Author Topic: Little Black Egg  (Read 361834 times)

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Offline Ronzo

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Re: Little Black Egg
« Reply #680 on: May 29, 2009, 09:59:41 AM »
Fuggheddabowdit!

~ Ron

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Offline Essen1

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Re: Little Black Egg
« Reply #681 on: May 29, 2009, 06:59:37 PM »
Jason,

Good to see you're still alive! Great pizza, bro.

Mike

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Offline Essen1

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Re: Little Black Egg
« Reply #682 on: May 29, 2009, 07:02:09 PM »
Greetings from a newbie!

I just finished reading through this thread (all 34 pages, wow!), and I just had to give this a try.  I didn't have any pizza stones, so I used what I had laying around, which was unglazed quarry tiles.

So I threw a chimney full of lit lump charcoal into the grill, stacked up a couple of tiles, and lined the lid with aluminum foil.

The tiles cracked from the heat (big surprise ,right!).  That didn't stop me, though.  I just cooked the pizzas on the cracked tiles.  Didn't seem to make a difference.  I didn't time it, but I would estimate it took about 3 minutes per pizza.

I used a regular pizza recipe I've been using for a while now (Alton Brown's recipe).  But man, this was some of the best pizza I've made at home!  Much better than the pizzas I've cooked in the oven on those same tiles.

I've ordered some Italian sourdough starter from sourdo.com.  I can't wait to give Jeff V.'s recipe a try!

I may even get a "proper" LBE setup by then!

Thanks!
-- Kevin


Kevin,

A good bottom stone is almost a must with the LBE. Quarry tiles and the crappy stones you can buy at Bed & Bath or Target are just that...crap.

In regards to the recipe, I'd personally would use one that's a tad higher in hydration and perhaps omit the sugar to prevent excessive burning when baking with high heat.

Mike

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

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Offline kross

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Re: Little Black Egg
« Reply #683 on: May 29, 2009, 07:26:05 PM »
Kevin,

A good bottom stone is almost a must with the LBE. Quarry tiles and the crappy stones you can buy at Bed & Bath or Target are just that...crap.

In regards to the recipe, I'd personally would use one that's a tad higher in hydration and perhaps omit the sugar to prevent excessive burning when baking with high heat.

I agree on all counts.  I kinda just wanted to throw something together quick with what I had on hand, to see what would happen.  And it turned out quite well.  Next time, I will do it right. :)

I'm looking into buying a proper stone online.  I'll save the quarry tiles to put under the new stone, and for in the lid maybe.

I will definitely be trying different recipes.  The Jeff V. recipe I mentioned before.  I will also try some of the recipes from the NY-style and Neopolitan-style forums.  So many recipes to try!  This is the kind of experimenting I like, where even your "mistakes" are tasty. :)

Thanks!
-- Kevin

Offline Essen1

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Re: Little Black Egg
« Reply #684 on: May 29, 2009, 11:46:20 PM »
I agree on all counts.  I kinda just wanted to throw something together quick with what I had on hand, to see what would happen.  And it turned out quite well.  Next time, I will do it right. :)

I'm looking into buying a proper stone online.  I'll save the quarry tiles to put under the new stone, and for in the lid maybe.

I will definitely be trying different recipes.  The Jeff V. recipe I mentioned before.  I will also try some of the recipes from the NY-style and Neapolitan-style forums.  So many recipes to try!  This is the kind of experimenting I like, where even your "mistakes" are tasty. :)

Thanks!
-- Kevin

The tiles should work fine as a buffer underneath the stone. I'd look into a good cordierite stone, at least 3/4" thick, or a Fibrament-D. They are both good options. As a top or ceiling stone, the Big Green Egg smaller stone, I think it's 12", works great for me.

Keep us posted!
Mike

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http://thehobbycook.blogspot.com/

Offline Ronzo

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Re: Little Black Egg
« Reply #685 on: June 06, 2009, 10:43:42 PM »
I picked up a smaller Weber kettle grill from a guy on Craigslist tonight. Also bought a burner (bayou classic). I hope to get started making my LBE tomorrow, but it's not on the 'honey-do' list, so it's not a priority.

Anyone got any major advice on the project?

Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew

Offline Villa Roma

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Re: Little Black Egg
« Reply #686 on: June 07, 2009, 12:01:19 AM »
Ronzo...What size Weber kettle is it? They make a 14", 18" and a 22".

   Villa Roma

Offline texmex

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Re: Little Black Egg
« Reply #687 on: June 07, 2009, 06:16:11 PM »
I finally got started on the egg!   :o

Seems like only a few months ago, I found this site, and was eager to make one.  Bought a fryer assembly at Academy Sports for 29.99.  I hope 58,000 btu's will be hot enough for this little smoky.

I could have had my welder friend cut the holes in the lid and bottom, but got to anxious when I couldn't get him on the phone yesterday.  I went for it with my drill, hacksaw blade, duct tape and dremel.

Cutting that side vent with a flimsy hacksaw blade was a b*tch.  I decided to just cut the bottom hole by making a series of closely spaced drill holes all around the circle I had marked, then using the dremel to grind through between the gaps. It ain't pretty, but it's smooth and it will have to do.
I need to get some L brackets to support the stone in the lid, and will probably attach that this week.  I took pics, but haven't had a chance to unload them off the camera, since my husband normally loads photos onto his computer, and I don't even know if I have software to get pics here. 

My friends who have been asking me about this for months, all have those cheap stones that they never use for anything, except taking space in the cupboard, so we will sacrifice them all (we've got about 6 total) to the experiment stages.  Now I've got to place an order for a decent stone, and an infrared thermometer, and some good fire retardant gloves, plus study all the recipes again.   

Thanks to all those  :pizza: :chef:  :chef: :-D who went before and showed the way.  I have no doubt this little baby is going to blow their socks off (my buddies, who doubt a pizza can cook in 2 minutes).

 I'll be sure to get more pics when we are up and running.
Reesa

Offline Ronzo

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Re: Little Black Egg
« Reply #688 on: June 08, 2009, 09:56:28 AM »
Ronzo...What size Weber kettle is it? They make a 14", 18" and a 22".

   Villa Roma
I haven't measured it yet, but it's either the 14" or the 18". I think it's the 18" model, honestly. I'll have to measure it later today when I get back home.

Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Ronzo

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Re: Little Black Egg
« Reply #689 on: June 10, 2009, 02:47:34 PM »
I was right. It's the 18" model.

The grill grates are a little rusty, but not a big deal.


I bought some firebricks at Acme brick for it. Got the 1" thick bricks and paid $1.20 each. Got 10 of them... overkill, I know. It's part of my personality. Blame my mom since I get it from her.

Looking to get started on making it tonight, since I've been drafted as executive pizza chef for the gf's Girls Night Out (in) at her place... which is Friday.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew


Offline Ronzo

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Re: Little Black Egg
« Reply #690 on: June 11, 2009, 08:57:20 PM »
Here are a couple of my LBE... of course, it goes without saying that it's a work in progress...
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Ronzo

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Re: Little Black Egg
« Reply #691 on: June 11, 2009, 09:02:31 PM »
opened... and hungry for da pizza...
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew

Offline Essen1

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Re: Little Black Egg
« Reply #692 on: June 13, 2009, 02:31:29 PM »
Ronzo,

Looks good so far! But I'd get a stronger grate since the factory ones tend to sag under high heat after a while. Especially with the firebricks on top.
Mike

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http://thehobbycook.blogspot.com/

Offline Ronzo

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Re: Little Black Egg
« Reply #693 on: June 13, 2009, 04:16:50 PM »
Essen,

Definitely working on that. This one is actually rusty (it's old, as you can probably tell) and it cups in the middle already.

We did pretty good with it last night. Still need to dial things in more, but for its first fire up, it did excellent.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew

Offline texmex

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Re: Little Black Egg
« Reply #694 on: June 13, 2009, 08:25:58 PM »




It does look like a winner!  I love seeing the pics.

 I found I can't show htm pics yet so here's my blogspot address if you guys are interested.

I put some photos of my work in progress there.

somethink2say.blogspot.com/



Reesa

Offline Essen1

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Re: Little Black Egg
« Reply #695 on: June 13, 2009, 08:53:15 PM »

It does look like a winner!  I love seeing the pics.

 I found I can't show htm pics yet so here's my blogspot address if you guys are interested.

I put some photos of my work in progress there.

somethink2say.blogspot.com/




TM,

Nice blog you got going there. Looks like another one succumbed to the LBE fever.  :)

The only thing I'm a bit concerned about is the way the burner is attached to the Weber. It looks not very sturdy to me, if that's the original legs and ash catcher that came with the grill and are now attached to the bottom of the burner. You might want to get an 18.5" Weber off of Craigslist for a few bucks since it's a more solid grill.

Another thing is that the burner might be too strong for the size of the grill. I think Villa went through the motions of testing a smaller LBE and found out quickly that his regular burner was way to overpowering.
« Last Edit: June 13, 2009, 08:57:08 PM by Essen1 »
Mike

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http://thehobbycook.blogspot.com/

Offline texmex

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Re: Little Black Egg
« Reply #696 on: June 13, 2009, 09:35:13 PM »
Thanks Essen!

Yeah, it seems sturdy enough for the moment, but the heat may change that. :-\ 

The burner is 58,000 btu's, I think Roma sized his down to 60,000 from over 100,000.
I specifically chose this one because of the lower output he talked about.  We'll see how the firebrick works out as a buffer, and I will take the suggestion about finding a sturdier grill. 

Heck, I've been watching this thread for months.  Glad I finally got moving on it.

This is an adventure.  Can't wait to actually try it out.

Thanks for all the great advice here. 
Reesa

Offline smarttowers

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Re: Little Black Egg
« Reply #697 on: June 13, 2009, 10:51:52 PM »
Texmex I'd be nervous of a used Kiln shelf for your LBE, you never know what may have dripped on the shelf during its prior use. I've looked around at kiln shelves and they actually seem pretty reasonably priced ~20-30 for a 16" round one but shipping charges not included so not sure on final price. Also I don't have a LBE but from some of the ones I've seen some people put a smaller stone on the top to help hold the heat not sure if that's what you are doing but if it is may be more reasonable ordering 2 shelves at the same time.

Good luck with your project and liked how you throw the visuals in for words on your blog.
« Last Edit: June 13, 2009, 10:57:19 PM by smarttowers »

Offline Ronzo

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Re: Little Black Egg
« Reply #698 on: June 15, 2009, 11:15:47 AM »
Texmex I'd be nervous of a used Kiln shelf for your LBE, you never know what may have dripped on the shelf during its prior use. I've looked around at kiln shelves and they actually seem pretty reasonably priced ~20-30 for a 16" round one but shipping charges not included so not sure on final price. Also I don't have a LBE but from some of the ones I've seen some people put a smaller stone on the top to help hold the heat not sure if that's what you are doing but if it is may be more reasonable ordering 2 shelves at the same time.

Good luck with your project and liked how you throw the visuals in for words on your blog.

I'm picking up a 16" kiln shelf --> here <--. It's overstock priced at $17.20 currently.



**** EDIT ****

I think I'm a dummy... lol

I was thinking "quarter round" applied to the edge of the stone, but after re-reading the description, I'm pretty sure it's meaning the shelf itself is a quarter round, as in the shape of two slices of pizza...

ugh...

Trying to see if I can cancel the order... *slaps forehead*
« Last Edit: June 15, 2009, 02:58:31 PM by Ronzo »
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Ronzo

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Re: Little Black Egg
« Reply #699 on: June 15, 2009, 02:22:03 PM »
Ronzo,

Looks good so far! But I'd get a stronger grate since the factory ones tend to sag under high heat after a while. Especially with the firebricks on top.


Went to HD today on my lunch hour and picked up the charcoal grate for the 22" Weber to use as the top grate for my LBE. It's just slightly smaller than needed, but still fits on the tabs on the top of the bell to hold it in place. I might take it to a metal shop or someone who has a welder to see if they can weld some extending tabs on the grate to give it a little more stability. It's heavier duty steel than the standard chromed grate. Cost me $11.


I think I got it just in time too because that nasty ol' rusty thing was sagging big time when I took it off the LBE. :)
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew