I just assembled my new Blackstone oven. So far I am quite impressed with it. It heats up super fast and I'm happy with the results.
I did the washer mod, put 4 stainless washers between the metal plate and stone.
I was just wondering if anyone had any tips on how to use it consistently. My previous oven was a Little Black Egg, and with that one, I would preheat it with a very low setting, and then when it came time to cook, I would max it out. With the Blackstone, I'm not sure what I should be doing. Tonight, I preheated on a low setting, then increased to about medium. I put the first pie in when the bottom stone was at about 675, then the second one maybe 725, and third one at about 800. All pizzas were quite good and nice, but does it always keep increasing? The top stone was at over 1000 at some point. It's hard to measure the temps because they're different depending on where you point the IR thermometer.
Here are some pics:
This was the third and last pie of the night. It cooked in about 2:10. Recipe was 62.5% hydration, 0.25% IDY, 3% salt, caputo flour, was in the fridge for almost 72 hours. The pizza was about 11 inches, and dough ball was about 225-240g.http://i.imgur.com/FOcVL6G.jpghttp://i.imgur.com/NkNMLis.jpghttp://i.imgur.com/cddTD4B.jpg