Author Topic: Little Black Egg  (Read 408564 times)

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Offline moose13

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Re: Little Black Egg
« Reply #1925 on: April 06, 2013, 11:50:53 AM »
Try attaching a stainless steel bowl to the grate,  you just need to find one that has same diameter as your stone, the bowl is light and even, it should deflect the heat evenly all around your stone.



What is the depth of the lbe base?

to the grate as in just under the cooking surface? I think i see what you are saying.


Offline moose13

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Re: Little Black Egg
« Reply #1926 on: April 06, 2013, 11:57:47 AM »
Sorry for my artistic ability, but something like this?

Offline Chicago Bob

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Re: Little Black Egg
« Reply #1927 on: April 06, 2013, 12:11:55 PM »
Bert logged off....but, yes, that is what he is talking about.  I think you would probably get better use of your heat with Bert's idea versus the small plate down low that I had just talked about. Especially since you have the smaller regulator...just might be all you need.
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Offline MightyPizzaOven

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Re: Little Black Egg
« Reply #1928 on: April 06, 2013, 12:20:50 PM »
yes, just not sure about the depth, for the size you need, for my 13" pizza stone i found a bowl that is 6" deep.


As Bob, mention you can add holes to allow more heat to the stone. or you can fill it with volcanic rocks as needed.

Offline moose13

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Re: Little Black Egg
« Reply #1929 on: April 06, 2013, 04:17:04 PM »
Good idea! I might have to try that.
I am making progress today. Made the bottom and top cuts. I added something i have not seen yet, where the Weber meets the bayou grate, i cut notches in the weber to make it fit down in the bayou grate. I was careful to make them tight, with a rubber mallet i set the weber in place. I can now pick it up as one piece. See attached photo.

A question i ran into with the lid, i went with the 22" (probably should have used the 18) but a 16" aluminum pan sits pretty high in the lid. Gives me about 6-7" from cooking surface to aluminum lid. Too much? I see they sell 19 and 20 inch pizza trays. What kind of distance are we looking for between pizza and top stone or pan?

Thanks!


Offline Chicago Bob

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Re: Little Black Egg
« Reply #1930 on: April 06, 2013, 06:05:31 PM »
I added something i have not seen yet, where the Weber meets the bayou grate, i cut notches in the weber to make it fit down in the bayou grate. I was careful to make them tight, with a rubber mallet i set the weber in place. I can now pick it up as one piece. See attached photo.


I think Chau was the first with that one... ;D

You have a burner capable of 140,000+ btu in case you did not know... (I have the same with adjustable 30lb. regulator)  ;)
« Last Edit: April 06, 2013, 06:07:34 PM by Chicago Bob »
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Offline moose13

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Re: Little Black Egg
« Reply #1931 on: April 06, 2013, 06:21:33 PM »
Already been done huh?  :o i should have known.

Offline Chicago Bob

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Re: Little Black Egg
« Reply #1932 on: April 06, 2013, 10:22:28 PM »
Already been done huh?  :o i should have known.
Yep, but that's a good way to mount.
You'll find that many, many things have been tried...and that is good too.
Notice that there is yet to be a Super Duper tell all thread on this type of build...it is always great when someone like yourself, Moose, comes along with some fresh ideas and want's to take a crack at it. I enjoy it and many others do too, thanks man. I hope you have fun and nail this baby!  :chef:

Bob
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Offline moose13

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Re: Little Black Egg
« Reply #1933 on: April 06, 2013, 10:47:01 PM »
Haha, thanks Bob!
We will see i suppose, what are your thoughts on lid plate height?
3-4 inches above cooking area? I am sure there is no magic number.
Seems every egg is a little different, just trying to get close right off the bat.


Offline Chicago Bob

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Re: Little Black Egg
« Reply #1934 on: April 06, 2013, 11:04:07 PM »
Haha, thanks Bob!
We will see i suppose, what are your thoughts on lid plate height?
3-4 inches above cooking area? I am sure there is no magic number.
Seems every egg is a little different, just trying to get close right off the bat.
My build is in the works too.
I'm not crazy about the lid use and it's different shaped plate air deflectors.
I'm going with the "C-ring" that employs another stone that is placed on top of the 3in. tall ring. I believe it was last discussed about 7-8 pages back.  ;)
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Offline moose13

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Re: Little Black Egg
« Reply #1935 on: April 07, 2013, 02:51:55 PM »
How would these work as either a stone, or a buffer under a pizza stone? Pretty cheap and one box would do. Any thoughts?

http://www.toolking.com/vogelzang-fb-1-fire-brick-box-of-6/

Offline chaspie

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Re: Little Black Egg
« Reply #1936 on: April 07, 2013, 03:41:19 PM »
At least a couple of people who posted in this thread used firebrick splits like that (9 inch x 4.5 inch x 1.25 inch) as a baking surface.  You might search within this thread for "firebrick" to see what their results were.  I don't recall what their experience was. 

You'll need a sturdy platform to support firebricks so that they remain level.  I think your warm up times may be longer relative to using a cordierite kiln shelf or a pizza stone as a baking surface.  Scott123 discussed a lower-conductivity firebrick in post #1895 that he felt might be a better choice than even cordierite.  Lower conductivity will help you to balance the bottom and top baking of the pizza more easily, which seems to be the biggest challenge in tuning an LBE. 

Some people have used firebricks or clay tiles as a flame buffer or spreader below their baking surface too, and I recall that at least some of them ended up removing them.  I don't recall why.

Offline moose13

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Re: Little Black Egg
« Reply #1937 on: April 07, 2013, 04:11:55 PM »
I am planning on cutting a steel plate for a base, then go from there. Possibly a lazy susan bearing with a pizza stone on top. Or fire brick like these or something similar. Still not sure where this will end up.

Another question please, can this Cordierite kiln shelf material be cut with a tile saw?
I see they make a 21" round, i already have a tile saw and could cut the back off of it.


Thanks for all the help!
« Last Edit: April 07, 2013, 05:59:32 PM by moose13 »

Offline chaspie

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Re: Little Black Egg
« Reply #1938 on: April 07, 2013, 06:40:15 PM »
A guy at a local pottery place told me a tile saw works well.  Or you can cut it with a diamond blade on an angle grinder or skil saw. 

Offline moose13

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Re: Little Black Egg
« Reply #1939 on: April 07, 2013, 07:28:13 PM »
A guy at a local pottery place told me a tile saw works well.  Or you can cut it with a diamond blade on an angle grinder or skil saw.


Thanks!

Offline zaafreak

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Re: Little Black Egg
« Reply #1940 on: April 10, 2013, 09:20:24 AM »
My LBE is virtually identical to Boatman 2's (see page 92).  It works great! For simplicity's sake, I suggest duplicating it.  The oven has a "sweet spot" for "neo-NY" style from 600* to 675*. In this temperature range the top and bottom of the pizza cook at the same rate.  At higher temps, the bottom tends to cook too quickly, resulting in a bit of a gum line. As Scott123 suggested, a stone with lower conductivity than cordeirite may work better if you are seeking a higher temperature Neapolitan style pie.

Offline mlclifford

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Re: Little Black Egg - Dough Recipe
« Reply #1941 on: April 10, 2013, 11:12:58 AM »
We are looking to make our first home made pizza in our LBE this weekend and wondered if anyone can provide a pretty easy pizza dough recipe. I've seen some on here with % etc of flour, water, etc. however, since I'm new can someone provide a recipe that reflects measurements in cups, etc. I'm trying to get a light airy dough. I will be making a batch of this pizza starter this weekend however, is there a recipe I can use this weekend that does not call for the pizza starter.

Any suggestions?

Thanks
Mitch
« Last Edit: April 10, 2013, 11:47:52 AM by mlclifford »


Offline Chicago Bob

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Re: Little Black Egg
« Reply #1942 on: April 10, 2013, 12:11:31 PM »
Member "JConk" makes beautiful WFO pizza using IDY.
For the type of pizza you are attempting I highly recommend taking 5 minutes to understand weight measuring....these doughs can act very finicky and it will drive you crazy chasing after something as simple as not having the correct amount of flour.

Bob
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Offline moose13

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Re: Little Black Egg
« Reply #1943 on: April 10, 2013, 06:58:53 PM »
Thanks zaa! I have looked at that build and thought it was pretty right on.
Been out of town, but have a long weekend coming up. Maybe i can finish mine and fire it up.

Offline moose13

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Re: Little Black Egg
« Reply #1944 on: April 13, 2013, 02:00:28 PM »
Got a little work in on the egg.
I added the 4 bolts and was wondering if i could use the heavier duty grate on the bolts with the lighter full size grate on top.
I was planning on using firebrick to start for the hearth. Will this setup withstand the heat and weight?
Also i thought about using the ash catcher that comes with the grill as a defuser, will it work?

Thanks for your help.

Offline Chicago Bob

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Re: Little Black Egg
« Reply #1945 on: April 13, 2013, 03:53:51 PM »
I do like that Moose....probably want to heat and flip that ash catcher a while as it may have zinc coating.

Bob
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Offline chaspie

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Re: Little Black Egg
« Reply #1946 on: April 13, 2013, 04:09:11 PM »
Is the ash catcher zinc-plated steel, or is it aluminum?  I looked at mine, and I couldn't tell.  If aluminum, the direct flame impinging on it will likely melt right through it.

Offline moose13

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Re: Little Black Egg
« Reply #1947 on: April 13, 2013, 05:58:56 PM »
Not sure what its made of. I figured it may melt, just a thought. Trying to use whatever i have without buying much. The firebrick really should not need a deflector anyways right? I can always use a cast iron pan like some have done.

Offline chaspie

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Re: Little Black Egg
« Reply #1948 on: April 13, 2013, 10:40:16 PM »
The fire won't harm the firebrick, but depending on how spread out the fire is, the bricks may not heat evenly.  You could have hot spots.

If the ash pan is aluminum, it'll melt at 1200 degrees.  There are pictures earlier in this thread of melted aluminum pizza pans that were used as fire deflectors in the direct flame.

I thought you were going to cut a steel plate to go under your firebrick. If you have the 1/4 inch steel, then an air gap, then your firebrick, you should get more even heating.  But that's just my theory.  That's how I'm building my LBE, but I haven't got it completed yet. 

Today I drilled four holes in my kettle and put in two half-inch diameter rebar supports for my 1/4 inch plate.  I put my 1/4 inch plate on top of the rebar, then put my charcoal grate on top of the plate to make an air gap, then put my pizza stone on top of that.  I just need to work on the lid vent and ceiling mods, and I'll be ready to test. 

For now, my pizza stone is an el-cheapo from Target or Marshall's, and I'm sure it won't be suitable in the long run.  But I can get started with it.  When it breaks, I'll replace it with firebrick splits or cordierite kiln shelving.
« Last Edit: April 13, 2013, 10:43:43 PM by chaspie »

Offline moose13

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Re: Little Black Egg
« Reply #1949 on: April 13, 2013, 11:22:33 PM »
Sounds like a good plan.
I am sure these things take a bit of tweaking.
I just want to get it close, then go from there.
I can go to steel plate if i need too, i suppose i will see if i can get away without it.
Post some pics if you get a chance, its cool to see how others have done it.


 

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