Author Topic: Blackstone Pizza Oven  (Read 289780 times)

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Offline JConk007

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Re: Blackstone Pizza Oven
« Reply #1680 on: July 27, 2013, 07:33:57 PM »
Those look amazingI am so excited to attemp to make a pie ! Still no word back on my order from Tuesday  :'(
Calling, emailing 0 contact   Maybe griddle guru has bailed 
« Last Edit: July 27, 2013, 07:36:38 PM by JConk007 »
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Offline red kiosk

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Re: Blackstone Pizza Oven
« Reply #1681 on: July 27, 2013, 07:42:42 PM »
Those look amazingI am so excited to attemp to make a pie ! Still no word back on my order from Tuesday  :'(
Calling, emailing 0 contact   Maybe griddle guru has bailed

There's one guy in charge of customer service (Britton X106) who always seems to be over swamped. Give him a call on Monday and he will tell you when your order will/or has been shipped out. Take care!

jim
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Online norma427

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Re: Blackstone Pizza Oven
« Reply #1682 on: July 27, 2013, 09:58:32 PM »
These were the first bakes in my BS at Reply 26 http://www.pizzamaking.com/forum/index.php/topic,26483.msg269026.html#msg269026  I used the new GM flour and the Ischia starter.

Norma
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Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #1683 on: July 27, 2013, 10:00:55 PM »
These were the first bakes in my BS at Reply 26 http://www.pizzamaking.com/forum/index.php/topic,26483.msg269026.html#msg269026  I used the new GM flour and the Ischia starter.

Norma



Good job Norma. I hope you enjoyed the BS experience.


I did the "launching the pie in the rain" thing once last summer. I made a mess.  :'(

Online norma427

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Re: Blackstone Pizza Oven
« Reply #1684 on: July 27, 2013, 10:16:40 PM »

Good job Norma. I hope you enjoyed the BS experience.


I did the "launching the pie in the rain" thing once last summer. I made a mess.  :'(

Thanks Steve!  I did enjoyed the BS experience. 

Sorry to hear you made a mess while launching the pie in the rain last summer.  I think I also would have had a mess if I wouldn't have taken the peel in the shed and added more flour under the pizza.  I was doing the shake, shake thing and most of the pizza skin was stuck to the peel.

Norma
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Offline JConk007

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Re: Blackstone Pizza Oven
« Reply #1685 on: July 27, 2013, 10:34:37 PM »
Thanks Jim thats Brixon  at GGuru right? no one has answered the phone there  in 4 days ?? xt 106 what Number are you dialing ?
thanks !
John
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Offline red kiosk

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Re: Blackstone Pizza Oven
« Reply #1686 on: July 27, 2013, 10:49:28 PM »
what Number are you dialing ?
thanks !
John

The number listed on the Griddle Guru for Customer support. When someone does answer, it usually is Brixton. He was out of the office for a few days and I also experienced the no answer thing. Take care!

JIm
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Offline Qarl

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Re: Blackstone Pizza Oven
« Reply #1687 on: July 28, 2013, 08:58:41 AM »
I haven't gotten mine yet, nor have I read any manuals... out of curiosity, how is temperature regulated?  Do you just vary the regulator pressure and gas flow?

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #1688 on: July 28, 2013, 09:03:22 AM »
I haven't gotten mine yet, nor have I read any manuals... out of curiosity, how is temperature regulated?  Do you just vary the regulator pressure and gas flow?
+1...does the red top regulator have an adjustable knob/top on it?
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Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #1689 on: July 28, 2013, 09:09:28 AM »
+1...does the red top regulator have an adjustable knob/top on it?


Yes.


Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #1690 on: July 28, 2013, 09:34:13 AM »

Yes.
Thanks Steve,  do you know if you can actually cause the burner to go out by dialing back the regulator all the way to the left?
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Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #1691 on: July 28, 2013, 09:48:36 AM »
I'm not sure,  but I can try this afternoon.

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #1692 on: July 28, 2013, 09:55:28 AM »
I'm not sure,  but I can try this afternoon.
Thank you sir. I'm just trying to see/figure out how/if the BS can operate at fairly low temps(aprox 400-600). I understand there is a line control valve just after the regulator, no?
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Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #1693 on: July 28, 2013, 10:09:55 AM »
The only controls are the red knob on the reg and the knob on the front of the oven.

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #1694 on: July 28, 2013, 10:15:43 AM »
Thank you sir. I'm just trying to see/figure out how/if the BS can operate at fairly low temps(aprox 400-600). I understand there is a line control valve just after the regulator, no?


Yes it can Bob.  You can bake a square pan pizza in it.  I've baked a few that took 15min or so to bake.

http://www.pizzamaking.com/forum/index.php/topic,25127.msg263442.html#msg263442

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #1695 on: July 28, 2013, 10:55:31 AM »
Yes it can Bob.  You can bake a square pan pizza in it.  I've baked a few that took 15min or so to bake.

http://www.pizzamaking.com/forum/index.php/topic,25127.msg263442.html#msg263442
OK great, thanks Chau. I think it was Tin maybe who was recently saying they couldn't get the temps low and I forgot to get back to him.

Anyway, if ever anyone needs to go real low(for slow roasting maybe?) I believe swapping to a regular old low pressure grill regulator would give you finer tune control with the BS grill mounted adjusting dial..
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Offline italdream

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Re: Blackstone Pizza Oven
« Reply #1696 on: July 28, 2013, 01:08:42 PM »
One of yesterday's NP white pizza/focaccia, served finger-food style for my guests:

Toppings are buffalo mozz., bit a smoked scamorza, basil, french fries, and pancetta. I usually put a few walnuts but forgot to do so.

It was very tasty!!

Edit: pancetta was really capicollo. IMHO Pancetta (not bacon) is even better on this...
« Last Edit: July 28, 2013, 01:11:18 PM by italdream »

Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #1697 on: July 28, 2013, 01:16:32 PM »
One of yesterday's NP white pizza/focaccia, served finger-food style for my guests:

Toppings are buffalo mozz., bit a smoked scamorza, basil, french fries, and pancetta. I usually put a few walnuts but forgot to do so.

It was very tasty!!

Edit: pancetta was really capicollo. IMHO Pancetta (not bacon) is even better on this...
Looks good. Will put it on my "to try" list.

Offline italdream

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Re: Blackstone Pizza Oven
« Reply #1698 on: July 28, 2013, 01:21:27 PM »
Looks good. Will put it on my "to try" list.

It's a nice combo. In the Vesuvian province, especially east of Vesuvius, pizzerias have been experimenting with toppings for decades. Less so in Naples.

You will not find anything like pineapple etc. but these combos are somewhat common.

Offline Tampa

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Re: Blackstone Pizza Oven
« Reply #1699 on: July 28, 2013, 01:59:56 PM »
Quote
served finger-food style for my guests

Just one question: How does one get on that guest list?

Dave