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Wood fired Hibachi - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Wood fired Hibachi

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  • Wood fired Hibachi

    All right, let me preface this by admitting Im on my third toquilla, (which happens to be when my best Ideas come). But o.k. Ive built my cast geodesic dome which has been in use for 18 months, Ive formed and fired a tandoor (lost interest) but now Im infatuated with the concept of adding a wood fired hibachi to my outdoor kitchen.

    I see pizza making as "performance cooking" In that I get alot of OOHS and AAhs when I toss the dough and it doesnt land on the dog. But I look at those bennyhanna videos with the shrimp tossing etc and think that looks sweet. This is how I envision it. Firebox below going to a 1/2" thick 2'X4' plate of stainless steel at which time I would run a clay liner approx. 4' horizontally and run into a chimney from their.

    So what do you think (not that itll stop me) Ive been tossing this around for about 2 months and cant get it out of my head, it seems really cool, and as a side benifit would probably attract the ladies (the first wifes not getting any younger)

    Im thinking oven, then a corner which will contain the tandoor, and the hibachi at a right angle to that, thereby covering italian, indian, and asian cooking all in my backyard. I think Ill have the whole neighborhood holding hands and singing coombiya by nightfall.

  • #2
    Re: Wood fired Hibachi

    Originally posted by edschmidt View Post
    All right, let me preface this by admitting Im on my third toquilla, (which happens to be when my best Ideas come). But o.k. Ive built my cast geodesic dome which has been in use for 18 months, Ive formed and fired a tandoor (lost interest) but now Im infatuated with the concept of adding a wood fired hibachi to my outdoor kitchen.

    I see pizza making as "performance cooking" In that I get alot of OOHS and AAhs when I toss the dough and it doesnt land on the dog. But I look at those bennyhanna videos with the shrimp tossing etc and think that looks sweet. This is how I envision it. Firebox below going to a 1/2" thick 2'X4' plate of stainless steel at which time I would run a clay liner approx. 4' horizontally and run into a chimney from their.

    So what do you think (not that itll stop me) Ive been tossing this around for about 2 months and cant get it out of my head, it seems really cool, and as a side benifit would probably attract the ladies (the first wifes not getting any younger)

    Im thinking oven, then a corner which will contain the tandoor, and the hibachi at a right angle to that, thereby covering italian, indian, and asian cooking all in my backyard. I think Ill have the whole neighborhood holding hands and singing coombiya by nightfall.
    I suggest going to bed.
    But first kiss the wife.
    And tell her how much you love her.

    Then build the hibachi.

    and I thought I'd be happy with a pizza oven..........


    at least I now know my next project!
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #3
      Re: Wood fired Hibachi

      Ed, you might want to consider running your idea by Dave Klose at BBQ Pits by Klose - Houston, TX. Dave is one of the leading BBQ pit makers in the country and from what I understand, he is very open to new and custom designs. You could pattent your idea and get Dave to build it.

      Dave is famous for making 1/2" thick fireboxes and he probably has them laying around pre-built. If nothing else, you could probably just buy a 1/2" firebox from him then fabricate your hibachi on it.

      Good luck!
      Mark

      Life is too short to drink cheap beer

      Comment


      • #4
        Re: Wood fired Hibachi

        How to Throw a Teppanyaki Party | eHow.com


        an interesting link for you
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

        Comment


        • #5
          Re: Wood fired Hibachi

          Originally posted by asudavew View Post
          How to Throw a Teppanyaki Party | eHow.com


          an interesting link for you
          That article needed pics! I would love to see someone washing a 3'x4' x 12" plate steel with warm dish soap! Not to mention buying something that big at "the building supply store".

          1/2" plate is serious stuff. You can only get it at a metal yard or metal fab shop. You would most likely have to buy a full sheet and pay to have it cut down to 3x4.

          Really not cost effective. The cost of steel is thru the roof these days with the war plus China is in an industrial revolution. They have been buying every scrap of iron ore for many years.

          Sorry to get too serious about the post. I've done a bit of welding in my day.

          I would like to see pics of your wood fired hibachi, Ed. Please keep us in the loop. I dont have any tequilla but Ive got some good rum that may get more ideas flowing!
          Mark

          Life is too short to drink cheap beer

          Comment


          • #6
            Re: Wood fired Hibachi

            Sounds a little scary to me also, and the other problem is it would corrode in short order. I went to a local scrap yard and the thickest stainless steel they had was 1/4" and it would be something like $180 which I think was reasonable, but think I would need more mass. Ive noticed when Ive seen these in action that only a maybe 1' circle in the center seems to be heated with the rest of the grill heated by convection. This seems to make sence considering different foods need different temps. I did think about using the 1/4" stainless on top, and welding 1/4 regular steel underneath, but I think there would be a corrosion problem which would stop efficient heat transfer (dissimular metals and all) So off to checking the scrapyards for a 2'X4' sheet of 1./2" stainless. P.S. I think 3' seems a bit excessive, I wouldnt want to reach too far over a piece of stainless at 800+ deg..

            Comment


            • #7
              Re: Wood fired Hibachi

              Or, find a thicker piece of stainless approx 1' in diameter and have it welded underneath for the mass.
              Mark

              Life is too short to drink cheap beer

              Comment


              • #8
                Re: Wood fired Hibachi

                Why not buy a wood/coal kitchen range?



                The late art-deco looking ones like this go for peanuts, and the cast iron top will give you a load of thermal mass under your stainless plate. It will also give you a nice vent path for getting the wood smoke out of your face, as well as some sophisticated vent and ash handling tools. If you didn't like the look you could always build it into a brick enclosure.

                eBay has a nice one now in Ontario.
                My geodesic oven project: part 1, part 2

                Comment


                • #9
                  Re: Wood fired Hibachi

                  Holy Crap, Dmun! My dad has an old wood fired stove like the one listed on Ebay in his shed right now! Are you saying these things are worth money?! The one he has is his mom's (my grandma's) and its in bad shape. Its heavy as lead and falling apart.

                  I may have to go take a second look at it.
                  Mark

                  Life is too short to drink cheap beer

                  Comment

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