OT - BlackStone (pizza lovers must click)

rtt121 · February 2014

For those who love pizza. Here is an off topic contribution that I have not seen a thread on. I know there are other pizza lovers here.

Few have spoken about the BlackStone oven, if your like me and saw a reply or two about it. You just read over it and need to take a closer look.

@smokeyj mentioned it in my thread OT - Who has a brick oven, Any recommendations? when I was seriously shopping for a wood fired oven. For me I had to hold off for awhile on actually going through with the WFO idea.

My goal has always been to create a Neapolitan Pizza. A caputo 00, water, salt and sourdough starter only dough that is cooked at 750-900* stone temps and higher temps above the pie. True NP pizza is cooked in less than 90 seconds. I got my first egg for BBQ and my second egg (1st medium, 2nd XL) for the same except I always hoped for Neopolitan pizza from it. I gave up after a month or so.

Recently, I stumbled across the BlackStone again on another forum. For those who don't know:

This oven is a propane tank fired 2-stone oven. The lower stone is just above the propane flame and is on a rotator, this is your pizza surface. The upper stone is above the upper stone paralel to the lower stone and your pizza. The flame touches the stationary upper stone.

There is a company called 2-stone, that has been around for a little while now. They have a very similar oven that for $2k+ creates the same setup. My thought always was why not go for the real WFO if im going to spend that money. The BlackStone is now at Lowes for $400 or less I got mine with a coupon I bought off ebay. for $360.

For me it is well worth it. Below you can see my first attempt at a NP pizza on the oven, 55 seconds. ( though not at all my first attempt at fermenting this dough ) This was 3 weeks ago and have done much experimenting but little picture taking (I am sorry! trying to get better)

If you are interested I would check out some youtube videos. Also, this wiki: BlackStone Modification Wiki

I am in no way affiliated with BlackStone I just thought others might be interested in the only sub $2k option to consistenly create these conditions.

Some day I will still go for the real thing, but for at least the next 365. This is going to be great. BTW it gets up to NP temps in 20 minutes or so and NY temps in 8-10

Carolina Q · February 2014

AWESOME Margherita!!! I have thought about the Blackstone, but that's all... so far. Can't see spending for a WFO, but the BS has possibilities!

rtt121 · February 2014

Thanks! They have gotten better since then!

It is a pretty basic oven but it really works well. IR therm necessary.

SkinnyV · February 2014

That looks neat, how fast do you go through a propane tank?.
Is it impossible for a bge to get the same pizza style.

cazzy · February 2014

You can get it from here for $369. Free shipping and no tax for most.

http://griddleguru.com/blackstone-patio-pizza-oven.html

cazzy · February 2014

I think I may pull the trigger on this. More research needs to be done though.

smokeyj · February 2014

Nice looking pizza. Looks like you are off to a great start.

Do you have the new model? I like the new model where they have the metal plate on the right side where the heat deflector sits in.

I have the glow bar version. Only mod I done was add a bearing but sems the same as just moving the collar down below.

I wanted a wfo, that's how I ended up researching ceramic grills years ago and ended getting a ceramic. I was always looking to make better pizza.

I then bought the kettle pizza attachment, which I go some real good results from. I sold that after seeing the Black Stone pizza oven and have not looked back.

It is a great pizza cooker. None of my grills or oven will see another pizza.

smokeyj · February 2014

SkinnyV said:

That looks neat, how fast do you go through a propane tank?. Is it impossible for a bge to get the same pizza style.

I got mine in the middle of October and used every Friday baking 2 or 3 pies each time. My first tank ran out in the middle of January. I think you get like 5 hours burn time.
My model is 10 psi, the new one is 5psi. Not sure how much that will change the fuel useage.

stantrb · February 2014

From experience, I'd say build a WFO or save for one. Pizza is just the beginning.

rtt121 · February 2014

SkinnyV said:

That looks neat, how fast do you go through a propane tank?. Is it impossible for a bge to get the same pizza style.

Id say from previous experience (same burner brewing beer for 8 years) you will get 2.5 -3 hours on full blast. A lot of pies. Also depends on below response on regulator.. and how hot you cook. IE if you only cook NY style you will never need full blast.

@smokeyj

I do have the new model I think. Itis 5 PSI instead of 10 which causes it to heat slower but I think that is OK. I have a 10 PSI regulator on hand if I need it but I don't think I do.

@cazzy do it

rtt121 · February 2014

FYI for those looking to get it shipped..

Via a lot of research I found out that prior to being available at Lowes (where you can go look at it an open it) A LOT of shipped united had broken stones or broken shafts. I believe packaging has been made a bit better but I would opt for Lowes with a discount as you can check it all out and or bring it back if need be.

smokeyj · February 2014

rtt121 said:

SkinnyV said:

That looks neat, how fast do you go through a propane tank?. Is it impossible for a bge to get the same pizza style.

Id say from previous experience (same burner brewing beer for 8 years) you will get 2.5 -3 hours on full blast. A lot of pies. Also depends on below response on regulator.. and how hot you cook. IE if you only cook NY style you will never need full blast.

@smokeyj

I do have the new model I think. Itis 5 PSI instead of 10 which causes it to heat slower but I think that is OK. I have a 10 PSI regulator on hand if I need it but I don't think I do.

@cazzy do it

.

cazzy · February 2014

Carolina Q said:
AWESOME Margherita!!! I have thought about the Blackstone, but that's all... so far. Can't see spending for a WFO, but the BS has possibilities!

If you buy one, I will be right behind you. You're enough a snob that if you buy it, I know it will be worth it.

rtt121 · February 2014

cazzy said:

AWESOME Margherita!!! I have thought about the Blackstone, but that's all... so far. Can't see spending for a WFO, but the BS has possibilities!
If you buy one, I will be right behind you. You're enough a snob that if you buy it, I know it will be worth it.

If you buy it, MORE will come.

smokeyj · February 2014

Not sure why my comments are showing on my last post.

I do mainly NY style and turn my regulator down 1 1/2 turns. I will start more neo pies soon. I have 3 dough balls in the fridge for Saturday.

Also Ceramic Grillworks will is selling these. You may want to call. Last I checked they weren't on his site yet.

cazzy · February 2014

Did both of you mod yours? If so, for what reason?

Carolina Q · February 2014

cazzy said:

You're enough a snob that if you buy it, I know it will be worth it.

Hahaha! Could be, but I can't eat as much pizza as in years past. So I probably won't buy one. At least until my kitchen oven dies.

You're on your own, bud.

rtt121 · February 2014

SkinnyV said:

Is it impossible for a bge to get the same pizza style.

No. But for more than maybe 1 pie timed perfectly... yes.

I achieved it once. XL egg. 18" wok filled with sand above coals. XL pizza stone above wok about 1/2" raised with cut steel threaded rods. Was able to achieve a pinned Tel Tru with a stone of 800.. Cooked a great pie and then 4 minutes later couldn't keep the bottom from burning on a 900* plus stone

rtt121 · February 2014

cazzy said:

Did both of you mod yours? If so, for what reason?

Not yet no. The pizza stone level is adjustable and I will say that I have it as high as it will go.

I would think the 10PSI model which I have read heats to NP temps in 10-12 minutes might require mods but for me so far the 5PSI at full blast and 16-22 minutes gets me right to NP temps. I put a pie on for 1 minute and then pull it off. I back off the dial a bit dependingon how long till i throw on next pie. With IR it is pretty straight forward and quick to react.... unlike egg

cazzy · February 2014

stantrb said:
From experience, I'd say build a WFO or save for one. Pizza is just the beginning.

Splain you self!! :P

rtt121 · February 2014

I'd guess he means that this I am only using for pizza. I would stick to my oven/egg for my bread.

A wfo could and would cook the most delicious pizzas and breads. And whatever else.

grege345 · February 2014

I want to build a WFO that is mainly because I like to build things. I never really did mason work before. However I never remodeled a bathroom before either and that turned out pretty kick a$$

smokeyj · February 2014

Only mod I did was the bearing but it didn't change anything. My platter was spinning just as well without it.

Mine bakes pretty awesome right out of the box.

Couple older pics here. The whole pie pic was with cheese with skim milk. It browns much faster than whole milk cheese. So I try getting the whole milk cheese now.

rtt121 · February 2014

@smokeyj
Make the cheese

@grege345
I think your wife wouldn't mind getting a BS or similar oven and then also building the WFO

smokeyj · February 2014

rtt121 said:

@smokeyj
Make the cheese

@grege345
I think your wife wouldn't mind getting a BS or similar oven and then also building the WFO

I been wanting to make some but never order the rennet. I was thinking of trying the junket rennet since I can get local but not sure that will work.

rtt121 · February 2014

Junkert rennet works.

You need to make sure that when you reply that you are not tabbed in like the rest of the quote. IE qhen you click after the last line of my quote on the last post. Dont click enter.. push the down key. Enter keeps you going within the quote, down gets you out of it.

smokeyj · February 2014

rtt121 said:

Junkert rennet works.

You need to make sure that when you reply that you are not tabbed in like the rest of the quote. IE qhen you click after the last line of my quote on the last post. Dont click enter.. push the down key. Enter keeps you going within the quote, down gets you out of it.

Thanks for that info. I was wondering, when I use to use the quote in the past I don't remember that happening.

stantrb · February 2014

cazzy said:

stantrb said:
From experience, I'd say build a WFO or save for one. Pizza is just the beginning.
Splain you self!! :P

WFO is to high heat cookin what Egg is to low heat cooking. 1000*? No problem. 800+* for 3 solid hours? No problem. Roast a whole pig overnight at 350 with only retained heat? No problem.

I love my WFO; best bread, meat, veggies, pizza, everything. Better than an Egg on everything except bbq. But it takes a lot of fuel and a lot of time to get it going. Of course, my wfo also makes lump charcoal as a waste product...

ItsmyAlias · February 2014

@stantrb - pictures or your set up?

NDG · February 2014

Your pizza looks amazing. Unfortunately, I moved my pizza making inside to the oven (500 top rack on stone) after countless heatbreaks on the BGE with temps over 700F. Thanks for the post and someday I will take the plunge . . . my italian wife might even agree to this one!

stantrb · February 2014

ItsmyAlias said:
@stantrb - pictures or your set up?

See below.

OT - BlackStone (pizza lovers must click)

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