Author Topic: Getting the Blackstone oven from Cabela's (Read 220754 times)

DNA Dan · « **Reply #760 on:** August 04, 2014, 01:28:12 PM »

Irony or just karma? The oven is back up on groupon for $359.99 with a pizza peel.

http://www.groupon.com/deals/gg-blackstone-patio-oven-with-pizza-peel-1

woodmakesitgood · « **Reply #761 on:** August 07, 2014, 01:39:57 PM »

Norma, you always seem to get good rim rise, no matter the dough formulation or type of oven.
How do you do that...is it the way you open the skin, creating an edge, or some secret method?

TXCraig1 · « **Reply #762 on:** August 07, 2014, 02:52:05 PM »

Some pretty sweet looking pies you are pulling out of that oven Norma.

norma427 · « **Reply #763 on:** August 07, 2014, 07:13:36 PM »

Quote from: woodmakesitgood on August 07, 2014, 01:39:57 PM

Norma, you always seem to get good rim rise, no matter the dough formulation or type of oven.
How do you do that...is it the way you open the skin, creating an edge, or some secret method?

woodmakesitgood,

I don't have any secret method in opening dough balls into skins. I just try to let the rim alone as much as I can. Higher heat helps too.

Norma

norma427 · « **Reply #764 on:** August 07, 2014, 07:14:14 PM »

Quote from: TXCraig1 on August 07, 2014, 02:52:05 PM

Some pretty sweet looking pies you are pulling out of that oven Norma.

Thanks so much Craig!

Norma

norma427 · « **Reply #765 on:** August 15, 2014, 11:31:40 PM »

A dough was mixed with the KA sourdough starter and IDY. The bake in the Blackstone was done on a pizza stone.

If anyone is interested in the other photos they start at Reply 44 http://www.pizzamaking.com/forum/index.php?topic=33515.msg333022#msg333022

Thanks Chau, your back to your first love pizza post really helped me!

Norma

dylandylan · « **Reply #766 on:** August 16, 2014, 02:58:48 AM »

Wow that looks amazing Norma!!

deb415611 · « **Reply #767 on:** August 16, 2014, 07:31:13 AM »

that's what I want for breakfast

Tampa · « **Reply #768 on:** August 16, 2014, 07:48:28 AM »

Quote from: norma427 on August 15, 2014, 11:31:40 PM

A dough was mixed with the KA sourdough starter and IDY. The bake in the Blackstone was done on a pizza stone.

If anyone is interested in the other photos they start at Reply 44 http://www.pizzamaking.com/forum/index.php?topic=33515.msg333022#msg333022

Thanks Chau, your back to your first love pizza post really helped me!

Norma

Nice pie Norma. It is clear that you bake well on either firebrick or cordierite.
Dave

Bert · « **Reply #769 on:** August 16, 2014, 07:54:49 AM »

Awesome pie Norma.

I hope you don't mind me asking few questions on your post, I am trying to compare BS to MPO results for NY style. I see many neapolitan pies come out of BS but I think, you are the only one on pm using BS for NY style.

How long was your bake time? what did yo have to do to keep BS in mid 600s F?

norma427 · « **Reply #770 on:** August 16, 2014, 08:30:20 AM »

Quote from: dylandylan on August 16, 2014, 02:58:48 AM

Wow that looks amazing Norma!!

Quote from: deb415611 on August 16, 2014, 07:31:13 AM

that's what I want for breakfast

Thanks Dylan and Deb!

Norma

norma427 · « **Reply #771 on:** August 16, 2014, 08:32:53 AM »

Quote from: Tampa on August 16, 2014, 07:48:28 AM

Nice pie Norma. It is clear that you bake well on either firebrick or cordierite.
Dave

Dave,

Thanks! I think firebricks or a cordierite stone would work for anyone that wants to try different baking surfaces for the Blackstone.

Norma

norma427 · « **Reply #772 on:** August 16, 2014, 08:47:06 AM »

Quote from: MightyPizzaOven on August 16, 2014, 07:54:49 AM

Awesome pie Norma.

I hope you don't mind me asking few questions on your post, I am trying to compare BS to MPO results for NY style. I see many neapolitan pies come out of BS but I think, you are the only one on pm using BS for NY style.

How long was your bake time? what did yo have to do to keep BS in mid 600s F?

Bert,

I don't mind any questions. I don't think I am the only member trying the Blackstone for NY style pies. I think the other members posts on NY style pizza might be scattered on the original Blackstone thread.

I did not really time the bake time, but think it was a little less than 4 minutes. You really don't have to do much of anything to keep the Blackstone in the mid temperature ranges of the 600's. If the temperature goes higher than I want I just turn the knob on the front of the BS down and wait a little. A constant temperature almost can be kept if you fool around enough to find out how to do that.

If you go back to my post (and following posts) starting at Reply 198 http://www.pizzamaking.com/forum/index.php?topic=26483.msg279105;topicseen#msg279105 you can see that I took the Blackstone to an event at market. It was not hard to keep the temperatures about the same to make those NY style pizzas.

Norma

Bert · « **Reply #773 on:** August 16, 2014, 12:41:59 PM »

Thank you for the feedback Norma. I appreciate your posts and sharing your experiences.

Tscarborough · « **Reply #774 on:** August 27, 2014, 09:19:32 PM »

Wow, pretty impressive, Norma. Beautiful pizzas!

norma427 · « **Reply #775 on:** August 27, 2014, 09:38:15 PM »

Quote from: Tscarborough on August 27, 2014, 09:19:32 PM

Wow, pretty impressive, Norma. Beautiful pizzas!

Thanks so much Tom!

Norma

Mr Feelgood · « **Reply #776 on:** September 09, 2014, 09:18:28 AM »

Has anyone ordered this oven from Cabela's at the current sale price of $299? Are they shipping the older model or the newer model with the propane holder?

Marty Runik · « **Reply #777 on:** September 09, 2014, 08:16:49 PM »

I just got mine today. It's the older model.

Mr Feelgood · « **Reply #778 on:** September 09, 2014, 08:28:37 PM »

Quote from: Marty Runik on September 09, 2014, 08:16:49 PM

I just got mine today. It's the older model.

Thanks Marty!

bad-hat-harry · « **Reply #779 on:** September 10, 2014, 07:29:22 AM »

Just got mine. Older model with 5PSI regulator.