Pizza-porta??

JohnInCarolina

HeavyG said:

JohnInCarolina said:

Hans61 said:

question for the blackstone fans, what makes it better than a regular kitchen oven? 

Temperature range.  Stone above and below, so that the pies cook uniformly and quickly.  

And it has a spinning platter so the pie cooks evenly and you don't have to manually give it an occasional turn.

That is nice for sure.  But I have to admit that turning the pies in the Roccbox is a lot of fun.

HeavyG

JohnInCarolina said:

HeavyG said:

JohnInCarolina said:

Hans61 said:

question for the blackstone fans, what makes it better than a regular kitchen oven? 

Temperature range.  Stone above and below, so that the pies cook uniformly and quickly.  

And it has a spinning platter so the pie cooks evenly and you don't have to manually give it an occasional turn.

That is nice for sure.  But I have to admit that turning the pies in the Roccbox is a lot of fun.

I can see that would add to that authentic pizzaiolo experience.

Do you find that you need to give it occasional quarter turns or are they ok with a 180 at the midpoint in the cook?

baychilla

Jeremiah said:

@tarheelmatt I haven't had blackstone pizza yet, so can't comment. One thing I like about egged pizza is I can throw a piece of apple wood in there and still get a little smokey flavor. On the other hand I've been looking seriously at building my own real pizza oven. There's plenty of ideas and plans on the Internet. 

I'm curious - how does one Blackstone a pizza?  My only Blackstone experience is a grill which seems very sub optimal.

/Also when I saw the headline I was expecting something to do with a portajohn.  

HeavyG

baychilla said:

Jeremiah said:

@tarheelmatt I haven't had blackstone pizza yet, so can't comment. One thing I like about egged pizza is I can throw a piece of apple wood in there and still get a little smokey flavor. On the other hand I've been looking seriously at building my own real pizza oven. There's plenty of ideas and plans on the Internet. 

I'm curious - how does one Blackstone a pizza?  My only Blackstone experience is a grill which seems very sub optimal.

/Also when I saw the headline I was expecting something to do with a portajohn.  

https://www.blackstoneproducts.com/product/pizza-oven/

distanceman

I believe Komado Joe is making a similar product as well. I saw pix at one point on the FB page, but I don't really follow it anymore. Just seems like a lot of kit to keep on hand, unless you make pizza all the time...but cool idea and probably useful. 

Focker

HeavyG said:

JohnInCarolina said:

Hans61 said:

question for the blackstone fans, what makes it better than a regular kitchen oven? 

Temperature range.  Stone above and below, so that the pies cook uniformly and quickly.  

And it has a spinning platter so the pie cooks evenly and you don't have to manually give it an occasional turn.

The best feature on the BS, even heat.
Reversing the spin counter clockwise and watching the crust as it goes into the flame vs after it is another slick trick.

johnnyp

This is a pretty cool product.  I saw them and had some of their food at Eggtoberfest this year.  Pizza is always a win.

JohnInCarolina

Kenji’s review of some of the ovens on the market is worth a watch if you haven’t seen it yet:

https://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html

Pretty big knock on the BS.

Ladeback69

JohnInCarolina said:

Kenji’s review of some of the ovens on the market is worth a watch if you haven’t seen it yet:

https://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html

Pretty big knock on the BS.

I think I will stick to cooking on my XL for now.  Don't have room for a stand alone pizza oven and my kid doesn't like the spots on the bottom and top of the pizza.  He says why did you burn my pizza?

NPHuskerFL

Leopard spots on a pizza are to what bark is on brisket. Don't like it? Hey, McDonald's is right around any corner. 

Legume

More and more I just cook pizza for two, I think I may just use my oven or toaster oven.

FlyOverCountry

Legume said:

More and more I just cook pizza for two, I think I may just use my oven or toaster oven.

I jus use the microwave for pizza.

Legume

FlyOverCountry said:

Legume said:

More and more I just cook pizza for two, I think I may just use my oven or toaster oven.

I jus use the microwave for pizza.

Pics.

FlyOverCountry

Legume said:

FlyOverCountry said:

Legume said:

More and more I just cook pizza for two, I think I may just use my oven or toaster oven.

I jus use the microwave for pizza.

Pics.

Legume

Oh, you meant reheat.

Ladeback69

NPHuskerFL said:

Leopard spots on a pizza are to what bark is on brisket. Don't like it? Hey, McDonald's is right around any corner. 

That is his favorite restaurant, if you can cal it that.  Nuggets, french fries, Papa Murphy pizza in the oven mostly.  He will eat most of what I cook on the Egg, but puts ketchup on everything even vegetables.

I may try again this spring and see what he says. 

kl8ton

FlyOverCountry said:

Legume said:

FlyOverCountry said:

Legume said:

More and more I just cook pizza for two, I think I may just use my oven or toaster oven.

I jus use the microwave for pizza.

Pics.

Keeping pizza crispy during reheat with parchment paper are ya?

https://lifehacker.com/5853803/keep-microwave-reheated-pizza-crispy-with-a-sheet-of-parchment-paper

NPHuskerFL

@Ladeback69 Our palate changes over the years.  I wouldn't expect a young buck or doe to enjoy the same food as we do.  It just doesn't work that way. I made a pretty elaborate 5 course meal with fresh baked bread when we had company out awhile back...their kids "tried" the bread but, as for the rest they prefer chicken nuggets so being good hosts we obliged.  They're getting older however, they still dig the nuggets and have moved up to non-dinosaur shaped nuggets ....bathed in ketchup.

HHIEGGMAN25

Pizza Porta MUST HAVE for the BGE! Great concept and brilliant for doing pizza on the BGE. The additional multi level shelf is fantastic for cooking 2 pies simultaneously. No issues with heat loss, in fact it maintains high temperatures for perfectly done thin crust pizzas. We met these guys at EGGTOBEREST and then again at the HHI EGGFEST. (Family owned and good people.) We are fans and use every time we make pizza and that is often. 

alaskanassasin

Pics or it didn’t happen

alaskanassasin

 Here is a wheat pizza I made last night about halfway through the cook.  I think if I were to go in any direction it would be towards the Roccbox, here is why.
  It can be a pain to get my bge up to high temperatures if I don’t first do a thorough clean out of the fire box which takes time and is messy.
 I only burn rockwood, and a pizza or two uses quite a bit of the black gold.
 I am considering the bs but moving parts scare me and I am assuming it needs 110v?
 Roccbox looks cool and I can cook wings on bge while cooking pizza on roccbox.

Carolina Q

alaskanassasin said:

I am considering the bs but moving parts scare me and I am assuming it needs 110v?
 Roccbox looks cool and I can cook wings on bge while cooking pizza on roccbox.

@alaskanassasin, I don't have a BS, but @Zippylip has had his for several years and I don't recall him mentioning any problems. Same with @Focker. Though I could have missed it.

According to BS, the oven has a "AC/DC powered rotisserie motor so you can plug it in, or install 2 D batteries."

List from BS direct is $300, free shipping. There's a coupon code, ToddToven10, that'll get you 10% off, so $270.

I like the look of the Roccbox, but it's awfully small. Hear good things about it though. But it's $600! Plus $50 for delivery. Just looked on their website and they have free shipping (offer expires 4/1) with code FREESHIPMAR18.

alaskanassasin

Thanks @Carolina Q

JohnInCarolina

Carolina Q said:

alaskanassasin said:

I am considering the bs but moving parts scare me and I am assuming it needs 110v?
 Roccbox looks cool and I can cook wings on bge while cooking pizza on roccbox.

@alaskanassasin, I don't have a BS, but @Zippylip has had his for several years and I don't recall him mentioning any problems. Same with @Focker. Though I could have missed it.

According to BS, the oven has a "AC/DC powered rotisserie motor so you can plug it in, or install 2 D batteries."

List from BS direct is $300, free shipping. There's a coupon code, ToddToven10, that'll get you 10% off, so $270.

I like the look of the Roccbox, but it's awfully small. Hear good things about it though. But it's $600! Plus $50 for delivery. Just looked on their website and they have free shipping (offer expires 4/1) with code FREESHIPMAR18.

Kenji’s review of the BS was pretty damning for me.  I was considering buying one myself until I saw that.  Lots of reliability issues.  

I make 12” pies on the RB.  They’re plenty big.  And when they take all of 90 seconds to cook, well... it’s not like making more than one is all that hard.  Still, you’re right that it’s not cheap.  All I can say is that the build quality is very high.

JohnInCarolina

The other thing about the RB is that it really is pretty portable.  I don’t get that sense for the BS.

Carolina Q

I seem to recall Zip having some issues with Kenji's review. Could be wrong though. Kenji did pretty much trash the BS, LOL. He was right about one thing, it's UGLY! And definitely not portable. Unless you have a pickup.

Haha, I found @Zippylip's May 2017 comment ...

Zippylip said:

Carolina Q said:

I just watched Kenji's pizza oven comparison video. That's the first time I'd ever heard any real negatives about the Blackstone. Starting with how ugly it is. haha. Sounds like there are some design/manufacturing issues though.
https://www.youtube.com/watch?v=gGNJbFQIr5g

I think this clown is full of sh!t, the 2 he rates higher than the blackstone require longer pre-heat times & constant post-launch spinning of the pie to avoid uneven cooking.  As for quality of build, maybe he got a lemon, mine is a couple hundred pies in without any issues.  But yea the blackstone is uglier than the last chick at a frat party, I'll give him that.

JohnInCarolina

Carolina Q said:

I seem to recall Zip having some issues with Kenji's review. Could be wrong though. Kenji did pretty much trash the BS, LOL. He was right about one thing, it's UGLY! And definitely not portable. Unless you have a pickup.

Haha, I found @Zippylip's May 2017 comment ...

Zippylip said:

Carolina Q said:

I just watched Kenji's pizza oven comparison video. That's the first time I'd ever heard any real negatives about the Blackstone. Starting with how ugly it is. haha. Sounds like there are some design/manufacturing issues though.
https://www.youtube.com/watch?v=gGNJbFQIr5g

I think this clown is full of sh!t, the 2 he rates higher than the blackstone require longer pre-heat times & constant post-launch spinning of the pie to avoid uneven cooking.  As for quality of build, maybe he got a lemon, mine is a couple hundred pies in without any issues.  But yea the blackstone is uglier than the last chick at a frat party, I'll give him that.

Reliability issues means some are going to be lemons, while others won’t. Obviously, YMMV.

There seem to be plenty of people who like their BS.  You obviously love yours judging by how often you use it.

Focker

I agree with Zip, and his assessment.  Kenji is full of it.

I had a sh!tty weld on the main body, BS sent out a replacement right away.  Upgraded the motor recently, well worth it for the extra power and turning the pie in the opposite direction IMO.

It takes longer to make the pie, than to preheat and bake.  

When it croaks, I'll buy another.  Then another.

Hacks on the pizzamakingforum who have multi-thousand dollar WFOs have a BS to compliment, and praise it's results, often using it over the WFO.  Some food for thought.

My gripes with the RB.  Price.  Small sub 12", in reality 10" size of the pie.  Uneven heat.  And my biggest, constant spinning.

My boy, at 8, made a cute 12" pie.  Baby steps...

JohnInCarolina

Spinning definitely is hard work lol.

Focker

I'd like to see ya spin that 12" pie in a 12" mouth.  Classic 7th grade locker room overcompensation.