Author Topic: Blackstone Pizza Oven  (Read 611771 times)

enchant and 2 Guests are viewing this topic.

Offline nataj

  • Registered User
  • Posts: 6
  • Location: Northern CA
  • I Love Pizza!
Re: Blackstone Pizza Oven
« Reply #3250 on: December 19, 2013, 06:59:22 PM »
I'm a newbie to the forum. Bought my BS on the cabella's deal. Thanks to those who kept us up on that. Well my bottom stone is cracked down the center. Can't set it up til this weekend so can't say on other parts etc. I tried calling BS but got voicemail. Wrote email requesting stone.
What I do want to say is that I was upstairs in my 3 story house and the UPS guy dumped it so loud, I not only jumped but it scared the h... out of our cat. So breakage is not just on BS.
I will update on assembly and also BS customer service.
nata


Offline xsosx

  • Registered User
  • Posts: 26
Re: Blackstone Pizza Oven
« Reply #3251 on: December 19, 2013, 07:44:35 PM »
I tried calling BS but got voicemail. Wrote email requesting stone.
I contacted them through email three days ago and still haven't gotten a reply. I may have to try their Facebook page next...

I attached some photos of the damage. The dents are not as noticeable in the photos as they are in person.

Offline chriscar

  • Registered User
  • Posts: 19
  • Age: 52
  • Location: Carrollton TX (DFW)
Re: Blackstone Pizza Oven
« Reply #3252 on: December 19, 2013, 08:33:58 PM »
Scored mine from Amazon, and although the shipment was delayed a few days, and the box looked a little worse for wear, there was absolutely no damage. I was concerned that they packed the two stones face to face with nothing between them, and only wrapped in one layer of bubble wrap and cardboard, but they were fine. Mine has the 10psig regulator, so I guess I got lucky. The only issue is the motor bracket is slightly off-center from the shaft, so I am unable to slide the motor & mandrel onto the shaft. I was able to work around it by installing the motor and mandrel first, then tapping the platter/shaft assembly onto it.

It's not "really" here until Santa delivers it on Christmas, so all I can do for now is tweak it, and dream of how good the pizza is going to be.

C
Cogito Ergo Zoom!

Offline barryvabeach

  • Registered User
  • Posts: 712
Re: Blackstone Pizza Oven
« Reply #3253 on: December 19, 2013, 08:39:29 PM »
Chris,  Amazon has a new policy, you have to check and see if it is damaged within 2 days of receipt, or you can't complain .   ( Just kidding of course,  but based on the number of us that were hitting the recycle webpage of UPS every few minutes on the scheduled delivery date to confirm exactly what time it was delivered so that we could rush home and start using it, you are showing remarkable patience.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: Blackstone Pizza Oven
« Reply #3254 on: December 19, 2013, 08:43:35 PM »
I contacted them through email three days ago and still haven't gotten a reply. I may have to try their Facebook page next...

I attached some photos of the damage. The dents are not as noticeable in the photos as they are in person.
xs,
That whole unit needs to go back....I can't get over some of the crap they send out and packaged in so many different ways. No way was all that done during shipping....not in my opinion.



                 Is there not someone here that has a phone # so we can get the ball rolling to get xs his new grill?
"Care Free Highway...let me slip away on you"

Offline halfprice

  • Registered User
  • Posts: 213
  • Location: Whittier, Ca
Re: Blackstone Pizza Oven
« Reply #3255 on: December 19, 2013, 09:51:40 PM »
My BS just arrive a few minutes ago.  Pretty fast shipping for Cabelas.  So far everything looks good.  I opened it up to check the stones and they are good  :)  Doesn't appear to be any dents but I did not take everything out of the box yet.  Haven't checked the regulator yet. I'll do that when I'm done here.

I was going to put it together tomorrow but just realized I haven't received my bearing yet.  So I'll probably wait for next weekend.  Picking up two propane tanks I found on Craigslist for $20 tomorrow and I'll be hitting up Home Depot for washers and 20 gauge steel to make the Chauflector.

Only thing left to do after that is learn how to make a pizza  :drool:

I'm still so confused on the different types of flour, hydration % etc.  Oh well its fun learning new things.


Jerry

Offline halfprice

  • Registered User
  • Posts: 213
  • Location: Whittier, Ca
Re: Blackstone Pizza Oven
« Reply #3256 on: December 19, 2013, 10:02:19 PM »
Just checked the regulator 5psi.

Jerry

Offline Tampa

  • Lifetime Member
  • *
  • Posts: 1661
Re: Blackstone Pizza Oven
« Reply #3257 on: December 20, 2013, 07:26:46 AM »
I contacted them through email three days ago and still haven't gotten a reply. I may have to try their Facebook page next...

I attached some photos of the damage. The dents are not as noticeable in the photos as they are in person.
Thanks for the pictures.  You may have to work the return/replacement through Cabelas, if not, the contact number for Blackstone is 435-252-3030. 

If it were me, I'd be making pizza until the new one arrives - you have the before pictures for proof if necessary.  IMO, everything is cosmetic except the leg, which is bent even worse than mine was.  I also had a bunch of issues including a cracked stone.  Fortunately the stone fits back together nicely in the platter and the resulting pizza(s) were unaffected.  (Scrape over the surface a few times to remove any loose bits and flame on.)
Dave
« Last Edit: December 20, 2013, 07:33:35 AM by Tampa »

Offline TOM1L21

  • Registered User
  • Posts: 23
  • Location: MA
  • I Love Pizza!
Re: Blackstone Pizza Oven
« Reply #3258 on: December 20, 2013, 09:28:29 AM »
Tested out the Blackstone last night and it was excellent! I guess I need to invest in an IR gun though to read temps since I had no idea how hot it was getting.  Just for reference, with the 5 psig regulator and everything at full tilt, how hot should it get when running for 15-20 mins?


Offline Smokeat

  • Registered User
  • Posts: 36
  • Location: Inland Empire CA
  • I Love Pizza!
Re: Blackstone Pizza Oven
« Reply #3259 on: December 20, 2013, 10:14:41 AM »
My BS arrived yesterday. Box is beat to s**t! Looks resealed and really dirty, just abused. Hoping for the best, but expecting the worst. UPS left it on it's side. Probably won't open till tomorrow.

I'm with halfprice, I still need to learn how to make pizza. I knew that when I bought this thing, but I also knew the info was available. I'm still trying to sort out what equipment such as peel(s), scales, new IR thermometer etc. that I need, at the cheapest price. I was just on Pizzamaking.com for some info about the PizzaKettle when I stumbled on the Cabela's sale. Now here I am.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: Blackstone Pizza Oven
« Reply #3260 on: December 20, 2013, 11:48:04 AM »
  You may have to work the return/replacement through Cabelas, if not, the contact number for Blackstone is 435-252-3030. 


Dave
Thanks for putting this # up so quickly Dave....I have it filed now.  ;)
"Care Free Highway...let me slip away on you"

Offline nataj

  • Registered User
  • Posts: 6
  • Location: Northern CA
  • I Love Pizza!
Re: Blackstone Pizza Oven
« Reply #3261 on: December 20, 2013, 01:20:39 PM »
I contacted them through email three days ago and still haven't gotten a reply. I may have to try their Facebook page next...

I attached some photos of the damage. The dents are not as noticeable in the photos as they are in person.

BS responded to my email immediately and the new stone was shipped by UPS to arrive on Monday. They asked me to take a picture as they are trying to work on these issues.
I didn't go back through Cabelas because everything else looks ok although I have not assembled it yet.
You look like you have way more of an issue then a cracked stone. I hope it goes well with you.
If I find anymore damage I will update here.

Offline Tampa

  • Lifetime Member
  • *
  • Posts: 1661
Re: Blackstone Pizza Oven
« Reply #3262 on: December 20, 2013, 01:33:24 PM »
Tested out the Blackstone last night and it was excellent! I guess I need to invest in an IR gun though to read temps since I had no idea how hot it was getting.  Just for reference, with the 5 psig regulator and everything at full tilt, how hot should it get when running for 15-20 mins?
There are a lot of variables in your question (ambient temperature, measure location, modifications/not, etc.) but your stone should be between 650F and 750F after 15-20 minutes with 5psi assuming winter outdoor temps 40F - 60F.  The temperature gauge in the hood should read 350F - 400F.

A few tips/assumptions.  You need an IR gun to measure stone temp.  Measure three points - center of the stone, 1/2 between center and edge, and 1" from edge of stone.  Those measurements are from the center of the stone toward the center front edge (not the flame side and not the opposite heat/exhaust side).  Ideally the temperatures will be +/- 20 degrees F at various points on the stone.  The platter and rotisserie generally keep the temperature uniform, but if the readings are significantly different (e.g. +/- 50F) you may  see charred crust at the hotspot.  You will notice that the stone reads one temperature, then when you dial back the flame, the temp drops 25F - 50F.  I think that is a skin effect caused by flame/hot air impinging on the surface of the stone.  The real measure is what the stone will be when you throw the pie, i.e. with the flame dialed back.

Just trying to be helpful here and not overly complicate things.  Others may have different experiences. 

If you want to keep things simple in the beginning, pick up a fresh dough ball from your favorite supermarket.  Warm up the oven until the dome temperature gauge reads 350F - 400F (lower for lots of ingredients & slow bake, higher for cheese pizza & quick bake).  Use a cookie sheet to retrieve the pie when it looks done.  Enjoy.
Dave
« Last Edit: December 20, 2013, 01:42:48 PM by Tampa »

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: Blackstone Pizza Oven
« Reply #3263 on: December 20, 2013, 01:43:59 PM »
There are a lot of variables in your question (ambient temperature, measure location, modifications/not, etc.) but your stone should be between 650F and 750F after 15-20 minutes with 5psi assuming winter outdoor temps 40F - 60F.  The temperature gauge in the hood should read 400F +/- 50F
Dave
Boy...the 10psi sure makes a BIG difference. Dave, do you think a longer(lower flame setting)preheat,using 10psi regulator, would use much less fuel than a fast heat up at WOT?  Say...20-25 min. instead of 8-10.
« Last Edit: December 20, 2013, 01:45:37 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline mopersinger

  • Registered User
  • Posts: 4
Re: Blackstone Pizza Oven
« Reply #3264 on: December 20, 2013, 02:31:25 PM »
Received mine from Cabelas yesterday.  After following this thread for awhile and jumping on the $299 deal I was pleased to find stones in good shape, 10psi regulator and everything in good shape.  I was out of town, but made sure my father in law who is visiting for the holidays met the UPS truck and helped them gently deliver it into the garage.  Now to get it set up and started.  Looking forward to seeing what it can do.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: Blackstone Pizza Oven
« Reply #3265 on: December 20, 2013, 02:35:21 PM »
met the UPS truck and helped them gently deliver it into the garage.  Now to get it set up and started.  Looking forward to seeing what it can do.
Exactly what I did MoP.  ;)
Only took about half an hour to assemble....have a great time with your BS man!  :chef:
"Care Free Highway...let me slip away on you"

Offline Tampa

  • Lifetime Member
  • *
  • Posts: 1661
Re: Blackstone Pizza Oven
« Reply #3266 on: December 20, 2013, 03:37:10 PM »
Boy...the 10psi sure makes a BIG difference. Dave, do you think a longer(lower flame setting)preheat,using 10psi regulator, would use much less fuel than a fast heat up at WOT?  Say...20-25 min. instead of 8-10.
It has been a while since I did the comparison test between 5psi and 10psi.  In general, the 10 psi regulator wastes more fuel but comes up to temperature faster.  You mention 8-10 minutes and I'm not sure what temperature you are arriving at, where on the stone you are measuring, and what the steady-state temperature is after the flame is backed off a bit.  Most of my warm ups with 10psi are 10-12 minutes to reach steady state at 800ish F.  The 5 psi regulator in my oven takes not quite 2x as long to reach that temperature here in Tampa, w/o deflector, w/o glowbar, w/ flame backed off, w/ port & polish.  YMMV.
Dave


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: Blackstone Pizza Oven
« Reply #3267 on: December 20, 2013, 03:58:29 PM »
It has been a while since I did the comparison test between 5psi and 10psi.  In general, the 10 psi regulator wastes more fuel but comes up to temperature faster.  You mention 8-10 minutes and I'm not sure what temperature you are arriving at, where on the stone you are measuring, and what the steady-state temperature is after the flame is backed off a bit.  Most of my warm ups with 10psi are 10-12 minutes to reach steady state at 800ish F.  The 5 psi regulator in my oven takes not quite 2x as long to reach that temperature here in Tampa, w/o deflector, w/o glowbar, w/ flame backed off, w/ port & polish.  YMMV.
Dave
I hear ya Dave...is that with oval or rectangle port heads?  ;D
Just realized my measurements are skewed cause I was doing preheat timings with a stoneless unit(for a lodge grill pan directly on rotating platter)...she got hot fast, platter was cherry red!  :-D

p.s.  and steak was black!   well, the first one anyway.
« Last Edit: December 20, 2013, 04:06:36 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline xsosx

  • Registered User
  • Posts: 26
Re: Blackstone Pizza Oven
« Reply #3268 on: December 20, 2013, 04:19:14 PM »
Thanks for the pictures.  You may have to work the return/replacement through Cabelas, if not, the contact number for Blackstone is 435-252-3030. 

If it were me, I'd be making pizza until the new one arrives - you have the before pictures for proof if necessary.  IMO, everything is cosmetic except the leg, which is bent even worse than mine was.  I also had a bunch of issues including a cracked stone.  Fortunately the stone fits back together nicely in the platter and the resulting pizza(s) were unaffected.  (Scrape over the surface a few times to remove any loose bits and flame on.)
Dave
Thank you for the phone number. Blackstone replied to my email late last night. Chicago Bob getting involved must have helped.  ;D

I was going ignore the cosmetic issues and try to put it together, however, the broken off bracket seems to be to a vital piece because the heat shield will not sit in place properly without it. There are 3 sides that have a bracket (both sides and the back) and the one that broke off on mine is on the right side if you are facing the Blackstone. When I tried putting the heat shield on, it just falls over to that one side and then down into the base.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: Blackstone Pizza Oven
« Reply #3269 on: December 20, 2013, 04:26:42 PM »
Thank you for the phone number. Blackstone replied to my email late last night. Chicago Bob getting involved must have helped.  ;D

I was going ignore the cosmetic issues and try to put it together, however, the broken off bracket seems to be to a vital piece because the heat shield will not sit in place properly without it. There are 3 sides that have a bracket (both sides and the back) and the one that broke off on mine is on the right side if you are facing the Blackstone. When I tried putting the heat shield on, it just falls over to that one side and then down into the base.
I do what I gotta do my friend....no problemski.   8)

Now...you wouldn't happen to have a "free shipping and handling" certificate for Penn Mac would you?  :-D
« Last Edit: December 20, 2013, 04:33:31 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline kerrymarcy

  • Registered User
  • Posts: 86
  • I can't and won't stop eating pizza!
Re: Blackstone Pizza Oven
« Reply #3270 on: December 20, 2013, 09:24:35 PM »
Tested out the Blackstone last night and it was excellent! I guess I need to invest in an IR gun though to read temps since I had no idea how hot it was getting.  Just for reference, with the 5 psig regulator and everything at full tilt, how hot should it get when running for 15-20 mins?

Tom1L21,

I have a 5psi regulator and last night with a temperature in my garage of 32 degrees, with regulator at full throttle it took about 17 1/2 minutes to get to about 650 (better than a few days ago when it took over 25 minutes but didn't have the gauge maxed-out).  Definitely get yourself a IR gun.

This is the one I have- goes a little over 1000 degrees.  Got mine for $40.00 and free shipping.  Sorry if I'm a little late with this post!

http://www.amazon.com/Maverick-LT-02-Laser-Surface-Thermometer/dp/B000FA933K/?tag=pizzamaking-20

Kerry

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: Blackstone Pizza Oven
« Reply #3271 on: December 20, 2013, 09:31:20 PM »
"Care Free Highway...let me slip away on you"

Offline Tampa

  • Lifetime Member
  • *
  • Posts: 1661
Re: Blackstone Pizza Oven
« Reply #3272 on: December 21, 2013, 05:11:47 AM »
This one measures to 1382....$30 bucks.

http://www.amazon.com/Instant-read-Thermometer-Non-contact-Temperature-Fahrenheit/dp/B00DMI62HM/?tag=pizzamaking-20
Thanks for the link.  I've been using the Harbor Freight IR gun for several years (about the same price), and it only goes to 968F.  A few times I've maxed it out and the reading is double zeros.  Can't have that.   :-D  The stone is durable (and really clean afterward), but if you see 00 on the HF IR display, it isn't an indication that it is OK to throw a 00 pie - trust me.
Dave

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: Blackstone Pizza Oven
« Reply #3273 on: December 21, 2013, 09:59:54 AM »
Thanks for the link.  I've been using the Harbor Freight IR gun for several years (about the same price), and it only goes to 968F.  A few times I've maxed it out and the reading is double zeros.  Can't have that.   :-D  The stone is durable (and really clean afterward), but if you see 00 on the HF IR display, it isn't an indication that it is OK to throw a 00 pie - trust me.
Dave
Then why do you need one that reads higher....just curious.
"Care Free Highway...let me slip away on you"

Offline TOM1L21

  • Registered User
  • Posts: 23
  • Location: MA
  • I Love Pizza!
Re: Blackstone Pizza Oven
« Reply #3274 on: December 21, 2013, 10:45:14 AM »
Thanks for all the info everyone! After about 15 mins, the ambient temp gage read 450 while it was about 35F out. I'll definitely get an IR gun and bake some more pizzas before doing any mods.