Author Topic: Little Black Egg  (Read 410519 times)

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Offline Essen1

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Re: Little Black Egg
« Reply #650 on: April 18, 2009, 01:42:01 PM »
Villa,

No yolk? What kind of an LBE is that, huh?  ;D


Cookemhorns,

You might get a hotter cooking surface by using splits instead of full size firebricks. When using the splits, I'd also put a 16" round cordierite stone on top. The side vent is necessary because it does increase the air circulation. 12 mins for a pie is quite long for the LBE. Usually it bakes in the 2 - 4 min range.

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein


Offline Villa Roma

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Re: Little Black Egg
« Reply #651 on: April 19, 2009, 04:28:15 AM »
Villa,

No yolk? What kind of an LBE is that, huh?  ;D


Why it's the new low cholesterol version.  :-D :-D :-D

Offline CookEmHorns

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Re: Little Black Egg
« Reply #652 on: April 19, 2009, 11:50:20 PM »
Perfect pies Villa - as usual - even without the yolk!

Thanks Essen.  I posted those questions Friday, and didn't get your answers until this evening after modifying and cooking on the DLBE.  I cut the side vent, enlarged the bottom hole, lined the inside with foil and used a new SP1 burner.  After a 30 min warmup on about half flame, I made the first of 5 pies.  I noticed that the bricks had sagged in the middle, probably from the flame hitting the grates supporting the bricks.  When cold, the tops of the bricks line up very evenly, but the middle one had dropped about 1/8th of an inch. 

I don't have a IR thermometer yet and it's obvious that I need one BADLY.  What type do you guys use/recommend???

First pizza on and off in 3 minutes...top cooked perfectly, bottom charred.

Dialed down the heat a bit and same thing with the second pizza.

Third one on and off in just over 2 minutes.  Nice spotting on the bottom, top about 80% done

Fourth and fifth I slid off the peel onto a round pizza dish with holes in the bottom, set that directly on the bricks for 2  minutes, and final minute off the tray and on the bricks.  Best two pies to date.  Unfortunately camera batteries were charging, but I have one dough ball in the fridge that I'm going to use tomorrow. 

The full bricks got very, very hot so I'm going to have to play around with heating time/flame.  It was pretty neat when the DLBE was heating, I could feel very hot air coming out of the side vent. 

Tomorrow, I'm going to heat the top stone with the bricks out for about 10 minutes, then put in the grate with the bricks and heat them for 15 min. 

Please tell me what brand and where you found your thermometers.  I have looked all over the internet and don't seem to find any that go over 400 or 500 degrees. 

I have a Salter 7001 ordered and should receive it mid week, so I'm looking forward to trying some more advanced recipes. 

Thanks again for the advice.

CW

I am always doing that which I can not do, in order that I may learn how to do it.

-Pablo Picasso

Offline Villa Roma

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« Last Edit: April 20, 2009, 12:28:26 PM by Villa Roma »

Offline CookEmHorns

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Re: Little Black Egg
« Reply #654 on: April 20, 2009, 07:52:22 PM »
Thank you Villa!  You the  :pizza: :chef:!!
I am always doing that which I can not do, in order that I may learn how to do it.

-Pablo Picasso

Offline Essen1

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Re: Little Black Egg
« Reply #655 on: April 20, 2009, 08:17:22 PM »
Same what I have. Works like a charm and is on the cheaper side.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline CookEmHorns

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Re: Little Black Egg
« Reply #656 on: April 21, 2009, 12:00:25 AM »
Amazon'd it tonight.  Fun to get all these cool toys and put 'em to good use.  Thanks for the info guys!
I am always doing that which I can not do, in order that I may learn how to do it.

-Pablo Picasso

Offline CookEmHorns

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Re: Little Black Egg
« Reply #657 on: April 25, 2009, 09:46:27 AM »
Well, batch #3 on the DLBE and better results.  I used the Lehman NY recipe, and red november sauce w/ 1 can of paste added for thickness.  Progress rather than perfection right?

Before I started I pulled the fire bricks from the top, and layered a broken pizza stone under a freshly purchased pizza stone and the first pie was wonderful (salami, can. bacon, mush, mozz), cooked in just over 3 minutes.  As I went inside to prep the next pie, I didn't turn down the flame so 10 minutes later when I opened the DLBE to load my extra extra cheese, extra extra mushroom I found a broken top stone.  I had to cook the pizza on a perf'd pan for 3 minutes, then once it set up, placed it on the broken stones for about another 90 sec. 

For my next trick, I've decided to place a full sized fire brick on a lower grate (original charcoal grate in this pit) to diffuse the flame.  The best part of making mistakes is getting to eat them!  Have a good weekend all!
I am always doing that which I can not do, in order that I may learn how to do it.

-Pablo Picasso

buceriasdon

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Re: Little Black Egg
« Reply #658 on: April 26, 2009, 02:06:05 PM »
Greetings, Well I`m on board to build a similar oven here in Mexico. Similar because the housing I will be using is actually a tank for a pressurized water system which I will cut apart. I found it. Free. It is just a tad over 16" so at best I will be making 14" pies. Same as my other oven I built. I am in the process presently of moving to another house but hopefully soon I will be able to post some pics of the construction process. I will be using a local ceramic planter base as the cooking surface and the kind of high pressure burners available also locally. My aim is to keep the cost under $600 pesos, $50 US dollars not counting the propane bottle.
Until I have something more to post, Warm regards, Don Thompson


Offline Essen1

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Re: Little Black Egg
« Reply #659 on: April 26, 2009, 03:40:35 PM »
CW,

You might want to invest in a higher-quality stone if yours keep breaking like that or you'll be spending a bunch of money on inadequate stones. The cheap ones from Walmart, Target or Bed & Bath don't cut it, I found that out the hard way in the beginning.

I recommend either a cordierite stone, a Fibra-D or a BGE stone. And I'd put some sort of buffer under them, too.


Don,

That should be an interesting LBE project for you. Please do post some pics of the construction.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline CookEmHorns

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Re: Little Black Egg
« Reply #660 on: April 26, 2009, 11:33:01 PM »
Thanks again Essen for the insight.  I picked up two more cheapies yesterday at World Market, going to try them with the lower bricks breaking up the flame (pics to come). 

Don, welcome to the board.  Best of luck on your project, and by all means, keep us posted!
I am always doing that which I can not do, in order that I may learn how to do it.

-Pablo Picasso

Offline Corbs

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Re: Little Black Egg
« Reply #661 on: April 28, 2009, 11:49:31 AM »
This looks like just about the only thing I might be able to put up at home and not get kicked out of the house!

Which model jet cooker did you use?

Would this one work?
http://www.amazon.com/Bayou-Classic-SP1-Jet-Cooker/dp/B0002913MI
« Last Edit: April 28, 2009, 01:22:32 PM by Corbs »

Offline Villa Roma

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Re: Little Black Egg
« Reply #662 on: April 28, 2009, 02:18:11 PM »
Corbs....This one will work better.

http://bayouclassicdepot.com/sp10_propane_burner.htm

 This is the burner I used on my 18" LBE. For the 14" LBE I use a burner made by Eastman Outdoors.

    Villa Roma

Offline tedious79

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Re: Little Black Egg
« Reply #663 on: April 28, 2009, 02:26:20 PM »
Villa, do you do anything to prevent rusting on the burner, or is it just a necessary evil for working with the most intense gas thrower ever. The same goes for the vent cut. I find that that rusts a little too.

Anyway, those two impossibly minor flaws do little to prevent people from falling over themselves while watching me cook pizza on the frankenweber. I freaking love the LBE. I am reposting a pic of a margherita from over the weekend.

Offline Essen1

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Re: Little Black Egg
« Reply #664 on: April 28, 2009, 03:02:19 PM »
Villa, do you do anything to prevent rusting on the burner, or is it just a necessary evil for working with the most intense gas thrower ever. The same goes for the vent cut. I find that that rusts a little too.

Anyway, those two impossibly minor flaws do little to prevent people from falling over themselves while watching me cook pizza on the frankenweber. I freaking love the LBE. I am reposting a pic of a margherita from over the weekend.

Tedious,

The burner's made from cast iron, I believe, and that stuff does rust. I regularly clean out the holes in the burner itself to prevent them from clogging.

In regards to the vent, you could get some high-temp, rust resisting paint at your local hardware shop and spray over the metal.

Great pie, btw!
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline tedious79

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Re: Little Black Egg
« Reply #665 on: April 28, 2009, 03:10:54 PM »
Cool, I will check out the paint at Lowe's and see what they have that can work. I guess for the burner I can just take a wire brush to it, to get off the paint. Maybe I just assumed it was rusting because of the rust on the weber.

Offline Corbs

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Re: Little Black Egg
« Reply #666 on: April 28, 2009, 05:18:52 PM »
Corbs....This one will work better.

http://bayouclassicdepot.com/sp10_propane_burner.htm

 This is the burner I used on my 18" LBE. For the 14" LBE I use a burner made by Eastman Outdoors.

    Villa Roma
Thanks Villa,

I'm finding it hard to find one in the UK, but my search shall go on! :)

-Corbs


Offline Corbs

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Re: Little Black Egg
« Reply #667 on: April 28, 2009, 05:24:13 PM »
Villa, do you do anything to prevent rusting on the burner, or is it just a necessary evil for working with the most intense gas thrower ever. The same goes for the vent cut. I find that that rusts a little too.

Anyway, those two impossibly minor flaws do little to prevent people from falling over themselves while watching me cook pizza on the frankenweber. I freaking love the LBE. I am reposting a pic of a margherita from over the weekend.
That pizza looks great, this is all good motivation :D

PS, this is the worst site if you are on a diet >:D

Offline CookEmHorns

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Re: Little Black Egg
« Reply #668 on: April 28, 2009, 11:19:38 PM »
This looks like just about the only thing I might be able to put up at home and not get kicked out of the house!

Which model jet cooker did you use?

Would this one work?
http://www.amazon.com/Bayou-Classic-SP1-Jet-Cooker/dp/B0002913MI

Corbs, that's the one I just bought, and I believe that the SP-10 would work a little better.  The SP-1 is a jet burner and shoots a very direct flame straight up, and the diffuser element on the stand spreads the flame out too wide for the bottom of my LBE (11").  What I've had to do is put in a lower ceramic grate below my cooking surface with two fire bricks on it to spread the flame. 

Look at my last post with photos, and that's what happens when a direct flame hits the bottom of an (albeit) cheap stone.  I haven't tried the lower brick experiment yet, but in theory I should be able to make it through a night of pizza making without another broken stone. 

Good Luck,

CW
I am always doing that which I can not do, in order that I may learn how to do it.

-Pablo Picasso

Offline Corbs

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Re: Little Black Egg
« Reply #669 on: April 29, 2009, 10:32:19 AM »
Corbs, that's the one I just bought, and I believe that the SP-10 would work a little better.  The SP-1 is a jet burner and shoots a very direct flame straight up, and the diffuser element on the stand spreads the flame out too wide for the bottom of my LBE (11").  What I've had to do is put in a lower ceramic grate below my cooking surface with two fire bricks on it to spread the flame. 

Look at my last post with photos, and that's what happens when a direct flame hits the bottom of an (albeit) cheap stone.  I haven't tried the lower brick experiment yet, but in theory I should be able to make it through a night of pizza making without another broken stone. 

Good Luck,

CW
Thanks CW, that's great to know, looks like a have a little summer project on my hands then!  :D

Offline Corbs

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Re: Little Black Egg
« Reply #670 on: April 29, 2009, 11:00:14 AM »
I am having real trouble finding a jet cooker, as we don't really use them in the UK, in fact I hadn't heard of one before this thread. If anyone knows somewhere that ships internationally a suitable cooker then please tell me!

Thanks,

Corbs

Offline Essen1

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Re: Little Black Egg
« Reply #671 on: April 30, 2009, 12:34:22 AM »
Corbs,

Check out some restaurant supply stores and see if they have a wok burner. Member 'Pizzacraver' uses one, I believe, and he's in Australia, where the jet cookers are also a bit hard to come by.

http://www.pizzamaking.com/forum/index.php/topic,4753.msg62272.html#msg62272
« Last Edit: April 30, 2009, 12:40:04 AM by Essen1 »
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline CookEmHorns

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Re: Little Black Egg
« Reply #672 on: May 02, 2009, 12:43:20 AM »
Have to tell you how much more fun cooking pizza is with some toys!  First off is a Salter 7001DX digital scale.  Followed the Lehman recipe to a 'T' Wednesday night and had no more than a tsp. of leftover dough/flour on the inside of my mixing bowl.  Got my Raytech IR thermometer yesterday, and I was out on the muggy patio this evening making some pizzas.

I'm still having trouble getting a round pizza, but like everything else in life, it's going to take some practice.  Since my stones cracked last time, I decided to place a brick at a lower level than the cooking surface to spread the flame, placed a cracked stone on the grilling grate, and then put a new stone on top of the cracked one. 

After 20 minutes of warmup, the IR read 715 on the cooking surface, 734 on the top stone. 

First pie on and off in 3:15. 

Second pie was going onto the DLBE, and I noticed that my new top stone was cracked.  I wonder if it has anything to do with wet, 78 degree dough going onto it, since the stone I have mounted on the lid is just fine, and had a higher temp than the bottom one.  Oh well, as Essen has suggested (numerous times), I'm going to get a GOOD stone for next weekend.

Had one more little piece of dough that just didn't want to stretch, so I made a little calzone.  I have to tell you, all of it was fantastic!  The calzone especially.  I think I will make a couple of them every time I do pizzas since they will be easier to store, and eat/give away.  (The pic of the calzone is after the obligatory sample bite)!

I love this stuff!!!

Have a good weekend everyone!

CW
I am always doing that which I can not do, in order that I may learn how to do it.

-Pablo Picasso

Offline DoouBall

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Re: Little Black Egg
« Reply #673 on: May 03, 2009, 03:27:14 PM »
Hey guys,

I'm thinking about using my barbecue grill for baking pizzas. It is a 28,000 BTU two burner gas grill.  I would like to cover part of the top with aluminum foil to make a three to 4 inch window between the foil and the stone, but I am worried about the aluminum overheating and melting into the surface of the grill. It seems that many of you guys use aluminum foil for the little black egg set up.  Have you found it to be completely safe from melting and is there a particular type of foil that works best such as heavy-duty?

The reason I am concerned is that despite many people using aluminum foil such as Jeff V in his self-cleaning oven, my own oven states never to put aluminum foil inside because it will melt into the oven surface during self-cleaning and be impossible to remove. with the proper setup, my barbecue will get at least as hot as my self cleaning oven so I imagine this would be an issue there as well. 
I would like to make pizzas on my grill, but I don't want to have permanent silver marks all over the inside. Please let me know.  Thanks

Alex

Offline Essen1

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Re: Little Black Egg
« Reply #674 on: May 03, 2009, 04:08:04 PM »
CEH,

Nice pies!

But from the looks of them I think you could use a bit more top heat to get some char going around the cornicione (rim). I'm always looking for a good balance between top and bottom heat when I heat up the LBE and before the first pie goes in.


DoouBall,

Personally, I have had no problems using heavy-duty aluminum foil inside the LBE.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein


 

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