Coal Pizza Oven

Carolina Q

I was curious about cooking pizza on the egg and getting the coal oven effect (as in NY pizza). That is, using coal instead of lump. A search here found this thread...

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=423715&catid=1

... which leads me to believe it's not a good idea. Ok, so scratch that.

However, I was still wondering if anyone has tried (or would suggest trying) 2-3 chunks of anthracite, using it like you would a smoking wood. In the linked thread, fishlessman said he had thought of trying it, but no one said they HAD tried it. Any thoughts?

Spring Chicken

A couple of years ago I was looking up information on building a wood fired pizza oven. I happened on a pizza oven that used coal. Did a little research and decided it wasn't for me.

I also recalled that when I was on KP at Ft. Leonardwood back in another life the stoves were coal fired. They also baked in the ovens. But I suspect the heat source was entirely indirect.

It's my understanding that when Henry Ford first invented charcoal briquettes a main ingredient was coal dust. And some briquettes still use coal. That's one reason briquettes have a coal-like flavor and the name 'coal' in the name.

But for 3,000 years, natural charcoal has been the choice of fuel for cookers like the Big Green Egg. I think I would consider that to be evidence enough that everything else didn't do as well as lump charcoal.

Spring "Taken A Few Lumps Along The Way" Chicken
Spring Texas USA

tjl5709

Try it with lump first. It works fine for me. Everyone I've shared it with loves it. Done both standard rounds and deep dish using the sassafrass ceramic pie "pan".

fishlessman

ive lit eggs with anthracite, two things you need to do if using it as a flavor. big hot glowing fire, you want that coal to turn orange red. second, really wait til the fumes smell goes down, it stinks when first lit. if you really want to cook that style pizza, you really need temps in the 900 degree range, any lower and it wont have the right texture/bite/moisture in the crust. have you seen my setup and what to look for when cooking at these temps, there are some safety hazzards but it can be done, forget gaskets :laugh:

Carolina Q

Lump IS what I use. I'm not talking about replacing lump with coal, I'm asking about adding a couple of lumps of coal (maybe the ones that were in my Christmas stocking) to the standard lump.

Carolina Q

Fish, I don't know how you do it! I have yet to get my temp past 750. New lump, old lump, mixed, BGE, Wicked Good, Royal Oak or Cowboy. 750 MAX. Yes, it's cleaned out, no the grate holes are not clogged and yes, the lower vent is lined up with the hole in the fire box. I have not tried using a bellows!

As for waiting for the smoke to clear, I would have thought that's where I'd get the coal flavor from. No?

fishlessman

coal burns extemely sooty until its well lit, my chimney bellows black soot for several minutes then starts burning clean, not sure it adds much flavor but worth trying to see, when its sooty burning, it stinks like rotten eggs. have you tried raising the lump grate, some bolt three washers to the edge that raises it slightly creating more air flow, mine use to get up to temp if i was just distracted though :laugh: since making a bigger fire grate with more holes its much faster now. domes fall out at high temps so watch that :ermm: :laugh:

tjl5709

I made a grate out of some scrap expanded metal. It really breathes good. No issues getting above 750.

Carolina Q

Guess it's time to tinker. Even if I never use any coal, I would like to try a hi temp pizza cook. Might try lighting a chimney starter full of lump and dumping that in the egg too. When I first got the egg, I did that, but it got too hot too fast. In this case, that's what I'm looking for. Thanks.

Carolina Q

Yeah, I've read about doing that, but haven't tried it. I wouldn't think expanded metal would last too long at such high temps, but no big deal there.

Ricklesss

Fishlessman,
There is some kind of "gizmo" that is supposed to help hold the dome in the metal band straps, so it doesn't fall out, correct?
I haven't ever seen a photo or a "how-to", on making one...can you post a picture or point to a link?
I don't know what they are called, so my search came up nada....

It sounds like modifying the bottom grate might be a thing to play with.
I didn't know that was a trick to getting hotter temps.
Thanks for the tips!

fishlessman

i dont have a pic but it was simple, charwoody on the primo forum came up with it and its easy to explain. he unbolted the handle, put a piece of sheet metal about 1 inch long on the bolt that curled/ wrapped over the lip on the dome, then put the handle and nut back on. someday i need to make one and post a pic but if you ping charwoody on the primo forum im sure he would post a pic for you. not sure if he needed a longer clinch stud for it to work

Ricklesss

Ohhhh, cool, so THAT'S what it is!
Might make one, "just cause"....
I'll ping him, just to see his...
Thanks, fishlessman!