Author Topic: Blackstone Pizza Oven  (Read 617628 times)

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Offline red kiosk

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Re: Blackstone Pizza Oven
« Reply #2500 on: August 29, 2013, 04:42:39 PM »
Get some high-temperature grease and rub it in good. I put the bearing in a little plastic bag with a good dollop of grease. Work it in between your hands (clean because of the plastic bag) and then re-install. Take care!

Jim

 
The pathologically precise are annoying, but right!


scott123

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Re: Blackstone Pizza Oven
« Reply #2501 on: August 29, 2013, 04:48:27 PM »
yep just stuck it in  ??? its spilt in to just rub inside or order another ?

Sorry, John, I forgot to tell you to lubricate it.  Are you sure it's broken? It should be three pieces, stacked on top of each other.

Offline alconnell

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Re: Blackstone Pizza Oven
« Reply #2502 on: August 29, 2013, 04:54:23 PM »
I've been lurking on this thread since it started and pulled the trigger when the BS was on Groupon for $349.  I've fiddled around with dry stack wfo's and built my own cob oven, so was anxious to try this.  Mine arrived in perfect condition, except for a little trouble with one of the legs which was fixed with a hammer ;D.  So here is my first pie - I couldn't wait to use my own dough so it's Pepe's from Wal-Mart.  First impressions are it has great potential.  More pics to come!

Offline redox

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Re: Blackstone Pizza Oven
« Reply #2503 on: August 29, 2013, 05:52:24 PM »
This pizza uses the Glutenboy recipe from the dough generator. A 3-day cold ferment. I've 2 doughballs left anyone know how long these will stay usable? I was very happy with the flavor of the dough and the way it turned out in the 730° BS.
The end of the slice drooped but stayed straight when folded, so I got that part right. The dough was easier for me to handle and stretched out easily.

Offline OttoMann

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Re: Blackstone Pizza Oven
« Reply #2504 on: August 29, 2013, 06:45:42 PM »
Hi everyone!
I found this forum a while ago.. then rediscovered it when researching the Black Stone..
I got mine yesterday and assembled.. doing my first bake tonight.
I figured I'd burn off the crud from shipping and am doing that now.. There's quite a bit of not good smelling smoke coming from it.
Figured it's the residue from duct tape etc.. Does it smoke during regular use anyway? Just trying to figure out how long to burn it to clean it before using.. Don't want a funky tasting first pie!!
Thanks
Kurt

Offline red kiosk

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Re: Blackstone Pizza Oven
« Reply #2505 on: August 29, 2013, 07:13:22 PM »
A good 20 medium-heat minute warm-up, with a high-heat ending should do the trick. I agree, that stuff smells nasty, but nothing later on to worry about. Enjoy the BS. Take care!

Jim
The pathologically precise are annoying, but right!

Offline bfguilford

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Re: Blackstone Pizza Oven
« Reply #2506 on: August 29, 2013, 07:20:51 PM »
I've 2 doughballs left anyone know how long these will stay usable?

Jim: I haven't baked a Glutenboy in my BS yet, but I used to do 6-10 day cold ferments for Glutenboys in my home oven.

Barry
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Offline Qarl

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Re: Blackstone Pizza Oven
« Reply #2507 on: August 29, 2013, 08:06:03 PM »
Did another 3 minute steak on the Blackstone.  Steak was thick so it is definitely medium rare.

Came out good

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #2508 on: August 29, 2013, 08:42:35 PM »
Did another 3 minute steak on the Blackstone.  Steak was thick so it is definitely medium rare.

Came out good
Looks perfect Carl; is that a top blade steak?
"Care Free Highway...let me slip away on you"


Offline red kiosk

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Re: Blackstone Pizza Oven
« Reply #2509 on: August 29, 2013, 09:22:56 PM »
Looks perfect Carl; is that a top blade steak?

+1, Oh yeah, that looks delicious! Excellent job there!

JIm
The pathologically precise are annoying, but right!

Offline Jackitup

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Re: Blackstone Pizza Oven
« Reply #2510 on: August 30, 2013, 01:21:45 AM »
Steak looks great, guessing strip steak??

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline redox

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Re: Blackstone Pizza Oven
« Reply #2511 on: August 30, 2013, 11:41:03 AM »
Jim: I haven't baked a Glutenboy in my BS yet, but I used to do 6-10 day cold ferments for Glutenboys in my home oven.

Barry
Barry,
Thanks, that's good to know. I'm curious to see how a longer ferment affects the taste.

Offline bfguilford

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Re: Blackstone Pizza Oven
« Reply #2512 on: August 30, 2013, 12:10:45 PM »
Barry,
Thanks, that's good to know. I'm curious to see how a longer ferment affects the taste.

My experience is that it improves it significantly when you get to 4-5 days, and does even better at 6-7 days.

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline redox

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Re: Blackstone Pizza Oven
« Reply #2513 on: August 30, 2013, 01:27:41 PM »
Would a free pizza peel get your cheap, lazy buttcheeks off that fence to order a BS pizza oven? Well griddle guru wants to give you one with their latest holiday sale. Ha! Suck it, early adopters!  :-D

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #2514 on: August 30, 2013, 01:57:49 PM »
Would a free pizza peel get your cheap, lazy buttcheeks off that fence to order a BS pizza oven? Well griddle guru wants to give you one with their latest holiday sale. Ha! Suck it, early adopters!  :-D

I bought my pizza peels 3-4 yrs ago.   :P. I have too many at this point so a free $10 peel wouldn't do much for me.

Offline redox

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Re: Blackstone Pizza Oven
« Reply #2515 on: August 30, 2013, 02:02:46 PM »
I bought my pizza peels 3-4 yrs ago.   :P. I have too many at this point so a free $10 peel wouldn't do much for me.
I didn't get a free peel either, where's the "suckit" emoticon?

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #2516 on: August 30, 2013, 02:11:27 PM »
I didn't get a free peel either, where's the "suckit" emoticon?

This is a family friendly site.   :-D


Offline redox

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Re: Blackstone Pizza Oven
« Reply #2517 on: August 30, 2013, 02:19:21 PM »
This is a family friendly site.   :-D
Well, so is this business http://www.suckitsweets.com/page-0#!__page-0
I generally feel that any word or phrase I hear during the family hours on TV is up for grabs anywhere. The times they are a-changing, eh? :)
« Last Edit: August 30, 2013, 02:23:11 PM by redox »

Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #2518 on: August 30, 2013, 02:51:30 PM »
I would settle for getting an un-broken stone - which I still don't have.

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #2519 on: August 30, 2013, 02:54:19 PM »
I would settle for getting an un-broken stone - which I still don't have.
I think they're trying to make an example out of you Steve.  :-D
Poor guy.... :(
"Care Free Highway...let me slip away on you"

Offline redox

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Re: Blackstone Pizza Oven
« Reply #2520 on: August 30, 2013, 02:55:00 PM »
I would settle for getting an un-broken stone - which I still don't have.
Was your replacement stone broken, too?

Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #2521 on: August 30, 2013, 03:10:54 PM »
They sent me 2 (or was it 3) broken stones and then gave up.

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #2522 on: August 30, 2013, 03:13:05 PM »
They sent me 2 (or was it 3) broken stones and then gave up.
Don't let 'em off the hook Steve!  :chef:
"Care Free Highway...let me slip away on you"

Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #2523 on: August 30, 2013, 03:16:09 PM »
I have emailed them a couple times to remind them, but no stone and no reply.

Offline redox

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Re: Blackstone Pizza Oven
« Reply #2524 on: August 30, 2013, 03:18:04 PM »
They sent me 2 (or was it 3) broken stones and then gave up.
I must've missed that info. Seriously? They aren't sending you one?
Er...you weren't messing around with the UPS guy's girlfriend, were you?  :-D
I'm sorry you're having all those problems but don't they have a responsibility to get an unbroken stone to you? They really need to upgrade their packaging.
I was going to ask another Q but I've used up all my question marks for today.  :)


 

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