Post by: Blacklab on March 05, 2015, 07:12:27 AM
Post by: Bigshooter on March 05, 2015, 07:30:11 AM
Post by: quadrafire on March 05, 2015, 07:38:22 AM
Post by: HUNTINCOUPLE on March 05, 2015, 07:49:02 AM
Post by: Blacklab on March 05, 2015, 08:46:37 AM
You must really like pizza.
Just a little :chuckle:
Will it double as a smoker?
I don't know about a smoker since I have 3. Going to try baking bread and roasting things of that nature. Here's one of my smokers
Post by: lamrith on March 05, 2015, 09:31:54 AM
Details man we need details!
I might have to take a trip that way, take the grendels out for some excersize, then eat!
Post by: Blacklab on March 05, 2015, 09:37:52 AM
I'm thinking 7 to 8 hundred degrees and cooking pizzas 1-2 minutes :drool:
Post by: TheHunt on March 05, 2015, 09:48:47 AM
Post by: lamrith on March 05, 2015, 10:06:27 AM
Lamrith, I'm game! just don't shoot me :yike: :chuckle: ;)
I'm thinking 7 to 8 hundred degrees and cooking pizzas 1-2 minutes :drool:
Why would I do that? you mean just because you got me hooked on this Grendel..?? Yeah I owe you bigtime for that, have to make sure I bring beer!!
HAHA!! Yeah I can convert my GMG pellet grill to get higher temp and act as a pizza oven. I need to get the laser out next time and get a good read on temps, but it was in excess of 500* and a papa murphy's took4-5min and was done. That sort of heat works best though when you make you own dough... I will try to find the link, there is a whole forum on pizza making and high temp ovens.
What are you planning to use for heat source? Propane with wood, pellets, just stick wood?
Post by: Blacklab on March 05, 2015, 10:57:42 AM
http://www.fornobravo.com/forum/f7/ (http://www.fornobravo.com/forum/f7/)
Post by: superdown on March 05, 2015, 11:08:09 AM
Post by: lamrith on March 05, 2015, 11:20:15 AM
http://www.pizzamaking.com/forum/index.php (http://www.pizzamaking.com/forum/index.php)
Here is what I did with my GMG so simulate wood fired oven, worked ok. A couple Fireplace Hearth brinks, then the GMG grease drip tray upside down ontop of them. Put the stone ontop of that for preheat cycle, set grill to 500* and let her run. The Steel tray will get super heated and stone gets hot too. When time to cook, put stone down on grate and slide your pie on... Not perfect, but for $7 in bricks it worked pretty good!
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi1273.photobucket.com%2Falbums%2Fy419%2Flamrith%2Fready_zps6f44ae0c.jpg&hash=5f77bd6df82b7ce87a5f3e9d7907c80507595bc1)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi1273.photobucket.com%2Falbums%2Fy419%2Flamrith%2F20141004_171640_zps58102abd.jpg&hash=e210d6dac1641d50e8f47a5a667ee260bf0700fc)
Post by: Blacklab on March 05, 2015, 01:12:25 PM
Post by: NRA4LIFE on March 05, 2015, 01:45:53 PM
Post by: Cap.Silver on March 05, 2015, 01:51:05 PM
You guys make me hungry for one ..... Blacklab are you in Renton ? I must have seen your truck somewhere million times ..... it looks familiar with the stickers . One of my buds is mason and he build himself this in the backyard .....incl.pizza oven . I don't think he uses it though .
Post by: Blacklab on March 05, 2015, 02:08:56 PM
Great project , is it really going to be solely for pizza ? I think you could make both : pizza and smoker .
You guys make me hungry for one ..... Blacklab are you in Renton ? I must have seen your truck somewhere million times ..... it looks familiar with the stickers . One of my buds is mason and he build himself this in the backyard .....incl.pizza oven . I don't think he uses it though .
Damn!!!! that's a beautiful set up wow!. I have no need for another smoker since I have 3
Nope that's not me. Just some with good taste :chuckle: I'm in Vancouver Wa
Post by: Pygmy on March 05, 2015, 09:33:40 PM
Post by: Bean Counter on March 05, 2015, 09:34:59 PM
*tag* 8)
Post by: deerhunter_98520 on March 05, 2015, 09:41:50 PM
Post by: Blacklab on March 06, 2015, 07:17:46 AM
Post by: lamrith on March 06, 2015, 07:57:46 AM
My earth oven. Made it from ideas in Kiko Denzers book. Not sure where you're located but Palmer Coking Coal's grey clay is the perfect mix. Just have to screen it and mix with water to make the mud and cob. I used wine bottles in the base to extend warmth. Back of the oven gets over 1200degrees F with 4 sticks of wood. One of the best things I've done in my back yard. Wish you good luck on yours.can you explain the wine bottle thing? Are they in the concrete?
Post by: Blacklab on March 06, 2015, 08:24:26 AM
Post by: Pygmy on March 07, 2015, 04:20:33 AM
The wine bottles are laid on top of the base layer of mix which is 4 to 5 inches thick on top of your foundation. Mix is then smothered around the bottles and 3 to 4 inches above them creating the insulated base on which the fire brick (oven floor) will rest. You don't want to use concrete in an earth oven because it doesn't breathe well and the moisture coming out of the food will deteriorate it over time. Some people will also place wine bottles upright in the walls of the oven. I decided to use a mix of the mud and wood shavings instead which gave me the same heat retention. 4 sticks of wood will cook a dozen or more pizzas quickly. And the retained heat will bake bread, then cook stews or roasts and finally dry out the wood for the next firing. The oven is still very warm the next morning. When the electricity is off it's especially nice to have.My earth oven. Made it from ideas in Kiko Denzers book. Not sure where you're located but Palmer Coking Coal's grey clay is the perfect mix. Just have to screen it and mix with water to make the mud and cob. I used wine bottles in the base to extend warmth. Back of the oven gets over 1200degrees F with 4 sticks of wood. One of the best things I've done in my back yard. Wish you good luck on yours.can you explain the wine bottle thing? Are they in the concrete?
Post by: lamrith on March 07, 2015, 06:18:41 AM
Awesome thanks!!The wine bottles are laid on top of the base layer of mix which is 4 to 5 inches thick on top of your foundation. Mix is then smothered around the bottles and 3 to 4 inches above them creating the insulated base on which the fire brick (oven floor) will rest. You don't want to use concrete in an earth oven because it doesn't breathe well and the moisture coming out of the food will deteriorate it over time. Some people will also place wine bottles upright in the walls of the oven. I decided to use a mix of the mud and wood shavings instead which gave me the same heat retention. 4 sticks of wood will cook a dozen or more pizzas quickly. And the retained heat will bake bread, then cook stews or roasts and finally dry out the wood for the next firing. The oven is still very warm the next morning. When the electricity is off it's especially nice to have.My earth oven. Made it from ideas in Kiko Denzers book. Not sure where you're located but Palmer Coking Coal's grey clay is the perfect mix. Just have to screen it and mix with water to make the mud and cob. I used wine bottles in the base to extend warmth. Back of the oven gets over 1200degrees F with 4 sticks of wood. One of the best things I've done in my back yard. Wish you good luck on yours.can you explain the wine bottle thing? Are they in the concrete?
Post by: Whitpirate on March 07, 2015, 10:33:53 AM
Post by: earlmarne on March 07, 2015, 11:53:00 AM