Author Topic: Reverse engineered coal fired brick oven (Read 165139 times)

2stone · « **Reply #20 on:** September 13, 2007, 10:23:58 AM »

Quote from: Villa Roma on September 13, 2007, 12:48:32 AM

Welcome Willard.....Those are some of the best looking pizzas I've seen, nice work! How long did they take to cook? Also have you tried using regular firewood? I've used apple wood and it burns really hot and would be less expensive than the lump charcoal.

Villa Roma

thanks,

I don't keep track as much as I should on the baking time because I check the bottom after about a min but anywhere from 2 - 6 min.
I have not tried wood yet but that would be really cool

willard

2stone · « **Reply #21 on:** September 13, 2007, 10:31:42 AM »

Quote from: canadianbacon on September 13, 2007, 08:25:47 AM

hey, maybe there will be a special deal for pizzamaking.com members

I love the concept, it looks clean looking, and very easy to maintain, and could be a very
big seller. I see you have patent pending, that's very smart in this day and age.

thanks again

Yes.... I would make a special deal for members of this forum.
I have gleaned alot of information, and would like to contribute.

The pat pend is to try to recoup some of the investment in the R&D

willard

2stone · « **Reply #22 on:** September 13, 2007, 11:24:46 PM »

Quote from: canadianbacon on September 13, 2007, 08:25:47 AM

hey, maybe there will be a special deal for pizzamaking.com members

I love the concept, it looks clean looking, and very easy to maintain, and could be a very
big seller.

I will have a small run of 2stonepizzagrills in about 10 days
any ideas on how we can have a drawing for a FREE ONE for
pizzamaking.com members?

please advise me,

willard

abatardi · « **Reply #23 on:** September 14, 2007, 12:34:02 AM »

Most companies usually have you sign up to their newsletter or something or join an interest list for something like that. I'm sure you probably have neither at this point though but I suppose you could have people email or PM you with their email or info to "sign up", then just draw a name from a hat or something.

- aba

DWChun · « **Reply #24 on:** September 14, 2007, 01:21:35 AM »

Thanks for sharing the pictures and information, Willard. Great looking pies! This, along with other posts I've come across recently, have really piqued my interest for exploring the use of grills to cook pizza.

DW

2stone · « **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

yaddayaddayadda · « **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

November · « **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

2stone · « **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

sourdough girl · « **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.

ebpizza · « **Reply #30 on:** September 14, 2007, 01:55:33 PM »

1. Weber Series C
2.Gas
3. Yes to all

scott r · « **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.

Flagpull · « **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.

abatardi · « **Reply #33 on:** September 14, 2007, 09:28:25 PM »

weber kettle
charcoal
Oh yes. :-)

- aba

JimInStLouis · « **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.

Y-TOWN · « **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

canadianbacon · « **Reply #36 on:** September 15, 2007, 11:48:57 AM »

I live in Canada

Quote from: 2stone on September 14, 2007, 10:43:32 AM

I will pay the shipping.

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

good luck

willard

Seaside Thom · « **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.

2stone · « **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

sirmellor · « **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.