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- Major Blackstone issues - Pizza Making Forum
On my second Blackstone the igniter works OK after it clears what I am guessing is air in the line, out Lord Bacon, I just re read your orginal post again and the burner control being bent is what was wrong with my first Blackstone, actually the whole chassis was bent and the platter had an inch of difference from side to side
- Walmart Version of Blackstone Pizza Oven - Pizza Making Forum
If the blackstone is the same as the original, 60K BTU is defintiely not efficient Similar 16" ovens are less than half of the propane usage That being said, the PALA pizza review is the one where he said hte blackstone was unsable for NY The only reason he claimed that was the manual said not to adjust the regulator so he didn't touch it
- Best dough recipe for Blackstone Pizza Oven - Pizza Making Forum
To get the Blackstone to cook at 550 has been a challenge for me At that temp there is almost no top heat I have had much better success in that oven at 600-625 and ommiting sugar from my normal recipe And of course any pizza type that you would cook hotter than that would almost always omit sugar
- Blackstone has another pizza oven - PizzaMaking. com
Blackstone has another pizza oven Started by deb415611, November 16, 2023, 06:21:19 PM Previous topic - Next topic
- Using Blackstone indoors - Pizza Making Forum
Was just wondering if the Blackstone can be used indoors such as in a garage with the garage door or window slightly opened? I am worried about the fumes Would it be better using a long extension for the propane tank and having the tank outside and oven inside? Would really like to use it in the winter time despite the snow Thanks!
- Blackstone drive shaft replacement part - Pizza Making Forum
Blackstone drive shaft replacement part Started by Antomike, June 02, 2017, 03:00:49 PM Previous topic - Next topic
- Blackstone uneven baking help? - PizzaMaking. com
Still playing around with my new version 2 0 Blackstone oven Pretty amazing so far, but still having a couple of issues Biggest issue by far is that the bake is uneven, no matter what temperature I try (I've tried 600, 700, and 800) In each case, the top is overcooked by the time the bottom cornicone is properly baked
- easy mods blackstone - PizzaMaking. com
The fact that you're in Holland does mean you'll have to consider the logistics cost risk of obtaining a Blackstone A Blackstone may not end up being as cheap as it first appears once you factor in shipping, in fact I'd be surprised if you can get a Blackstone delivered to you at less cost than the WFO you linked to
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