Author Topic: Blackstone Pizza Oven  (Read 610943 times)

0 Members and 3 Guests are viewing this topic.

Online tinroofrusted

  • Supporting Member
  • *
  • Posts: 1386
  • Location: OC, CA
  • Experimenting....
Re: Blackstone Pizza Oven
« Reply #1350 on: July 20, 2013, 02:37:28 PM »
Does anyone in Hawaii have a BS?

Shipping is not free to hawaii so just wondering if anyone knows when Lowes or Ace will carry this oven.

Probably never. They would be afraid of the potential liability of selling them.  This will always be a small time product I would think. 


Online tinroofrusted

  • Supporting Member
  • *
  • Posts: 1386
  • Location: OC, CA
  • Experimenting....
Re: Blackstone Pizza Oven
« Reply #1351 on: July 20, 2013, 02:38:02 PM »
Thanks Comrade!Thanks for the compliments Tin.  I need a metal peel, the doming is burning up my wood peel.  Mark

Mine too. It's getting burned all around the edges. 

Online tinroofrusted

  • Supporting Member
  • *
  • Posts: 1386
  • Location: OC, CA
  • Experimenting....
Re: Blackstone Pizza Oven Extension to Heat Shield
« Reply #1352 on: July 20, 2013, 02:42:25 PM »
Dave, I had the same thought, but no way to be sure but to try it.  I wouldn't suggest anyone else go to the trouble.  I made an extension piece around 5 inches by 5 inches and retested.  I am still at 480 at the side 4 minutes in at a medium heat, so no improvement by adding the extension.  After playing around a while, it seems like how high you mount the lower stone may have a big impact on upper heat.  I have been setting it 1 inch above the lip ( I use the collar on the lower bearing - so I just prop some wood in front to hold the lower stone in place while tightening the collar )  I may drop down to 7/8 of an inch - due to the angle of the heat shield, at 1 inch, there is very little room for the heat to go up and heat the upper stone, at it nearly rubs the heat shield towards the back.

Barry, what would you think about adding a little metal pocket above the burner where you could put in some damp wood chips to get a wood fire aroma?  I've been thinking that might be a nice addition. 

Offline jeffereynelson

  • Registered User
  • Posts: 1278
  • Location: Los Angeles
Re: Blackstone Pizza Oven Extension to Heat Shield
« Reply #1353 on: July 20, 2013, 02:44:25 PM »
Barry, what would you think about adding a little metal pocket above the burner where you could put in some damp wood chips to get a wood fire aroma?  I've been thinking that might be a nice addition.

I think I remember reading on here before someone saying that wood flavor can't be imparted in under 2 minutes. Correct me if I'm wrong here.

Offline Jackie Tran

  • Registered User
  • Posts: 7229
  • Location: Albuquerque NM
Re: Blackstone Pizza Oven Extension to Heat Shield
« Reply #1354 on: July 20, 2013, 02:55:20 PM »
I think I remember reading on here before someone saying that wood flavor can't be imparted in under 2 minutes. Correct me if I'm wrong here.

That's true.  I have not noticed any flavor difference between a WFO pizza one from a LP oven. 

Offline barryvabeach

  • Registered User
  • Posts: 712
Re: Blackstone Pizza Oven
« Reply #1355 on: July 20, 2013, 03:24:11 PM »
Chau,  I would have extended the shield, but I cut it to be the size of your heat deflector mod first, so I would have to cut another piece of stainless steel stock.  Right now it ends just above the bottom stone, I will probably move it up a few inches, since it didn't make much difference.  Tinroofrusted, I had not thought about a metal box for a smoker, but did think about putting a piece of metal say 4 inches by 4 inches  or 5 by 5 on a rod through the front of the oven with the metal piece normally facing straight up and down , and if I centered it over the burner, I could turn it one way to deflect more of the heat to the top, and turn it slightly the other way to deflect more of the heat to the bottom stone,  sort of like a damper in a duct housing, but haven't got around to that.  I did use a few scraps to mimic Chau's heat deflector - though I only went about 4 1/2 inches deep -  I wanted to come up with some way to adjust it between pies to fine tune,  so with a metal rod, I can probably push the fingers either forward or back, which might impact the heat being directed to the rim.   Made a test pie using white flour, and not very good results.  I had warmed it up at medium for 10 minutes,  and the bottom stone was at 725, and the top was just over 900,  so I turned it down to let the heat soak in for about 5 minutes, and when I came back the bottom stone was around 850, and the top read ERR ( my IR goes to 932 F).  I should have turned it down even more and let it cool down, but I went ahead and launched a pie -  the Chau heat deflectors were an improvement over my last attempt since it didn't burn the cheese, but the bottom starting burning well before the cheese started toasting, so I took it off and put it on a screen, and put it in again to get the top a little browned.  Also did a rookie mistake in that I did not turn up the heat after I put the pie in. I had taken out the stainless steel washers under the bottom pie before this bake, will put them back in and try again tonight.   The steel you see to the right side of the opening is some very thin gutter shield, that I trimmed to try to minimize the heat roaring out the front when I load the pie.  I use the super peel, which I love, but you hand gets pretty close to the front of the opening which is pretty hot and this was an attempt to cut that down a bit - not sure it helped.
« Last Edit: July 20, 2013, 03:25:59 PM by barryvabeach »

Offline communist

  • Registered User
  • Posts: 495
Re: Blackstone Pizza Oven
« Reply #1356 on: July 20, 2013, 03:35:49 PM »

Offline Tampa

  • Lifetime Member
  • *
  • Posts: 1660
Re: Blackstone Pizza Oven
« Reply #1357 on: July 20, 2013, 05:35:06 PM »
Barry, good picture of the extension. 
Quote
how high you mount the lower stone may have a big impact on upper heat.

I've been thinking about that also because the flame expands out as it rises from the jet burner, but the walls close sloping in from the sides.  I haven't fiddled with it enough, but I agree stone clearance is a factor.

Another factor is the size of the pie.  A bigger pie is closer to the side with the roaring flame and therefore it should char faster.  I've seen this even with smaller pies, placed off center where the part of the pie closest to the edge of the stone gets char faster.

Dave

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Pizza Oven
« Reply #1358 on: July 20, 2013, 07:21:36 PM »
My first use of my BS oven and my second try at a NY pie. I'm still having problems opening up the dough, I need to make 3 at a time in case of mistakes. My dome thermometer was only reading 380, that can't be right. My IR gun was showing 659 on the deck and TOO HIGH (689F max) on the upper stone. I just used Classico crushed tomatoes drained to thicken them with 1 tsp sugar and a tsp of pizza seasonings. My wife was surprised how good the tomatoes were.


Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24386
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Blackstone Pizza Oven
« Reply #1359 on: July 20, 2013, 07:23:59 PM »
Quote from: Jackie Tran link=topic=25127.msg267163#msg267163 date=1374339311
We have Norma on our team now!  ;D. Welcome Norma, the temp is plenty warm in here.

Chau
[/quote

I know the temp is plenty warm in the BS.  >:D Thanks for the welcome.  I only hope I can do the BS justice like you and the other members are doing. 

Norma, I have been following your posts for a long time so I am looking forward to the pizzas you make in the BS.   :D

pt,

Thanks!  I am also looking forward to see what I can do with the BS.

Norma



I wonder if I should take my BS out of the box tomorrow at Cabela's or do you guys think it will be okay if the box isn't damaged in any way.  I worry about the stones. 
« Last Edit: July 20, 2013, 07:27:07 PM by norma427 »

Offline Jackie Tran

  • Registered User
  • Posts: 7229
  • Location: Albuquerque NM
Re: Blackstone Pizza Oven
« Reply #1360 on: July 20, 2013, 07:28:12 PM »
Norma, I would bring a roll of packing tape and open the box there.  Just tell them you want to check the stones since you've heard the stones are thin and can break easily.  If they are broken, then you've saved yourself a trip.  If not then just retape and take your baby home. 

Chau
« Last Edit: July 20, 2013, 07:31:25 PM by Jackie Tran »

Offline deb415611

  • Supporting Member
  • *
  • Posts: 1627
  • Location: CT
Re: Blackstone Pizza Oven
« Reply #1361 on: July 20, 2013, 07:32:47 PM »
Deb,

Thanks for posting that Cabela's has the Blackstone Pizza Ovens on sale for 359.00.  ;)

Norma

your welcome, can't wait to see your experiments.   mine arrives on Tuesday, hopefully unbroken
Deb

Offline redox

  • Registered User
  • Posts: 1051
Re: Blackstone Pizza Oven
« Reply #1362 on: July 20, 2013, 07:34:52 PM »
Oh, if this thread is more about the oven than the pies you can have Peter move the pics to the NY thread.

Offline Jeep Pizza

  • Lifetime Member
  • *
  • Posts: 231
  • Location: NC
Re: Blackstone Pizza Oven
« Reply #1363 on: July 20, 2013, 07:35:37 PM »
Here is the result of my first firing of my BS. This is an unmodified firing with the exception of the thrust bearing. My collar is on the top like the assembly video shows it. The biggest issues I had was the brain dead moment I had in my dough prep that caused it to develop a skin over the top while in the fridge. I know the cause and the solution to that. I did this without the modifications because I wanted to see the results from an unmodified oven then I would make one mod at a time to see how it works for my dough formula. The one thing I will say is the bake time was real fast at about 90 seconds. I wasn't able to time it due to the fact that despite what I read about the bake speed on here I was caught of guard by it and focused on watching the pie. The formula for the dough is

For Poolish:

1 1/2 C Bread Flour
1 1/3 C Room temp water
1 tsp IDY

Mix flour and yeast together in bowl, add water, mix well, cover with plastic and let ferment at
room temp for 4 to 5 Hrs.


For dough:
All the poolish.
1 1/2 C to 1 3/4 C bread flour.
1 Tbsp Barley malt syrup or Honey.
1 tsp IDY.
1 1/2 tsp Kosher Salt or 1 tsp table salt.


Method:

Put poolish in mixer bowl.
Add barley malt syrup or honey.
Add IDY.
Mix till blended well.

Add 1 1/2 C flour and Salt and mix well at low speed.
Gradually add flour a little at a time with mixer running at speed 2 or so.
What you are looking for is, for your dough to clear the sides of the
bowl, but not the bottom. When this happens, no more flour.

Knead at medium speed for about 5 minutes. Dough should freely drop off
dough hook. (almost run)

This is a very loose (high hydration) dough. Bill, SNFM has posted a video on
YouTube on dough handling, my dough appears almost identical to his.
You can find a link to it under "Neapolitan" section.

Ball into 2 balls and put in fridge for 28hrs.

 The first 3 photos are from the first pie bottom stone temp was 745 and top stone was 900

The last two pics are from the second pie, bottom stone temp was 855 and top was 980
Time is money, money is power, power is pizza and pizza is knowledge.

Offline slybarman

  • Registered User
  • Posts: 1060
  • Location: Maryland
Re: Blackstone Pizza Oven
« Reply #1364 on: July 20, 2013, 08:02:33 PM »
Redox - crumb looks good.

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24386
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Blackstone Pizza Oven
« Reply #1365 on: July 20, 2013, 08:33:51 PM »
Norma, I would bring a roll of packing tape and open the box there.  Just tell them you want to check the stones since you've heard the stones are thin and can break easily.  If they are broken, then you've saved yourself a trip.  If not then just retape and take your baby home. 

Chau

Chau,

Thanks, I will unpack and see how the stones are.  I don't want to have to make a trip back.  That would take a couple of hours.

Norma

your welcome, can't wait to see your experiments.   mine arrives on Tuesday, hopefully unbroken

Deb,

Good to hear your BS arrives Tuesday.  I hope it arrives okay and in good shape.  I probably won't make any experiments until next weekend.

Norma

Offline barryvabeach

  • Registered User
  • Posts: 712
Re: Blackstone Pizza Oven
« Reply #1366 on: July 20, 2013, 09:03:25 PM »
 I took another photo showing the piece I added to the heat shield where I cut off the bracket - as you can see it is glowing.  Made a few pies tonight, pretty happy with the results.   The first one, I did not get enough heat to the rim, so I moved the two heat deflectors together with a steel bbq tool, and on the next one, got a better rim heat,  the pie on the left is the second one, it is a white pie with mushrooms - the mushrooms overwhelmed the cheese, so it isn't a keeper.  Used Scott's stainless steel washers as an air gap, and the bottom of the crusts came out great.  The pies are 100% whole wheat,   60 % white wheat  40 % red wheat.


Offline jgerardi

  • Registered User
  • Posts: 60
  • Age: 58
  • Location: Southern California Desert
  • Learning to make pizza....
Re: Blackstone Pizza Oven
« Reply #1367 on: July 20, 2013, 09:23:04 PM »
Redox - crumb looks good.

I agree, those pies look like they tasted real good.  :)
"You better cut the pizza in four pieces because I'm not hungry enough to eat six." Yogi Berra

Offline Qarl

  • Registered User
  • Posts: 843
  • Location: Central Florda
  • I love to cook! and eat!
    • Black Pug Brewing
Re: Blackstone Pizza Oven
« Reply #1368 on: July 20, 2013, 09:31:08 PM »
Cabelas is sold out again.

Does anyone know any other chain stores that carry them? 

Offline jgerardi

  • Registered User
  • Posts: 60
  • Age: 58
  • Location: Southern California Desert
  • Learning to make pizza....
Re: Blackstone Pizza Oven Extension to Heat Shield
« Reply #1369 on: July 20, 2013, 09:32:45 PM »
Barry, what would you think about adding a little metal pocket above the burner where you could put in some damp wood chips to get a wood fire aroma?  I've been thinking that might be a nice addition.

TinRoof, I was thinking about wraping some wood chips in foil and placing the packet right in the middle of the burner.  Not sure if the dough will pick up any smoke flavor in su h a short cook period. John
"You better cut the pizza in four pieces because I'm not hungry enough to eat six." Yogi Berra

Offline jeffereynelson

  • Registered User
  • Posts: 1278
  • Location: Los Angeles
Re: Blackstone Pizza Oven
« Reply #1370 on: July 20, 2013, 09:34:12 PM »
Cabelas is sold out again.

Does anyone know any other chain stores that carry them?

I don't understand, why are people so set on getting them from Cabelas? Just buy straight from the manufacturer and save money.

Offline jeffereynelson

  • Registered User
  • Posts: 1278
  • Location: Los Angeles
Re: Blackstone Pizza Oven Extension to Heat Shield
« Reply #1371 on: July 20, 2013, 09:35:13 PM »
TinRoof, I was thinking about wraping some wood chips in foil and placing the packet right in the middle of the burner.  Not sure if the dough will pick up any smoke flavor in su h a short cook period. John

That flame is hotter than the melting point of foil I would bet.

Offline jgerardi

  • Registered User
  • Posts: 60
  • Age: 58
  • Location: Southern California Desert
  • Learning to make pizza....
Re: Blackstone Pizza Oven Extension to Heat Shield
« Reply #1372 on: July 20, 2013, 09:48:28 PM »
That flame is hotter than the melting point of foil I would bet.

It might be interesting to try.  Its been a while, but I have done the same thing placing the foil directly on a burner in my gas grill.  I don't remember how the foil held up.  However, If I understood Jackie correctly, the smoke won't add much flavor with the quick cook times.
"You better cut the pizza in four pieces because I'm not hungry enough to eat six." Yogi Berra

Offline jeffereynelson

  • Registered User
  • Posts: 1278
  • Location: Los Angeles
Re: Blackstone Pizza Oven Extension to Heat Shield
« Reply #1373 on: July 20, 2013, 09:51:31 PM »
It might be interesting to try.  Its been a while, but I have done the same thing placing the foil directly on a burner in my gas grill.  I don't remember how the foil held up.  However, If I understood Jackie correctly, the smoke won't add much flavor with the quick cook times.

Maybe, foil melts at 1220F. The blackstone gets much hotter than a gas grill. Also I agree about the smoke flavor- I was the one who posted that first :-D

Offline jgerardi

  • Registered User
  • Posts: 60
  • Age: 58
  • Location: Southern California Desert
  • Learning to make pizza....
Re: Blackstone Pizza Oven Extension to Heat Shield
« Reply #1374 on: July 20, 2013, 10:36:00 PM »
Maybe, foil melts at 1220F. The blackstone gets much hotterr than a gas grill. Also I agree about the smoke flavor- I was the one who posted that first :-D

Jeffery, thanks for the info on melting temp of foil, this is really out of my area.of knowledge.  I was just trying to find out if this method may be possible. I appreciate you taking the time to post an explanation.  Also my bad, I did see your post regarding smoke flavor. :-X Thanks again, John
"You better cut the pizza in four pieces because I'm not hungry enough to eat six." Yogi Berra