HPB expo news

[begreen]

I can't find anything on this except on the BakerStone site. And they only show one size, for $170.

I'm interested. I've thought about building something for the grill. I make a decent pie in the oven, but pizza year 'round would be nice. Don't make much in the summer. Pizza season?

A wood fired brick oven isn't in the cards right now, but it's on the list.

I think this is a Kickstarter project just coming to market. Contact them for arrival dates and the larger model info. You might also be interested in this freestander, with a rotating plate. http://www.blackstoneproducts.com/index.html

 

[begreen]

Did Travis Industries have anything out on a smaller cape cod version? I've heard it's coming but it never appears...

It'll be a while still. They mentioned the Rockford but all they had at the show was a 3D printed model (no pics allowed).

 

[webby3650]

It'll be a while still. They mentioned the Rockford but all they had at the show was a 3D printed model (no pics allowed).

Actually I think it was a midsized hybrid steel stove that I saw, not a smaller cape cod. I can't remember for sure,
There's so much to see, it's hard to keep it all straight.

 

[EMB5530]

Well I know this thread is about done but I was still curious about the changes for the Alderlea line. BG do you know when to expect some sort of announcement through PE on there website.(if they gave you any sort of heads up on that) Or is it something that is going to the PE dealers and it will trickle out from there. I just don't know whether to wait for it or get the stove ordered now?(as none of the PE dealers around me have a T6 in stock anyway)
Thanks fer gettin me all twitterpaited.

 

[begreen]

Typically announcements come around May. The change has nothing to do with the combustion part of the stove. It is cosmetic.

 

[EMB5530]

Thank you for the update BG.

 

[Woody Stover]

looks like the firebrick in the Englander goes higher up the side walls

Good eye. Yes, there is an extra, horizontal row of firebrick. It's a tall firebox.

I can't see the blower being able to pull much heat off the sides if there's brick all the way up, but maybe above the baffle gets hot enough to transmit quite a bit of heat down the sides?

isn't he that "drone guy"?

Yeah. I heard his services are now retained by the enforcement wing of the EPA. Keep a shotgun by the door whenever your stove is lit. And use top-down starts.

 

[stoveguy2esw]

yeah, though i hesetated referring to him as that "drone" guy ive had conversations with him and i tend to "drone" more than he does

 

[RopeS]

Shameless bump for any new info on the new Englander stoves. So (im)patiently waiting.

 

[begreen]

Nothing on their website yet. May is when we often get new stove announcements. Patience grasshopper.

 

[Kosmik]

A new entry also caught my eye. It is a pizza oven that goes on your Weber or gas grille. It gets up to 750F inside and cooks up a pizza in less than 3 minutes. The unit sells for about $99 for the smaller one at Bed Bath and Beyond. I think I am going to pick up the larger one. The pizza it made was perfect (and tasty).

Word. Just gave me a great idea. Pizza stone on the Weber bowl.

 

[begreen]

I tried that but the results weren't great because the dome doesn't do a good job of retaining heat. So when you lift it up to slide the pizza on the stove a lot of heat is lost. This caused the bottom of the pizza to cook faster than the top. The end result was unsatisfactory. The little unit I saw at the show has a stone above and under the pizza that helps even out the heat.

 

[webbie]

I've been cooking this up in my garage/workship. It won't cook pizza, but it could deliver them in bulk. Quieter than that bus that BB hung out in too.....and his could not drive up to Pizza Hut.

 

[BrotherBart]

and his could not drive up to Pizza Hut.

Mine could lift Pizza Hut.

 

[stoveguy2esw]

View attachment 131765


Mine could lift Pizza Hut.

http://www.army.mil/article/44095/__039_Freight_Train__039__bridges_two_generations_of_warfighters/

just had to do it, off topic (slightly) but I ran across this the other day

 

[BrotherBart]

Yep. And I was down there to hand off the call sign to'em.

 

[Kosmik]

I tried that but the results weren't great because the dome doesn't do a good job of retaining heat. So when you lift it up to slide the pizza on the stove a lot of heat is lost. This caused the bottom of the pizza to cook faster than the top. The end result was unsatisfactory. The little unit I saw at the show has a stone above and under the pizza that helps even out the heat.

I'll have to play with preheat/ no preheat.
I have chimney starter, so just drop the coals in my sidebaskets, thrown on the pizza...Some sort of insulation (hi-temp blanket/cast piece) for the dome...I'm going to have to give it a shot.
Went to the website to see the open shot. (broken link removed to http://www.hephaestusbbq.com/patio-pro/)
Got it now.
If I get something on the Weber to work, I'll post. Just got a camera on my phone.

The Valcourt has one of the prettiest cut-away illustrations I've ever seen for a masonry heater. I never seen a cutaway on a Contra-Flow that doesn't split into two flues, though. Maybe because of it's small size? I don't know too much about designing them, though.

On Chinooks; I apparently live right under the flight path of the nearby base A couple times I've seen a convoy of those (8-10) fly right over me on their way down to the plains. Talk about a rumble.

 

[begreen]

Kosmik, there are lots of folks doing Weber mods to get a better pizza. I wouldn't be surprised if they had their own forums. There are even some commercial options like the KettlePizza that may inspire you. I think you'll like this article.
http://slice.seriouseats.com/archiv...ew-and-improved-kettlepizza-grill-insert.html