Author Topic: Reverse engineered coal fired brick oven (Read 165113 times)

pdc · « **Reply #60 on:** September 18, 2007, 03:15:20 PM »

Willard-

This is fantastic looking. I've tried to mimic the idea in the past by trying to stack 2 stones with bricks in between as spacers, but this is such an elegant solution. I'd love to get my hands on one of these. My wife doesn't always look kindly upon me when I fire up the oven for a couple of hours in the middle of the summer.

I cook on Webers. Genesis Silver B for gas, and a 22.5 inch charcoal.

Gas and Hardwood charcoal.

Cook indoors and out year round. as long as i can shovel my way to the grill.

-pete

jasonmolinari · « **Reply #61 on:** September 18, 2007, 03:46:19 PM »

willard, not taking anything away from your cooker, but i'm curious. I used a similar method to PDC, 2 square stone spaced by bricks to create an enclosed "oven" like area in my grill. On full blast in a weber C, or a Wolf 6 burner grill, i was never able to get the "oven" over 550 or 600 or so.

Does your cooker have a design feature which maximizes heat or somehow allows for better air flow?
I assume it isn't just 2 stone stacked on a metal frame with a steel plate on top?

jason

2stone · « **Reply #62 on:** September 18, 2007, 04:20:26 PM »

Quote from: jasonmolinari on September 18, 2007, 03:46:19 PM

willard, not taking anything away from your cooker, but i'm curious. I used a similar method to PDC, 2 square stone spaced by bricks to create an enclosed "oven" like area in my grill. On full blast in a weber C, or a Wolf 6 burner grill, i was never able to get the "oven" over 550 or 600 or so.

Does your cooker have a design feature which maximizes heat or somehow allows for better air flow?
I assume it isn't just 2 stone stacked on a metal frame with a steel plate on top?

jason

Hi Jason

Yes there are several elements that help achieve the desired
results. In the end it all seems simple, but as you have experienced
it really isn't. During the whole process of R&D and testing my dog,
a black lab, has became very fond of pizza. (burned and raw)

willad

jasonmolinari · « **Reply #63 on:** September 18, 2007, 04:26:45 PM »

hehe, lucky dog:)

bolabola · « **Reply #64 on:** September 18, 2007, 05:28:18 PM »

WOOF,WOOF!!!

2stone · « **Reply #65 on:** September 18, 2007, 09:14:39 PM »

Jason,

When I hit 650-700 in the 2stone on my gas grill
my grill is reading 350 or so. I have not been able
to get my grill up to the temps you are getting.
At the temps you are hitting 800+ should be no
problem with your grill and the 2stone.

willard

Villa Roma · « **Reply #66 on:** September 18, 2007, 11:09:09 PM »

Willard,

If you could make a short video of your great invention I think it would really be cool and be really good for sales.

thanks.....Villa Roma

2stone · « **Reply #67 on:** September 18, 2007, 11:41:04 PM »

Villa Roma,

Boy you have me beat on that front.
I have looked at all of your videos and I
must say you have really done a nice job.
In fact you already inspired me to look at
cameras, since my primary camera is a digital Nikon
SLR and it won't shoot video. By the way you are quite
the designer. It's a process that few people understand
and appreciate.

regards,
willard

Villa Roma · « **Reply #68 on:** September 19, 2007, 01:35:34 AM »

Quote from: 2stone on September 18, 2007, 11:41:04 PM

Villa Roma,

Boy you have me beat on that front.
I have looked at all of your videos and I
must say you have really done a nice job.
In fact you already inspired me to look at
cameras, since my primary camera is a digital Nikon
SLR and it won't shoot video. By the way you are quite
the designer. It's a process that few people understand
and appreciate.

regards,
willard

Thanks Willard.....Video delivers the message in a way that text and still pictures just can't compete with. I'm using a Sony Handycam that I shanghai from work on the weekends and it's a great video camera.

One thing about video is it gobbles up a lot of hard drive space. I've read it's best to use an external hard drive to store and edit your videos, that way you're not competing with your operating system for HD time. You'd be surprised how fast you can use up 50 GB of space. I'm thinking of springing for a 500 GB usb drive, that should hold me for awhile.

Your whole wheat pizza looks really good. Is that 100% whole wheat? I'm looking for a recipe for a 100% whole wheat pizza crust that is light in texture and tastes good. So far I've used 50% whole grains but 100% seems to be the holy grail of pizza crust.

Villa Roma

2stone · « **Reply #69 on:** September 19, 2007, 10:25:39 AM »

Villa Roma,

Good idea with the external hard drive. I'm probably
going to go that route myself.

I had problems with my South African starter on whole
wheat, so I switched it to white. So now my starter is
all purpose white. The rest is Whole wheat.

willard

Barry · « **Reply #70 on:** September 19, 2007, 10:52:00 AM »

Hi Willard,

Quote

I had problems with my South African starter on whole
wheat, so I switched it to white.

Please advise me details of the South African starter. How does it perform ? Do you have contact details for me. Thanks.

Kind regards.

Barry in Cape Town, South Africa

2stone · « **Reply #71 on:** September 19, 2007, 12:49:29 PM »

Hi Barry,

I use mostly white all purpose, (everyone seems to have there own
comfort zone) But I have been trying to get into more whole wheat
lately, so I don't have a long track record with it. I used another culture
for awhile but it didn't do that well on whole wheat. I did switch to feeding
it white flour which is OK for me since I wanted a little blend. It is performing
quite well on whole wheat. I got it from "Sour dough International".

here is the description from there website:

This culture was collected by Gray Handcock in Kenilworth, a suburb of Capetown, South Africa. In his e-mail correspondence with Sourdoughs International, Handcock describes the culture and its origin this way: "I have made cultures before and indeed I made my own bread for close to 5 years. For some reason, I threw the culture out and started eating "cardboard". However, when I started wanting flavour in my bread again, I collected this new culture. It is very flexible with regard to rising times and can create a very strongly flavoured loaf. The taste has the potential to become very powerful when fermentation is left for 8 to 10 hours. I always use pure whole wheat, no unbleached white flour. This culture is easy going and has been trained on whole wheat, and it functions with either somewhat wet or somewhat dry doughs. It rises at temperatures down to 18 degrees Centigrade (64° F.)

regard,
willard

Glutenboy · « **Reply #72 on:** September 19, 2007, 03:10:50 PM »

Please sign me up if it's not too late. I have a weber charcoal grill and I use it every weekend weather and time permitting. With one of those, I might consider upgrading to gas. That's Glutenboy. If I don't win, I have a feeling I'll end up buying one anyway! Great invention!

Jackitup · « **Reply #73 on:** September 19, 2007, 03:27:03 PM »

Very cool deal there. Guess I'll have to toss my hat in the ring...er....jar.

Members Mark Gas Grill
Homemade stainless 23 cu ft gas assist wood smoker
Gas/wood
Always futzin in the kithen and grilling or smoking something. -40 below or 95+ if the mood hits the grill or the pit gets lit.
Jon

Ron_L · « **Reply #74 on:** September 19, 2007, 05:38:20 PM »

Nice design, Willard! I'd love to get into the drawing if it's not too late.

1.Do you own a grill (grills) if so what type. - Let's see... Antique weber kettle, Weber Performer (CL find), Weber Genesis Gold B, Weber Smokey Mountain x 2
2.Would you use charcoal or gas. - Ummm... Yes

Prefer charcoal
3.Do you like cooking/baking or grilling outside. - Love it. I cook outdoors all year llong despite the Chicago winters.

...ron

bolabola · « **Reply #75 on:** September 20, 2007, 01:09:10 PM »

I have 2 questions for you Willard..
when will the 2stone be avalible and when will the drawing be held..
thanks..

2stone · « **Reply #76 on:** September 20, 2007, 02:52:55 PM »

Hi Bolabola,

I will have stock in a little over a week
and the drawing will be held in 4 days.
I will post more info about special pricing for
this forum in a bit. I have a number of orders
so just send me a personal message if you would like
to reserve one.

regards'
willard

hopgeek · « **Reply #77 on:** September 20, 2007, 05:04:39 PM »

Well, I feel kinda guilty that my first post is signing up for a contest... but here goes.

1. Weber Genesis Gold

2. Propane

3. Every weekend since I stumbled onto this site about 2 months ago, I have been baking pizzas on my grill every Sunday. I dove in head first and my fiance got me a KA 600 pro as an anniversary gift. I've been playing around with fire bricks, quarry tiles, various types of pizza stones on my grill and I have had a variety of results. I just whipped up a batch of dough last night, which was my first experience with Caputo 00, I'll be using that on Sunday. Once I get in some more posts, I'll start posting some pics.

Cheers!

abatardi · « **Reply #78 on:** September 20, 2007, 05:38:46 PM »

hopgeek, no worries and don't feel guilty about your first post being a contest entry... But *DO* feel guilty about lurking for 2 months without posting! haha :-) Welcome to the forum. Looking forward to your contributions.

- aba

2stone · « **Reply #79 on:** September 21, 2007, 10:03:10 AM »

There are still 3 days left till the drawing
so the odds are still good (better than powerball!!)

I am offering a 20% discount to the pizzamaking.com members
till Oct.15-07 (if you are not the lucky winner) www.2stonepizzagrill.com

here is last nights pie done with the "2stone pizza grill" on charcoal

willard