Author Topic: Reverse engineered coal fired brick oven  (Read 192461 times)

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Offline 2stone

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Re: Reverse engineered coal fired brick oven
« Reply #25 on: September 14, 2007, 10:43:32 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


 
« Last Edit: September 14, 2007, 02:11:51 PM by 2stone »


Offline yaddayaddayadda

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Re: Reverse engineered coal fired brick oven
« Reply #26 on: September 14, 2007, 11:08:36 AM »
1. I have a weber gas grill (genesis something)
2. I would use gas if I won the oven
3. I live in the south.  I grill 12 months out of the year.  LOVE Grilling.  This summer, with the outside temps being well above 90 the entire month of August, and the house barely getting below 80 degrees, there was NO WAY I was cranking the oven up to 500 degrees. I cooked most of my pizzas outside (at least once a week).

Please enter me in the drawing.

Thanks

YYY

Offline November

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Re: Reverse engineered coal fired brick oven
« Reply #27 on: September 14, 2007, 11:18:20 AM »
willard,

You might want to disclaim who is paying shipping costs in your contest.  There shouldn't be any assumptions.

- red.november

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« Reply #28 on: September 14, 2007, 11:28:26 AM »
thanks november

Good point, I hate catches myself.
So there are none, Just looking for the info
yadayadayada gave me.

I pay shipping U.P.S ground U.S. continent

willard
« Last Edit: September 14, 2007, 11:40:23 AM by 2stone »

Offline sourdough girl

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Re: Reverse engineered coal fired brick oven
« Reply #29 on: September 14, 2007, 12:33:27 PM »
Hey, Willard!
Great idea!  This is exciting!!  Sign me up for the drawing, please!

1) I own several grills, all charcoal, with my favorite (and most often used) being my 22 1/2" Webber Kettle.

2) I use charcoal only, mostly hickory and mesquite lump.

3) I live up north of Seattle and our climate is very mild, both summer and winter, so I grill outdoors year-round (even in the rain...oh, is it raining again?  I hadn't noticed!) I have to say that my favorite thing to grill is pizza.  I am playing with several dough recipes and the grill gives me a chance at higher temps than my kitchen oven. 

I'm keeping my fingers (and eyes!) crossed cause I sure would love to make pizzas with your invention!  Looks like exactly what I need!

~sd

edit:  Forgot to mention that I also cook outside, both a pot on the grill and with a propane turkey deep fryer which I also use to boil the Dungeness Crab that DH and I catch on Puget Sound..and make Frogmore Stew, etc.  My pizzas are, I guess, more accurately baked than grilled on the Webber Kettle.
« Last Edit: September 15, 2007, 04:53:23 PM by sourdough girl »
Never trust a skinny cook!

Offline ebpizza

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Re: Reverse engineered coal fired brick oven
« Reply #30 on: September 14, 2007, 01:55:33 PM »
1. Weber Series C
2.Gas
3. Yes to all

Offline scott r

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Re: Reverse engineered coal fired brick oven
« Reply #31 on: September 14, 2007, 02:55:14 PM »
sunbeam grillmaster and weber kettle.  Gas and charcoal.

Looks like a great product, thanks!

would prefer cooking outside.

Offline Flagpull

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Re: Reverse engineered coal fired brick oven
« Reply #32 on: September 14, 2007, 03:21:55 PM »
We're all very excited about this, as you can see. :)

Weber Kettle
Charcoal
I cook predominantly inside but would like to change that. :)

Offline abatardi

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Re: Reverse engineered coal fired brick oven
« Reply #33 on: September 14, 2007, 09:28:25 PM »
weber kettle
charcoal
Oh yes.  :-)

- aba

Make me a bicycle CLOWN!


Offline JimInStLouis

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Re: Reverse engineered coal fired brick oven
« Reply #34 on: September 15, 2007, 09:12:12 AM »
I have a Weber Genesis Silver

Propane fired

I grill year-round and also smoke, both on the Weber and in dedicated smokers.

Offline Y-TOWN

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Re: Reverse engineered coal fired brick oven
« Reply #35 on: September 15, 2007, 09:23:22 AM »
Have a kettle grill, black egg modified with gas, and a conventional gas grill

Bake pizza only on both 10 months a year (even in the early winter)

The family likes pizza on the grill at least once a week


Please enter me in the drawing

Thanks

Richard

Offline canadianbacon

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Re: Reverse engineered coal fired brick oven
« Reply #36 on: September 15, 2007, 11:48:57 AM »
I live in Canada  :(


I will pay the shipping.

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

good luck

willard


 
« Last Edit: September 15, 2007, 11:53:18 AM by canadianbacon »
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline Seaside Thom

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Re: Reverse engineered coal fired brick oven
« Reply #37 on: September 15, 2007, 02:11:51 PM »
Hi Willard
Please enter me in the drawing.

I have a weber kettle grill
I cook with wood charcoal
I use the grill a fair amount but never baked on it before.

Thanks for the contest.  Your oven looks pretty cool.

Offline 2stone

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Re: Reverse engineered coal fired brick oven
« Reply #38 on: September 15, 2007, 02:23:48 PM »
Nice to see some of you use both
charcoal and gas. I love charcoal,
(nothing like that authentic charred taste)
but gas is fast and easy and because
of the moisture factor also produces
great results.

here are closeup pics of last nights and this mornings
gas fired pies. Ramp up time: 30 min, Temp: 650-700 F
Bake time: 4-5 min

regards,

willard

Offline sirmellor

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Re: Reverse engineered coal fired brick oven
« Reply #39 on: September 15, 2007, 04:18:08 PM »
1.Big green egg & a gas grill
2. Both
3. yes to all, especially pizza!

Thanks.

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.




Online 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 »

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

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

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 »