Author Topic: Blackstone Pizza Oven  (Read 494623 times)

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Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #425 on: June 25, 2013, 03:10:57 PM »
HOME with the new toy! 120 mile round trip and after working nites in the NICU now up for 22 hours! Made the AVPM dough before I left, now to put it together and have a beer, or have a beer while I put it together.............

jon
Good luck with your new oven jon....I know you'll make some faaar-out pies on it man.  :chef:
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Offline Jackitup

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Re: Blackstone Pizza Oven
« Reply #426 on: June 25, 2013, 03:23:29 PM »
A new trip for sure!
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Mmmph

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Re: Blackstone Pizza Oven
« Reply #427 on: June 25, 2013, 03:36:13 PM »
BTW, I believe it's a 3mm allen wrench needed to adjust the collar on the rotating shaft.

Bueller? Bueller?
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Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #428 on: June 25, 2013, 04:49:56 PM »
BTW, I believe it's a 3mm allen wrench needed to adjust the collar on the rotating shaft.


The size for me that works is one that I found lying around. I can post a pic of the allen wrench if you like hahaha. Sorry, I don't know the size it is. The booklet doesn't even mention the collar can be moved (unless I missed that part).

Also, I am currently keeping my grill outside. I don't want to have to wheel it into the garage all the time. I will probably move it there if I stop using it 4 times a week. Is anyone else letting the patio oven brave the patio?

Offline redox

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Re: Blackstone Pizza Oven
« Reply #429 on: June 25, 2013, 04:58:29 PM »
I was gonna zip up to Dundee MI tomorrow to take a look at the Blackstone but I just checked online and they're sold out. They had them yesterday but one of you guys must've bought it! I wanted to see it in the flesh..er metal. Maybe I should call and see if they still have a display model. On the other hand it's always fun to look around the store.

Offline kevinbrown22

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Re: Blackstone Pizza Oven
« Reply #430 on: June 25, 2013, 05:36:46 PM »
I keep mine outside but rust isn't really a problem here. I got it so I didn't need to use the inside oven. I don't know how long the wheels would last if it was rolled around a lot.
Kevin
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Offline JRo

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Re: Blackstone Pizza Oven
« Reply #431 on: June 25, 2013, 06:30:28 PM »
The size for me that works is one that I found lying around. I can post a pic of the allen wrench if you like hahaha. Sorry, I don't know the size it is. The booklet doesn't even mention the collar can be moved (unless I missed that part).

Also, I am currently keeping my grill outside. I don't want to have to wheel it into the garage all the time. I will probably move it there if I stop using it 4 times a week. Is anyone else letting the patio oven brave the patio?

Mine's on the back patio, but covered (just a generic Cabela's grill cover) when not in use.

Offline Jackitup

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Re: Blackstone Pizza Oven
« Reply #432 on: June 25, 2013, 06:32:45 PM »
WARNING CAUTION This oven goes together quite easily and quickly, BUT, be very careful when unpacking. Rather than lifting an awkward heavy box out of the truck I turned it on it's side and took it out piece by piece and worked out great. Good thing I was very tired and took my time because more than a couple times what looked like 1 piece suddenly became 2-3 pieces. Luckily I was able to catch them against the tail-gait or their would be some broken pizza stones!! And the last thing to come out of the box was the instruction book, I had it mostly put together by the time I found it ??? :-D Those of us that have got one know this, future buyers....TAKE YOUR TIME UNPACKING!!!

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 communist

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Re: Blackstone Pizza Oven
« Reply #433 on: June 25, 2013, 08:40:20 PM »
Oven arrived via UPS a couple of hours ago - opened in up carefully and bottom round stone broken into several pieces.  A few dangerous sheet metal burrs but assembly with my son an easy one hour job.   Notified mAnufacturer of cracked stone.   Seemed supportive.  Cranked oven up. Impressive flame at half power - nice dome lapping flame.  Cranked up to full throttle and FLAMES leaped out front around control dial!!!


Offline Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #434 on: June 25, 2013, 08:47:11 PM »
Looks like you'll have to wear gloves to use your oven.   ::)  that sucks!  I was gonna say you can use another stone till a new one comes but not sure that unit is safe to operate.  Looks like it was droppped leading to a cracked stone and possible damage to the burner assembly.
« Last Edit: June 25, 2013, 08:48:51 PM by Jackie Tran »

Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #435 on: June 25, 2013, 08:56:55 PM »
That is a scary 'feature'.

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #436 on: June 25, 2013, 09:25:37 PM »
That really stinks. Nothing worse than getting a new toy and not being able to use it.

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #437 on: June 25, 2013, 09:30:18 PM »
Bummer dude.  :(
That stone looks pretty thick though.
"Care Free Highway...let me slip away on you"

Offline pacdunes

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Re: Blackstone Pizza Oven
« Reply #438 on: June 25, 2013, 09:45:20 PM »
wow - I stay away from this thread less than a day and there is too much useful information to get through!

Is there a way to un-mount the main unit off the legs?  I was thinking about disassembling the main unit and having it dropped into a custom hole in my yet to be designed outdoor kitchen countertop?  I also would prefer to use the natural gas conversion idea if someone is willing to test it out and report back.

Still going to get the WFO, but would be cool to have a WFO and Blackstone.
« Last Edit: June 25, 2013, 10:23:51 PM by pacdunes »

Offline kevinbrown22

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Re: Blackstone Pizza Oven
« Reply #439 on: June 25, 2013, 11:43:51 PM »
The legs just slide into a slightly larger tube with a hole and a spring loaded pin to keep it in place. No problem removing the legs.
Kevin
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scott123

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Re: Blackstone Pizza Oven
« Reply #440 on: June 26, 2013, 12:08:41 AM »
Demon oven!  :-D

Looks like it was droppped leading to a cracked stone and possible damage to the burner assembly.

Something's definitely wrong with the burner. Mark, I hope you contacted the company about that as well. With that much wrong with your oven, they might just send you another one.

Offline jsaras

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Re: Blackstone Pizza Oven
« Reply #441 on: June 26, 2013, 12:41:43 AM »
I got my oven today.  I didn't have any dough on hand so I got a crummy dough ball from TJ.  Since it stretched out to 16-inches and I'm not skilled enough to launch a 16-in pizza onto a moving 16.5-in stone, I had to use a screen. 

My IR gun isn't capable of measuring the temp I achieved in 10 minutes.  The pizza baked in just under 3 minutes and the oven spring exceeded anything I've experienced in my home oven with a steel plate.  I can't wait to get some real dough into this thing.

That said, what is the consensus on the recommended mods so far to ensure this oven lasts as long as possible?  I know I'm definitely going to keep an extinguisher handy!
« Last Edit: June 26, 2013, 12:43:23 AM by jsaras »
Things have never been more like today than they are right now.


Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #442 on: June 26, 2013, 01:08:01 AM »

That said, what is the consensus on the recommended mods so far to ensure this oven lasts as long as possible?  I know I'm definitely going to keep an extinguisher handy!

Hope you like the oven so far. As far as mods, there have been different suggestions such as adding a ball bearing or extra metal to where the flame hits. However I don't think there are any necessary mods at this point, since no ovens have actually had any problems. Any of the suggestions are just possible precautionary ideas. The oven works great as is.

Offline tinroofrusted

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Re: Blackstone Pizza Oven
« Reply #443 on: June 26, 2013, 01:17:10 AM »
Also, I am currently keeping my grill outside. I don't want to have to wheel it into the garage all the time. I will probably move it there if I stop using it 4 times a week. Is anyone else letting the patio oven brave the patio?

Probably pretty safe to leave it outside since the chance of rain between now and November is just about zero. 

scott123

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Re: Blackstone Pizza Oven
« Reply #444 on: June 26, 2013, 01:48:52 AM »
I was thinking of just making a cube to slide over the outside of the whole thing like a jacket, will try a blanket first, as you say, cheaper??

A blanket is definitely preferable, as it will require no fabrication to create a cover for the entire heat shield.

Some things to keep in mind re; insulation, though.

Insulation will keep more heat in the cooking chamber and drive up the overall temp of the heat shield.  If the heat shield ends up burning through, this may, to a small extent, hasten that.

Because the heat won't be rising up and off the aluminum cover, the cover is going to get a LOT hotter.  I've talked about my concerns re; the aluminum melting before.  If you're going to add insulation, without a doubt, get rid of the cover.  Now... one very important thing, though. When you remove the cover, make sure the top stone sits flush on the top of the heat shield.  If there are gaps, you could have fibers coming through and getting on the pizza (bad).

I definitely think blanket insulation will go a long way in increasing fuel efficiency, will likely shorten bake times even a bit further and further resolve heat balance issues.  In addition, the insulation could end up prolonging the life of the powder coating on the top lid. Overall, there's a lot of potential pluses. Just get rid of the aluminum and be aware of the potential for fibers to get into the baking chamber.
« Last Edit: June 26, 2013, 05:46:25 AM by scott123 »

scott123

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Re: Blackstone Pizza Oven
« Reply #445 on: June 26, 2013, 02:07:56 AM »
Btw, if anyone gets a chance, could they measure the the thickness of the stone and weigh it?

Ascertaining the density will go one step further in confirming whether or not this is a fibrament analog.

Also, Mark (or PT, or anyone else who has a cracked stone), it's up to you if you want to use it cracked (I probably wouldn't), but, if you decide not to keep it, could you perform a little experiment on it?  Take the longest piece and, with leather gloves to protect your hands, try snapping the piece in half.  If you can't do it with just you're hands, try hanging half the piece off a workbench (or some other sturdy flat surface) and carefully using your body weight to break it. I have a theory that this can be broken with very little flexural force, and I'd like to confirm it.

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #446 on: June 26, 2013, 02:14:29 AM »
Scott I'll do it in the next few minutes. I just used it a bit ago so it needs just a minute to cool down a bit more. Just wanted to give you a heads up post in case you were wanting this information sooner than later so you can wait for it.

EDIT: Just kidding Scott. I just gunned it and it's still at 300. It has been cooling outside for over an hour... thought I'd be in the 100's. I'll do it tomorrow if no one beats me to it.
« Last Edit: June 26, 2013, 02:22:36 AM by jeffereynelson »

scott123

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Re: Blackstone Pizza Oven
« Reply #447 on: June 26, 2013, 02:49:58 AM »
Thanks, Jeff. No rush.  It's just one of those pieces of information I'd like to have.

Physical fragility, can, to a point, also be connected to thermal fragility/lack of resistance to thermal shock, so, if the stone ends up having durability issues, the more specs we have, the easier it will be to replace.

Offline pt

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Re: Blackstone Pizza Oven
« Reply #448 on: June 26, 2013, 10:25:10 AM »
Scott, the bottom stone weighs 6.61 lbs and is 14mm thick. I am almost certain you can break the stone by hand pretty easy using the edge of a workbench.

The stone could be this one from china.
http://www.amazon.com/kitchen-dining/dp/B005FYCBSU
« Last Edit: June 26, 2013, 10:49:42 AM by pt »

scott123

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Re: Blackstone Pizza Oven
« Reply #449 on: June 26, 2013, 12:00:13 PM »
PT, thanks, I appreciate you taking the time to do that.

According to my calculations, the density is .056 lb/inch^3. I don't have the specs for fibrament, but cordierite runs in the .09 range, so I think it's safe to assume that this isn't cordierite.

Strictly speaking, it can't be a pure Fibrament analog without the reinforcing fibers, but it's definitely cast cement rather than kiln fired cordierite. This is basically the same material as the cheap walmart stones, just thicker.  I might recommend eventually replacing it with cordierite, if it weren't for the fact that the low density/low conductivity is an important part of maintaining the proper heat balance, so, when the stone goes, it will need to be replaced with either same stone or something equally as light/fragile.

I'm curious, are there any instructions for curing?  Even if there aren't, just to be safe, I'd probably cure this stone (start on lowest oven temp and then increase by 100 every hour).