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Re: Gas Pizza only oven
From the WFO board
Posted by Robert Grimes
In Reply to: Re: Gas Pizza only oven posted by Rado
I actually did put firebrick in on Sat night to try. I put a layer of the thinner 1 1/4 inch ones as there just isn't much room in the BBQ top area. I did put a few over the top supported by some wire mesh just to see if I could get a chamber. I did a dry run of heat tests and once I got the chamber area above 500, I turned off the heat. It did hold heat for about 1 hour before it went below 350. Unfortunately I just don't have enough room for the chamber to really be enclosed so it was not a really good test.
I did try a real pizza for dinner. However, the yeast failed me and the crust was a piece of cardboard so I failed to test well. Also, I was in a bit of a hurry to due to some personal timing issues so the test was not really good.
Actually I have had better luck by using my cracked pizza stone and getting the pizza bottom crunchy, then moving the pizza on to a little warming rack about 8 inches higher and then letting the heat built up in the top of the hood do the final cooking (in this case I left the fire on all the time). This method is simpler, easy to take apart (just pull out the stone) and less of a mess. It makes the pizzas I have in the link I posted earlier.
I am going to work on this idea some more. I have used the wood chips many times before and that does help as well. Also, you can just put the chips in a can of water to soak, then place the wet ones on the fire.
If any one wants photos of what I tried this weekend, let me know. I haven't cleaned up the mess yet.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines