It is worth the purchase. There are many ovens like this on the market, but some can be a little on the pricey side. This one does the job and was perfect for a beginner like myself.

I’ve been using Hickory wood chunks with Mesquite lump wood or sometimes plain charcoal, but I find that the lump wood works a little better in this oven then the charcoal to get flames to roll. Thanks for the comment.

Thanks Benny I’ll give that method a try 👍🏻

Thank you, they both really enjoyed making this pie.

Thank you. I’ve definitely had a few failures but that is how we learn. I posted a couple of them. I think the one that I used a spatula on turned out to tear on the bottom burning my stone. You can’t really tell from the video, but the pizza still turned out ok. Thanks for watching.

Thanks for the advice. It was pretty dark. But it was pretty fun making the pizza.

I learned that the rolling flame was good for getting the stone hot (650 + deg) but cooked the top too fast, not allowing the whole crust to cook. I let the fire die down by not adding any more wood so it's not rolling on top. that way the stone is hot enough to cook properly and I'm not burning the top. Let the stone do the cooking.

@@boatdesigner12 good point. Sometimes you have to make adjustments on the fly depending on the way your pie is cooking. Thanks for the feedback.