I think what Tom was pointing out was that the chimney hits the lid of the grill when the MPO is lifted all the way into an upright position - to the point that the MPO cannot be freestanding in a vertical position without moving it on the grill. 
  Maybe lifting it all the way is not what you do.  Do you lift the MPO just far enough to launch the pie, or do you lift it all the way?
I'd rather eat one good meal a day than 3 squares of garbage.

Offline wheelman

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Re: Introducing Mighty Pizza Oven
« Reply #137 on: August 03, 2012, 07:21:10 PM »
the chimney just keeps the lid on the grill from closing.  the MPO is right up against the back of the grill.  we didn't have to pick it up very far to launch. 

Offline pizzaneer

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Re: Introducing Mighty Pizza Oven
« Reply #138 on: August 03, 2012, 08:33:16 PM »
Aha!  Nothing like eyewitnesses! 

IMO, if the lid of the grill can't close, ppl won't be very happy.  I know I wouldn't be.  Rain, bugs, critters...

Maybe the chimney could be cut down / slanted / relocated?
I'd rather eat one good meal a day than 3 squares of garbage.

Online TXCraig1

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Re: Introducing Mighty Pizza Oven
« Reply #139 on: August 03, 2012, 08:56:20 PM »
IMO, if the lid of the grill can't close, ppl won't be very happy.  I know I wouldn't be.  Rain, bugs, critters...

It's not ncessary for the grill lid to close. The MPO becomes the lid.
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Offline Tscarborough

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Re: Introducing Mighty Pizza Oven
« Reply #140 on: August 03, 2012, 09:02:25 PM »
Yeah, but I bet you could pick up another 100 degrees if it did, plus, from a manufacturing standpoint, the chimney is a significant cost of production, and I question if it is needed at all, a simple slot would serve the same purpose.

Offline Chicago Bob

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Re: Introducing Mighty Pizza Oven
« Reply #141 on: August 03, 2012, 09:14:49 PM »
I think it  would be good if the grill lid closed, you could store MPO in there....no need to wait for cooldown to move etc.  People don't like to leave the grill lid open.....
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Offline pizzaneer

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Re: Introducing Mighty Pizza Oven
« Reply #142 on: August 03, 2012, 10:00:37 PM »
I think it  would be good if the grill lid closed, you could store MPO in there....no need to wait for cooldown to move etc.  People don't like to leave the grill lid open.....

That's what I meant, if it wasn't clear- the lid MUST SHUT!
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Chicago Bob

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Re: Introducing Mighty Pizza Oven
« Reply #143 on: August 03, 2012, 10:12:13 PM »
CASE, I mean lid, CLOSED!!   :-D
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Offline MightyPizzaOven

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Re: Introducing Mighty Pizza Oven
« Reply #144 on: August 04, 2012, 08:08:32 AM »
If the average grill is only $375 then you need to stay away from that $300 figure for your unit.

My best option at this stage is to target high end outdoor kitchen suppliers with grill units price over $2000. 

to come up with a cheaper MPO, I need to commit to huge number of units.

Yeah, but I bet you could pick up another 100 degrees if it did, plus, from a manufacturing standpoint, the chimney is a significant cost of production, and I question if it is needed at all, a simple slot would serve the same purpose.

Current MPO will not fit every grill. With high end grills, closing the lid may not be an issue. I will start visiting some the local high end grills suppliers and see how MPO fits in these units. These grills will have high BTU, you will reach higher temperature without the need to close.

MPO chimney is removable, you can operate with or without it.  I am looking for ways how to test the air flow and justify the need. It does add a significant cost to the unit. Another option is to offer the chimney as an accessory.

Th
the point Tom made was correct though  the depth of the MPO was about the same as Craig's grill so to pick up the MPO you had to scoot it away from the back of the grill to make room for the leaning back of the MPO.  then, to close the MPO, it had to be moved back in, which wasn't an easy one hand move.  We all thought that a hinge on the top of the back panel would make this easy.

I don't have a burner on the back of my grill, when I lift MPO with my left hand, MPO back comes in contact with the grill  back, and MPO slide forward as I lift. To place back MPO, I do have to slide it back. I place the bottom stone couple inches from the back to allow for MPO to move back and forth. Which also allow for more heat to flow over from the back, to heat top stone and bake pizza top faster. You have to rotate the pizza couple of time to for even backing all around.

I am still waiting on my prototype to allow turning the stone through the front window. To keep the cost down, I planning to offer it as an accessory.

MPO is intended for one person operation, if it require two persons to operate, it will not be successful.

I need to create short video on how to operate, and have different people try to use MPO and see if that would help. This is a major hurdle.

Thanks again for every one feedback and inputs. Looking forward for Craig inputs.







 
Bert

Offline Chicago Bob

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Re: Introducing Mighty Pizza Oven
« Reply #145 on: August 04, 2012, 09:02:21 AM »
Bert,
I can tell you right now that if that oven has to slide forward on the hot grill grate while lifting the lid ...you are in for a BIG BIG problem. Faster than you can say Bob's your Uncle...you will get returns and reviews that say people are scared of it.
WE know it's no big deal, but I'm tell'in ya bruddah.... :angel:
Can you angle down the back half and get rid of the boxiness that's hindering lid movement? This would pick you up some favorable air deflection too, no?

Bob
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Offline Jet_deck

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Re: Introducing Mighty Pizza Oven
« Reply #146 on: August 04, 2012, 09:25:57 AM »
One thing that needs to be mentioned to MPO is that "we" (Craig) left the MPO's bottom stone in the "carry" position above the top stone.  "We" used one of Craig's stones for the bottom stone for the MPO.  That made the MPO a bit heavier than it normally would be.  It cooked Peter's emergency NY dough perfectly in 4 minutes.  I don't know if the added mass in the roof had any positive effects on the 4 minute cook time.

I can say first hand that out of the box, the MPO cooked the pizza very nicely.  Much better than any hacks I had done personally on my gas bbq grill or my pellet grill.  I was adamant that the exhaust be in the off position and that the front door was left off.  The first pizza was a bit charred on the edge closest to the rear, because we didn't turn the pizza.  Bill did turn the second one at 2 minutes and it came out nicely.

Just my $.02 :chef: :pizza:
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Offline Chicago Bob

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Re: Introducing Mighty Pizza Oven
« Reply #147 on: August 04, 2012, 09:42:04 AM »
  I was adamant that the exhaust be in the off position and that the front door was left off. 
Good call...
"Care Free Highway...let me slip away on you"

Offline shuboyje

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Re: Introducing Mighty Pizza Oven
« Reply #148 on: August 04, 2012, 11:12:24 AM »
Here is a list of Local 54 Sheetmetal contractors in the Houston area.  You will see many of them labeled as Air Balance.  They will be able to test your air flow and if they are like the contractors around here would probably do it at no charge if you come to them.

http://www.local54.org/contractors.asp

-Jeff

Offline MightyPizzaOven

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Re: Introducing Mighty Pizza Oven
« Reply #149 on: August 04, 2012, 12:48:56 PM »
One thing that needs to be mentioned to MPO is that "we" (Craig) left the MPO's bottom stone in the "carry" position above the top stone.  "We" used one of Craig's stones for the bottom stone for the MPO.  That made the MPO a bit heavier than it normally would be.  It cooked Peter's emergency NY dough perfectly in 4 minutes.  I don't know if the added mass in the roof had any positive effects on the 4 minute cook time.

In my grill setup, I usually keep front opening closed and chimney fully open. I find my pies bake faster and get better browning all around. I do rotate my pies couple of time.

Heavier top stone mass will be needed for higher temperature... For 500 to 600 deg baking, thin stone has been sufficient.

Hopefully Peter can share his emergency NY dough recipe with me... It looked kind of complicated, if it require a calculator... My dough is one hour dough, the only thing I measure is flour and water using mesuring cup.

I can say first hand that out of the box, the MPO cooked the pizza very nicely.  Much better than any hacks I had done personally on my gas bbq grill or my pellet grill. 

Thanks.. I have gone though fire bricks, steel plate using indoor and my grill. Nothing made sense except my current prototype. I designed MPO to meet all my needs, and now trying to make it fit other people needs.

Just my $.02 :chef: :pizza:

More than $.02, it is priceless, I do appreciate yours and every one input.  Till I started this thread, most MPO discussions has been between me, myself and I.... Lots of day dreaming... I thought how I want to operate it before I built it, may be that's why it has been very easy for me to operate MPO.

I can tell you right now that if that oven has to slide forward on the hot grill grate while lifting the lid ...you are in for a BIG BIG problem. Faster than you can say Bob's your Uncle...you will get returns and reviews that say people are scared of it.

It is a major concern for me, I always took it for granted... I need to evaluate it more, see if preparing customers to what to expect, will make any difference

Can you angle down the back half and get rid of the boxiness that's hindering lid movement? This would pick you up some favorable air deflection too, no?

I thought about doing that, but decided not to, I wanted to maximize direct heat to top stone.

Bert