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pomah25
Guest
Pretty sweet looking! I wonder if i can jerry rig something out of a drum.
I got mine put together today and did a dry run. At 10 minutes the cooking stone (which was on top of the Primo Deflector stones) was at 300. At 15 minutes it was 450 and at 20 minutes it was at 625. I am going to cook some pies tonight on it and we will see how it goes. I cut out a vent in the front (side) of the lid and have my stones and d plates all the way to the front (near the vent). Have the top weber vents closed. Idea is to get the hot air moving from the back, across the pie, out the front. I dont think I have it tweaked yet because I dont think I have a hot enough temp up top (I am shooting for cooking at 650 stone temp and about 700 air temp above stone)....we will see
That kettle mod looks good! What kind of flour are you using?
Carbon - I just noticed you have a wood fired pizza oven??? Got any pics? I think I am going to talk the wife into making an outdoor WFO for the patio....of course, this kettle mod (cost me $10) attempts to klone a WFO...it does not quite get there, but it does work!
My oven project is not yet completely finished although the oven itself is fully functional. It basically only needs final stucco. After that I will construct a small concrete counter/workspace right next to it.
Here's a photo of the oven I took a few days ago...
I am thinking something like this for the pan in the top of the lid...a heat mass is not needed imo, as there is so much hot air coming over the pie..but I think this would decrease the volume in the lid and force the air down over the pie more....
http://www.overstock.com/Wholesale/...d=123620&fp=F&ci_src=14110944&ci_sku=12682410
John,
I have one of these. They work fine. The problem is the bottom of the crust cooks far faster than the top. With the LBE Weber mod, you have a heat reflector on top, in addition to a side vent on the the cover of the kettle which duplicates the convection style heat you get from a pizza oven. This method allows for even doneness on both top and bottom of pizza , plus very short cook times, plus, super crispy outer crust.