Author Topic: Getting the Blackstone oven from Cabela's  (Read 71188 times)

0 Members and 1 Guest are viewing this topic.

Offline Jackitup

  • Registered User
  • Posts: 4672
  • Age: 59
  • Location: Hastings, MN
Re: Getting the Blackstone oven from Cabela's
« Reply #325 on: December 13, 2013, 08:34:46 PM »
I bit the bullet today and bought my BS at Cabela's.  $299+$37 shipping-$20 rebate offer I got in the mail today-$44 from my Cabela's points.  Total to my door $273.

I was going to wait a while and build up the points on my card, but at this price I couldn't pass it up.

Thanks to everyone for posting up the price.  I've been on this site for quite a while now but never posted.  I have learned a lot from reading  millions of posts here.  I don't make pies that often but now that I'm getting my BS that will change.
I make my pies in the home oven, more convenient than using my Green Egg.  The dough seems to burn on the egg and the wife hates a burnt crust. Anyways thanks to all that post here.  I've learned from you all.
Jerry

I read somewhere today that if you type in "3WINTER" in a code box or something shipping is free

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 halfprice

  • Registered User
  • Posts: 208
  • Location: Whittier, Ca
Re: Getting the Blackstone oven from Cabela's
« Reply #326 on: December 13, 2013, 09:19:11 PM »
I read somewhere today that if you type in "3WINTER" in a code box or something shipping is free

jon

Yes Jon you are correct, but shipping was $19.  I used the $20 rebate instead so I saved an extra buck.  You can't use the rebate and free shipping.

Now to buy a peel.  It looks like a 14x16 is what I need.  Is this correct.  I normally make 12" pizzas.

Jerry

Offline halfprice

  • Registered User
  • Posts: 208
  • Location: Whittier, Ca
Re: Getting the Blackstone oven from Cabela's
« Reply #327 on: December 13, 2013, 09:19:44 PM »
Just saw Amazon has it on sale for $299+free shipping.

Offline Jackitup

  • Registered User
  • Posts: 4672
  • Age: 59
  • Location: Hastings, MN
Re: Getting the Blackstone oven from Cabela's
« Reply #328 on: December 13, 2013, 09:27:33 PM »
Yes Jon you are correct, but shipping was $19.  I used the $20 rebate instead so I saved an extra buck.  You can't use the rebate and free shipping.

Now to buy a peel.  It looks like a 14x16 is what I need.  Is this correct.  I normally make 12" pizzas.

Jerry

I use a 16X17 wood peel for launching, gives a little more wiggle room on the peel, and use a smaller metal one 12X12 for checking the bottom crust and retrieving.

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 norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23839
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Getting the Blackstone oven from Cabela's
« Reply #329 on: December 13, 2013, 09:33:48 PM »


Now to buy a peel.  It looks like a 14x16 is what I need.  Is this correct.  I normally make 12" pizzas.

Jerry

Jerry,

At Reply 68 http://www.pizzamaking.com/forum/index.php/topic,26483.msg270488.html#msg270488  you can see how I cut off an old wooden peel.  That was cut to 16”.  I think that is the largest size peel that would fit in the Blackstone unit.

If you are normally making 12” pizza I don't think you would need a peel as large as mine in that link.  I do have different sizes of wooden peels and usually use one that is 14” instead of the 16” one that I cut down.

Norma
Always working and looking for new information!

Offline Jackitup

  • Registered User
  • Posts: 4672
  • Age: 59
  • Location: Hastings, MN
Re: Getting the Blackstone oven from Cabela's
« Reply #330 on: December 13, 2013, 09:54:42 PM »
Jerry,

At Reply 68 http://www.pizzamaking.com/forum/index.php/topic,26483.msg270488.html#msg270488  you can see how I cut off an old wooden peel.  That was cut to 16”.  I think that is the largest size peel that would fit in the Blackstone unit.

If you are normally making 12” pizza I don't think you would need a peel as large as mine in that link.  I do have different sizes of wooden peels and usually use one that is 14” instead of the 16” one that I cut down.

Norma

Norma, I just went out and measured the stone and opening on the BS (colder than #%$#%$ out there too :o) The stone is a bit more than 16 and the opening is 17. I usually keep my BS pies at 14" or less, much easier to manage!

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 norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23839
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Getting the Blackstone oven from Cabela's
« Reply #331 on: December 13, 2013, 10:03:56 PM »
Norma, I just went out and measured the stone and opening on the BS (colder than #%$#%$ out there too :o) The stone is a bit more than 16 and the opening is 17. I usually keep my BS pies at 14" or less, much easier to manage!

jon

Jon,
Thank you for going out in the cold weather to measure the opening on your BS.  It is cold in our area too, but I know it is not as cold as where you live.  It is supposed to snow again in our area tomorrow and the snow that was here did not melt.  The 16” peel did work but there is not much margin for error.

I agree that is easier to manage a 14” pie when sliding into the BS.

Norma
Always working and looking for new information!

Offline halfprice

  • Registered User
  • Posts: 208
  • Location: Whittier, Ca
Re: Getting the Blackstone oven from Cabela's
« Reply #332 on: December 13, 2013, 11:11:48 PM »
Jon and Norma
Thanks for the help and info.  Since I've been cooking in my oven i haven't used a peel.  I have used a screen.  I just measured the screen and it's 14"  so i guess I've been making 14" pizzas. Guess I might hsve to get a littlr wider peel.

Offline Dusen berry

  • Registered User
  • Posts: 48
  • Location: Utah
  • I Love Pizza!
Re: Getting the Blackstone oven from Cabela's
« Reply #333 on: December 15, 2013, 10:09:28 AM »
No need to wait till spring, I live in Utah and cooked pizza last night, temp. Outside -10 f (It was worth it!) :chef:


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23839
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Getting the Blackstone oven from Cabela's
« Reply #334 on: December 15, 2013, 10:41:00 AM »
No need to wait till spring, I live in Utah and cooked pizza last night, temp. Outside -10 f (It was worth it!) :chef:

Dusen berry,

Great to hear you braved the cold weather and baked pizza last night.  What style did you make? 

Norma
Always working and looking for new information!

Offline Surffisher2A

  • Registered User
  • Posts: 76
  • Location: Wilmington, NC
  • I Love Pizza!
Re: Getting the Blackstone oven from Cabela's
« Reply #335 on: December 19, 2013, 04:08:46 PM »
I got my blackstone out of the box today. I am not happy so far. Top stone was cracked in half, One of the places to put the legs in was bent out of round and the leg wouldn't go in. The turn table seems warped and doesn't rotate right because it wobbles and the metal side shelf has a big ding / bend in the corner and to top it off literally, the dome has a big ding right  on the top of it. They really need some better packaging and quality control, esp now they are starting to sell them in the big box stores (lowes, home depot, sears).





Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23839
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Getting the Blackstone oven from Cabela's
« Reply #336 on: December 19, 2013, 04:46:53 PM »
Surffisher2A,

Sorry to hear of your damages with your BS from Cabela's. 

Norma
Always working and looking for new information!

Offline caymus

  • Registered User
  • Posts: 191
  • Location: Western Massachusetts
Re: Getting the Blackstone oven from Cabela's
« Reply #337 on: December 19, 2013, 05:11:52 PM »
I got my blackstone out of the box today. I am not happy so far. Top stone was cracked in half, One of the places to put the legs in was bent out of round and the leg wouldn't go in. The turn table seems warped and doesn't rotate right because it wobbles and the metal side shelf has a big ding / bend in the corner and to top it off literally, the dome has a big ding right  on the top of it. They really need some better packaging and quality control, esp now they are starting to sell them in the big box stores (lowes, home depot, sears).

Couple of questions - UPS or store pickup? 5 or 10 PSI regulator?

Offline Surffisher2A

  • Registered User
  • Posts: 76
  • Location: Wilmington, NC
  • I Love Pizza!
Re: Getting the Blackstone oven from Cabela's
« Reply #338 on: December 19, 2013, 05:46:39 PM »
Couple of questions - UPS or store pickup? 5 or 10 PSI regulator?


Ordered online from Cabela's delivered to my house by UPS. 5psi regulator.

scott123

  • Guest
Re: Getting the Blackstone oven from Cabela's
« Reply #339 on: December 19, 2013, 06:00:36 PM »
I got my blackstone out of the box today. I am not happy so far. Top stone was cracked in half, One of the places to put the legs in was bent out of round and the leg wouldn't go in. The turn table seems warped and doesn't rotate right because it wobbles and the metal side shelf has a big ding / bend in the corner and to top it off literally, the dome has a big ding right  on the top of it. They really need some better packaging and quality control, esp now they are starting to sell them in the big box stores (lowes, home depot, sears).

Wow, usually people have one or two of a common set of problems, but you seem to have hit on all of them. That sucks.

FWIW, the big box stores should purchase these by the pallet, which should, in theory, put undamaged ovens into the loading bay of the store.  How the employees treat them, though, will remain to be seen. It's possible, though, especially if they leave the ovens on the pallet for a display, that the chances of damage will diminish.

Not that it helps you, though. With that many problems, it sounds like they should send you an entirely new oven.

Offline halfprice

  • Registered User
  • Posts: 208
  • Location: Whittier, Ca
Re: Getting the Blackstone oven from Cabela's
« Reply #340 on: December 19, 2013, 10:00:48 PM »
Just got mine from Cabelas and so far it looks like everything is good.  No dents that I can see and the stones are good to go.  Just checked the regulator and its 5 psi.  Hopefully it will work fine for me.  Here in So Cal I won't have the cold to deal with like some other members.  But I hate wasting propane for the warm up.  I'll see how it does and if needed I'll change it out but for now its good.


Jerry

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23839
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Getting the Blackstone oven from Cabela's
« Reply #341 on: December 19, 2013, 10:27:57 PM »
Just got mine from Cabelas and so far it looks like everything is good.  No dents that I can see and the stones are good to go.  Just checked the regulator and its 5 psi.  Hopefully it will work fine for me.  Here in So Cal I won't have the cold to deal with like some other members.  But I hate wasting propane for the warm up.  I'll see how it does and if needed I'll change it out but for now its good.


Jerry

Jerry,

Good to hear your Blackstone unit from Cabela's looks like everything is good.  Will be watching to see the pizzas you make in your BS.

Have fun!  ;)

Norma
Always working and looking for new information!


Offline Surffisher2A

  • Registered User
  • Posts: 76
  • Location: Wilmington, NC
  • I Love Pizza!
Re: Getting the Blackstone oven from Cabela's
« Reply #342 on: December 20, 2013, 07:15:28 AM »
Wow, usually people have one or two of a common set of problems, but you seem to have hit on all of them. That sucks.

FWIW, the big box stores should purchase these by the pallet, which should, in theory, put undamaged ovens into the loading bay of the store.  How the employees treat them, though, will remain to be seen. It's possible, though, especially if they leave the ovens on the pallet for a display, that the chances of damage will diminish.

Not that it helps you, though. With that many problems, it sounds like they should send you an entirely new oven.

They aren't sending me a new oven, however they are sending me all the parts to make it right. I was able to get a pair of vice grips on the leg holes and get the holes straight enough to get the legs in the unit. Once I get a straight platter, everything else is cosmetic. The CSR was very nice to work with at blackstone, I really can't complain at all about the service. Hopefully once I get these parts i'll be good to go.


Offline barryvabeach

  • Registered User
  • Posts: 675
Re: Getting the Blackstone oven from Cabela's
« Reply #343 on: December 20, 2013, 07:25:38 AM »
Glad to hear they sorted out the problems.  Get some dough in the fridge so you will be ready. Barry.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23839
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Getting the Blackstone oven from Cabela's
« Reply #344 on: December 20, 2013, 07:27:14 AM »
Glad to hear they sorted out the problems.  Get some dough in the fridge so you will be ready. Barry.

 ^^^ 

Norma
Always working and looking for new information!

Offline Jackitup

  • Registered User
  • Posts: 4672
  • Age: 59
  • Location: Hastings, MN
Re: Getting the Blackstone oven from Cabela's
« Reply #345 on: December 20, 2013, 09:28:03 AM »
They aren't sending me a new oven, however they are sending me all the parts to make it right. I was able to get a pair of vice grips on the leg holes and get the holes straight enough to get the legs in the unit. Once I get a straight platter, everything else is cosmetic. The CSR was very nice to work with at blackstone, I really can't complain at all about the service. Hopefully once I get these parts i'll be good to go.

Save the parts for when you need them!!! Most, or a lot of companies anyway, don't want to pay the cost to ship stuff back so they can toss it. Cheaper to have the consumer toss it if you show pics of the damage unless it's something they fan fix and resell or sell as scratch and dent stuff.

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 norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23839
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Getting the Blackstone oven from Cabela's
« Reply #346 on: December 21, 2013, 08:33:43 AM »
Since it has become warmer in our area I wanted to fire-up the BS oven again.  I also wanted to try some different pizzas in the BS.  I have some Pillsbury Patent 4X flour so I decided to try the formula set forth at Reply 242 http://www.pizzamaking.com/forum/index.php/topic,691.msg144176.html#msg144176  I don't have a 10” pan, but I do have a cutter pan that is 10” across the top of the cutter pan.  I don't know if my cutter pan will be high enough. I also wanted to try a higher amount of oil in a dough so I picked the formulation at Reply 307 http://www.pizzamaking.com/forum/index.php/topic,9068.msg99472.html#msg99472  but I am attempting a 14” pizza.  I am not sure how this will bake in the BS with the higher amount of olive oil in the dough.  The formulation I used had a higher amount of IDY because it will only be cold fermented for one day. 

Both doughs were mixed in the Kitchen Aid mixer.  The Greek style dough was mixed with the flat beater only and the boardwalk style dough was mixed with the flat beater and the spiral hook.  For the boardwalk style dough I did use the Pillsbury Patent 4X flour too.

I did not remember to bring any cheese home from market so I have to find some at the supermarket.

Norma     
Always working and looking for new information!

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12474
  • Location: Durham,NC
  • Easy peazzy
Re: Getting the Blackstone oven from Cabela's
« Reply #347 on: December 21, 2013, 10:26:55 AM »
I am not sure how this will bake in the BS with the higher amount of olive oil in the dough.  The formulation I used had a higher amount of IDY because it will only be cold fermented for one day. 



Norma   
Glad the weather is allowing you to fire up the 'ol Blackstone Norma.  :chef:
I did a thin crust on the BS last night that had 5% oil in it and it was mighty fine....hope this helps.
"Care Free Highway...let me slip away on you"

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23839
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Getting the Blackstone oven from Cabela's
« Reply #348 on: December 21, 2013, 11:38:06 AM »
Glad the weather is allowing you to fire up the 'ol Blackstone Norma.  :chef:
I did a thin crust on the BS last night that had 5% oil in it and it was mighty fine....hope this helps.

Bob,

Yes, nicer weather for today and tomorrow.  8) It might rain but I will take that chance with better weather. 

Thanks for telling me you did a thin crust on your BS last night and it had 5% oil in the dough.  What temperature did you bake?

Norma
Always working and looking for new information!

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12474
  • Location: Durham,NC
  • Easy peazzy
Re: Getting the Blackstone oven from Cabela's
« Reply #349 on: December 21, 2013, 12:00:38 PM »
Bob,

Yes, nicer weather for today and tomorrow.  8) It might rain but I will take that chance with better weather. 

Thanks for telling me you did a thin crust on your BS last night and it had 5% oil in the dough.  What temperature did you bake?

Norma
Around 520 Norma. This was my first pizza on the BS so I was playing around with the temps....just watching how it cooked it  at different heat levels. I could see that it could get away from me very quickly if I let it so I finally settled with stabilizing it at around 520-500. Then blasted it for last few seconds because I love that sound and wanted to see how fast I could get brown cheese crunchies on the top...learned a lot from it on just this one first bake. It was a lot of fun and very impressive on it's ability to be so adjustable. I played with combinations of both grill dial and regulator adjustment.
"Care Free Highway...let me slip away on you"


 

pizzapan