Author Topic: Reverse engineered coal fired brick oven  (Read 198021 times)

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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 »

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

Offline pdc

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Re: Reverse engineered coal fired brick oven
« 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

Offline jasonmolinari

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Re: Reverse engineered coal fired brick oven
« 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

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« Reply #62 on: September 18, 2007, 04:20:26 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
« Last Edit: September 18, 2007, 04:23:00 PM by 2stone »

Offline jasonmolinari

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Re: Reverse engineered coal fired brick oven
« Reply #63 on: September 18, 2007, 04:26:45 PM »
hehe, lucky dog:)

Offline bolabola

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Re: Reverse engineered coal fired brick oven
« Reply #64 on: September 18, 2007, 05:28:18 PM »
WOOF,WOOF!!! :P
Pizza Rocks

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« 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

Offline Villa Roma

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Re: Reverse engineered coal fired brick oven
« 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
« Last Edit: September 18, 2007, 11:59:59 PM by Villa Roma »


Offline 2stone

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Re: Reverse engineered coal fired brick oven
« 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



Offline Villa Roma

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Re: Reverse engineered coal fired brick oven
« Reply #68 on: September 19, 2007, 01:35:34 AM »
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

« Last Edit: September 19, 2007, 01:50:53 AM by Villa Roma »

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« 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

Offline Barry

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Re: Reverse engineered coal fired brick oven
« 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

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« 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
« Last Edit: September 19, 2007, 12:51:33 PM by 2stone »

Offline Glutenboy

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Re: Reverse engineered coal fired brick oven
« 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!  ;D
Quote under my pic excludes Little Caesar's.

Offline Jackitup

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Re: Reverse engineered coal fired brick oven
« 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
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Ron_L

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Re: Reverse engineered coal fired brick oven
« 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  :D Prefer charcoal
3.Do you like cooking/baking or grilling outside. - Love it.  I cook outdoors all year llong despite the Chicago winters.

...ron


 

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