Author Topic: Andiron  (Read 689 times)

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Offline fornographer

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Andiron
« on: August 13, 2013, 04:40:36 PM »
I finally got a proper (medium size about 13" long 8" wide and 8" high) andiron for my FB Andiamo 70 and boy oh boy what a difference it makes!   I got my oven up to operating temperature (900F+ walls, 900F+ floor, 1000F+ dome) with only 4 logs (about 16-17 length) compared to a typical 6-7 with an excess amount of coals.  With the andiron, it will only take 1 log to fully envelop the dome with a flame that reaches the other side of the oven. 

I should have gotten this a long time ago.  Previously I have been using a tiny iron grate. That has since deformed. 

Weather-permitting, I'm looking forward to cooking some Neapolitan pies this weekend with this new accessory.
« Last Edit: August 13, 2013, 04:43:05 PM by fornographer »


Offline Jackie Tran

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Re: Andiron
« Reply #1 on: August 13, 2013, 04:44:30 PM »
Very cool post.  I didn't know they were so useful and effective.  If I get another wfo someday, I will get one of these to go along with it.

Offline Tscarborough

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Re: Andiron
« Reply #2 on: August 13, 2013, 11:18:34 PM »
If?  When.  Think positive.

Offline Jackie Tran

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Re: Andiron
« Reply #3 on: August 14, 2013, 01:28:46 AM »
If?  When.  Think positive.

Well I have a blackstone now so I may not need one anytime soon.  But yeah....when I get one.  ;D

Offline pnicefor

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Re: Andiron
« Reply #4 on: August 14, 2013, 01:08:24 PM »
That is awesome.    Did you have it made or did you buy it somewhere.

Offline fornographer

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Re: Andiron
« Reply #5 on: August 14, 2013, 08:31:22 PM »
@chau. Did your oven break or you're just planning to get another one?

Offline Jackie Tran

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Re: Andiron
« Reply #6 on: August 14, 2013, 09:03:41 PM »
@chau. Did your oven break or you're just planning to get another one?

I moved so passing it onto the new owners.  They have no idea how to use it.   :-D

Offline fornographer

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Re: Andiron
« Reply #7 on: August 15, 2013, 05:08:50 AM »
Oh, it will be a travesty if they just turn it into a storage space.  Then again, maybe the oven will produce Chaunicione again. 

If you do get another WFO, I hope you document it again, specially if it's a fancy one from Naples. 
« Last Edit: August 15, 2013, 05:10:39 AM by fornographer »


 

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