If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
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!
I built a couple of burners for mine. Neither was based on a commercial design though. One was for radiant heat during pizza cooking and the other to fire the oven when I didn't want to bother with wood (or didn't have any).
The first used a 35K gas grill replacement burner and sits against the side wall. It's attached to the gas by a slip fit into a 3/4" black gas pipe coming through the wall (best to use a drill press to make the hole before closing the oven in or a 1/2" heavy duty drill after the oven is closed up). The outside gets capped with a quick fit & a hose with quick fits goes between it & a standard 20lb tank. I didn't use it so I ended up closing the pipe in when I housed my oven (although if you crawl in my oven and look over your right shoulder you can see where the pipe used to come through the brick.
The big burner I made out of a turkey fryer gas burner, 4' of 3/4" black pipe, a bundh of brass fittings to make the fittings from the burner to the pipe and on the other end from the hose supplied with the burner to the pipe. That all hooks into a standard propane tank and churns out 150K btu --- enough to heat the oven without wood. This is good for bread baking or roasting as it gets the oven hot fast and I don't have to kill the fire or pull it out still burning.
I found my turkey fryer at Lowes on a season end sale a year or so ago and was lucky to get it cheap ($20 ish?) with a big burner (they're not all 150K btu). I've got plans for a forge burner I've built in the past (for a home forge) that runs the same btu rating. It uses standard gas piping, some fittings and a welding torch nozzle for the jet. There are a bunch of those designs out on the 'net for folks who do a little home forging.
There's a whole sub-culture of home forging enthusiasts out there -- people who use them for blacksmithing or art. Ron Reil is a great resource (http://www.reil1.net/index.shtml) as is Larry Zoeller (http://www.geocities.com/zoellerforge/). Ron & Larry have done a lot of work on burner design and their stuff works. No need to reinvent the wheel. The sidearm burner is an awful like Chas Hone's commercial burner that's pictured in Dan Wing's book.
I use mine when I want to cook bread without pizza first. That way I can bring it to temp and then pull the burner out. No raking burning wood out or waiting for the fire to drop down.
If I were going commercial I'd chase down one of those vertical burner systems that are about 18" long x 12" tall (commercial size...wonder if they've got something a bit smaller for a smaller oven) that I've seen in the back of a few pizzaria ovens. Seems like a very controllable way to keep the pizzas cooking.
The Scott oven I built was okay (especially since I didn't know what I really wanted yet) but it heats too slowly for me. I just don't have the patience to wait for all that mass to heat up & 80% of the time all of that stored heat goes to waste anyway as all I want is a round of pizzas or a half-dozen loaves of bread.