Next time throw a small chunk of wood on top of the coals about 5 minutes before you put your pizzas on. It gives it a nice burst in temp and you get some smoke flavor in your pizza. I do it all the time with my Ooni and it's delicious.
I use a NU2U Flame Tamer in my Roccbox pizza oven. It is a thick steel piece that goes to the back of the oven to block the direct flame from burning the crust. Maybe you can build something like it for this oven. Also, a 7 or 8 inch turning peel with a short handle is a must have. Landing the pizza, then spinning it a quarter turn every 10-15 seconds will get you great results. The turning peel then can be used to lift the pizza up toward the dome to cook the top.
Hey Tom! I love your videos. I was curious about how a standalone unit like this one compares to an attachment to the Weber kettle. I liked the pizza rotisserie attachment you reviewed because of it's versatility.
Hi Tom. Love your videos! Any thoughts on a mod to the heat outlet at the charcoal basket. I see some ovens have a curved piece of metal directing the flame/heat toward the top of the oven which also slightly protects the crust from burning. Noticed that on the Bighorn oven.
I own an ooni, it was more than double the $$$. This oven looks like it is built better! I own a second iteration version of the ooni, uses wood pellets only. The legs are flimsy, the hopper box is small, and it only fits a 10" pizza comfortably. This looks amazing at the price!!!
Fun video, I like how you leave the warts and all so we know exactly what we are dealing with. I just picked one of these up but I still need a peel. What size is that pizza peel used in this video?
Hey Tom, I just watched a vid to "Easy DIY E-Power pizza stone HACK" using a round pizza stone and rotisserie to make the stone rotate. Maybe for your next hack? Also by raising the stone to get contact with the metal bottom away maybe the stone would stay hotter during the cook. I figured out one reason my stone gets cooled down so fast. Where I live the afternoon breeze is a constant. The breeze flow is directly across the pizza oven and since the stone is resting on the metal bottom the breeze takes away the heat. I think. I might try to use cement board to block the wind from the bottom and see if that helps.
I was able, after an hour, get the temperature of the stone to 550°F in the front and 700°F in the back. This is after I put in a couple chunks of apple wood.
I went into Walmart just to look at one. I was thinking this would be a father's day gift idea the kids could pitch in together on. Walmart had two of these on the shelf for $59.00. My wife and I grabbed one. Gonna have to come up with other ideas for the kids. 😄
Cool. Happy experiments. 800 is perfect, just gotta turn it every 15 to 20 seconds. Total cook time is 90 seconds . Door off the the whole time. If you really want to go down the rabbit hole find good recipe for Neapolitan style dough because it does best with very high heat and quick cook time. It's light and airy and so so delicious. Nice video, thanks for making it!
Looking forward to another video. You should get the rolling flame during preheat, that is how the stone temp will increase. Wood chunks, pellets, that is how you will get the rolling flame. maybe Lump charcoal will help but nothing will preheat the stone like the rolling flame. stone temp should be at least 500. Ambient oven temp is less critical than stone temp and if you get the stone hot enough the oven will be hot enough.
Tom I like your videos Can you make another Pizza in this Walmart oven and before you put the pizza in after it's warmed up put some wood chunks in the charcoal basket so you have some actual flame coming around the top. I'd like to see how that works and if it looks more like a Wood-Fired stove at that point
Thanks for watching! I may not have shown that but have tried both chunks and wood pellets on top of the charcoal. You need to time it correctly but it does give more of a wrap around flame
what is the cheapest table i could put this on? how hot does it really get? what could i get away with for a cheap table? i jut spent 137. forgot about a surface. Ugh!'
I'm in México and it's hard to get item down here.we have a Walmart but they don't carry much merchandise like in USA. I searched on Amazon but did not see one like this one and the price is great. I like that the handle also serves as a door.thats a big plus. Keeps the heat in ! Costco carries a lot of stuff but nothing like this. Thanks again!👍🍕
So I just used mine for the first time yesterday. I have a gas grill and this is the first time I have used charcoal in a long time. I pretty much filled the holder with their recommended charcoal. I put lighter fluid on it and set it. The first time, the charcoal went out. So I put more fluid on it and it stayed lit. However, it never got more than a little over 600*. Which means the pizza stone only got a little over 400*. What can I do to get it hotter so the pizza stone gets hotter? (I used a temp gun to measure) I'm thinking I need to put a first layer in, then put fluid on those, then do a second layer with fluid. Maybe all the charcoal wasn't going at the same time?
Thanks for Watching Drew! I use a charcoal chimney to assure the charcoal is all lit begore dumping into the charcoal basket. Wood chips or pellets a couple minutes before the pizza will up the temp.
Pretty good with the less charcoal, i sorta thought with my last comment on the first video that it might be harder to control using it the first time. On your second go round seems your like half way between. Though its a good unit and for the price its cool, theres a lot of different ways to set it up depending what you might be cooking. I love the 'lets try this today' aspect of grilling. Looking forward to your next one and also if you will try out other foods in this grill:)
I think adding a second pizza stone on top to retain the heat better and preheating for 30 minutes would help. Pizza stones take a while to get up to the main oven temp
I swapped out the stone for 1/2 steel plate much better bottom crust. start the lump coal in a chimney and add pre heated about 45 min to get the deck to about450 turn the pizza about every 20 seconds.
