Author Topic: Stone Age Ovens/Amerigo  (Read 1490 times)

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Offline Great White North

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Stone Age Ovens/Amerigo
« on: February 24, 2013, 11:17:20 PM »


Anybody hear of them or know anything about them?

Stop me if I'm about to make a mistake.

thnx GWN


Offline Chicago Bob

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Re: Stone Age Ovens/Amerigo
« Reply #1 on: February 24, 2013, 11:32:37 PM »
I guess they gave up on cooking that frozen pizza... ???

[youtube]http://www.youtube.com/watch?v=EQEwocaFJRY[/youtube]
« Last Edit: March 13, 2013, 10:06:52 AM by Steve »
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Offline Chicago Bob

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Re: Stone Age Ovens/Amerigo
« Reply #2 on: February 24, 2013, 11:38:14 PM »
My bad...looks like they did finish "cooking" it. Lunch time for that bad boy!!   8)

[youtube]http://www.youtube.com/watch?v=p8PiNtcn6B0[/youtube]
« Last Edit: March 13, 2013, 10:07:01 AM by Steve »
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Offline JConk007

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Re: Stone Age Ovens/Amerigo
« Reply #3 on: February 26, 2013, 12:10:36 AM »
I have cooked extensivley in the stone age barrel ovens both the  big one and small one. what info are you looking for
John
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Offline JConk007

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Re: Stone Age Ovens/Amerigo
« Reply #4 on: February 26, 2013, 12:15:41 AM »
Look under big barrel oven and rest depot 00 flour
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Offline Chicago Bob

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Re: Stone Age Ovens/Amerigo
« Reply #5 on: February 26, 2013, 12:31:06 PM »
Look under big barrel oven and rest depot 00 flour

Those are some nice pies that you cooked in those ovens. And I stress the "you" part. I like the recommendation you gave in that thread....http://www.pizzamaking.com/forum/index.php/topic,13198.msg130017.html#msg130017
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Offline Serpentelli

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Re: Stone Age Ovens/Amerigo
« Reply #6 on: February 26, 2013, 01:09:54 PM »
Ee-GADS!!

If I came home and found that pizza in my house I would call the cops!!!

It looks pre-sliced!!

It comes with its own cardboard box??!!!

How hot is that oven, 225F? ???

On the positive side, the wood seems to be smoking at a pace that would be perfect for a 12 hour brisket to slow cook.

John K

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Offline mkevenson

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Re: Stone Age Ovens/Amerigo
« Reply #7 on: February 26, 2013, 03:15:16 PM »
My bad...looks like they did finish "cooking" it. Lunch time for that bad boy!!   8)



I am sorry, but that was the slowest cooking pizza I have ever seen come out of a WFO and besides that it does not look anywhere near done? :o ???

The oven might be good but the choice of pizza and cook need some improvement.

Mark
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Offline Chicago Bob

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Re: Stone Age Ovens/Amerigo
« Reply #8 on: February 26, 2013, 03:48:39 PM »
I am sorry, but that was the slowest cooking pizza I have ever seen come out of a WFO and besides that it does not look anywhere near done? :o ???

The oven might be good but the choice of pizza and cook need some improvement.

Mark
Hope you're not apologizing to me cause I was poking fun at the guy who "cooked" that abomination!  :-D
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Offline mkevenson

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Re: Stone Age Ovens/Amerigo
« Reply #9 on: February 26, 2013, 03:51:11 PM »
Hope you're not apologizing to me cause I was poking fun at the guy who "cooked" that abomination!  :-D

I did kinda like the "utilitarian" launching peel :-D :-D :-D
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Offline Chicago Bob

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Re: Stone Age Ovens/Amerigo
« Reply #10 on: February 26, 2013, 03:54:55 PM »
Alton would be impressed....from grocers shelf to dining table(and a 'lil pizza peel job in between)!!  :)
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Offline JConk007

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Re: Stone Age Ovens/Amerigo
« Reply #11 on: February 26, 2013, 08:16:09 PM »
Heres the BIG guy Amerigo 48" sq deck
http://www.pizzamaking.com/forum/index.php/topic,13867.0.html and the original post here http://www.pizzamaking.com/forum/index.php/topic,13763.0.html     
they work but hot as hell  lots of wood required 1/2 cord for neapolitan party :) and a lot of work !!
John
« Last Edit: February 26, 2013, 08:20:11 PM by JConk007 »
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Offline breadstoneovens

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Re: Stone Age Ovens/Amerigo
« Reply #12 on: February 26, 2013, 08:33:34 PM »
 
they work but hot as hell  lots of wood required 1/2 cord for neapolitan party :) and a lot of work !!

That is the down side of the 1/2 barrel not very efficient with cold spots so you need to gate them hotter.
Also it appears the manufacturer doesn't recommend insulation, so you end-up having to compensate for the heat loss.

Antoine
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Offline JConk007

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Re: Stone Age Ovens/Amerigo
« Reply #13 on: February 26, 2013, 09:59:40 PM »
mouth of oven is like a garage door I spoke to them about it and they have come up with an insert for door and an insert for Oven . Antione the 4 I have cooked in have 0 insulation rocks pop ... nn but thats not the proble its the landscapers building them who dont realize they can put a few blankets , perlite ... then build an encloseure and ose the oven properly. The big one is too big and the small ones too small  chimney on both is 4" clay pipe  so you vcan see on all shots smoke has nowhere to go but out the door. Spend a bit more and get a Four Grande mere   ;)
or other quality oven that is more efficient
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Offline Great White North

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Re: Stone Age Ovens/Amerigo
« Reply #14 on: February 26, 2013, 11:06:26 PM »
John - thnx for the response. The Utube videos sure are not confidence inspiring.  My questions/concerns with the large Amerigo WFO are a) does it get appropriate draft? b) does it reach optimum temps in a reasonable time (as compared to other mainsteam models? c) Does it gooble wood to achieve desired temps? (I see your previous post on this) d) have you, or are you aware of anybody who has installed the new entry/flue/stack (or whatever they call it)? Results? (seems like it would help a fair bit) e) recommendations? f) any other people you know who have/operate one? (I'd like to get some opinions), g) is yours (or the one you use) insulated? [lots of questions  I know]
 despite the "optional" insulation, if I go ahead with this unit I would insulate it.
thnx Don


 

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