Author Topic: My new Weber charcoal (briquette) pizza oven  (Read 30237 times)

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Offline Henrik

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My new Weber charcoal (briquette) pizza oven
« on: April 20, 2013, 07:04:30 AM »
Just got the new Weber gadget, which I understand is not available in the US yet, and for which I have not been able to find any reference here on the board. So for your info, here is what I got.

The oven consists of a enamelled insert, or new lid, which fits tightly on top of the Weber kettle.
The insert has a concave bottom with a rim that rests on the kettle perimeter; a hinged low domed lid covers a pizza stone insert in the bottom part. The stone measures just under 16" in diameter.
The hot flue gases from the briquettes enters the domed area through 4 large slots at the back, and exits at the front through the low wide opening cut in the lid.
The stone is not exposed directly to the fire from below, protected by the concave steel bottom, which has only two smaller vent holes leading to the underside of the stone, hence no significant circulation of flue gases under the stone, but instead it is heated by indirect radiation from below.

In use, the kettle is charged with 100 glowing briquettes and preheated for 15 minutes; the claim is a pie baked in about 2-5 minutes.
According to instructions, the pizza should be turned during the bake for evenness.
The charge of briquettes should last for an hour.

Also supplied, are two aluminium heat guards, to protect the plastic handles from the increased temperatures of the kettle, which just snaps into place under the kettle rim.

I attach e few pictures for your information, and will return with more when the first pizzas have been toasted.


BR
Henrik

PS: I have no connections to Weber, but are in a quest to find a better pizza oven for out door use until I build a WFO.
« Last Edit: April 20, 2013, 07:09:03 AM by Henrik »


Offline TXCraig1

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #1 on: April 20, 2013, 08:06:26 AM »
Interesting. Thanks for posting. Please post some pictures after you have a chance to use it.

I see it here: http://www.webergrill.se/Produkter/Nyheter-2013-1.aspx?ProductID=6520-at-SHOP4
« Last Edit: April 20, 2013, 08:18:54 AM by TXCraig1 »
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Offline Serpentelli

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #2 on: April 20, 2013, 09:03:05 AM »
That looks really cool.

I thought Weber was based out of Chicago, or somewhere near there? Wonder why they'd release this in Europe before US. Can't wait to see your results!

John K
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Offline Morgan

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #3 on: April 20, 2013, 09:50:53 AM »
Hi Henrik! We were just guessing that what this oven can do: http://www.pizzamaking.com/forum/index.php/topic,24534.0.html

Im really exited to see what kind of pizza it can make. Have you tested if its possible to burn some wood with the briquettes ?

Offline Henrik

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #4 on: April 20, 2013, 11:11:04 AM »
Hi Morgan,
Have not yet fired it up, so I do not know the temperatures it will reach....but will measure with IR gun.

I do not think it is practical or necessary to add wood....the handle protectors indicate that the temperatures really go up....and you do not have access to the fire once the oven is placed on the kettle, unless you lift it away. If the use of wood is for aroma....it may be a different story, and smaller chuncks could be added through the flue gas openings

I'll keep you posted.

BR
henrik
« Last Edit: April 20, 2013, 12:01:54 PM by Henrik »

Offline mkevenson

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #5 on: April 20, 2013, 12:01:55 PM »
Henrik, thanks for the post and pics. As a long time Weber customer I know that they generally make good, well built products. Hopefully they have done their homework on this one. Would be great to know both the stone temp and the dome (lid) temp at max heat. If you can get it, I would suggest lump charcoal.
Can't wait to hear and see the results. Does Weber tell you the kind of stone they use?
 
Mark
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Offline Morgan

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #6 on: April 20, 2013, 12:36:51 PM »
Henrik, thanks for the post and pics. As a long time Weber customer I know that they generally make good, well built products. Hopefully they have done their homework on this one. Would be great to know both the stone temp and the dome (lid) temp at max heat. If you can get it, I would suggest lump charcoal.Does Weber tell you the kind of stone they use?
 
Mark

Its cordierite.

Offline Henrik

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #7 on: April 20, 2013, 12:42:08 PM »
Mark,
Weber advise to use briquettes specifically and not lump charcoal, as briquettes provide longer burn time.

I am sure I saw a reference to the stone material, but unfortunately, I can not find it now.
The stone itself is not stamped with any text or numbers. It is light non uniform (specked) yellow colour, and porous (not sintered).

By the way, the two smaller holes in the dome under the stone makes it easy to lift the stone out of its recess, with two fingers down through the flue vent and up into the small hole, the stone can be lifted....when cold...


BR
Henrik

Offline mkevenson

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #8 on: April 20, 2013, 01:28:22 PM »
Mark,
Weber advise to use briquettes specifically and not lump charcoal, as briquettes provide longer burn time.




BR
Henrik

As a former Competition Smoker, using Weber smokers, I agree with you, "that is what they say". I even called Weber and discussed the fallicy of their statements. They responded that they recommend briquettes because that is what they have experience with. Using lump hard wood charcoal will produce hotter fires AND will last several hours. If you are going to bake pizzas for 6 hrs straight, well .......
If your temps are high enough with briquettes then by all means go for it, if on the other hand you want,need, more oven heat, try lump.

Mark
"Gettin' better all the time" Beatles


Offline TomN

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #9 on: April 20, 2013, 03:56:32 PM »
Henrik,

Thanks for the posting. Please post photos when you make pizza. i have heard good things about this particular Weber grill. The cost is a lot better than a WFO and takes up less room. (not looking to start a discussion about the WFO vs this Weber grill) Let us know what you like or dislike about the Weber, once you make your pizza. Thanks for sharing.

TomN
PS
I am considering getting this grill too. I just want to hear some more feedback first.

Offline Don K

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #10 on: April 21, 2013, 03:24:33 AM »
The member formerly known as Colonel_Klink

Offline Morgan

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #11 on: April 21, 2013, 04:54:55 AM »

Offline Pizzaboyo

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Offline WaterDog

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #13 on: May 01, 2013, 05:36:05 PM »
Wow! Never thought I'd see this. Hope Weber credits VillaRoma and the many folks on this board that refined the concept through trial and error and pure ingenuity.  Having made my LBE two years ago it continues to amaze me and my friends and sparked my obsession to create great pizza at home.

I guess imitation IS the greatest form of flattery.  :-D

Sure would like to see pictures of the results.

-Jeff

P.S. do like that hinge!


Offline Morgan

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #14 on: May 06, 2013, 01:48:34 PM »
Wheres the pictures Henrik ?

Offline TomN

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #15 on: May 06, 2013, 07:56:50 PM »
Henrik,

Certainly, you have fired up the grill and made a few pizzas by now. Could you post some photos? I would really love to see some of the finished pizzas. Thank you.

TomN
PS
It would seem that Weber should have made the cooking stone 18" or 20" since the main item to be cooked on would be pizza?

Offline Henrik

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #16 on: May 11, 2013, 07:49:48 AM »
Hi Guys,
Apologies to the ones I have disappointed by the time it took before the oven came to a quick test yesterday.

The 100 (Heat Beads) briquettes, as the manual states should be used, were started in a Weber chimney starter, and distributed evenly in the kettle on the lower rack, and after 15 minutes preheat, my IR thermometer registered respectively 280 deg. C (535 F) and 220 deg. C (430 F) at the back and front end of the Cordierite stone.

The first pies were made from a dough of an Italian pizza flour, water, salt, IDY and virgin olive oil, hydration about 63%, maturation for 24h in the fridge. This flour gives a quite tacky and soft dough (even at this relatively low hydration), which performs well in my electric oven, when baked around 325 deg. C. The crust browns well and not excessively, as I find ordinary bread flours tend to do......
I use semolina as bench flour.

The first (white) pizza was easily placed on the stone, as the lid lifts and provides for generous access.
The manual underlines, that the pizza should be turned during the bake, and I could also see a tendency for the crust to brown quicker at the back end, where the hot flue from the briquettes enter.
On the 1. picture, after about 2 minutes bake time, you see the oven spring is OK, but no browning has taken place yet.
After a couple of turns and about 5 minutes bake time, the white pizza was sliced, the underside just faintly browned, the cheese well melted, but the potato topping was still raw... :(

The third pizza, with tomato sauce, mozz and cherry tomatoes (after the bake, dressed with parma ham and ruccola), as shown on the second picture, responded as if the temperature had now increased to the better, the stone temperatures about the same as before, and a measurement of the lid/gas temperature over the pizza show a bout 330 deg. C. (625 F) This measurement is probably not correct, as an IR measurement on a shiny surface creates a lot of error due to reflection and emission coefficient being different to the IR-gun setpoint.
However, I still needed about 6 minutes bake time, but this time the base was nicely browned and crispy, but far from any charring.
The picture is taken after about 5 minutes in the oven.

My conclusion was to switch on my electric oven for the next bakes, as I consider the temperatures on the Weber too low.
Contradicting the Weber manual, a test next time with charcoal instead of briquettes is logical, to try increase the temperatures.
My aim is a bake time of no more than a couple of minutes and better browning, while the cheese remains mostly unbrowned.

The result of my first test is, that if you come from baking pizza in a domestic oven at low temperatures, the Weber is a step forward.
Also, the Weber provides the joy of baking pizza on your patio, and the good access to the bakinge stone is a plus over my two-stone setup.

Thank you for reading this far, and sorry for the lack of finished pizza pictures, but the birthday crowd were hungry and put a limit to my photograpy...

Best regards
Henrik
« Last Edit: May 11, 2013, 09:03:17 AM by Henrik »


Offline Morgan

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #17 on: May 11, 2013, 11:44:14 AM »
Thanks for the input Henrik :) I think i will save my moneys to a real woodfired pizzaoven :pizza:

Offline slybarman

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #18 on: May 11, 2013, 01:50:37 PM »
Yes, a bit disappointing so far, but let's see if you can dial it in.

Offline mkevenson

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #19 on: May 12, 2013, 01:44:46 AM »
I would try lump charcoal and smoke wood, to increase the heat. You can also increase the air flow with a blower into the intake vents. More air = more heat.


Mark
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Offline Morgan

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #20 on: May 12, 2013, 03:21:53 AM »
No matter what you use for heating i think franken Weber is still way better than this, but thats only my imo which is based on the photos i have seen.

Offline Jaunty

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #21 on: May 13, 2013, 08:08:07 PM »
Have registered to say many thanks to Henrik the OP for this thread and his photos of the unit, which are the most detailed and informative I have found any where on the web so far. I am considering this but wonder if it will bring much extra to just using my stone on my Weber S450 - whack up the temp and throw on the rotisserie burner to brown the top works well.

So some extra info for you I found. Weber based their accessory on this item  http://chadwickoven.com/order-today
Quite an interesting little gizmo and if it was half the price (sells for 360?!) I may have been interested.
There is a press article here which confirms it
http://www.thisisgloucestershire.co.uk/Daniel-Chadwick-sets-world-alight-new-pizza-oven/story-18586967-detail/story.html#axzz2RN3D10Ts
and a Weber launch day here which credits Chadwick as the inventor http://www.weberbbq.co.uk/weber-news/charcoal-pizza-oven-exclusive-launch/

I think it was due to launch earlier but the handle to open was originally plastic and was melting - the new handle is all metal it seems (looks better as well). Look forward to seeing if Henrik dials it in better!
« Last Edit: May 13, 2013, 08:10:48 PM by Jaunty »

Offline leftfield

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #22 on: May 21, 2013, 02:17:03 PM »
Hi,

I have one of these new Weber Original Pizza ovens and have used it a few times.  I can say that it does work better then Henrik has experienced but have found that there are a couple of points to ensure it does get and stay hot enough.
1) If any wind blows into the exit slot at the front then it lowers the temperature quite quickly.  I assume it stops the airflow, a bit like blocking the top damper and thus reduces the supply of air to the coals  - if there is a light wind then point the exit downwind.  If there is a strong wind then I reckon it would need to be sheltered.  The instructions do not mention this.
2) Recommended charcoal load - I could only fit 90 of the Weber charcoal briquettes into the starter, so I added another 10 or so after emptying them out onto the lower grill.  I used them to plug gaps between briquettes - the thinking here was to ensure that any air rising through them needs to be heated by passing over them rather than passing straight through.
3) We have managed 3 minutes to cook a neopolitan  - putting a few woodchips down the back seemed to speed up cooking by a minute or so.

Henrik has done a much better job or recording his experiences but I will try to make up for that over the next few weeks! I have access to a thermocouple logger at work so will borrow it to record temperatures without the errors that IR thermometers can introduce.

It has been great fun to use so far and can cook quite a lot of Pizzas well (we have done 8 in one sitting) and consistently rather than just one or two which is what we found with just a stone

Nic


Offline synaesthesia

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #23 on: May 22, 2013, 12:37:50 PM »
I have a question about this one. Since it is based on the Chadwick oven, can you cook with it on a Gas stove indoors?
The only reason I 'd get one is for pizza craving on a rainy day and I cannot get to my WF Kettlepizza outdoors as easily. Also I make many other flatbreads so I considered getting the Chadwick just for that but this Weber clocks in at less than 1/2 the chadwick's price ....like the chrome in the chadwick though.
« Last Edit: May 23, 2013, 08:52:26 PM by synaesthesia »

Offline Jaunty

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Re: My new Weber charcoal (briquette) pizza oven
« Reply #24 on: May 22, 2013, 05:55:24 PM »
I have a question about this one. Since it is based on the Chadwick oven, can you cook with it on a Gas stove indoors?
The only reason I 'd get one is for pizza craving on a rainy day and I can get to my Kettlepizza as easily. Also I make many other flatbreads so I considered getting the Chadwick just for that but this Weber clocks in at less than 1/2 the chadwick's price ....like the chrome in the chadwick though.

I had exactly the same thought, but unfortunately I do not think it will work. The Weber creates a seal over the charcoal to funnel the heat  over the top of the pizza. It will be way to big to gather heat effectively unsealed above a gas ring (in my opinion!).