Author Topic: OUTSIDE OVEN HACK (Read 1785 times)

slanginsanjuan · « **on:** October 29, 2012, 01:54:14 PM »

I don't have the room for a real WBO.

So, I think I'm going to make a barbecue like oven. Maybe a combo of indoor hack and outdoor barbecue.

I drew up my idea...and later read and researched the 2Stone ovens:

slanginsanjuan · « **Reply #1 on:** October 29, 2012, 01:59:59 PM »

I'm thinking the following:

1. Gas powered
2. Barbecue Flame Burners
3. Steel plate (1/2")
4. Maybe a second steel plate if I can get two at a time to heat properly
5. Concrete (or other masonry encased)

Some immediate things I need to confirm are:

1. How hot I can get the stones and inside oven?
2. Will a second stone work a la 2Stone?
3. Ventilation
4. Materials

Jet_deck · « **Reply #2 on:** October 29, 2012, 02:17:40 PM »

It is much more simple, in my opinion, to just start with an upper and lower burner from the beginning. You will be just chasing your tail looking for more top heat if you don't.....

This may give you some ideas.... :
http://www.pizzamaking.com/forum/index.php/topic,11402.msg103991.html#msg103991

pizzaneer · « **Reply #3 on:** October 29, 2012, 02:43:48 PM »

Also, steel is better suited for a conventional kitchen oven. Its high conductivity will result in a charred bottom before the top gets remotely done.

Have you looked at an LBE setup? Relatively simple to put together, and the design is proven.

See these recent posts: http://www.pizzamaking.com/forum/index.php/topic,4753.msg216658.html#msg216658

TXCraig1 · « **Reply #4 on:** October 29, 2012, 07:51:16 PM »

I agree a steel plate will be a problem with a jet of flame under it.

Here is how I did it: http://www.pizzamaking.com/forum/index.php/topic,9614.msg83372.html#msg83372

Whatever you do, be careful. None of these things were designed for these temperatures.

TXCraig1 · « **Reply #5 on:** October 29, 2012, 07:58:14 PM »

Seriously, think long and hard about safety before you build that thing or make any sort of BBQ mod. They are not safe. They get VERY hot - way hotter than any BBQ - and they stay dangerously hot for a long time.

slanginsanjuan · « **Reply #6 on:** October 30, 2012, 08:48:35 AM »

Thanks guys.......

There's a couple things that will determine what setup I go with.

1. Size of Patio which requires a compact design.
2. Integration to BBQ counter (aesthetic and foundation). I want it to look built in and custom made...not homemade.

This past week I discovered the steel on this site. For me it meant no cracked stones but if you say it's uneven then I need a new solution.

As for the heat of the unit, lid, etc....I was hoping that I could encase it in concrete or perlite or whatever the best masonry for that is to minimize it.

As you can tell my ideas are not very well thought out or based on any personal experience. I'm trying to avoid mistakes and with your responses it seems like I have already avoided a couple. Thanks again and for the helpful links. If I decide I can't do it because of my constraints then I guess I need to have an Egg or 2Stone like solution.

I need to think a little.

slanginsanjuan · « **Reply #7 on:** October 30, 2012, 09:06:43 AM »

Hey Jet...spent some time on your thread and pics and vids. Thanks.

I don't see why I can't make the same one you did but with a more finished exterior.

I'm not sure I can source those Primo stones here but maybe I can use firebricks? Could I then plaster the outside with something...like Perlite.

Jet_deck · « **Reply #8 on:** October 30, 2012, 10:13:38 AM »

Quote from: slanginsanjuan on October 30, 2012, 09:06:43 AM

I'm not sure I can source those Primo stones here but maybe I can use firebricks?

A full firebrick would be hard to heat from the bottom, but a "split" might work.

slanginsanjuan · « **Reply #9 on:** October 30, 2012, 12:00:23 PM »

I didn't actually understand. I thought the primo stones were what i'm guessing are the actual (fire) bricks you are using.

So I could buy that primo stone you have, do the centering hole and attach up to the rotary.

I'd like to at least mortar and plaster those bricks on the outside tho into something i wouldnt mind looking at all the time.

So, my newest version (6.2) is the same setup as you, except......

-It would be built into the outdoor kitchen counter.
-It would be plastered on the outside with something special.
-It would use that Primo stone to cook on (forgetting the second stone) with the rotisserie set up for turning.
-I'd use a broiler on top as well with separate controls.

How's that sounding?

Jet_deck · « **Reply #10 on:** October 30, 2012, 12:17:43 PM »

The Primo stone is the round one I cooked on. The surrounding bricks are firebricks. The most important part is the top burner. I believe that 2 stone went to a 2 burner system. It would be easy to mortar the stones and do a nice finish on the outside. The rotisserie makes it so easy to overcome any hot spots that will be involved. The rotisserie motor kit is avail. here in the US for our gas bbq pits.

Sounds great!

TXCraig1 · « **Reply #11 on:** October 30, 2012, 12:23:27 PM »

You don't have room for something like this? http://www.fornobravo.com/residential_pizza_oven/beehive_oven.html#beehive_oven

slanginsanjuan · « **Reply #12 on:** October 30, 2012, 12:57:22 PM »

Hm. I like that Forno oven. The smaller one seems to be 38 inches diameter which is doable.

Couple problems remain although I am intrigued. Sourcing wood may not be easy here. Although bamboo, flamboyan and some other tropical "trees" and bomass are available. The second of course is shipping. They don't have the option for PR although I havent called....but it will be a fortune.

Maybe I can knock it off. Something to consider.

Hey Jet. Have a link to the type of rotisserie motor you rec..or should I just get any old one. (OK...I See Kenmore makes them so it shouldnt be a big deal.

Also, I see that everyone seems to be using the glazed version of the stone.

Woodfiredovenpizzero · « **Reply #13 on:** October 30, 2012, 01:43:43 PM »

Slang:

I get my fire wood (mahogany) from a sawmill in Lares. Or you can try buying from Bistro Pizza in Rio Piedras.

Edgar

slanginsanjuan · « **Reply #14 on:** October 30, 2012, 02:32:05 PM »

I just need to follow that AEE truck around for some caoba scraps. I'm still doubting on the WBO but I can be convinced. Your shipping cost must have been extreme. I'm going to try your dough recipe first as I think you are experienced with the water and humidity here. I'll let you know. For now it's more of the rapidly deteriorating Shirley's and Puttanesca for me. The tile tip was great thanks. I appreciate the local know how.

Is Bistro Pizza a retail store or restaurant?

slanginsanjuan · « **Reply #15 on:** October 30, 2012, 05:59:17 PM »

OK. Maybe I'm back to the WBO. I see you went small then big Jet.

I wonder if I can build it into the corner of the patio. The walls are concrete.

I'm reading the Forno plans now.

I read the plans. I can do it. I also marked off the corner of my patio and I can fit it in. New project.

Jet_deck · « **Reply #16 on:** October 30, 2012, 08:46:30 PM »

Quote from: slanginsanjuan on October 30, 2012, 05:59:17 PM

.... I see you went small then big Jet.....

I didn't graduate to the larger oven, i just gravitated to it.

You just need to decide how serious your gonna get. Myself, I can't wait for my kids school/Church/volleyball/basketball/archery/twirling friends to be eating pizza here.

Don't think that the propane fired 10 stone that I built was anything special, other than hot. If I were smart, I would have "perfected" the dough first for the home oven, then moved on. I am just now barely able to make dough "properly".

Many others have paved the way for the whole propane fired bit. VillaRoma, Essen1, Chau, Tampa, TxCraig are a few that come to mind.

I registered here in 2008, my first post was in July 2010. I has been two years since my first post, thinking of this pizza stuff. I am still not "there", but I am getting "there", whatever that could mean.

TXCraig1 · « **Reply #17 on:** October 30, 2012, 10:22:32 PM »

Quote from: Jet_deck on October 30, 2012, 08:46:30 PM

but I am getting "there", whatever that could mean.

And getting there quickly. Passion is the biggest part of the formula, and you have in spades.

pizzaneer · « **Reply #18 on:** October 30, 2012, 10:34:14 PM »

Quote from: TXCraig1 on October 30, 2012, 10:22:32 PM

And getting there quickly. Passion is the biggest part of the formula, and you have in spades.

What we name "passion", our wives name "annoying"!

Woodfiredovenpizzero · « **Reply #19 on:** October 31, 2012, 08:02:57 AM »

Quote from: slanginsanjuan on October 30, 2012, 02:32:05 PM

Is Bistro Pizza a retail store or restaurant?

It is a Restaurant. But they seem to buy very big quantities of wood to reduce shipping costs and willing to sell some. I try to get more info and let you know.

Edgar