Winter Build Off 2022: 5 String Fretless Neck Through

[TerribleTim68]

I've got a Pit Boss that was given to me for free, love it. I get a lot of flack for running a pellet rig, but the ease of use is just awesome.
As for the pizza oven, my plan is to get one of these, it goes right in your pellet smoker and turns it into a pizza oven. -
https://www.amazon.com/Unifit-Outdo...t=&hvlocphy=9052871&hvtargid=pla-872211582945

 

[Gary_M]

You could start a youtube channel called "Brisket and Basses"

Sadly my smoker is buried in a snowbank, but I have some brisket from the fall stashed in the freezer. Now I'm getting hungry!

Now I'm thinking "Brews, Basses and BBQ"... that's a good combination.

 

[Gary_M]

Why I do believe that's a RecTec 700 Bull
Great smoker you've got there

Yessir, thanks! I love that thing. It holds a constant temperature like nobody's business. I couldn't be happier with it. Of course it doesn't look as pretty as it does in that picture from last spring, but still works just as well.

 

[RichterScale]

one of these,

I wanna build a brick & mortar, old school oven.
Call it the Pizzalator 9000.

 

[TerribleTim68]

I wanna build a brick & mortar, old school oven.
Call it the Pizzalator 9000.

Except in today's market, that much brick will run you about $2,000.
I watched a lot of videos on how to build one using a yoga ball as the mold, and considered it very heavily. But sometimes i find it easier to just buy the thing and be done with it.

 

[Gary_M]

I've got a Pit Boss that was given to me for free, love it. I get a lot of flack for running a pellet rig, but the ease of use is just awesome.
As for the pizza oven, my plan is to get one of these, it goes right in your pellet smoker and turns it into a pizza oven. -
https://www.amazon.com/Unifit-Outdo...t=&hvlocphy=9052871&hvtargid=pla-872211582945

Yeah, the stick burner guys like to fling poop, but I got over it really quick. I'd like to see them throw a couple pork butts or a brisket on at 10 PM and sleep soundly through the night... never giving a thought to checking on things until 8 or 9 the next morning with a cup of coffee in my hand. It's true that there isn't as much "smoke" on the meat as with a stick burner... but that can be mitigated by going extra-low, for longer periods... again not easy to do on a stick burner. I can literally set 180 degrees F from the app on my phone... and it will hold it indefinitely.

Let me know how that pizza oven dealy works out.... seems sorta redundant to me... I mean my smoker has a lid and we already use a stone, so I guess I'm not sure what the point is?

 

[mrperkolator]

Except in today's market, that much brick will run you about $2,000.
I watched a lot of videos on how to build one using a yoga ball as the mold, and considered it very heavily. But sometimes i find it easier to just buy the thing and be done with it.

perhaps finding an owner of an old abandoned brick building would be a good step. Repurpose old bricks. Cheap and eco-friendly. Possibly even get you a LEED certification (kidding lol ).

Not sure where you are, but adobe can be a solution. However in some climates that swing too much in humidity, adobe tends to break down quickly. Depends where you are. But primitive can be done and done cheaply.

.... I'm starting to think I watch too much youtube...

 

[Gary_M]

I wanna build a brick & mortar, old school oven.
Call it the Pizzalator 9000.

Are you a VGG fan? Sounds like something Derek would say.

 

[RichterScale]

Are you a VGG fan? Sounds like something Derek would say.

I don't know who or what that is.
I essentially live in a cave.
I take the same route to/from work every day, spend most of my time alone in my shop at work, where I have very few visitors or contact with others (which is confusing because I'm delightful), then drive home and stay there. An occasional trip to depot or Rockler.
LC is my only link to the outside world.

 

[TerribleTim68]

Yeah, the stick burner guys like to fling poop, but I got over it really quick. I'd like to see them throw a couple pork butts or a brisket on at 10 PM and sleep soundly through the night... never giving a thought to checking on things until 8 or 9 the next morning with a cup of coffee in my hand. It's true that there isn't as much "smoke" on the meat as with a stick burner... but that can be mitigated by going extra-low, for longer periods... again not easy to do on a stick burner. I can literally set 180 degrees F from the app on my phone... and it will hold it indefinitely. ...

Hahaha, facts! I think my biggest problem is that I have a very good friend who owns two BBQ restaurants and he likes to rib me pretty hard. His restaurants use a massive "Old Hickory" wood fired smoker. It's an amazing rig, but he's (well, someone is) tending to them at all hours.
I've done some fake "cold smoking" in my Pit Boss using one of those smoker tubes. Just fill it up, lay it over in the corner and light it. Works great for smoking cheese.
I'd say the one complaint I have about my Pit Boss is that it tends to run a solid 2025 degrees hotter than what you set it at. So if I set it at 225, it's gonna run 250, guaranteed. That probably has more to do with how I have my chimney set than the actual rig. I keep it closed down pretty good just because it tends to get more smoke in the meat. I'm talking closed enough that instead of just a chimney of smoke, I get a little smoke bleed out coming from the lid too. I'm holding the smoke in there pretty hard. I'm willing to trade a hot running rig for more smoke and just adjust my temp setting accordingly.

...Let me know how that pizza oven dealy works out.... seems sorta redundant to me... I mean my smoker has a lid and we already use a stone, so I guess I'm not sure what the point is?

Yeah it'll be a while before I'm in a position to buy one. So you just lay a stone on the grill? You haven't had any issues with that? I honestly hadn't considered that. I guess the pizza oven thingy is really just directing the fire box straight to the stone.

 

[mrperkolator]

I don't know who or what that is.
I essentially live in a cave.
I take the same route to/from work every day, spend most of my time alone in my shop at work, where I have very few visitors or contact with others (which is confusing because I'm delightful), then drive home and stay there. An occasional trip to depot or Rockler.
LC is my only link to the outside world.

sounds just delightfully peaceful.

 

[Reedt2000]

friend who owns two BBQ restaurants and he likes to rib me pretty hard

I see whatcha did there

 

[Gary_M]

I don't know who or what that is.
I essentially live in a cave.
I take the same route to/from work every day, spend most of my time alone in my shop at work, where I have very few visitors or contact with others (which is confusing because I'm delightful), then drive home and stay there. An occasional trip to depot or Rockler.
LC is my only link to the outside world.

Yeah, pretty much the same for me, but I don't even leave the house for work anymore. Working from home is now permanent for my company... I feel like I'm turning into one of those eyeless fish that lives in a cave, or maybe Gollum or something.

Anyway, VGG= Vice Grip Garage channel on YouTube. I'm sure @TerribleTim68 knows about VGG.

 

[Gary_M]

Hahaha, facts! I think my biggest problem is that I have a very good friend who owns two BBQ restaurants and he likes to rib me pretty hard. His restaurants use a massive "Old Hickory" wood fired smoker. It's an amazing rig, but he's (well, someone is) tending to them at all hours.
I've done some fake "cold smoking" in my Pit Boss using one of those smoker tubes. Just fill it up, lay it over in the corner and light it. Works great for smoking cheese.
I'd say the one complaint I have about my Pit Boss is that it tends to run a solid 2025 degrees hotter than what you set it at. So if I set it at 225, it's gonna run 250, guaranteed. That probably has more to do with how I have my chimney set than the actual rig. I keep it closed down pretty good just because it tends to get more smoke in the meat. I'm talking closed enough that instead of just a chimney of smoke, I get a little smoke bleed out coming from the lid too. I'm holding the smoke in there pretty hard. I'm willing to trade a hot running rig for more smoke and just adjust my temp setting accordingly.


Yeah it'll be a while before I'm in a position to buy one. So you just lay a stone on the grill? You haven't had any issues with that? I honestly hadn't considered that. I guess the pizza oven thingy is really just directing the fire box straight to the stone.

Yep, sometimes we use a stone, sometimes we use a pan, sometimes we just put it straight on the grate. Exposing the fire box on a RecTeq is not really an option due to the way that they're made.

 

[RichterScale]

Anyway, VGG= Vice Grip Garage

A lot of home brew contraptions and redneck rocket science? That would be right up my alley of interest.

 

[RichterScale]

Working from home is now permanent for my company

Same for my wife.
I predict an uptick in divorces in the next few years.
Not sayin nothin, just sayin.

 

[TerribleTim68]

Yep, sometimes we use a stone, sometimes we use a pan, sometimes we just put it straight on the grate. Exposing the fire box on a RecTeq is not really an option due to the way that they're made.

I've tried cooking pizzas on the Evo flattop -

They make it look so simple on their website, I can't figure it out. I end up with a burnt bottom on the crust, like really burnt.

 

[Gary_M]

A lot of home brew contraptions and redneck rocket science? That would be right up my alley of interest.

Derek is endlessly entertaining. I'm not really a "car guy" and I watch all of his content. His terminology alone is worth the watch (sparkelators, fuel-make-it-happeners, lighting tubes, etc.), not to mention the guy legitimately has troubleshooting skills that are pretty incredible.

Same for my wife.
I predict an uptick in divorces in the next few years.
Not sayin nothin, just sayin.

You're not lying there at all. I'm legitimately thankful that my wife is an operating room nurse... so it's pretty mandatory that she works on-site.

 

[Gary_M]

I've tried cooking pizzas on the Evo flattop -
View attachment 4595736 View attachment 4595735
They make it look so simple on their website, I can't figure it out. I end up with a burnt bottom on the crust, like really burnt.

Yeah, that's a bummer! We literally just crank up the smoker to 375-400, throw the pizza on and commence with the beers. 30 minutes later, bam, a lightly smokey pizza with a bit of a crisp crust comes out.

 

[Reedt2000]

I've tried cooking pizzas on the Evo flattop -
View attachment 4595736 View attachment 4595735
They make it look so simple on their website, I can't figure it out. I end up with a burnt bottom on the crust, like really burnt.

Pizza needs high heat above and below. I'd try dropping a big metal mixing bowl over the pizza on the flat top, create that oven environment above with direct heat below. In my oven at home a pie at 400° takes bout 20 min, if your surface is hotter I'd expect even less. The hope would be the bowl creates enough above heat to melt the top real good in the time it takes the flat top to cook the bottom. The other move would be to flat top it till the bottom is good, then chuck it in a traditional oven to finish.