Author Topic: Little Black Egg  (Read 390257 times)

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Offline chaspie

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Re: Little Black Egg
« Reply #1950 on: April 14, 2013, 12:47:50 AM »
I'm taking pictures as I go.  I am planning to post them all at once when I'm done.


Offline moose13

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Re: Little Black Egg
« Reply #1951 on: April 20, 2013, 07:23:43 PM »
Hey guys, i fired up the egg this morning to burn off any new grill smell.
I let it heat for 15 minutes or so. I am ready to make pizza later and was wondering about heat up times.
Start on low for 20 minutes or so? Then crank up as i add the pie?
I will post some pics of my first attempt.

Offline moose13

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Re: Little Black Egg
« Reply #1952 on: April 20, 2013, 10:25:43 PM »
Yeah, never mind.
Had a major regulator freeze up.
Ended up finishing the pie in the oven.  :-\
Any suggestions to keep or prevent this from happening?
It worked fine this morning, and froze off half way through the heat up this afternoon.
« Last Edit: April 20, 2013, 10:55:34 PM by moose13 »

Offline pizzaneer

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Re: Little Black Egg
« Reply #1953 on: April 21, 2013, 05:19:01 AM »
Used to have that trouble when using Blue Rhino gas.  Since I started taking my tanks to a local hardware store, hasn't happened.
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 #1954 on: April 21, 2013, 12:30:42 PM »
I remember reading somewhere that this can happen if the burner valve is open before you open the tank valve.
"Care Free Highway...let me slip away on you"

Online MightyPizzaOven

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Re: Little Black Egg
« Reply #1955 on: April 21, 2013, 01:41:40 PM »
it happen to me once on my gas grill. to get it unstuck.  close your tank valve, than open your burner valve. than close your burner valve.
Bert

Offline moose13

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Re: Little Black Egg
« Reply #1956 on: April 25, 2013, 08:15:36 PM »
Made my first pie on the LBE.
I am happy with the first try, i should have preheated longer as the bottom was a tad doughy.
I was more afraid i would end up with charcoal. I used a dough with AP and no oil or sugar. I have two young boys, so NO pizza goes to waste.

Would i have better luck with 00 flour?
« Last Edit: April 25, 2013, 08:17:16 PM by moose13 »

Offline Serpentelli

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Re: Little Black Egg
« Reply #1957 on: April 25, 2013, 08:22:28 PM »
Made my first pie on the LBE.
I am happy with the first try, i should have preheated longer as the bottom was a tad doughy.
I was more afraid i would end up with charcoal. I used a dough with AP and no oil or sugar. I have two young boys, so NO pizza goes to waste.

Would i have better luck with 00 flour?

Holy Clap, Moose!!!

That's your first try ???? :o

You are destined for greatness!!!!

I'm being serious. That is a great looking pie. Doubt 00 would improve on what you got.

To quote an illustrious pizzaiolo: "This here ain't no rocket ship". Just start riffing on that great foundation!

John K
I'm not wearing hockey pads!

Offline Serpentelli

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Re: Little Black Egg
« Reply #1958 on: April 25, 2013, 08:25:27 PM »
And here is a song about your place, by some boys from my place.

I love Wyoming.

John K

I'm not wearing hockey pads!


Online MightyPizzaOven

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Re: Little Black Egg
« Reply #1959 on: April 25, 2013, 08:33:00 PM »
That's pretty nice browning for AP and no sugar.
Bert

Offline moose13

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Re: Little Black Egg
« Reply #1960 on: April 25, 2013, 09:06:37 PM »
Thanks Guys!
And thanks for the song John.
I too love this state, although i still have snow in the yard. Ready for some fly fishing, maybe this weekend.

Next time i will try a hotter stone, one question, i have firebrick for the hearth/defuser , then a pizza stone on top. Was thinking i should add an air space between the two with something. Should help heat the stone faster. Any ideas?

Offline Chicago Bob

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Re: Little Black Egg
« Reply #1961 on: April 25, 2013, 09:10:29 PM »
Thanks Guys!
And thanks for the song John.
I too love this state, although i still have snow in the yard. Ready for some fly fishing, maybe this weekend.

Next time i will try a hotter stone, one question, i have firebrick for the hearth/defuser , then a pizza stone on top. Was thinking i should add an air space between the two with something. Should help heat the stone faster. Any ideas?
Disk cut from el cheapo aluminum pizza serving tray maybe?
"Care Free Highway...let me slip away on you"

Offline moose13

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Re: Little Black Egg
« Reply #1962 on: April 25, 2013, 09:15:11 PM »
that might work, i have two extras.
I think anything that wouldnt start on fire should work.
Nuts and bolts? Probably want it supported fairly well to keep the stone from cracking.
Dont know, just thinking out loud here.

Offline Chicago Bob

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Re: Little Black Egg
« Reply #1963 on: April 25, 2013, 09:42:46 PM »
I was thinking just stick 1 or 2 discs between the firebrick and your stone Moose....
if you are thinking about wanting more bottom heat, less pre heat time then you will probably need to look at those firebricks. Swap them out for a thin steel plate(say 1/8"')...or,did you get the thinner firebrick "splits"? I think they are like 1 1/2" thick.
"Care Free Highway...let me slip away on you"

Offline moose13

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Re: Little Black Egg
« Reply #1964 on: April 25, 2013, 09:51:31 PM »
Bob the firebricks are the 1 1/4" thick ones.

I suppose i could try without the pizza stone, and straight on the brick.
They came in the mail broken, so its not the best cooking area.
« Last Edit: April 25, 2013, 10:09:48 PM by moose13 »

Offline Chicago Bob

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Re: Little Black Egg
« Reply #1965 on: April 25, 2013, 10:03:28 PM »
Maybe take a temp of the brick without the stone. As you know, once you launch that pie the bottom snaps to attention so you just may get away with a not so even surface on those bricks. Never know till you try I guess.  8)     ps Brian uses just a plate under his stone I believe and his stuff looks great.
"Care Free Highway...let me slip away on you"

Offline moose13

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Re: Little Black Egg
« Reply #1966 on: April 25, 2013, 10:10:43 PM »
You are right, just have to try many different configurations till i dial it in.


Offline moose13

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Re: Little Black Egg
« Reply #1967 on: May 05, 2013, 05:54:43 PM »
Made two pizzas today.
The first i burnt the bottom at 600 stone temp.
The second was just about perfect. Light char on bottom, i could have left it a minute longer but didn't want to burn the bottom again.
Definitely a learning curve to these things. My very first pie was doughy on bottom, second burnt, third times a charm i guess.

Online MightyPizzaOven

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Re: Little Black Egg
« Reply #1968 on: May 05, 2013, 06:06:19 PM »
Nice job moose13
Bert

Offline Chicago Bob

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Re: Little Black Egg
« Reply #1969 on: May 05, 2013, 06:27:47 PM »
Nice job moose13
^^^   Yep, that pizza's a beauty right there. Excellent work on your new oven!  :chef:
"Care Free Highway...let me slip away on you"

Offline moose13

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Re: Little Black Egg
« Reply #1970 on: May 05, 2013, 06:57:05 PM »
Thanks guys!
Its been fun experimenting.
How important is the aluminum foil? I have yet to foil my egg.
Think it needs it?

Offline Chicago Bob

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Re: Little Black Egg
« Reply #1971 on: May 05, 2013, 08:02:04 PM »
Thanks guys!
Its been fun experimenting.
How important is the aluminum foil? I have yet to foil my egg.
Think it needs it?
I think it wouldn't hurt Moose.....not sure but I believe Villa Roma swore by the foil trick. I know someone did cause they would mention that they needed a new foil job.  :chef:
"Care Free Highway...let me slip away on you"

Offline moose13

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Re: Little Black Egg
« Reply #1972 on: May 05, 2013, 09:02:17 PM »
I have some heavy duty foil already, just got in a hurry to get cooking ya know.
I will try it for the next bake.

Offline Chicago Bob

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Re: Little Black Egg
« Reply #1973 on: May 05, 2013, 09:09:28 PM »
I have some heavy duty foil already, just got in a hurry to get cooking ya know.
I will try it for the next bake.
Sounds super dooper man.   ;D
Your rig is putting out good pies fast Moose...in short learning curve. Have you posted any pics on what you are doing for air flow/deflection coming up from the bottom? I'm sorry if I missed that Moose. Thanks.

Bob
"Care Free Highway...let me slip away on you"

Offline moose13

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Re: Little Black Egg
« Reply #1974 on: May 05, 2013, 10:15:10 PM »
So far i have both factory grates wired together with bolt supports (4) through the sides of the weber.
1 1/4 firebricks on the grates with about 1/4" spacing between. Aluminum foil and a stone.
I was going to cut a steel plate and do away with the firebrick, but have not had a chance to get to it.
Seems like when i had the firebrick tight together, it was forever to get the stone hot. I think the little gaps are helping speed it up.

My wife made me a pitcher of margaritas to go with the pies. I think she is trying to get me drunk. haha
« Last Edit: May 05, 2013, 10:17:52 PM by moose13 »