Author Topic: Blackstone Pizza Oven  (Read 616539 times)

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Offline kevinbrown22

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Re: Blackstone Pizza Oven
« Reply #550 on: June 28, 2013, 12:08:07 PM »
It always worries me a tiny bit when I see things like: Infinately adjustable burner valve for precise temperature control on a company's website, it just doesn't seem adequately professional.
It's more like somewhat adjustable. 
Science, better than making stuff up since well forever.


Offline pt

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Re: Blackstone Pizza Oven
« Reply #551 on: June 28, 2013, 12:14:13 PM »
(fingers crossed it doesn't arrive in a crumbled mess, UPS is the WORST when it comes to safe handling of large/heavy items)

I agree.  They should not be allowed to ship anything but flat envelopes. And even then they can screw that up. Absolutely the worst.

Enjoy your new oven.  :D

Offline redox

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Re: Blackstone Pizza Oven
« Reply #552 on: June 28, 2013, 12:16:51 PM »
I'd use an angle grinder, but I haven't used one on cast iron. Make sure you use the usual safety precautions and be careful. You can pickup a cheap one a horror freight.
This is available from Amazon for $30 and prime shipping, too. I'll bet those handles would come off if you accidentally banged them the wrong way.

Offline pt

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Re: Blackstone Pizza Oven
« Reply #553 on: June 28, 2013, 12:29:28 PM »
Thanks guys!  Great idea on the grill pan. What kind of saw would you use to saw off the handle. I have a hacksaw but I think it would take about an hour to saw it off!

I used a bolt cutter to cut the handle off of that pan. Be sure to wear a full face shield if you use the grinder.

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #554 on: June 28, 2013, 12:37:20 PM »
I'd use an angle grinder, but I haven't used one on cast iron. Make sure you use the usual safety precautions and be careful. You can pickup a cheap one a horror freight.
You'll need a pack of cut-off disks too....otherwise you'll be at it all day with just a normal grinding stone/wheel.   ;)  http://www.harborfreight.com/general-merch/tile-and-stone/10-piece-4-inch-grinding-cut-off-wheel-assortment-for-metal-masonry-47568.html
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scott123

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Re: Blackstone Pizza Oven
« Reply #555 on: June 28, 2013, 12:59:09 PM »
This is available from Amazon for $30 and prime shipping, too. I'll bet those handles would come off if you accidentally banged them the wrong way.

That's 1/8" iron bar- bolt cutters, sure, but you'd have to bang these a long time to get them to break off.

That pan should fit fine on the blackstone even with handles, though.

There's also this cast iron pan

http://www.amazon.com/Camp-Chef-Seasoned-14-Inch-Pizza/dp/B000Q01WBU/ref=pd_sbs_k_3

smaller handles, lighter gauge, deeper profile.

I'd also take a look at local Asian supermarkets, if one is available.  A flat bottom wok might work perfectly, and these woks frequently have wood handles that can be easily removed.

http://www.woksfordinner.com/index.php/woks/chop-suey-wok.html
« Last Edit: June 28, 2013, 01:01:16 PM by scott123 »

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Re: Blackstone Pizza Oven
« Reply #556 on: June 28, 2013, 01:05:21 PM »
It always worries me a tiny bit when I see things like: Infinately adjustable burner valve for precise temperature control on a company's website, it just doesn't seem adequately professional.

That claim is technically wrong of course but the burner is adjustable over a pretty wide range of flows. They are using the word "infinitely" in the sense of "pretty darn adjustable".

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Re: Blackstone Pizza Oven
« Reply #557 on: June 28, 2013, 01:07:52 PM »
This is a comal, which folks in the West and Southwest will know well. This might make a good vessel for a steak on the Blackstone. 

Offline redox

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Re: Blackstone Pizza Oven
« Reply #558 on: June 28, 2013, 01:09:39 PM »
That claim is technically wrong of course but the burner is adjustable over a pretty wide range of flows. They are using the word "infinitely" in the sense of "pretty darn adjustable".
There's that misspelling issue, too. Just careless. C'mon, the site is how the world sees them, at least let a competent editor look it over.


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Re: Blackstone Pizza Oven
« Reply #559 on: June 28, 2013, 01:15:35 PM »
TinRoof, I got to put that clam pie on my list.  Except for the parts that are a little well done, it looks absolutely mouthwatering!  Actually, all  your pies look very tasty.

Thanks JG.  I got the idea of putting whole clams on the pie from Kenji on Slice.  He was right, it is the tastiest way to make a clam pizza if the clam shell doesn't explode from too much heat.  That's happened to me twice.  So I guess it would be safer to shuck the clams onto the pizza but who has time to do that?  By the time I got one clam open the pizza skin would be super-glued to the peel.  So I think the answer is to not use a really high heat to cook the pizza when you have clams on top.  The two times it happened were when I used the broiler on the oven.  Yesterday the pizza cooked so fast I don't think there was tiime for the shell to crack!
« Last Edit: June 28, 2013, 01:17:59 PM by tinroofrusted »

Offline slybarman

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Re: Blackstone Pizza Oven
« Reply #560 on: June 28, 2013, 01:17:06 PM »
I wonder if Kenji got the idea from Pizza Cuz. That is where I saw it

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #561 on: June 28, 2013, 02:45:42 PM »
@tinroof- I like to go the other way with the temperature. Instead of getting it really hot and turning it down, get the stone to about 900 with it on medium-high heat, and then when you launch kick it up just a bit higher. This is the way I have found the most even bakes for NP pizza. Also I tried Scotts suggestions of throwing some washer under the stone and that has actually helped balance the heat on the bottom for me. I would definitely give it a try because it costs like a buck. Just make sure you don't use talc washer, get SS.

Also if you have a prime account. Just get a cheap metal peel from amazon. That is what I did. Works great. This is what I ordered because it was so cheap shipped. http://www.amazon.com/gp/product/B005616P1G/?tag=pizzamaking-20 --it works fine.

Offline rkrider99

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Re: Blackstone Pizza Oven
« Reply #562 on: June 28, 2013, 04:40:37 PM »
"Steak on the Blackstone"

That's another reason I ordered mine. I'm thinking like steakhouse oven at home...

I hear they cook them at 1000-1200 degrees...

Crank this baby all the way up, throw the steak in cast iron, and out comes a perfect Pittsburgh style steak...Black & Blue

Got confirmation that it shipped...just hoping it gets from AZ to FL by Wed.

Tom

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Re: Blackstone Pizza Oven
« Reply #563 on: June 28, 2013, 05:05:54 PM »
@tinroof- I like to go the other way with the temperature. Instead of getting it really hot and turning it down, get the stone to about 900 with it on medium-high heat, and then when you launch kick it up just a bit higher. This is the way I have found the most even bakes for NP pizza. Also I tried Scotts suggestions of throwing some washer under the stone and that has actually helped balance the heat on the bottom for me. I would definitely give it a try because it costs like a buck. Just make sure you don't use talc washer, get SS.

I will give it a try. What did you do with the washers, just spread a few of them around underneath the stone and above the metal part holding the stone?  How many did you use?

Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #564 on: June 28, 2013, 05:33:44 PM »
I will give it a try. What did you do with the washers, just spread a few of them around underneath the stone and above the metal part holding the stone?  How many did you use?

Yes, and I just used 4. I think there is something to air not passing the heat to the stone quite as well as when the stone is directly on the metal so my bottoms are less charred and more where I want them.

Offline Chicago Bob

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Re: Blackstone Pizza Oven
« Reply #565 on: June 28, 2013, 05:41:38 PM »
Yes, and I just used 4. I think there is something to air not passing the heat to the stone quite as well as when the stone is directly on the metal so my bottoms are less charred and more where I want them.
Air is a good natural insulator...think "double paned" window glass.  ;)
Air particles are far apart....particles got to bump into each other to transfer energy/heat.
« Last Edit: June 28, 2013, 05:48:16 PM by Chicago Bob »
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Re: Blackstone Pizza Oven
« Reply #566 on: June 28, 2013, 06:17:26 PM »
Quote
Yes, and I just used 4. I think there is something to air not passing the heat to the stone quite as well as when the stone is directly on the metal so my bottoms are less charred and more where I want them.

Can't wait to give the washers a try.  You can see on my video that the bottom got pretty black, so I could use a bit of heat moderation on the bottom. 

I think my neighbors are going to be receiving some gift pizzas this weekend.  My refrigerator is already groaning with pizza from the last two nights, and I want to make more already so I can try out the washers, heat techniques, etc.  This Blackstone is great fun I have to say! 


Offline jeffereynelson

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Re: Blackstone Pizza Oven
« Reply #567 on: June 28, 2013, 06:23:27 PM »
Can't wait to give the washers a try.  You can see on my video that the bottom got pretty black, so I could use a bit of heat moderation on the bottom. 

I think my neighbors are going to be receiving some gift pizzas this weekend.  My refrigerator is already groaning with pizza from the last two nights, and I want to make more already so I can try out the washers, heat techniques, etc.  This Blackstone is great fun I have to say!

Ya definitely fun. FWIW I don't think the washers are a perfect solution, a lot of it is still in the heat management. Just guessing, I would say you maybe get a reduction in the amount of char on the bottom by 15%. But for such an easy mod, it's worth a try. I'm excited to see you try, I hope its not just in my head that I got better results or that I did things differently with the heat. I got a pizza for tonight, but it is NY not NP.

Online Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #568 on: June 28, 2013, 06:32:09 PM »
Can't wait to give the washers a try.  You can see on my video that the bottom got pretty black, so I could use a bit of heat moderation on the bottom. 

I think my neighbors are going to be receiving some gift pizzas this weekend.  My refrigerator is already groaning with pizza from the last two nights, and I want to make more already so I can try out the washers, heat techniques, etc.  This Blackstone is great fun I have to say!

Tin, I am using metal nuts instead of washers.  I have also used nickels for the same purpose in my LBE.  I loaded this one yesterday at a hearth temp of 900f for a 90 sec bake.

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Re: Blackstone Pizza Oven
« Reply #569 on: June 28, 2013, 07:23:30 PM »
Tin, I am using metal nuts instead of washers.  I have also used nickels for the same purpose in my LBE.  I loaded this one yesterday at a hearth temp of 900f for a 90 sec bake.

That came out just perfect on the bottom.  Chau, may I ask you how many nuts you used and where did you put them? 

Thanks. 

TinRoof

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Re: Blackstone Pizza Oven
« Reply #570 on: June 28, 2013, 07:27:14 PM »
I used 5.  One in each corner and one in the center.  You can usr 3-4 if you want.  Just space them out.

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Re: Blackstone Pizza Oven
« Reply #571 on: June 28, 2013, 07:31:36 PM »
Chau, what was your pre-heat regime?

Also, did you bake this with the burner on full blast?

Online Jackie Tran

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Re: Blackstone Pizza Oven
« Reply #572 on: June 28, 2013, 07:40:01 PM »
Chau, what was your pre-heat regime?

Also, did you bake this with the burner on full blast?

I baked this one after my Sicillian so the oven was warm already.  Yes full blast or just shy of it.   I am noticing that in this oven, if you crank it to full blast it appears as though the center of the pie might be cooking a touch faster then the cornice.  The reason is that the flame comes up at such great force and arches over the pie.  It seems that the heat at the tip of the arch might be a tad hotter than the side of the flame.  Just a guest tho.  Anyone else think that?

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Re: Blackstone Pizza Oven
« Reply #573 on: June 28, 2013, 07:45:22 PM »
I am noticing that in this oven, if you crank it to full blast it appears as though the center of the pie might be cooking a touch faster then the cornice.  The reason is that the flame comes up at such great force and arches over the pie.  It seems that the heat at the tip of the arch might be a tad hotter than the side of the flame.  Just a guest tho.  Anyone else think that?

Yes, I noticed that too. Sort of like the flame in a WFO when the wood is really burning, it kind of curls over the top and head down the center of the oven.  I hadn't noticed specifically that the center of the pie was getting cooked quicker; I will watch for that next time I bake. 

Offline communist

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Re: Blackstone Pizza Oven
« Reply #574 on: June 28, 2013, 09:37:53 PM »
UPS picked up my flame throwing "demon oven". No more in stock as stated earlier in thread - they said they were unsure if they were restocking.


 

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