Author Topic: The Rotisserie Pizza Grill  (Read 20451 times)

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Offline lennyk

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Re: The Rotisserie Pizza Grill
« Reply #50 on: September 04, 2012, 05:40:46 PM »
If we could get a relatively cheap IR burner and just mount on the top facing down then it would be very easy to make a very efficient oven,
the burner would heat the stone directly initially very fast whilst the platter is spinning and then it would heat the top of the pizza when the pizza is in.

I am actually in the process of rebuilding my oven which is very similar to 2stone with rotating platter.
I am going to use a gearmotor and chain to spin the platter shaft.

Will post pics soon.
« Last Edit: September 04, 2012, 05:43:32 PM by lennyk »


Offline DaveInWesterville

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Re: The Rotisserie Pizza Grill
« Reply #51 on: September 04, 2012, 06:22:40 PM »
If we could get a relatively cheap IR burner and just mount on the top facing down then it would be very easy to make a very efficient oven,
the burner would heat the stone directly initially very fast whilst the platter is spinning and then it would heat the top of the pizza when the pizza is in.

Solaire Infrared Burner Conversion Kit for Solaire AGBQ-27 Grills, $139 on Amazon.

I don't know anything about this or how to adapt it for pizzamaking, but it would be really cool if someone could make it work as a top IR emitter.

Dave
« Last Edit: September 04, 2012, 06:24:34 PM by DaveInWesterville »

Offline lennyk

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Re: The Rotisserie Pizza Grill
« Reply #52 on: September 04, 2012, 07:14:58 PM »
need to find out how it is hooked up to the propane and if any special regulator requirements etc.

Offline Chicago Bob

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Re: The Rotisserie Pizza Grill
« Reply #53 on: September 04, 2012, 08:21:52 PM »
need to find out how it is hooked up to the propane and if any special regulator requirements etc.
They operate on the same psi as the rest of the grill. Just run a line over to where your tank/regulator line attaches to the grill...install a "T" , and valve if you like, at that junction.
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Offline Chicago Bob

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Re: The Rotisserie Pizza Grill
« Reply #54 on: September 04, 2012, 08:24:46 PM »
Dave, Do you have details other than reply #8 here on your rotating assembly somewhere? Did I once see your complete build on the internet somewhere ? Thanks.
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Offline Jet_deck

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Re: The Rotisserie Pizza Grill
« Reply #55 on: September 04, 2012, 08:43:24 PM »
I missed this somehow...  You guys are knocking them dead in Fla., keep the pictures coming.
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Offline Tampa

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Re: The Rotisserie Pizza Grill
« Reply #56 on: September 05, 2012, 11:49:59 AM »
Thanks Jet

DaveInWesterville Ė thx for the IR Burner reference.  Itís nice and big for a good price.  I think there is merit to an overhead IR burner solution but care must be taken not to fry the center of the pie.  If the center is always exposed to the IR heat, it will quickly brown while only a portion of the crust is exposed.  Now if we had a triangular-shaped IR burner working over the rotisserie, that could be interesting.

CB Ė Iíve got some pictures scattered around but here are the relevant photos of the RPG in one spot.

Offline Chicago Bob

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Re: The Rotisserie Pizza Grill
« Reply #57 on: September 05, 2012, 12:00:31 PM »
Thanks Dave, that is exactly what I needed.  ;)
Can you help me read the last entry/part on the parts list....thanks!
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Offline Tampa

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Re: The Rotisserie Pizza Grill
« Reply #58 on: September 05, 2012, 12:13:00 PM »
The last line is copper tubing/pipe which acts as a heat shield preventing flame licking the tophat bushing.  I no longer use cu.  I went to some aluminum 1"box tubing I had laying around.
Dave


Offline lennyk

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Re: The Rotisserie Pizza Grill
« Reply #59 on: September 05, 2012, 05:26:21 PM »
an oven with an IR burner facing down the width of the radius of the rotating stone will be a huge leap.
it would be very easy to make a small efficient oven.

Offline Chicago Bob

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Re: The Rotisserie Pizza Grill
« Reply #60 on: September 05, 2012, 05:38:01 PM »
an oven with an IR burner facing down the width of the radius of the rotating stone will be a huge leap.
it would be very easy to make a small efficient oven.
I know this sounds too good to be true.
One thing or 2 to remember though....can you adjust the heat? Can you turn it off an on as needed? My experience is that these things are all or nuth'in an you can't just hit an igniter and it will come back on.    So, strategically (practice) place it an this might be a saving grace...?  Thoughts?
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Offline shuboyje

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Re: The Rotisserie Pizza Grill
« Reply #61 on: September 05, 2012, 06:30:55 PM »
My home oven has an infrared broiler.  I really thought I could get Neapolitan bake times with my steel plate, but the top heat failed miserably.  I've never been able to find any ratings on the burner so it is possible a grill burner would put out more heat but I'd have a hard time believing it would be enough to bring the bake time down from the 3 minutes or so my broiler can do to sub 90 seconds.
-Jeff

Offline Tampa

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Re: The Rotisserie Pizza Grill
« Reply #62 on: September 07, 2012, 03:41:28 PM »
Shuboyje Ė Iím not sure whether your home oven is gas or electric.  In either case, Iím pretty sure your oven design and BTU output is substantially different from the typical outdoor IR gas burner.  (Pretty sure is an invitation to correct me if Iím mistaken.)

CB Ė I think you are wise to recommend checking the heat adjustability and on/off of your particular IR burner Ė especially before ďhard toolingĒ it into a particular arrangement.  CB is the fourth person I know that has cited this issue (including me).

In my grill, if Iíve managed to achieve 3ish settings (High, Medium, Low), albeit with limitations.  The dial is certainly not linear.  There is almost no difference in heat output between the dial full on and half on Ė everything in that range is High.  Then in the next smidgen of rotation the heat goes to Medium, Low, and off.  The only way to adjust the flame is to watch the IR burner, turn slowly, and wait for the gas/flame to stabilize.  If the burner hardware is hot, meaning itís been running for several minutes, and the flame goes out (Iíve missed the Low mark), then it is a bugger to get reignited.

From what Iíve read on the forum, not many folks have experimented with gas IR burners for cooking pizza.  That means there may be room for innovation, but experimentation must be done safely.  To those continuing forward, please share your results.

Dave

Offline Chicago Bob

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Re: The Rotisserie Pizza Grill
« Reply #63 on: September 07, 2012, 03:55:23 PM »
From what I've seen , most "rotisserie" IR's are rated at only 18,000btu. My grill also has a "side" steak searing much larger IR. Same ceramic honey comb looking burner but much larger. I don't know what the btu rating is for this thing...the advertising/sales pitch for it was that it can reach 1,100 degrees "just like your favorite steak restaurant uses".
You have to hold the valve/ dial in for aprox. 30 seconds after lighting it in order for it to stay lit. Biotch do get mighty hot though...
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Offline shuboyje

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Re: The Rotisserie Pizza Grill
« Reply #64 on: September 07, 2012, 04:49:06 PM »
Ok, just looked it up and going by the orifice size my broiler is 12000 btu. 
-Jeff

Offline Tampa

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Re: The Rotisserie Pizza Grill
« Reply #65 on: September 07, 2012, 05:52:34 PM »
Shu - 12K is not bad.  That's what I've got (according to one spec I saw).  I guess Bob's is bigger than mine is.

Out of curiosity, do you have the ceramic honeycomb design, or that heat fabric I've seen a few times, or a regular flame-type burner?

Dave

Offline Chicago Bob

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Re: The Rotisserie Pizza Grill
« Reply #66 on: September 07, 2012, 06:23:04 PM »
btw, that honeycomb "ceramic" sections...on my grill anyway, they are made out of a clay like substance...do NOT try to clean them, i.e.dissasemble submerge in cleaning liquid to clear out the combs. Not unless ya wanna have to order a new set up....mine DISOLVED like fresh clay in water, no joke  ;)
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Offline shuboyje

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Re: The Rotisserie Pizza Grill
« Reply #67 on: September 07, 2012, 08:17:49 PM »
I believe it's ceramic, never really checked, but it looks identical to the ones pictured in this thread.
-Jeff

Offline Chicago Bob

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Re: The Rotisserie Pizza Grill
« Reply #68 on: September 07, 2012, 08:44:38 PM »
Jeff,
I am only talking about the one that I have...the one I know about. fwiw...mine looks exactly like the one's in this thread also.
I believe the original design/build of theses "ceramic" heaters were indeed made of ceramic. One can purchase a replacement rotisserie "ceramic" element, on line, all day long, for around 45 bucks(the 3 section size we are discussing). I have seen this same unit selling for a HUNDRED 45 bucks.I don't know if that appreciably more expensive dealio is indeed made of ceramic or not?
I am just providing info on what my personal experience has been when I tried to clean one. And that's how things usually go in my world....try an improve sum'in an it bites ya in the hiney!  8)
Don't quote me on this but I think real ceramic ain't cheap ($45 in this ferinstance ;) )

Bob
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