2Stone high temperature ovens

[ideaswoman]

Three hours reading all the 2stone posts. I was going for a steel portable WFO but when I saw a video of a pizza cooking in one of them then watched the 2stone video using the grill model, I was sold instantly plus I will save myself heaps of dollars.

Willard, do you ship to Australia? If you say no, boy will I be disappointed!

As my gas 4 burner bbq has buckled and knobs melted slightly cooking pizza on a terracotta tile [I have been testing ways to cook pizza on the bbq], I am after an alternative. What are your feelings about this bbq from heatbeads dot com dot au - click online store then product details for the Heatbeads Entertainer BBQ. It has been reviewed on aussiebbq forum and I am aware quality may not be that great. Should I just get myself a Weber kettle which works out even cheaper.

Gayle
[New poster so no URLS in my posts]

[2stone]

Pcambell,

The Kiosk was at a music festival (you can probably tell by the attire..... country western)


ideaswoman,

Sorry to let you down, but I have gotten a few inquiries from down under and the freight quotes I have gotten are killers.
It is hard to justify paying that much for shipping. The prices would of coarse be better if one were to do container loads.

regards,
willard 

[ideaswoman]

  

I totally understand. Have heaps of trouble trying to get all sorts of the things from the US. Looks like I will build a cob oven as that is my cheapest option.

Gayle

[mmarston]

Gayle,

Take a look at the little black egg.
http://www.pizzamaking.com/forum/index.php/topic,4753.0.html
Search on this site for LBE or little black egg.
It's kind of a do it yourself 2Stone.

[2stone]

New Video

<a href="http://www.youtube.com/watch?v=0ChGTlg8tIs" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=0ChGTlg8tIs</a>

[ideaswoman]

Willard, shame you cannot ship without the stones then have someone in Australia supply the stones for you.

RE: the egg, I have made a new thread with my questions

[JimR]

I ordered the large pizza grille yesterday.

Willard, please hurry every chance you get! I can't wait to get this thing so I can decommission my imitation homebrew "2stone" that I've used for the past few months, to make sure I wanted to do this.

Click here for pic

It worked OK, did the crust great, though overcooking in the back was a problem, and I had to finish the top in the broiler in the oven.

[soflnoles]

I have the pizza grill and have had a tough time with the bottom cooking much faster than the top.  I have a 22" inch Weber.  Any ideas on how to get the temp up to so the bottom doesn't burn?

Thanks

[scottfsmith]

I have the pizza grill and have had a tough time with the bottom cooking much faster than the top.  I have a 22" inch Weber.  Any ideas on how to get the temp up to so the bottom doesn't burn?

Are you using a laser gun to check stone temp?  If you let the stone overheat you are going to burn your pizzas.  On my grill the 700F stone temp is about where I start.  I also completely kill the heat between pizzas or each one will get more and more burnt on the bottom as the stone gets hotter and hotter.  I re-start the heat a minute or two before the next pizza goes on.

If you really don't want to buy the gun you can also time it.  Start with exactly 15 minutes warm-up, cook a pizza, see how burnt or underdone it is and adjust the 15 minutes up or down for the next cold-start try.

Scott

[JimR]

And I shoot for around 700F as well.

I'm pretty sure this is the one I bought.

[2stone]

OK Jim, It's on it's way -willard

[JimR]

OK Jim, It's on it's way -willard

Excellent! Thank you, sir! I can't wait to try it out.

[ideaswoman]

Willard, what is the weight of the 2stone pizza grill?

Thanks

[soflnoles]

Are you using a laser gun to check stone temp?  If you let the stone overheat you are going to burn your pizzas.  On my grill the 700F stone temp is about where I start.  I also completely kill the heat between pizzas or each one will get more and more burnt on the bottom as the stone gets hotter and hotter.  I re-start the heat a minute or two before the next pizza goes on.

If you really don't want to buy the gun you can also time it.  Start with exactly 15 minutes warm-up, cook a pizza, see how burnt or underdone it is and adjust the 15 minutes up or down for the next cold-start try.

Scott

I have a thermometer.  The highest I have had the stone temp is in the 630-650 range. You are using gas while I use charcoal if that matters.

[JimR]

I have a thermometer.  The highest I have had the stone temp is in the 630-650 range. You are using gas while I use charcoal if that matters.

I bet what's happening is that you're heating up the stone nicely with radiant heat from the hot coals, but you're not generating as much hot air as you do with a gas grille. The result is that by the time your top is done, the crust is overdone.

[scottfsmith]

Another potential issue is how much the top is open -- are you covering the top at all?  If not, you need to have the grill lid at least partway covered I would say or all the hot air will escape.  I would experiment with different degrees of covering to find the optimal.  On my gas grill I have only 3" or so gap so the grill top is almost all the way closed.

Scott