Author Topic: Little Black Egg  (Read 403765 times)

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Offline pizzaneer

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Re: Little Black Egg
« Reply #1825 on: October 17, 2012, 12:54:27 AM »
Bob, thanks for the interior pictures.  LOL, I really thought you had some kind of crazy flame going on to produce that picture. 

Your setup looks perfectly fine, based on the pizza pics and a lot of history with various attempts.  The only thing you might want to play around with is your air director direction.  If you are seeing a less-than-ideal top char or trying to go for 800F Neo-NY style (about a minute to 2 minutes), you could try rotating your assembly 180 degrees.  On the other hand, as long as you are happy, it's all good.    :) :) :)
I'd rather eat one good meal a day than 3 squares of garbage.


Offline Boatman2

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Re: Little Black Egg
« Reply #1826 on: October 17, 2012, 12:57:05 PM »
I may try a bake at 750 degrees. I think it will be under 2:00min. just for fun. I don,t understand why turn my setup 180 degrees? It seems to get a lot of heat on the top. I bake for 1 min and turn the pizza 180 degrees and then turn maybe 3 times 90 degrees 15 sec. Bob

Offline Boatman2

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Re: Little Black Egg
« Reply #1827 on: October 17, 2012, 01:03:59 PM »
P.S.....So far I have not have any burnt bottoms, just a nice little char on the bottom. Next time I,ll show the bottom also.

Offline pizzaneer

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Re: Little Black Egg
« Reply #1828 on: October 17, 2012, 01:09:53 PM »
Looking forward to your pics from that - what dough are you planning on using? Same 75 00 / 25 BF?

  I suggested rotating the air director assembly 180 because it seems to me that doing so would make more of a scoop shape that will slam the top with hot air, as if you were using a large blowtorch on it.
  The way it is now, you have a nice turbulent hot air mass that is moving and roiling over the top of the pie, cooking it with convection.  It's perfect for high temp (650) NY style.
   When you go to a higher temperature and a shorter bake (NP style), the convection setup may not be able to keep up with the heat of the bottom stone, resulting in a charred bottom long before the top looks done.  
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Boatman2

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Re: Little Black Egg
« Reply #1829 on: October 17, 2012, 02:33:05 PM »
These were bake at 700...dough was the same but came out of freezer sat on counter for 5hr. Dough was very soft and weak. not sure what you would call I'm to new at this. The crust didn't puff up like before.Maybe this is called over  ferment? Time of bake was 2:30min. Maybe I should have done less time. This was the most char I've had on the bottom. The next time I will try 750 and under 2min. and see what happens. And I will use the same dough out of freezer but only 1 1/2 hours on the counter.

Offline pizzaneer

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Re: Little Black Egg
« Reply #1830 on: October 17, 2012, 04:27:19 PM »
Was the dough noticeably different from the previous set of pies following the bake?  More tender, more flavor? Less?   How did you like it?

After seeing how your LBE does (mechanically speaking) with NP style, I suggest you start another thread where you can document your progress of exploration. 

Brian

I'd rather eat one good meal a day than 3 squares of garbage.

Offline Boatman2

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Re: Little Black Egg
« Reply #1831 on: October 17, 2012, 07:52:49 PM »
Ok.. I,ll try to start a new thread. The last pizza had good flavor. But seemed a little tougher. But not much spring as before. Same batch of dough only out of freezer for 5hr. I'm thinking that may have been to long.

Offline Boatman2

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Re: Little Black Egg
« Reply #1832 on: October 19, 2012, 06:30:38 PM »
I started a thread called "under 2min. on my new LBE. hope for some help.

Offline pizzaneer

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Re: Little Black Egg
« Reply #1833 on: October 20, 2012, 05:32:17 PM »
That thread is here: http://www.pizzamaking.com/forum/index.php/topic,21607.0.html

(Possibly one of the quickest ramp-ups to awesome I have seen in the LBE builder's section.)

New builders, please take note of Bob's (Boatman2) setup.  Following his configuration procedure as outlined will help you immensely.


« Last Edit: October 20, 2012, 05:36:18 PM by pizzaneer »
I'd rather eat one good meal a day than 3 squares of garbage.


Offline PizzaEater101

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Re: Little Black Egg
« Reply #1834 on: December 01, 2012, 03:19:12 PM »
Made this on my Little Red Corvette that I call it. I posted pics in the Luigi thread if you want the story behind these but here it is on the Little Red Corvette.

What do you think?


Offline zaafreak

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Re: Little Black Egg
« Reply #1835 on: December 04, 2012, 09:58:29 AM »
First, I want to thank everyone who has contributed to this thread over the years.  The information is invaluable.  Long story short: I recently built a LBE extremely similar to Boatman's and have been churning out pizzas as good as or better than the pies I grew up with in northern NJ. My basic recipe:

KABF 100%
H20 61%
salt 1.5%
ADY 0.4%
EVOO 1%
TF .065
However, I discovered that optimum baking temp is 625 to 650 ish. At temps exceeding 675, my pizzas, while great looking top and bottom, have a bad gum line.

Is there a way to cook at higher temps and avoid the gum line or should I be happy with what I have?

Offline BUGSY4620

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Re: Little Black Egg
« Reply #1836 on: December 15, 2012, 05:17:33 PM »
Hey Guys,

Just wanted your input. I'm going to be constructing my little black egg of my own but, unfortunately, the turkey burner (bayou classic sp 10) only comes with a 10psi regulator. Would that work? What would be the difference in function from say, a 20 psi vs a 10 psi?

Thanks

Offline pizzaneer

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Re: Little Black Egg
« Reply #1837 on: December 15, 2012, 05:51:01 PM »
You will get different opinions on this.  Mine is that it WILL do the job, as long as you don't put stuff in the way of the heat.

Use Boatman2's setup to maximize your chances of getting good results quickly.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline BUGSY4620

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Re: Little Black Egg
« Reply #1838 on: December 15, 2012, 06:08:49 PM »
ok thanks!

Offline zaafreak

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Re: Little Black Egg
« Reply #1839 on: December 17, 2012, 08:56:47 AM »
The BTU rating is the most important factor.  My burner is rated for 58,000 BTU with a 10psi regulator. At approximately 1/3 power my stone reaches 700 is 15 minutes.  Frankly, I don't see any benefit from a larger burner.  My setup is nearly identical to Boatman's.

Offline pizzaneer

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Re: Little Black Egg
« Reply #1840 on: December 17, 2012, 09:19:24 AM »
The BTU rating is the most important factor.  My burner is rated for 58,000 BTU with a 10psi regulator. At approximately 1/3 power my stone reaches 700 is 15 minutes.  Frankly, I don't see any benefit from a larger burner.  My setup is nearly identical to Boatman's.

+1. 

Also, keep in mind that 700 in a LBE is not the same as 700 in a WFO.  There are other factors at work, such as greater conductivity from the hearth material, faster thermal replacement of convective air mass, etc.   In essence, you could take cooking parameters for a WFO and knock 150 degrees off to get the same results in a LBE in everything but long-term heat retention.

Not starting a fight, guys, just thought it was worth mentioning.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline zaafreak

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Re: Little Black Egg
« Reply #1841 on: December 17, 2012, 10:32:11 AM »
No argument from me.  I'm a physics teacher.  As you correctly note, there are other thermodynamic considerations that must be taken into account.  I think a lot of people get hung up on oven temperature and don't realize the importance of the other variables.


Offline pizzaneer

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Re: Little Black Egg
« Reply #1842 on: December 17, 2012, 12:58:40 PM »
No argument from me.  I'm a physics teacher.  As you correctly note, there are other thermodynamic considerations that must be taken into account.  I think a lot of people get hung up on oven temperature and don't realize the importance of the other variables.

*Weeping*  I'm so proud to accept this No-Bell award!  I feel so humble right now... I want to give a big thank you to all the little people who have helped me along the way...  THANK YOU, little people!  *sobs, rushes off stage*
I'd rather eat one good meal a day than 3 squares of garbage.

Offline zaafreak

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Re: Little Black Egg
« Reply #1843 on: December 17, 2012, 02:28:01 PM »
Seriously, you, as well as everyone else who has contributed to this thread and website should be proud.  You have helped me and countless others dramatically shorten the learning curve on their journey to better (great?) pizza.

Thanks!
 

Offline pizzaneer

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Re: Little Black Egg
« Reply #1844 on: December 17, 2012, 09:10:41 PM »
To me, your appreciation underscores the need for a summary post that can be made into a sticky on this topic.  This thread has become so amazingly long that it's becoming hard to glean useful information from it. 

Kudos to anyone who has waded through all of it to reach the pot of gold: understanding how the LBE works!  See equation below.

I'd rather eat one good meal a day than 3 squares of garbage.

Offline Chicago Bob

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Re: Little Black Egg
« Reply #1845 on: December 17, 2012, 09:32:12 PM »
Brian,
Thank you for the picture explanation of that equation....it now makes perfect sense.  ;D
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Offline stevehollx

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Re: Little Black Egg
« Reply #1846 on: January 25, 2013, 04:08:27 PM »
Is it still recommended to lift the pizza stone off of having direct contact with the steel sitting on the grate?  I know people recommended it early in this thread, but I saw no recent reference to it.

Would people recommend putting a Primo pizza stone directly on a steel plate sitting on the grill, with no lower diffusers?  Or should it be insulated off the plate by some small pieces of cordierite?

Offline Jackitup

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Re: Little Black Egg
« Reply #1847 on: January 25, 2013, 04:39:28 PM »
get a sheet pan for 7-8 bucks and keep it for using as your shield and transport. Small investment to say to least!!

jon


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Offline pizzaneer

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Re: Little Black Egg
« Reply #1848 on: January 25, 2013, 05:14:36 PM »
Is it still recommended to lift the pizza stone off of having direct contact with the steel sitting on the grate?  I know people recommended it early in this thread, but I saw no recent reference to it.

Would people recommend putting a Primo pizza stone directly on a steel plate sitting on the grill, with no lower diffusers?  Or should it be insulated off the plate by some small pieces of cordierite?

Go ahead and put your stone on the steel. It's fine in terms of safety, and is more efficient like that than otherwise.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline MrP

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Re: Little Black Egg
« Reply #1849 on: January 31, 2013, 04:38:54 PM »
Well I decided to do some updates to my Big Black Egg 22". So here is what I have done. I cut a 16" x 2" window in my lid. I took out the grates and used bricks as my stone support. I also made them in a V shape to direct the heat to the back. My final and greatest improvement is the steel lazy susan I sandwiched between my 13" stone and my 19".  I can now just spin the pizza around and get a nice even brown crust without lifting the lid. It really made a huge difference.


 

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