First cook on members mark pizza oven from Sam's. (lots of pics) [Archive]

Free Mr. Tony

08-18-2018, 05:49 PM

My Blackstone burned out, and has unfortunately been put in the dumpster after grabbing the stones to save. I want to eventually get a forno bravo oven, but may need to wait a bit on that. In the meantime I figured I'd try out the Sam's club pizza oven. I did not have high hopes. Visually, there seemed to be some major flaws. Most of my fears were put to rest after one use. Don't think I've ever had better results from the inaugural cook on a piece of equipment.

Split some splits I had in the wood pile, and fired up after a very brief setup period.

https://i.imgur.com/PP9ce7fl.jpg
https://i.imgur.com/6LaQK7tl.jpg
https://i.imgur.com/rk4GDlul.jpg
https://i.imgur.com/40E5hUzl.jpg

First pizza was the kids bbq chicken. I like cooking at about 650 stone temp. I hit it about right. Cooked very fast with the active flame.
https://i.imgur.com/e2x1fuLl.jpg
https://i.imgur.com/iqQqxODl.jpg
https://i.imgur.com/Chicno6l.jpg

Half pepperoni, half buffalo chicken
https://i.imgur.com/q9uaRDBl.jpg

Calzone with ricotta, and soppresata.
https://i.imgur.com/sCc63dUl.jpg
https://i.imgur.com/5W4Jej8l.jpg
https://i.imgur.com/D97EXsjl.jpg
https://i.imgur.com/dKMDU0Sl.jpg
https://i.imgur.com/POMQimwl.jpg

Was a big fan of the Blackstone, but really think I'm going to have fun with this little $379 oven. Thanks for looking.

Stingerhook

08-18-2018, 06:01 PM

All looks fantastic.

zippy12

08-18-2018, 06:09 PM

Nice thanks for sharing!

ShadowDriver

08-18-2018, 06:30 PM

I was highly curious what you were about to add to the proverbial toolbox.

That looks like a fun oven, Mr. Tony!

Grub looks great!

Free Mr. Tony

08-18-2018, 06:33 PM

I was highly curious what you were about to add to the proverbial toolbox.

That looks like a fun oven, Mr. Tony!

Grub looks great!

Wasn't really what I was making room for necessarily, but going back to the oven after having a Blackstone is difficult for a pizza cook. This should hold me over until I can get the real deal. This perforned very well for the price. I bought on a whim today. Wife and I decided to stop in,and it was 379 instead of 499. Sealed the deal.

Joshw

08-18-2018, 08:43 PM

Nice looking pies. Hard to be wood fired pizza.

Smoke on Badger Mountain

08-18-2018, 09:08 PM

Great looking food.

KB BBQ

08-19-2018, 12:21 AM

Geez! now you got me thinking about buying a pizza oven :roll:

scp

08-19-2018, 06:12 AM

Awesome looking pie!!

Can you share your dough recipe...looks awesome!

PaSmoker

08-19-2018, 07:04 AM

looks great Tony!...if my blackstone goes, I'll be looking at this oven, especially at that price!

Dweverett

08-19-2018, 07:11 AM

Looks great -- should definitely hold you over.

I was just wasting time last night looking at at some of the ovens as a result of getting an email from All Things BBQ about the Clementi. Led me to a bunch of research comparing that to the Forno Bravo options etc. -- none of which I'm likely to buy.:crazy:

Free Mr. Tony

08-19-2018, 07:26 AM

Awesome looking pie!!

Can you share your dough recipe...looks awesome!

I use this website to play with the numbers depending on how many pizzas I'm making.

http://www.pizzacreator.net

The link should give you my ratios except for yeast (let me know if the numbers aren't already plugged in when you click). I use more or less depending on when I'm planning on cooking. May use a half tsp per 900 gram (3 x 300 gram dough balls) recipe if I'm cooking a couple days out. 2 tsp for same day.

I use 50/50 mix of bread flour (King Arthur), and high gluten flour (bouncer brand from gordons). I like to cook around 650-700 degrees, and I like the mix for a perfect balance of soft/crisp/chewy.

I do keep some 00 on hand if I want to cook hotter, but mainly use it for homemade pasta.

Big George's BBQ

08-19-2018, 08:08 AM

YUM That looks excellent

ronbrad62

08-19-2018, 10:52 AM

You had me at calzone. That all looks great and the price is nice.

robert-r

08-19-2018, 11:48 AM

:clap2::clap2::clap2:

ssv3

08-19-2018, 11:55 AM

Looks awesome! I'd be happy with those results as well. Thanks for sharing.

Moose

08-19-2018, 02:08 PM

Free Mr. Tony

08-19-2018, 02:34 PM

Pizzas look great! Two questions:

1. What's the largest diameter pie you can get in the new oven?

2. What exactly happened to the Blackstone? If the motor died, you can easily replace it with a better one as the mount underneath the oven is universal.

The round one in the picture is about 14". You could probably squeeze a 16" in there, but it would be tight. The ash grate in the back kind of throws the area off a bit. I wish it was just more stone.

The burner in the Blackstone went out. Even after you turned the burner off, there would still be a small flame until you shut the propane off on the can. It still worked like that until last weekend. On high, it was barely a flame anymore.

I read a few people on pizzamaking would clean the rust out of the burner, and it would be fine. Tried that, and it didn't work. Then, I figured I could replace the burner. Bought a new burner. Didn't realize Blackstone made it so the burner was permanently encased. I cut around the metal to get to it, but it was too tore up to get the new burner in. Very frustrated with the way it was built to not be able to simply replace components. It was fun while it lasted, but I'm glad I only paid 87 dollars for it.

Moose

08-19-2018, 02:47 PM

The round one in the picture is about 14". You could probably squeeze a 16" in there, but it would be tight. The ash grate in the back kind of throws the area off a bit. I wish it was just more stone.

The burner in the Blackstone went out. Even after you turned the burner off, there would still be a small flame until you shut the propane off on the can. It still worked like that until last weekend. On high, it was barely a flame anymore.

I read a few people on pizzamaking would clean the rust out of the burner, and it would be fine. Tried that, and it didn't work. Then, I figured I could replace the burner. Bought a new burner. Didn't realize Blackstone made it so the burner was permanently encased. I cut around the metal to get to it, but it was too tore up to get the new burner in. Very frustrated with the way it was built to not be able to simply replace components. It was fun while it lasted, but I'm glad I only paid 87 dollars for it.

Makes total sense. I hope the new generation of BS ovens correct this flaw!

Zevon668

08-19-2018, 03:40 PM

Wow! Those pies look awesome, my 14-year-old would be in heaven. Thanks for sharing the website too.

PlattDaddyBBQ

08-19-2018, 09:13 PM

I think I know what I need to ask the ole lady for, for Christmas!!! That looks amazing, both the results and the cooker itself!!!

kfdvm

08-19-2018, 09:50 PM

I have been thinking of getting a Komodo Joe primarily for pizza. You may of changed my mind. That looks good. Really good.

Free Mr. Tony

08-20-2018, 07:57 AM

I have been thinking of getting a Komodo Joe primarily for pizza. You may of changed my mind. That looks good. Really good.

No idea how it will hold up, but I was surprised by the performance to say the least. Kamado Joe's are very nice too, and in a whole other category. Probably not as good at pizza, but an awesome grill and smoker to make up for it.

Free Mr. Tony

08-20-2018, 08:06 AM

I decided to make something a little healthier than the pizza that I ate way too much of.

Roasted some chicken, and vegetables. Had cooked a little quinoa earlier. Threw the veggies on top of the quinoa, a little garlic mushroom oil, and several drops of hot sauce.

https://i.imgur.com/O1auQcSl.jpg
https://i.imgur.com/BTMN15Il.jpg
https://i.imgur.com/bJAL33Gl.jpg

pmad

08-20-2018, 11:18 AM

I like how the kid's pizza was the test run. :-P

BBQ Bacon

08-20-2018, 11:34 AM

Very nice.

PnkPanther

08-20-2018, 11:52 AM

Add another I want to buy

I hate you guys

Whisky

08-20-2018, 12:02 PM

Makes total sense. I hope the new generation of BS ovens correct this flaw!

Moose, You may be disappointed waiting for a new model. I don't think Blackstone even knows if/when they will have a new one out...

https://www.pizzamaking.com/forum/index.php?topic=52254.0

Dock

08-29-2018, 09:26 PM

Mr. Tony,

Did you buy this online or get it in the store? When I look on the website it says online only. Was just curious if some stores were carrying it or not.

Ron_L

08-29-2018, 09:33 PM

You’re killing me, Tony :-D. I DON’T need another toy! :becky:

Dweverett

08-29-2018, 09:43 PM

Moose, You may be disappointed waiting for a new model. I don't think Blackstone even knows if/when they will have a new one out...

https://www.pizzamaking.com/forum/index.php?topic=52254.0

That's insane. I didn't notice a US seller (didn't look that hard either) but $2,600 CAD for an upgraded Blackstone? There is a whole different range of competitors once you get into that price range and from a visual perspective at least I don't think it's going to do well.

LordRiffenstein

08-30-2018, 06:02 AM

Dang, those pizzas look amazing!

Free Mr. Tony

08-30-2018, 08:09 AM

Mr. Tony,

Did you buy this online or get it in the store? When I look on the website it says online only. Was just curious if some stores were carrying it or not.

I bought it at the store for $379. Now is the time to look. Others have told me they go down to around $300 at some point to clear out stock.

Free Mr. Tony

08-30-2018, 08:13 AM

I replaced the floor last night with split firebricks. Was hoping to retain a little more heat for residual baking. The stones that came with it heat up really fast, which also means they cool down very fast.

Haven't cooked anything yet, but I think it may have done the trick. The firebricks heated up much slower, but I still had 600ish stone temps a half hour after the fire was pretty much out. 500 after an hour, and 350 or so after an hour and a half.

BDAABAT

08-30-2018, 08:28 AM

Pizzas look amazing! Thanks for posting. I would never have thought of looking at Sam's for a wood fired pizza oven! If my Blackstone starts acting up, I'm heading to Sams. :becky:

BTW: I just checked the Sams website. The cooker is priced at $429.91. You got a good deal.

Bruce

EricD

08-30-2018, 11:14 AM

@whisky and @Moose, In regards to your message above, I just heard that Blackstone has discontinued their pizza ovens. (I don't remember where I heard that though)
Blackstone says they will continue to support and supply parts for the oven, but no new models are being made. I can't confirm or deny any truth to this, just passing on what I heard. (EDIT: I just clicked the link above.....nevermind)

@Free Mr. Tony, Nice looking pies!! I like these wood fired ovens, but stupid question....how do you get the splits started in there?

rderdc

08-30-2018, 11:20 AM

I was looking at the Uuni but for a few dollars more that looks great!

Free Mr. Tony

08-30-2018, 12:13 PM

Free Mr. Tony

08-30-2018, 12:18 PM

I was looking at the Uuni but for a few dollars more that looks great!

I know there are alot of uuni diehards, but I'd be curious how many of them have used other equipment before. I'm pretty experienced in pizza making. As much or more than bbq. Unless I wanted something super portable, the uuni would be my last choice. I've used pretty much every kind of oven including uuni 3. It's just not the greatest setup for a really nice pizza imo.

Not saying it doesn't make good pizza, but it's more work with it than it should be. I have not used the gas burner which could change my mind, but the pellet version left alot to be desired for me at least.

Smoke on

08-30-2018, 05:29 PM

Thats nice. I'll have to look into one of those. I've been wanting a forno bravo but have yet to make a decision. This might influence my thinking. Thanks

Blythewood BBQ'er

08-30-2018, 05:48 PM

Beautiful!

Free Mr. Tony

08-30-2018, 06:09 PM

Here's one I did the other night with 100% 00 flour. Was in the fridge for a couple extra days because of scheduling conflict so it was a little overproofed, but still turned out pretty well.

https://i.imgur.com/lb2Uvihl.jpg

Dock

09-17-2018, 02:22 PM

Free Mr. Tony

09-17-2018, 05:56 PM

I finally tracked one of these down but wont be able to play with it until next week due to work. This is a brand new adventure for me, Ive used an egg fro 10 plus years but never a legit wood fired oven, plus ive never made pizza dough from scratch, I may be in over my head! Ill probably start a new topic documenting my adventures.

Mr. Tony if you've learned anything new since you've had it id love to hear about it.

Thanks!

Make the dough as much as you can, and it becomes second nature like anything else. You can whip up a batch of any size in less than 45 minutes, and that includes a 20 minute autolyse step. So about 20 minutes or so of active work in making it. It's not hard at all, but experience is the only way you will get better. Depending on the type of pizza you want to make (ny, neo, Detroit, etc) I can give you any tips you want.

It's simple to run. I wouldnt try to cook super hot on your first try. Less room for error the hotter you get. Cook around 600-700, and tweak from there.

I did replace the floor with firebrick in mine for better heat retention. I've only cooked pizza once since the change. The retained heat worked well, but it threw the top bottom balance off a bit. I need to dial it in some more with the bricks.

https://i.imgur.com/nPUTwINl.jpg

riverratdave

09-18-2018, 08:19 AM

Count me in, I picked one up when they dropped to $299. First cook came out great. Thanks for the heads up, Mr T.......I think:decision:

NickTheGreat

09-18-2018, 08:30 AM

Awesome stuff. I've looked at that thing dozens of times at Sams. Glad to hear it's working out for you.

pitbossJB

09-18-2018, 09:33 AM

I was excited when I saw this earlier in a post. Now I need one! Thanks!

Dock

10-22-2018, 03:09 PM

I finally tracked one of these down but wont be able to play with it until next week due to work. This is a brand new adventure for me, Ive used an egg fro 10 plus years but never a legit wood fired oven, plus ive never made pizza dough from scratch, I may be in over my head! Ill probably start a new topic documenting my adventures.

Mr. Tony if you've learned anything new since you've had it id love to hear about it.

Thanks!

So ive cooked twice on it now, first cook was a mildly successful pork loin and veggies in a CI pan, just trying to learn the fire and heat. Second cook was two mildly successful pizzas, definitely learned a lot in the first two rounds. Im going to cook pizza again one night this week, after that ill post up some photos, along with all of my learning.

The dough is still the big struggle for me, I made a recipe that was just OK, and there is lots of opinions out there on dough. Im not going to be fully satisfied until I hit the dough type that I want. If you've ever had deweys pizza that is essentially where im trying to get to.