Author Topic: Gas vs. Brick wood fired?  (Read 412 times)

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Offline Marty Runik

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Gas vs. Brick wood fired?
« on: September 02, 2014, 01:54:36 PM »
Hello all. I'm a newbie and want to make sure I don't make a mistake. I'm thinking about getting a Blackstone oven based on what I have read here so far. But I'm wondering if you really loose any noticeable taste, or texture quality if you don't use a traditional brick wood fired oven? If the difference is negligible then I will definitely go with the Blackstone, but if the brick oven makes a very noticeably better pizza then I'll spend what I need to for a good brick oven. Thanks for any opinions.


Offline stonecutter

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Re: Gas vs. Brick wood fired?
« Reply #1 on: September 02, 2014, 02:37:16 PM »
It's an operators ability that matters even more than the oven. Mediocre pizza won't be changed to great pizza simply because of the type of oven it is baked in.  So what you need to decide is what you want to invest in, based on were you are with your product.  I've seen some stunning pizza coming out of electric, gas and wood ovens on this forum.
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When we build, let us think that we build for ever.
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Offline Marty Runik

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Re: Gas vs. Brick wood fired?
« Reply #2 on: September 02, 2014, 02:50:23 PM »
Thanks for the reply. Totally agree that skill level is the most important factor in anything. But all things being equal with an experienced chef, is the taste of a brick oven pizza appreciably better than pizza from a Blackstone?

Offline mkevenson

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Re: Gas vs. Brick wood fired?
« Reply #3 on: September 02, 2014, 03:30:52 PM »
Marty, heat is heat, no matter how you get it. Oven design difference is more impact full than heat source, IMO.
At pizza expo competition is done using gas powered ovens that look like WFOs. Mighty fine tasting pies are made.
I love using my WFO in part because of the whole wood experience.
Mark
"Gettin' better all the time" Beatles

Offline Marty Runik

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Re: Gas vs. Brick wood fired?
« Reply #4 on: September 02, 2014, 06:55:51 PM »
OK so the little bit of smoke from a wood fire does not really change the taste of the pizza then?

Offline stonecutter

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Re: Gas vs. Brick wood fired?
« Reply #5 on: September 02, 2014, 10:33:23 PM »
OK so the little bit of smoke from a wood fire does not really change the taste of the pizza then?

A wfo is not a smoker.  When you use proper fuel..dried hardwood...the exhaust gases are pretty clean burning.  What is commonly thought of as smoke flavor, is char....which you can get from a gas or modified electric oven too.  A few of the wfo strengths are long heat retention( if insulated properly), ability to bake at extremly high and fast temperatures, and create a baking environment that doesn't dry out the food like gas or electric can on longer bakes.
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When we build, let us think that we build for ever.
John Ruskin

Offline Marty Runik

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Re: Gas vs. Brick wood fired?
« Reply #6 on: September 03, 2014, 12:21:32 AM »
Thanks guys. You helped me make my decision, I'm getting a Blackstone. Maybe wait a couple months though until the new version is out and hopefully fix the more common problems with it. Don't like the idea of the fire breathing temp knob!!