Author Topic: Little Black Egg  (Read 349335 times)

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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?


Online 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.

Online 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 »

Online 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.

Offline MightyPizzaOven

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

Online 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?

Online 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.

Online 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 »

Online Chicago Bob

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Re: Little Black Egg
« Reply #1975 on: May 05, 2013, 10:18:56 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.
Thank you Moose.  :)
I too hope you get a chance to swap in a steel plate.  ;)

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

Offline bigluelok

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Re: Little Black Egg
« Reply #1976 on: May 16, 2013, 06:21:06 PM »
just found my next project looks like ill be making pizza soon. I already have a 22" webber kettle that the leg broke off of. I also already have a burner stand thingamabob that is used to deep fry turkey. all i need to buy now is a pizza stone or 2 and should be set to make my first pizza. :drool:

Online Chicago Bob

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Re: Little Black Egg
« Reply #1977 on: May 16, 2013, 06:57:31 PM »
just found my next project looks like ill be making pizza soon. I already have a 22" webber kettle that the leg broke off of. I also already have a burner stand thingamabob that is used to deep fry turkey. all i need to buy now is a pizza stone or 2 and should be set to make my first pizza. :drool:
Sounds great Big...can't wait to see your first pies on an LBE!   I like the mod where some have cut slits on bottom of kettle to lower it down onto and set kettle right on grate of the burner. Ant which way you go; have fun!  :chef:

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

Offline robcurtis2

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Re: Little Black Egg
« Reply #1978 on: May 30, 2013, 09:32:26 PM »
Hi Yall,
Well I am diving into the LBE world from about 6 years of using the Apartment oven at 500deg. Ugh!  Im posting a pick of my apartment pies also to try posting pics.  Anyway I picked up a Bayou Burner and a 22.5" Weber grill.  Wondering if someone can point me/link to those that have also built the 22.5" LBE.  What works ect.  Seems most have gone with the 18" build but im trying to get the dims of the vent hole and the main hearth what people are using ect.  The vent I drew a 10" wide by 3" high in middle arc using a paper plate as template per Mmmmphs direction but havent cut it yet.  I dont want to cut a too large of a vent so wanting to find others that have gone with the 22.5" for ideas.  Thanks
Cheers,
RC

Offline R2-Bayou

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Re: Little Black Egg
« Reply #1979 on: May 31, 2013, 12:50:32 PM »
Pies look good! Looking forward to seeing your LBE project progress!
"Wretched excess is just barely enough."


 

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