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Fired up the pizza oven this weekend
mogley98
Member Posts: 18,291 ✭✭✭✭
After 2 hours of raging inferno I had the inside deck closest to the opening at about 680-700 degrees. About 3PM I quit stoking it and left it to go out.
After dropping to 38 degrees outside that night I went back at 11:00 am and checked the temp inside with no door still 180!
Now to clean up the installation a bit, fix the counter top and deal with the sloppy mortar and then I am ready to cook.
My grill fit nicely next to the oven once I took off one side and left the burner side.
I also want to add a 2 pot cooker to the other side.
I have two picnic tables I can put under the awning on the back and this all sits close to the range so Pizza and shooting can go together.
Why don't we go to school and work on the weekends and take the week off!
Comments
A taller flue might help with smoke out the front.
Are you planning to do the thanksgiving bird in it? I'd highly suggest it. Did ours last year and will every year from here on.
Have a nice stack of seasoned cherry ready for it!
Hmmm we will be having Turkey day dinner at my daughters but I might try a turkey, what temps are you running and how long?
quote:Originally posted by Cubslover
Nice.
A taller flue might help with smoke out the front.
Are you planning to do the thanksgiving bird in it? I'd highly suggest it. Did ours last year and will every year from here on.
Have a nice stack of seasoned cherry ready for it!
I would not clean the excess mortar. Round up some creek rock and face it.
Spent a week gathering rock for the chimney on the cabin this Summer. Then two days of troweling, squeezing a grout bag and detailing.
I suppose I could use sea shells
Thanks I may try that, once it gets hot no smoke comes out the front though.
Hmmm we will be having Turkey day dinner at my daughters but I might try a turkey, what temps are you running and how long?
quote:Originally posted by Cubslover
Nice.
A taller flue might help with smoke out the front.
Are you planning to do the thanksgiving bird in it? I'd highly suggest it. Did ours last year and will every year from here on.
Have a nice stack of seasoned cherry ready for it!
If it quits smoking when it gets hot, no worry. I like the smoky looks. It looks used.
I did a 14lb bird at around 350-400. Til it was 180 in the hip. About 3.5hrs.
Pulled the skin away, stuffed cream butter under the skin, rubbed it down with salt. Then Took two garlic cloves and a halved orange and placed inside. Cooked upside down for 45 min. Then flipped over and turned every 20-30 min. Placed it on a rack elevated over water with more oranges and garlic cloves.
Cut into the breast and juice literally poured out.
I'd try to score one on the cheap the day after. We bought another to do a week or so later, but time didn't allow for the pizza oven to cook it. Used the roaster
Pics of the day...