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Post by smokey on May 20, 2015 16:54:29 GMT 10
Something to look out for. Im just now roasting a section of leg of pork when I set for high temp to get some crackling and then set the air control for what I "Normaly" set them to bring the temp down. Not so, When I came back it was near 700f and I could smell the veg burning. I took it off and put it in the gas bbq to finish. Pork is ok, but some burnt sides on the veg that I can cut off as it only on one side. On checking what the hell went wrong, I found a 3mm gap around the nomex seal. The band screws had loosened. Something I had actually been warned about in the past but later neglected. Ive learnt my lesson now  |
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Post by Deleted on May 20, 2015 20:35:23 GMT 10
G'day
I find it hard sometimes to switch from degree F to degree C so I goggled the conversion.
370 C, wow that's not an inconsiderable temp.
My natural gas oven controls say 240 C ( with a couple of hopefull dots after that on the dial)
The natural gas grill with a pizza stone can give you ( surface ) temps of 350C. ( with a infrared termometer) and gives you a reasonable pizza.
To get above that 350 C mark you need the Wood Fired Oven. 370 C to 450 C is a good pizza range and I'm talking 3 min to 90 second pizza.
That's amazing considering it runs on charcoal.
Please tell me more about them.
Regards dave
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Post by smokey on May 20, 2015 21:48:32 GMT 10
Sorry Dave, I have a nasty habit of speaking in F or C, Probably because all my BBQ's are in one or the other.
Yep the Komado, If left out of hand will red line the needle at 370c
Charcoal burns hotter than wood and when it's right under the cooking area they can resemble a rocket engine.
Overshooting can be a problem and one learns when to start closing the air down.
Over shooting can be rectified by a slow prosess of shutting off all air, Burping the lid then letting heat out and repeating the process. I couldn't do that as the lid seal was sucking in air.
I also had a little more fuel in it than I needed that didn't help.
Saying that, It's my favourite bbq. very much a mini Piza oven and very frugal on fuel.
If I could only have just one bbq? It would be a good quality Komado.
Have you seen one? BBQ's Galore have an overpriced Cheapy that will give you a good idea on how they work.
They have a few layers and accessories for direct cooking, or using deflectors for indirect and some a mix of both.
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Post by Deleted on May 22, 2015 19:09:40 GMT 10
G'day
Yes I've had a peek at a big green egg at BBQS galore. Didn't really know how they worked so it was a case being suprised by the thing. The mass of the thing was a bit diferent to most BBQ. I'm used to the idea of mass in a Wood Fired Oven so I excepted that. I figured out the inlet vent the exhurst vent where I suppose the fire would go. I would have to see one in action so to speak to get a better idea.
What's being playing on my mind is you statement that charcoal burns hotter than wood. Perfectly true when you think about it. We would not have had the Bronze Age or the Iron Age without charcoal. Hot enough to smelt metal is pretty hot really
Equate that back to a brick Wood fired oven. 460 C to 500C is the temps for a pizza. A teaspoon os semolina flour on the floor will turn brown in 2 seconds. You good to go. Above that is the territory where my cheap infared thermometer maxes out. If you dare to put a pizza in at those temps it has a life expectancy of maybe 30 secs till its a black mass with little food value.
Now a pizza oven has no controls as air inlet or exhurst control. You get a wood fire burning and the door is set hieght of 63 per cent of the interior internal oven height. The hotter it gets the more it exhursts the more it exhursts the more fresh air is drawn in to feed the fire. All you have to do is keep the wood up to the fire. To much wood and the flames lick out the door and the heat is wasted so you back it off.
If you were to run one with charcoal, I'd hate to imagine the heat it would be capable off. It would literally become a kiln.
So this is how I'd imagine the green egg to run. A small amount of charcoal. Control of both air supply and exhust so it cooks at a food friendly temp. The deflectors to deflect radiant heat. (The brick surface of my oven is 500 mm off the pizza). All of this in an in closed space.
I'm hoping to see one of these eggs in action as the bloke from BBqs galore says they flash one up for demos once and a while and wood get in touch mrith me.
Regards dave
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Post by smokey on May 22, 2015 20:16:14 GMT 10
I think your understanding of it is spot on.
I think anyone that can drive a wood fired pizza oven will adapt to most anything.
The only other thing not mentioned in this thread is that a Komado can minion method like your bullet smoker.
Same principals as long as it's air tight, It's quite controllable.
Im very satisfied with the pizza that mine turns out.
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Post by chrisg on May 22, 2015 20:50:27 GMT 10
I had that discussion with a guy a few years back who was running a gourmet wood-fired pizza place - really good pizzas - you had to go get them or eat in, no delivery. He had learned how to do it via BBQing on a kettle  I'm always perfectly happy with the pizzas I get from my Webers but I do sometimes get a leedle envious of those raging ovens and 30 second cook times Charcoal is about concentrated carbon energy in the end, which yep, is the path to metal forging Cheers |
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Post by smokey on May 22, 2015 21:27:40 GMT 10
I had that discussion with a guy a few years back who was running a gourmet wood-fired pizza place - really good pizzas - you had to go get them or eat in, no delivery. He had learned how to do it via BBQing on a kettle I'm always perfectly happy with the pizzas I get from my Webers but I do sometimes get a leedle envious of those raging ovens and 30 second cook times Charcoal is about concentrated carbon energy in the end, which yep, is the path to metal forging Cheers Your quite right Chris, Maybe I should have expanded. Anyone that has a grip of tempurature control on any fired bbq would soon carry over the skills to the next. |
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