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Baked 3 pies using 12 Ecofuel cans that I got from Amazon.
I am trying to measure minimum amount of heat I can bake a NY pie with properly distributed heat source. I had 10 cans distributed around the bottom stone and two cans right under it. Manufacturer website http://www.ecofuelxb.com/ , the fuel used is DEG "diethylene glycol".
Pictures or it didn't happen... just kidding.
Thanks, not sure how to tanslate this info to btu/hrHeat of Combustion at 25°C -2,154.82 kJ/gmol -8,730.4 Btu/lbHeat of Vaporization at 1 atm 57.9 kJ/gmol 234.4 Btu/lb
Here's YouTube link of the event, it is was bit windy, so I did the test in my garage. The large flames indicate the fuel has reached it's boiling point. Not sure if at boiling point the fuel gives higher or lower heat.
Did you happen to measure the temperature of the fuel cans after the MPO was at temperature?
Simply, assume the weight of fuel in the can is 4oz (just a guess - I have no idea). It would contain 8730*(4/16) = 2183 BTU of energy (HHV*). The literature says the burn time is 5 hours = 437 BTU/hr. *HHV = Higher Heat Value. One of the combustion by-products is water, and it takes heat to convert the water to water vapor. The net usable heat or LHV (Lower Heat Value) subtracts the heat of vaporization of the water produced. I don't know how meaningful it is in this case.
... no worries about burning yourself at all with all those flames/heat coming out the side?
This is the one I use. It's the only one of these types of handheld spatulas that can comfortably turn/retrieve a 17" pie. I wouldn't retrieve a 17" pie with a 10" spatula.
Bert, thanks for those links. I saw this one at the bottom of one of your links which is close to yours, and has a folding feature.http://www.amazon.com/dp/B005G6TGZS/?tag=pizzamaking-20Edit: Here was one other that Amazon had as a link to an outside website. Not as large. Yours is the perfect one, and not available of course.http://www.outdoorcooking.com/professional-chef-pizza-spatula.html?gdftrk=gdfV25448_a_7c1850_a_7c7562_a_7cSPPZ