Author Topic: Blackstone Pizza Oven  (Read 575377 times)

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Offline rkrider99

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Re: Blackstone Pizza Oven
« Reply #825 on: July 07, 2013, 09:51:55 PM »
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@rkrider- Thanks for sharing your pics even though they weren't up to your standard of perfect. You're the first person to post chicago thin I believe. They still look good. Only thing that was strange was the pie where the heat was so uneven.
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I am guessing it was not centered on the stone?

I centered it on the stone pretty well. Before putting the pizza on the stone,  I was trying to get some reliable benchmarks, like what temp the pizza stone was actually at. Holding the IR gun at a steady spot on the stone as it rotated, the temp fluctuated from 530-590. Not sure why. Maybe the rotating disk under the stone isn't uniform and transferring the same amount of heat to the stone. Possibly the stone isn't uniform and isn't picking up the heat from the flame.

Could have been a couple of other things. I don't have a sheeter, so I roll it out by hand, and I am not the best at making sure it's all that uniform. I'm thinking the thinner sides got done a little faster than the thicker sides. Actually gives me a chance to see what the difference a 64th of an inch will make on the dough when cooking.

Another observation, while the first 2" of crust was cracker like, as it moved toward the center, it became very soft and almost gummy. It was cooked, and I didn't detect any raw taste to the dough, I would have liked it to be cooked more in the middle, which would have led to the outside being more burned than it was.

I do use a bit of sugar in the dough, and I'll probably try it without any sugar in future tries. I'm also thinking may be trying the perforated pan that I've always used in the oven. Sort of lifts the edge of the pizza a half inch off the stone. Let the middle cook first.

Where does everyone have their rotating disk set at? Mine was laying on the front ledge when I received it, where it wouldn't spin, so I moved it up so it was about a 1/4 inch above the ledge, where it would spin freely. In some of the pictures on other setups, it looks like i could put it up to more like a 1/2" or higher.

So much to try, and so little time...

Tom


Offline DocSpine

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Re: Blackstone Pizza Oven
« Reply #826 on: July 07, 2013, 10:23:59 PM »
Would changing the speed of rotation help? A faster rotation "should" even out the pies. ???

Fed my whole cul-de-sac this afternoon, many happy neo eaters ;D

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #827 on: July 07, 2013, 10:36:19 PM »
I centered it on the stone pretty well. Before putting the pizza on the stone,  I was trying to get some reliable benchmarks, like what temp the pizza stone was actually at. Holding the IR gun at a steady spot on the stone as it rotated, the temp fluctuated from 530-590. Not sure why. Maybe the rotating disk under the stone isn't uniform and transferring the same amount of heat to the stone. Possibly the stone isn't uniform and isn't picking up the heat from the flame.

Could have been a couple of other things. I don't have a sheeter, so I roll it out by hand, and I am not the best at making sure it's all that uniform. I'm thinking the thinner sides got done a little faster than the thicker sides. Actually gives me a chance to see what the difference a 64th of an inch will make on the dough when cooking.

Another observation, while the first 2" of crust was cracker like, as it moved toward the center, it became very soft and almost gummy. It was cooked, and I didn't detect any raw taste to the dough, I would have liked it to be cooked more in the middle, which would have led to the outside being more burned than it was.

I do use a bit of sugar in the dough, and I'll probably try it without any sugar in future tries. I'm also thinking may be trying the perforated pan that I've always used in the oven. Sort of lifts the edge of the pizza a half inch off the stone. Let the middle cook first.

Where does everyone have their rotating disk set at? Mine was laying on the front ledge when I received it, where it wouldn't spin, so I moved it up so it was about a 1/4 inch above the ledge, where it would spin freely. In some of the pictures on other setups, it looks like i could put it up to more like a 1/2" or higher.

So much to try, and so little time...

Tom

A couple thing, firstly I don't think anyone on this forum uses a sheeter. I've never really seen sheeters in a home environment.

As far as the setup, I have mine at about 1 inch clearance above the ledge. Almost as high as it will go while still being connected to the bolt that spins it.

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #828 on: July 07, 2013, 11:14:17 PM »
Would changing the speed of rotation help? A faster rotation "should" even out the pies. ???

Fed my whole cul-de-sac this afternoon, many happy neo eaters ;D
Doc, that is an excellent thought and will probably be an upcoming mod.  ;)
Your afternoon treat today for your neighbors sounds like it was probably a lot of fun....you a "good neighbor Sam" .  :chef:
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Offline DenaliPete

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Re: Blackstone Pizza Oven
« Reply #829 on: July 08, 2013, 06:48:56 AM »
Re-ordered from Gridle-Curu tonight.  Had to ship my Cabela's oven back (199.19 for the delievery), Hopefully the griddle gutu is packaged up better.

Offline Tampa

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Re: Blackstone Pizza Oven
« Reply #830 on: July 08, 2013, 11:04:43 AM »
RK - I think the factory recommendation is 3/4" - 1" gap between the stone support tray and the lower front ledge.

Re uneven char, I don't think it is the oven.  Looking at the photo's closely, it seems that the char follows the cheese outline, meaning the greater the exposure of dough, the more char - that is typical.  Uneven sauce or oil may also alter the charring.  Maybe I'm missing something.

If it were the rotisserie/stone/oven setup causing uneven charring, it would be the first time I've seen it (and I've been going around and around for years now  ;D).  What you might see is a temperature gradient between the center of the stone and the outer rim, but like an old-style grooved record, the temperatures inside the grove should be fairly constant.

If you still suspect the setup, maybe you have one of Chau's pennies (or something else) under the stone, a warped base (rotisserie turned off during warm up), or something causing a air gap in some locations under the stone.  I doubt it, but if you want to check, remove the stone and run you hand over the steel tray surface or put a straight edge across various areas of the steel surface and/or the underside of the stone surface.  I'm really reaching with these suggestions because I've never seen a stone that has non-uniform bake properties.

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #831 on: July 08, 2013, 11:13:29 AM »
A couple thing, firstly I don't think anyone on this forum uses a sheeter. I've never really seen sheeters in a home environment.

As far as the setup, I have mine at about 1 inch clearance above the ledge. Almost as high as it will go while still being connected to the bolt that spins it.
I believe the only problem with RK's blackened bake was probably just his dough. He said the pizza was a Chicago thin cracker...first reported one on the BS here and it is going to take a little dough tweaking to get a proper cracker off of the BS stone that's all.  :chef:
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Offline jsaras

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Re: Blackstone Pizza Oven
« Reply #832 on: July 08, 2013, 11:57:35 AM »
FWIW, a friend of mine purchased a Blackstone from Griddle Guru on my recommendation.  He too has a "demon oven" which was made manifest on his second outing with it.  So that's three by my count? 
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Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #833 on: July 08, 2013, 12:11:09 PM »
I've been looking into this problem and tend to believe it is not a problem that immediately requires returning the unit. This is actually a pretty common problem.



   " The condition you have is called "flashback."

    The gas comes out a small hole called a burner orifice, and is "squirted" inside the burner where it mixes with primary air for combustion. The gas/air mixture should then flow through the burner ports where it should burn on top of the burners.

    The gas doesn't burn at the burner orifice or inside the burners because the speed of the burning gas is limited and too fast for the flame to flash back inside the burners.

    So the gas speed is slower than it should be, allowing that flashback condition to exist.

    Check to see if the burners are properly held in place at the burner orifice. The burners could be plugged or obstructed.

Spider webs inside burners or orifices is the number one cause of low burner flames at the burners or not gas to the burner (s)"

Read more: http://www.doityourself.com/forum/gas-kitchen-appliances-dryers-bbqs/432351-gas-grill-fire.html#ixzz2YTGVwPOS




« Last Edit: July 08, 2013, 12:12:42 PM by Chicago Bob »
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Offline communist

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Re: Blackstone Pizza Oven
« Reply #834 on: July 08, 2013, 01:15:12 PM »
Thanks for the input Bob.  I think you are on to something here.  I wonder if we are dealing with a poor quality burner here.  It looked really cheap to me - but of course most new mass produced products seem like junk to me.   Mark

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #835 on: July 08, 2013, 01:23:25 PM »
Thanks for the input Bob.  I think you are on to something here.  I wonder if we are dealing with a poor quality burner here.  It looked really cheap to me - but of course most new mass produced products seem like junk to me.   Mark
The burner valve is probably a common el cheapo; but that burner itself is a normal cast iron burner and will outlast the grill...especially with no food drippings coming down on it.

Something to bear in mind....this type of burner uses an adjustable vent at the venturi(usually butterfly shaped) with a screen(to keep out bugs)attached to it. This is the part I have been asking for pics of(but apparently is sealed).
Possibly with these rough shipments the venturi vent is sliding out of optimum setting. Again; these are normally adjustable, therfore I find it odd that folks have said you can't get at this important element of the grill. Surely one must be able to replace a worn out adjusting valve...remove that and you will see the venturi vent.
« Last Edit: July 08, 2013, 01:33:28 PM by Chicago Bob »
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Offline Tampa

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Re: Blackstone Pizza Oven
« Reply #836 on: July 08, 2013, 01:39:16 PM »
Good add C.Bob.

Here are a few pictures for those wondering.  The first is the standard turkey fryer burner that we have.  The second is the elbow version of the orifice.  I'm not sure if the BS is elbow or straight, but that pic shows the orifice at the small end.

The problem is that the hardware isn't accessible, and having open flame outside the grill isn't a good idea.  I'm sure it would void the warranty if, in order to gain access, one drilled out the rivets, removed the front stainless panel, and gained access to the box that houses the burner/orifice - although motivated people might phone and seek permission from customer support first.  This is just idle speculation, but there may be a few forum members that work a drill better than a phone.

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #837 on: July 08, 2013, 01:55:48 PM »
More...                        http://www.tejassmokers.com/castironburners.htm
« Last Edit: July 08, 2013, 01:57:57 PM by Chicago Bob »
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Offline PaulP

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Re: Blackstone Pizza Oven
« Reply #838 on: July 08, 2013, 02:36:26 PM »
This makes me want to buy this oven. How difficult was the mod? (for those of us that are not particularly handy...)

Also, how has the oven been at recovering and baking multiple pies? Consistent?

Total beginner chiming in........  Since getting my unit, I've eclipsed 30 pies in a little under two weeks.  I've done up to 10 NP-style pies at a time and have found heat recovery to be a non-issue for me.  Immediately after pulling a pie, I turn the burner down and begin building my next pizza.  If I don't do this, the stones will continue to heat and become too hot for the next pizza in the short time that it takes me to sauce and top my next.  When baking a lot of pies at once, I found that the stone can accumulate some charred flour from the underside of prior pizzas so I just make sure to keep the stone clean and that I'm using a minimum of "lube" so pizzas 8 - 10 don't pick up some funky flavors in the crust.

This oven is making me look a lot better than what I am.   Before ordering the BS, I never created my own dough or baked a NP-style pizza--a total noob to the process.  Since delivery, I grabbed a dough recipe (not a true NP) and have been able to crank out 30+ pies that pretty much look like everyone else's in this thread.  My family and guests have been raving about the pizza, and that's honestly where the rubber meets the road for me.  I'm pretty elated with the results that I've gotten for what little time and effort that I had to invest.

Paul

Offline Tampa

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Re: Blackstone Pizza Oven
« Reply #839 on: July 08, 2013, 03:12:10 PM »
Thx for the better picture, C.Bob.

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30 pies in a little under two weeks
Thx for sharing, but this post should be signed with an Oink.  Paul, I'm not sure how long it takes you to get another pie ready but what stone temperature are you trying to hit when you launch a pie?  You mentioned that you were new, so I have a tip.  Teach your wife/SO to make the pies so you can focus on the oven and the beer.

Dave

Offline red kiosk

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Re: Blackstone Pizza Oven
« Reply #840 on: July 08, 2013, 03:31:30 PM »
Broke down and ordered mine today. Even though I recently completed the pizza oven insert for my Hasty-Bake charcoal grill and was getting great pies with good temps and heat management, one-hour warm-ups and 10 lbs. of lump charcoal every time I wanted a couple pies was getting old real fast. During our pizza party on the 4th, with quite a few more pies, all the raising and lowering of the firebox to control the temps and shoveling in more lump, I felt like I was working the coal car on a steam locomotive!

Also, since I'm in the Chicago metro area I'll be looking for some ideas for cold weather mods for this baby too!

BTW, there really should be explicit warnings about forums like this. All I ever wanted was better tasting pizza and now I bought a new oven. All I ever wanted was better tasting coffee and now I own a coffee bean roaster. What next?

Take care!

Jim

The pathologically precise are annoying, but right!

Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #841 on: July 08, 2013, 03:37:40 PM »
Your post gave me a good laugh Jim.  If you get a non damaged functional unit, you will love this oven.. about 10-15m warm ups and you can make several different styles of pies in it.  Good luck.


Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #842 on: July 08, 2013, 04:45:13 PM »
@PaulP- those are some fancy words about amazing pizza and people loving it and all without some photographic proof!

@Jim- Congrats- This oven is just too easy to work. As I mentioned to someone earlier in this massive thread, I think the main deciding factor between this oven and a WFO is how many pizzas you are planning on making in a batch. If you're like me and just want one for a quick lunch, then this is the only way to go. If you have some extra $, tons of family and friends, and do parties and the like at your house, then go for the WFO.

Online tinroofrusted

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Re: Blackstone Pizza Oven
« Reply #843 on: July 08, 2013, 05:06:15 PM »
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All I ever wanted was better tasting pizza and now I bought a new oven. All I ever wanted was better tasting coffee and now I own a coffee bean roaster. What next?

All I can say is to stay out of the exotic sports car forums. 

Seriously, way to go Jim. As Chau said, if you get a working model, you will find it more than worth the price.  The pizzas you bake in this thing will totally eclipse your home oven. Don't know about your Hasty-Bake grill but that does sound like a lot of work.  Once you get the BS oven put together and do a few test runs to get the hang of it, it's really easy and fun to use.  My biggest problem is what to do with all of the pizzas I've been making.  DocSpine said he fed his whole street and I'm starting to think I could do the same thing!

Enjoy your new toy and post some photos when you get it going! 

Offline PaulP

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Re: Blackstone Pizza Oven
« Reply #844 on: July 08, 2013, 05:08:32 PM »
Dave, I think that I was lucky to get 4 out of all those pizzas!  People were always eating them as fast as I could crank them out.  I would guess that it takes me approximately 3-4 minutes to get a new one on a peel and headed back to the BS.  I'd shoot for a target temp on the lower stone of around 820 - 850ish, depending where I temp'd it.  I haven't temp'd the top stone.

Jim.......boy can I ever relate.  All I wanted was better coffee too, and now I'm sitting with a Behmor roaster and every coffee brewing apparatus known to man.  Heck, Sweet Maria's sends me Christmas cards.  I came to this forum a few weeks ago maybe to get a little pizza wisdom, and now look at me...a zillion pies and a new oven later....

I'll have to pull a pic or two off my phone, Jeff.  There never was much time for pics once the feeding frenzy started--just keep shoveling!

Offline rkrider99

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Re: Blackstone Pizza Oven
« Reply #845 on: July 08, 2013, 05:36:33 PM »
Quote
RK - I think the factory recommendation is 3/4" - 1" gap between the stone support tray and the lower front ledge.

Re uneven char, I don't think it is the oven.  Looking at the photo's closely, it seems that the char follows the cheese outline, meaning the greater the exposure of dough, the more char - that is typical.  Uneven sauce or oil may also alter the charring.  Maybe I'm missing something.

If it were the rotisserie/stone/oven setup causing uneven charring, it would be the first time I've seen it (and I've been going around and around for years now  ;D).  What you might see is a temperature gradient between the center of the stone and the outer rim, but like an old-style grooved record, the temperatures inside the grove should be fairly constant.

If you still suspect the setup, maybe you have one of Chau's pennies (or something else) under the stone, a warped base (rotisserie turned off during warm up), or something causing a air gap in some locations under the stone.  I doubt it, but if you want to check, remove the stone and run you hand over the steel tray surface or put a straight edge across various areas of the steel surface and/or the underside of the stone surface.  I'm really reaching with these suggestions because I've never seen a stone that has non-uniform bake properties.

Ok, that's fix #1. When I received the oven the tray was laying on the ledge. I had to reset the bushing, and I set the tray about 1/4" above the ledge.

I'll have to be more careful when making my pies. I'm sort of a rustic, lazy type pie maker. I really don't care if I have extra crust on one side, and no crust on the other..I'll have to tighten up my standards. :-[

The temp difference wasn't from the rim to the center. I wanted to see how accurate the temp was at a given point on the stone as it rotated. I chose a spot approximately 2" from the rim, and kept the gun propped up against a chair so it wouldn't move. As the stone rotated, the temp did go from 530-590, 2" from the rim. Maybe a better way to check if it's the tray or the stone is to take the stone out, and measure the temp 2" from the lip of the tray as it rotates. If it's pretty constant, then I would suspect the stone. Maybe the stones density is not consistent.

Warped tray...I do notice a slight deviation in tray movement as it rotates. I wouldn't say it's much, maybe a 1/16" of an inch. I'll look at it a little more.

Quote
I believe the only problem with RK's blackened bake was probably just his dough. He said the pizza was a Chicago thin cracker...first reported one on the BS here and it is going to take a little dough tweaking to get a proper cracker off of the BS stone that's all.  :chef:

What's wrong with Blackened pizza??? I like Blackened steaks and fish.

Other than the suggestions, that I will investigate above, I think CB is right on. ^^^. Practice and patience, and modifying the dough recipe for the BS.

Thanks for the suggestions..

Tom



Online tinroofrusted

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Re: Blackstone Pizza Oven
« Reply #846 on: July 08, 2013, 06:00:52 PM »
RKRider99 wrote:
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What's wrong with Blackened pizza??? I like Blackened steaks and fish.

Good point.  As Brian Spangler said :

Quote
Nobody likes char anymore. What the hell happened in the pizza world? I grew up with pizzas that had a nice char and now we have to beg for it? Even if I ask another pizzeria to bake "extra crispy/dark" it is lighter than the pizzas that I make. I know some of you like the GBD (golden, brown, delicious) pizza, but I find them lacking on many levels.

One thing about this BS oven: it's easy to get char.  In fact, the BS oven perhaps tends to deliver more char than most people would like. I like char myself, so I'm pretty happy so far.  But you do have to work to keep it in check, especially if your audience isn't expecting it.  It's easy to overdo it, especially on the bottom.  The air gap delivered by a few nuts or washers or S rings seems to tame the bottom char just about right. 

Yours in char,

TinRoof

Offline lennyk

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Re: Blackstone Pizza Oven
« Reply #847 on: July 08, 2013, 06:25:45 PM »
Have you guys confirmed that the BS uses a cordierite stone ?
I find it hard to believe that you guys can get it up to 700f+ so fast ?

I use a cordierite from Axner in a similar oven I made a while back and it takes at least 25-30mins with the burner blazing to get up to those temps as it is a slow heating stone.

Offline lennyk

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Re: Blackstone Pizza Oven
« Reply #848 on: July 08, 2013, 06:32:09 PM »
btw, does this oven throw out a lot of heat all around it as it has a big opening as well as being non-insulated ?

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #849 on: July 08, 2013, 06:40:27 PM »
btw, does this oven throw out a lot of heat all around it as it has a big opening as well as being non-insulated ?

I'm not sure about the material of the stone, but yes it does throw some decent heat out of the front. If you hold your hand over the front and up where the air is going out, that is some hot air. The entire dome covering the unit also gets into the 300's.


 

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