A D V E R T I S E M E N T


Author Topic: Sams Club Wood Fire Pizza Oven  (Read 48037 times)

0 Members and 1 Guest are viewing this topic.

Offline bjab

  • Supporting Member
  • *
  • Posts: 60
  • Location: Midwest
  • I Love Pizza!
Re: Sams Club Wood Fire Pizza Oven
« Reply #120 on: March 29, 2019, 11:12:54 AM »
I looked at mine and the oven base sits on the stand which has square 3/4" or 1" square tube cross supports and there is a 5" or 6" spaces between them. You might be able to "wedge" your insulation material between them and then use either of the methods we mentioned to hold it up in place, or your chicken wire idea. Keep us posted on what you do and if it helps.

Offline rdbedwards

  • Supporting Member
  • *
  • Posts: 310
  • Age: 45
  • Location: Olympia, WA
  • I Love Pizza!
    • Boathouse Brewery
Re: Sams Club Wood Fire Pizza Oven
« Reply #121 on: March 29, 2019, 01:18:55 PM »
Yes, I have already cut the insulation blanket into strips that fill in the spaces between the support bars, then the project stalled when I couldn't decide how to hold the strips in place.  Did you notice if there was enough of a gap between the deck and support bars to thread a thin wire to hold the chicken wire or other support for the insulation?  I keep forgetting to look at my oven.

Offline bjab

  • Supporting Member
  • *
  • Posts: 60
  • Location: Midwest
  • I Love Pizza!
Re: Sams Club Wood Fire Pizza Oven
« Reply #122 on: March 31, 2019, 01:30:20 PM »
I looked at mine again and I was able to slide a thin, very thin, cedar shingle under the front right corner of the front crossbar. Check yours out but I think you could get a thin stainless steel wire under there.

Offline rdbedwards

  • Supporting Member
  • *
  • Posts: 310
  • Age: 45
  • Location: Olympia, WA
  • I Love Pizza!
    • Boathouse Brewery
Re: Sams Club Wood Fire Pizza Oven
« Reply #123 on: April 03, 2019, 02:40:28 PM »
I finally looked at my oven, and discovered that there is plenty of space to slide wire in between the frame and the deck, in order to hold the insulation in place.  Interestingly, there is one bar, the front one, that has one place where the deck is flush with the bar, and it's because the frame was dented (presumably in shipment), that I'd never noticed before. It's just a small dent and doesn't affect the oven.

As an aside, when I bought this oven, the first one they delivered had a badly damaged deck, cracked in many places.  They delivered a replacement and took away the first one, and this one has a perfect deck, despite the small damage to the frame. 

Offline rdbedwards

  • Supporting Member
  • *
  • Posts: 310
  • Age: 45
  • Location: Olympia, WA
  • I Love Pizza!
    • Boathouse Brewery
Re: Sams Club Wood Fire Pizza Oven
« Reply #124 on: April 15, 2019, 03:54:51 PM »
This weekend I managed to install the insulation under the deck.  I didn't do a great job, but I only had wire and just enough strapping for two strips.  I also used the oven a couple of times with the insulation, and I did not notice any change whatsoever in deck temperature or how long it took to cool down afterwards.  So, in my experience at least, there's no need to bother.

A D V E R T I S E M E N T


Offline bjab

  • Supporting Member
  • *
  • Posts: 60
  • Location: Midwest
  • I Love Pizza!
Re: Sams Club Wood Fire Pizza Oven
« Reply #125 on: April 17, 2019, 09:07:22 AM »
Well that's too bad. What was the outdoor temperature that day ? Maybe it will help this next fall when it gets cold again.( Cold air hitting it from underneath.)
I don't think I ever felt it underneath, to know if it even gets that hot. Will try the next time I use mine. Did you take before and after temp readings under there ?

Offline rdbedwards

  • Supporting Member
  • *
  • Posts: 310
  • Age: 45
  • Location: Olympia, WA
  • I Love Pizza!
    • Boathouse Brewery
Re: Sams Club Wood Fire Pizza Oven
« Reply #126 on: April 17, 2019, 02:42:28 PM »
The outside temp was about 55F, not much wind, so pretty mild weather.  Maybe it will make a difference in the winter, though.  I've never measured the temperature of the underside, but I've touched it and it's really hot.

Offline rdbedwards

  • Supporting Member
  • *
  • Posts: 310
  • Age: 45
  • Location: Olympia, WA
  • I Love Pizza!
    • Boathouse Brewery
Re: Sams Club Wood Fire Pizza Oven
« Reply #127 on: April 30, 2019, 07:00:50 PM »
I think I jumped to the wrong conclusion after using the oven with the added insulation just once.  Now that I've used it several times, I've noticed that the floor is reaching higher temperatures than ever before, and the pizza is baking differently.  Deck temps are getting up to 950+F and the pies are cooking faster.  The thing is, I don't view it as an improvement, as the crust seems drier and not as soft.  It may work better in the winter, but I think for mild spring weather and the heat of the summer, it might be wise to remove it.

Another option is to not burn as much wood, thus keeping the temperature lower.  Before I remove the insulation, I'm going to try that.

Offline bjab

  • Supporting Member
  • *
  • Posts: 60
  • Location: Midwest
  • I Love Pizza!
Re: Sams Club Wood Fire Pizza Oven
« Reply #128 on: May 01, 2019, 09:29:02 AM »
Maybe your dough had less hydration than usual . I prefer a thinner crisper crust anyway. Thicker crusts fill me up quicker and I eat less.  :-D
Keep posting. Add some pics.

Offline bjab

  • Supporting Member
  • *
  • Posts: 60
  • Location: Midwest
  • I Love Pizza!
Re: Sams Club Wood Fire Pizza Oven
« Reply #129 on: May 08, 2019, 08:42:45 AM »
Did you try that yet .....using less wood ?

A D V E R T I S E M E N T


Offline rdbedwards

  • Supporting Member
  • *
  • Posts: 310
  • Age: 45
  • Location: Olympia, WA
  • I Love Pizza!
    • Boathouse Brewery
Re: Sams Club Wood Fire Pizza Oven
« Reply #130 on: May 08, 2019, 02:51:20 PM »
Yes, this weekend I was only adding one or two small splits instead of three or four.  What happened was that the deck still reached 925-950 after the initial fire, but then the temp did drop when I was adding less wood.  For some pies it worked, but one or two others were underbaked in a way that the crust didn't brown properly.  So, some work for me to do. 

I make sure to keep the hydration the same - 65%.  It is a very sticky dough but I like the tenderness and oven spring.

Offline bjab

  • Supporting Member
  • *
  • Posts: 60
  • Location: Midwest
  • I Love Pizza!
Re: Sams Club Wood Fire Pizza Oven
« Reply #131 on: May 13, 2019, 08:26:04 AM »
Post your dough recipe that you are using .

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 25759
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Sams Club Wood Fire Pizza Oven
« Reply #132 on: May 13, 2019, 08:39:44 AM »
This weekend I managed to install the insulation under the deck.  I didn't do a great job, but I only had wire and just enough strapping for two strips.  I also used the oven a couple of times with the insulation, and I did not notice any change whatsoever in deck temperature or how long it took to cool down afterwards.  So, in my experience at least, there's no need to bother.

Most of the heat loss must be through the metal supports that appear to be in direct contact with the deck?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline rdbedwards

  • Supporting Member
  • *
  • Posts: 310
  • Age: 45
  • Location: Olympia, WA
  • I Love Pizza!
    • Boathouse Brewery
Re: Sams Club Wood Fire Pizza Oven
« Reply #133 on: May 14, 2019, 07:08:01 PM »
Here's my current recipe and workflow:

100% Caputo Pizzeria, sometimes GM Neapolitan
66% water (soft)
3% sea salt
.013% IDY

Mix 6 minutes, rest 20 minutes, then series of three stretch and folds with 20 minute rests.  Bulk 73F for 40 hours, ball 73F for 8 hours.

Craig - would the deck lose a lot of heat through contact with metal?  How are ovens like the Acunto assembled to avoid this, or is it a non-issue with such a large thermal mass?

Offline bjab

  • Supporting Member
  • *
  • Posts: 60
  • Location: Midwest
  • I Love Pizza!
Re: Sams Club Wood Fire Pizza Oven
« Reply #134 on: June 13, 2019, 07:24:18 AM »
What metal are you talking about ? The bars underneath that you put the insulation blanket between ? Did you leave it there or have you removed it ?

A D V E R T I S E M E N T


Offline rdbedwards

  • Supporting Member
  • *
  • Posts: 310
  • Age: 45
  • Location: Olympia, WA
  • I Love Pizza!
    • Boathouse Brewery
Re: Sams Club Wood Fire Pizza Oven
« Reply #135 on: June 13, 2019, 01:17:52 PM »
I've left the insulation in place and have adapted my baking to compensate.  I am enjoying the results - 40 to 45 second bakes with the deck at 900-925F.  The pies still aren't consistent every time, but I am getting better.

A D V E R T I S E M E N T


 

wordpress