Author Topic: Too Much SMOKE from the oven making pizza  (Read 1750 times)

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Offline johnnytuinals

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Too Much SMOKE from the oven making pizza
« on: April 26, 2008, 08:40:58 PM »
Well I do have a clean oven........
But my Pizza stone is a tad black (not much,I only used it a few times}
I clean it after I use it......
When I make a pizza I turn up my oven too 500-550........
I always wait 30 - 45 mins till the oven reaches the right temp and the stone to get hottttttt.
I always open my back door to get the smoke out and turn my vent on and also turn my air condirioner on.
But the smoke still hurts my eyes,,,,wondering if anyone else has this problem????
Thanks JT


Offline Davydd

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Re: Too Much SMOKE from the oven making pizza
« Reply #1 on: April 26, 2008, 10:17:03 PM »
If your stone is black is it really clean? That could be carbon burning off and creating the smoke. I clean my stone by scraping it with a putty knife to get any crusted surface carbon off and then I put it in the oven and clean it with the oven cleaner setting. It comes out clean with no black spotting that way.
Davydd

Offline johnnytuinals

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Re: Too Much SMOKE from the oven making pizza
« Reply #2 on: April 27, 2008, 04:02:53 PM »
Geeeeee I have been reading that once these pizza stones gets dark.
theres no ways to get them as clean as they were.
People say you should not use soap on them...
But I do scrap the pizza stone with a knife to clean it as much as I can.
Just hate the smoke that gets into my eyes lol...
Maybe I will by a New pizza stone from walmarts for around $10 and
see if there is a differance....thanks Jt

Offline clownwacko

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Re: Too Much SMOKE from the oven making pizza
« Reply #3 on: June 15, 2008, 08:53:13 PM »
JT:
I had the same problem with all the smoke detectors going off as my pizza cooked. Try using "SEMOLINA FLOUR" on your peel instead of cornmeal.Because cornmeal will burn on your stone.
      Wacko!!!

Offline johnnytuinals

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Re: Too Much SMOKE from the oven making pizza
« Reply #4 on: June 15, 2008, 10:33:26 PM »
Geeeeee I have been useing Corn Meal.........
The smoke hurts my eyes lol,,,yep the detectors keep going
off.Its annoying,I thought maybe I would buy a very large fan......
so yea saying Cornmeal is no good?????
The place where I buy my Grande Chesse and sauce sells only cornmeal....
If the corrnmeal is my problem,,,,I will change to what you are useing.....Jt
« Last Edit: June 15, 2008, 10:36:40 PM by johnnytuinals »

Offline Essen1

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Re: Too Much SMOKE from the oven making pizza
« Reply #5 on: June 15, 2008, 10:44:24 PM »
JT,

The $10 stones from Walmart, or any other stone in that price category, are useless. They are too thin and crack too often. Invest in a good cordierite stone, the green egg stone or a stone from the old stone company (around $60), and you'll be fine.

And like 'Davydd' pointed out, run it through a cleaning cycle every so often.

Mike
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline johnnytuinals

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Re: Too Much SMOKE from the oven making pizza
« Reply #6 on: June 15, 2008, 10:50:14 PM »
Geee I have been using
Old Stone Oven Pizza Stone Round,,, Cost me around $24 on amazon.com.
Seems that alot of people enjoy the stone.......
I have been using it for a tad over 3 months.......
Maybe its the Cornmeal lol?
Thanks JT

http://www.amazon.com/Old-Stone-14-inch-Round-Baking/dp/B0000E1FDB/?tag=pizzamaking-20


 

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