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Major Blackstone issues - Pizza Making Forum On my second Blackstone the igniter works OK after it clears what I am guessing is air in the line, out Lord Bacon, I just re read your orginal post again and the burner control being bent is what was wrong with my first Blackstone, actually the whole chassis was bent and the platter had an inch of difference from side to side
Walmart Version of Blackstone Pizza Oven - Pizza Making Forum If the blackstone is the same as the original, 60K BTU is defintiely not efficient Similar 16" ovens are less than half of the propane usage That being said, the PALA pizza review is the one where he said hte blackstone was unsable for NY The only reason he claimed that was the manual said not to adjust the regulator so he didn't touch it
Best dough recipe for Blackstone Pizza Oven - Pizza Making Forum To get the Blackstone to cook at 550 has been a challenge for me At that temp there is almost no top heat I have had much better success in that oven at 600-625 and ommiting sugar from my normal recipe And of course any pizza type that you would cook hotter than that would almost always omit sugar
Blackstone Mods and Adjustments - Page 23 - PizzaMaking. com Assuming lid means replacing the Blackstone upper stone assembly with a 22 5" weber charcoal grill lid, here's the answer It is a fairly simple modification Take off the BS lid and remove the upper stone assembly Place the grill lid on top and mark where the front stainless cuts off the otherwise round body of the grill
Blackstone uneven baking help? - PizzaMaking. com Still playing around with my new version 2 0 Blackstone oven Pretty amazing so far, but still having a couple of issues Biggest issue by far is that the bake is uneven, no matter what temperature I try (I've tried 600, 700, and 800) In each case, the top is overcooked by the time the bottom cornicone is properly baked
BlackStone FLAME coming out in front where Temp control knob is at set . . . JT, early in the Blackstone thread, there were two modes of thought expressed relating to flaming knobs 1 You get what you pay for, it's still a great oven and will still get plenty hot when the knob is at a non flame setting, be happy with what you've got and use it
easy mods blackstone - PizzaMaking. com The fact that you're in Holland does mean you'll have to consider the logistics cost risk of obtaining a Blackstone A Blackstone may not end up being as cheap as it first appears once you factor in shipping, in fact I'd be surprised if you can get a Blackstone delivered to you at less cost than the WFO you linked to
Adding wood to the Blackstone - Pizza Making Forum I don't know anything about the Blackstone except what I've seen in photos and videos, but the 12" A-maze-n Tube Smoker works well for generating good smoke flavor Fill the unit with the pellets of choice (I like alder), light the pellets, and you get up to 4 hours of smoke