Author Topic: Reverse engineered coal fired brick oven  (Read 185883 times)

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Offline Bryan S

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Re: Reverse engineered coal fired brick oven
« Reply #40 on: September 15, 2007, 09:38:52 PM »
Willard, That is so freaking  8) Drop my name in the jar for a chance at that neat pizza cooker.
1) All Weber's for me  ;D
22.5" Master Touch a Blue one, ( pre One Touch Gold ) the OTG replaced the Master Touch. The nice thing about the Master Touch is it has a thermometer in the lid.
18" Smokey Joe Platinum
WSM Bullet smoker
Summit Gold D (gasser)
2) Both
3) I cook outside several times a week all year long. My favorite is firing up one of the grills or the smoker during a snow storm. It's just so peaceful and relaxing.  ;)
Making great pizza and learning new things everyday.


Offline Tom

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Re: Reverse engineered coal fired brick oven
« Reply #41 on: September 15, 2007, 10:52:49 PM »
1.We have a Weber Genesis Grill
2.We use Propane
3.We live in Hillsboro, Oregon outside Portland where the temperatures are mild all year round, so we barbecue all year round.



Offline jeff v

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Re: Reverse engineered coal fired brick oven
« Reply #42 on: September 16, 2007, 11:03:50 AM »
I have a Weber kettle, and Char aBroil gas grill.

I use both-though mostly the gas.

I grill year round.

Enter me please!
Back to being a civilian pizza maker only.

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« Reply #43 on: September 16, 2007, 02:54:53 PM »
This was JUST A TEST because I was curious,

I put the "2stone pizza grill" in the oven and ran a test.
The oven took 70-80 min to ramp up to 510 F (as shown in pic 1)
The bake time in the oven (as shown in pic 2) was 9-10 min.

The pie (as shown in pic 3) was done in the 2stone on the gas grill.
Ramp up time was 30 min. temp was 650-700 F and the bake time was 4-5 min.

I believe one of the major benefits along with short ramp up time and high heat
is that when done on the grill the pie is baked in a draft chamber, were the hot air is moving
through the oven much the same way you have air circulation in a coal or wood fired oven.
Where as the heat (in the home oven test) is static. The crust is pale and the cheese is separating.
Both pies were baked from the same dough batch.

« Last Edit: September 16, 2007, 02:58:32 PM by 2stone »
2Stone blog: www.2stoneblog.com

Offline sourdough girl

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Re: Reverse engineered coal fired brick oven
« Reply #44 on: September 16, 2007, 03:09:15 PM »
2stone,
My home oven has a convection feature that I can use, or not.  I wonder if that would change the static heat to more of a draft chamber like the grill?  Might be another selling point if it works well in a convection oven, for those who aren't as dedicated to outdoor cooking or don't like to use their grills year-round.

Just a thought...

~sd
Never trust a skinny cook!

Offline scottfsmith

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Re: Reverse engineered coal fired brick oven
« Reply #45 on: September 16, 2007, 06:45:09 PM »
Did someone say *free* ?!?

1. gas grill - Fire Magic and Sunbeam
2. gaaas
3. lots of grilling and have had varying success with pizza.  I have a somewhat similar setup to your apparatus with a stone on top and bottom; nothing on sides.

Scott

Offline Tom

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Re: Reverse engineered coal fired brick oven
« Reply #46 on: September 16, 2007, 09:25:25 PM »
2stone, Would you be willing to share your dough recipe that you have been using with your pizza oven? Your Pizza's look great! And your invention looks like a great breakthrough in home pizza making. Thanks for sharing. Tom

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« Reply #47 on: September 17, 2007, 06:38:06 AM »
2stone,
My home oven has a convection feature that I can use, or not.  I wonder if that would change the static heat to more of a draft chamber like the grill?  Might be another selling point if it works well in a convection oven, for those who aren't as dedicated to outdoor cooking or don't like to use their grills year-round.

Just a thought...

~sd

Hi sd

I have heard good things about the "convection feature"
Where the vents are located in your oven would probably
make a difference...... Interesting thought though.

regards,

willard
2Stone blog: www.2stoneblog.com

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« Reply #48 on: September 17, 2007, 07:28:14 AM »
2stone, Would you be willing to share your dough recipe that you have been using with your pizza oven? Your Pizza's look great! And your invention looks like a great breakthrough in home pizza making. Thanks for sharing. Tom

Hi Tom,

Well...thanks for your compliment.

I am probably one of the least qualified people to give out recipes. (since this forum
in particular is populated by some very bright and accomplished bakers)

But ....I can tell you that I use a modified version of Peter Rinehart's from his book "American Pie"
Modified in the sense that I punch it down a couple of times (I use the cold rise method) and do not
proof it at room temp at all before I make the pie. For some reason I tend to get allot better oven spring (big uneven bubbles) the faster I get it from the fridge into the oven. I also recycle a 5-10 day old dough ball in with the new batch as many people on this forum do.
What I have learned is how important the temp. and type of heat you use is. Using the wrong baking method can be as futile as trying to roast a marshmellow on a 100 watt light bulb.

I probably subscribe to Rinehart's credo "that pizza is good when it's is good for you"
Being a preachers son, I tend to shy away from the do's and dont's. After reading "American Pie"
I can see how quickly pizza can become like religion or politics, where many nuances are hotly contested.
On the other hand as Rinehart points out, it is the people who are the most opinionated and passionate who make the best pies.

regards,
willard
2Stone blog: www.2stoneblog.com

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« Reply #49 on: September 17, 2007, 07:59:22 AM »
I'll try to make it simple.

I'm not looking for a mailing list
or anything like that right now.
If you would be so kind and answere
the following questions, as a token of my appreciation
I will enter you in a drawing (exclusively for this forum)

1.Do you own a grill (grills) if so what type.
2.Would you use charcoal or gas.
3.Do you like cooking/baking or grilling outside.

I will write your handle or your nickname down
on a piece of paper and put it in this jar.
10 days from now I will have a drawing and post
the winner of a 2stone pizza grill on this thread. Then
you can send me a message with your shipping address
and you will be the owner of a free 2stone pizza grill.
I will pay the shipping.

(you must be in the U.S.A. on the U.S. continent)

good luck

willard


 

thanks to those who have entered so far,

the odds are still good!!
« Last Edit: September 17, 2007, 08:18:18 AM by 2stone »
2Stone blog: www.2stoneblog.com


Offline jasonmolinari

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Re: Reverse engineered coal fired brick oven
« Reply #50 on: September 17, 2007, 02:38:09 PM »
This looks like a great idea! I'd love to enter the contest:

I grill on a weber smokey mountain and a weber genesis C
Gas for grilling, charcoal for smoking
I cook on the grill all year long

jason

Offline MWTC

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Re: Reverse engineered coal fired brick oven
« Reply #51 on: September 17, 2007, 03:50:17 PM »
Great Idea.

Weber Grill

Gas

When the mood strikes, all year round.

Let us know where to get it in the future.

MWTC  :chef:

Offline bolabola

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Re: Reverse engineered coal fired brick oven
« Reply #52 on: September 17, 2007, 05:00:49 PM »
Amazing Willard..
I'm so happy I stumbled on to this tread..I like the design and everything about the 2stone..
I've never won anything in my life ( 53 ) so just write me down for the first batch that comes out of your shop..I'll give the contest a try though..
1)I have 22.5 inch weber,a weber genesis propane and a big old barrel BBQ & smoker
2)mostly mesquit lump and oak
3)all year round..everything from Pizza to Ribs..
thank you
Pizza Rocks

Offline pkasten

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Re: Reverse engineered coal fired brick oven
« Reply #53 on: September 18, 2007, 05:07:25 AM »
Willard,

Looks like a really cool product. 


Weber kettle grill
charcoal
love cooking anywhere and any time

Paul

Offline ELeight

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Re: Reverse engineered coal fired brick oven
« Reply #54 on: September 18, 2007, 07:45:17 AM »
Willard,

Looks like a novel well designed setup.  I would love to try it!!

Weber genesis gas grill and firepit with a grill

gas and burned down oak and hickory for best flavor

I grill outside as much as possible all year long

Thanks
Erik

Offline toddster63

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Re: Reverse engineered coal fired brick oven
« Reply #55 on: September 18, 2007, 11:13:12 AM »
Looks like a very well thought out design, Willard. Thanks for sharing here on pizzamaking.com

Please enter me in the drawing:

1. Weber 22 1/2 Kettle grill

2. Charcoal--but have considered going to propane, ala Villa Roma's Little Black Egg

3. All year long--the Southern California climate is great for this.

Thanks again for the fun drawing...!

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« Reply #56 on: September 18, 2007, 12:12:20 PM »
here is this mornings pie,

This was a whole wheat pie with Ed Woods sourdough starter from
South Africa. If you have tried whole wheat New York style, paper thin that is,
(and most likely considered blasphemy)
it's not that easy unless you add gluten and powdered milk to get a decent
crumb. This sourdough starter does what they claim. It really works well
with whole wheat. (no milk, gluten or oil added) I  got inspired by PF Taylor with
the caramelized onions and mushrooms, and added some Gorgonzola to the fresh Mozzarella.

Baked in the 2stone on gas grill.
Ramp up time 25 min
Temp: 700-750
Baked in well under 4 min.

P.S. I would like to apologize to the
fine moderators of this "exceptional forum" for posting
this thread in the wrong place, (even though
I am in pursuit of New York style pies)

regards,
willard


« Last Edit: September 18, 2007, 12:45:02 PM by 2stone »
2Stone blog: www.2stoneblog.com

Offline yaddayaddayadda

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Re: Reverse engineered coal fired brick oven
« Reply #57 on: September 18, 2007, 01:37:20 PM »
here is this mornings pie,

This was a whole wheat pie with Ed Woods sourdough starter from
South Africa. If you have tried whole wheat New York style, paper thin that is,
(and most likely considered blasphemy)
it's not that easy unless you add gluten and powdered milk to get a decent
crumb. This sourdough starter does what they claim. It really works well
with whole wheat. (no milk, gluten or oil added) I  got inspired by PF Taylor with
the caramelized onions and mushrooms, and added some Gorgonzola to the fresh Mozzarella.

Baked in the 2stone on gas grill.
Ramp up time 25 min
Temp: 700-750
Baked in well under 4 min.

P.S. I would like to apologize to the
fine moderators of this "exceptional forum" for posting
this thread in the wrong place, (even though
I am in pursuit of New York style pies)

regards,
willard




If I don't win the oven, can you send me a consolation prize of one of those pies overnighted to me? ;)

Offline Kent

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Re: Reverse engineered coal fired brick oven
« Reply #58 on: September 18, 2007, 02:36:57 PM »
Please enter me in your drawing.

1)  Weber gas grill
2)  Propane
3)  Yes, whenever weather allows

Thanks, Kent

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« Reply #59 on: September 18, 2007, 02:44:27 PM »
yadda yadda yadda,

ha ha ha....you make a pretty nice pie I see.
I'm really quite the novice baker.

the odds are still pretty good,
keep your fingers crossed.

willard
2Stone blog: www.2stoneblog.com


 

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