as I anounced some time ago
in my Welcome Post, I'd like to show you my version resp. modification of a Little Black Egg.
But first of all, I would like to thank Villa Roma in particular for starting the invention and all other
people working on their own version. That was so much input and very worthful!
My gasburner is not von Bayou. My basis is a Wok burner from Manniu, China. I own this 25 kW rocket
since two years. And till now it was only used for its original purpose...
Here is the burner, the declaration is X72.Image 1
As Weber kettles are relatively expensive in Germany, I decided to buy for my first experiments the cheapest
kettle from a local store. The diameter is 40 cm. (sorry for the "wrong" unit system!
The hole in the middle fits to the flame diameter.Image 3
The deflector stone has a diameter of 35 cm and hangs under the grilling grate.
On the grilling grate I placed the charcoal grate to have more distance to the pizza stone.Image 4
I am an chemical engineer and engineers are lazy on the one hand side and on the other side (sometimes
So I decided to install also some thermosensors. This one is a PT100 with a cable insulated by silicafiber.
Here is the pizza stone with a diameter of 32 cm.Image 5
I insulated the cables with some additional aluminium foil.
This is the upper part of the egg / kettle. Okay, what do we see here?
Obviously, this is the biggest alteration to the little black egg. My thought was, is it possible to bake
the pie without turning it? Therfore, I constructed an exhaust in the middle of the cap by using an
espresso can of Illy!
In order to make sure that the gas will closely wind over the pie, I lowered the
ceiling of the cap. This is done by using the ash bowl. There is also a hole necessary...
As the hot air streams from all directions above the pizza to the center, I decided to alter the name
of the Little Black Egg mod to: German Black Egg or GBE!
:D:D VR, I hope this is okay for you!Image 6
On the left hand side you see the second thermosensor which measures the hot air over the pizza.
It is also a PT100. This ****ing part is also from china. I have been blowing three of them away by overheating
the cable insulation. In the meantime, I can say, that the upper sensor is not really necessary. It's sufficient
to measure the stone temperature.
The grasp was arranged diagonal. There is also an analog thermometer, but this one didnt show the needed
accuracy. So I'll dismount it soon.Image 7
The space between the streaming edge and the pizza stone is ca. 25 mm.Image 8