Jump to content

  •  

Photo

fire pit conversion


  • Please log in to reply
33 replies to this topic

#21 stettoman

stettoman

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,493 posts
  • aka:stett, stetto, ernestetto, Eric
  • Location:zone 3 MN, upwind of the yellow snow

Posted 22 November 2016 - 03:37 PM

Aye, damper, now there's the rub, eh?

 

That's one thing these brick pits aren't equipped with, and the fires burn fast and hot. I suppose a sheet metal wrap on the outside set up to adjust airflow would be easy enough, but it'd look like henshit just about any way ya do it....


Do what I mean, not what I say.....


#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#22 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 46,540 posts
  • aka:Pookie
  • Location:BKLYN USA
  • (x3)

Posted 22 November 2016 - 04:57 PM

http://www.ebay.com/...e-/131881768075

 

Would be nice to Santa Maria it, with something like that...



#23 queequeg152

queequeg152

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,329 posts
  • Location:College Station, Tx

Posted 22 November 2016 - 05:41 PM

i like to smoke my meat over a bed of burning fireworks.

 

strontium and copper nitrate really give your meat that extra kick.



#24 stettoman

stettoman

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,493 posts
  • aka:stett, stetto, ernestetto, Eric
  • Location:zone 3 MN, upwind of the yellow snow

Posted 22 November 2016 - 06:08 PM

i like to smoke my meat over a bed of burning fireworks.

 

strontium and copper nitrate really give your meat that extra kick.

Ask me how I know it's true....


Do what I mean, not what I say.....


#25 queequeg152

queequeg152

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,329 posts
  • Location:College Station, Tx

Posted 22 November 2016 - 06:13 PM

i relish a good story.

 

how sir-how do you know its true?



#26 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 46,540 posts
  • aka:Pookie
  • Location:BKLYN USA
  • (x3)

Posted 22 November 2016 - 06:53 PM



#27 stettoman

stettoman

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,493 posts
  • aka:stett, stetto, ernestetto, Eric
  • Location:zone 3 MN, upwind of the yellow snow

Posted 22 November 2016 - 07:35 PM

Thanks HP, you saved a lot of low, irritating wind from blowing across this thread.....but it is true, and I do know it....all you really need is a pair of crafty adolescent grandchildren....

Do what I mean, not what I say.....


#28 SavinaRed

SavinaRed

    Smokin' Hot

  • Extreme
  • 3,843 posts
  • Location:Modesto Area Zone (9b)

Posted 27 November 2016 - 12:09 PM

So here is the update and I will make some pizza on it this afternoon. I picked up a Weber handle at ace hardware and some brackets
to fasten it to the fire pit I'm using for a dome lid. Also I'm using a heavy duty tomato cage I cut to 18 inches as my stand for the 22.5 inch Weber grill grate and on that will be my round cast iron pizza stone by Lodge for the pies. Wish me luck :)

Depending how long the pizzas take to bake I may have to adjust/ cut the height of the tomato cage stand. I'm guessing that would be my only mod besides an adjustable vent / chimney for the lid. I'll see how it goes first before making any changes.

Attached Thumbnails

  • pit1.JPG
  • IMG_0064.JPG

Edited by SavinaRed, 27 November 2016 - 12:42 PM.


#29 SavinaRed

SavinaRed

    Smokin' Hot

  • Extreme
  • 3,843 posts
  • Location:Modesto Area Zone (9b)

Posted 27 November 2016 - 05:27 PM

Here are a few pics . The average pizza took 7-8 minutes so I eater need to lower it or use more wood to get it under 5 minutes. But the crust came out perfect on the Lodge cast iron.

Attached Thumbnails

  • IMG_0076.JPG
  • IMG_0077.JPG
  • IMG_0078.JPG
  • IMG_0079.JPG


#30 queequeg152

queequeg152

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,329 posts
  • Location:College Station, Tx

Posted 27 November 2016 - 10:54 PM

that looks like pizza to me.

id call that success.

#31 stettoman

stettoman

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,493 posts
  • aka:stett, stetto, ernestetto, Eric
  • Location:zone 3 MN, upwind of the yellow snow

Posted 28 November 2016 - 10:25 AM

" get it under 5 minutes."

 

For why? If you're getting a perfect pizza in 7-8, are those 2-3 extra minutes detrimental to success?


Do what I mean, not what I say.....


#32 SavinaRed

SavinaRed

    Smokin' Hot

  • Extreme
  • 3,843 posts
  • Location:Modesto Area Zone (9b)

Posted 28 November 2016 - 10:39 AM

" get it under 5 minutes."

 

For why? If you're getting a perfect pizza in 7-8, are those 2-3 extra minutes detrimental to success?

I know its just those "real" pizza ovens do it in 2-3 minutes lol. 

 

I made 8 pizza's on my kamado grill on Saturday night and those were under 5 minutes but I cracked my pizza stone hence I used my CI pizza stone on my fire pit on Sunday. 

 

So instead of getting another pizza stone replacement I'm going to get some clay bricks to use on the kamado and those will not crack. 


Edited by SavinaRed, 28 November 2016 - 10:39 AM.


#33 grantmichaels

grantmichaels

    On Fire!

  • Members
  • PipPipPipPipPip
  • 41,010 posts
  • aka:grantmichaels
  • Location:srq, fl
  • (x5)

Posted 28 November 2016 - 10:58 AM

https://shop.bakings...ing-steel-round


I actually enjoy using the Lodge carbon steel skillet ...

 

http://a.co/0Md4hVy


The Deep State

#34 grantmichaels

grantmichaels

    On Fire!

  • Members
  • PipPipPipPipPip
  • 41,010 posts
  • aka:grantmichaels
  • Location:srq, fl
  • (x5)

Posted 28 November 2016 - 12:00 PM

I meant to post "15friends" - 15% off at baking steel ;) ...

 


The Deep State




0 user(s) are reading this topic

0 members, 0 guests