@@dad.teacher.chef.2947 Great Review. Have a question. I just received my Grande and will be cooking on it later today. Regarding the flame guard/flap, is the flap supposed to be up or down? I would assume if you're throwing in some wood, the flap stays up to keep wood from sliding onto the stone, and if just gas only (no wood), the guard goes down. Every video I've watched where they are just using gas (no wood), it looks like the guard is up. Or maybe I'm getting it backwards and if using wood, the flap is down. There's obviously a reason why the guard can be up or down, or else they would have just made it a permanent/stationary guard and not adjustable. Thanks for anyone that can answer.
@@markhenning8031 Congrats! Keep that flap up. It keeps wood chunks from falling onto the stone AND keeps the flame drafting higher above the pizzas. Many of us made a similar mod for the Original to keep the flames higher above the pizza and that was with gas only.
@@dad.teacher.chef.2947 Thanks. I kept it up even though just using gas. Not sure why you can move it up or down when it sounds like, wood or gas, it's best to keep it up - at which point they should just make it stationary.
Just what I was looking for. I have the Bertello 1 and was going to maybe purchase the Ooni Koda 16. After your video, and seeing the flame underneath, with the added clearance (The "one" is like a mail slot) I'm sold on the Grande. Thank you so much. The comparison between the "one" and the Grande was invaluable.
Excellent video that helped me make my decision. Thank You!!! Also, Bertello is offering a $200 off on the Grande for father's day. With the money I saved...I bought the cover, both pizza peels and IR thermometer. I can't wait.
This is a nice oven but hot spots all on back. That bottom burner should be 5-6” further out to prevent that. I’m sure they fix that in later versions.
Why no deep test video for 2 months :(? Would be nice if you give your thoughts for people struggling with decision what to buy...pros ans cons of these two ovens
Was looking at the discontinued ooni pros since the price really came down or the Cru 32 made in Portugal for 800. Now I see this new Grande to make my decision even harder lol. I liked the look of the original Bertello but really wanted a bigger oven to use for cast iron, steaks ect.... 2 concerns are of the small rear door opening and can this be wood fired only? I do like the feature of the gas under the stone too so everything can be throttled back once you to 850-950 then dropping hardwood into the pan. Thoughts I guess?
You can do just wood/organic fuel, don't have to do gas. I found that I turned the gas down as low as it would go and used wood chunks for the rest of the heat or the stone got too hot.
I have the original Bartello. I don't think they should have changed the design. The original is a great little oven. It is too bad you do not see to many reviews on it. It appears you should be able to use wood, gas or combination of both as the original. This is what makes the original underrated oven the best choice for portable ovens. Fyi...I have gotten the best results pumping out the best tasting pizzas using lump charcoal and propane. This will give you a stable temperature when you are baking numerous pizzas. My oven heats up to more than 900 degrees and have no issues with heating up the stone. The original design obtains a great rolling flame above the pizzas. I think this new under the stone flame will eventually overheat the stone. I think eventually if you are making pizzas for more than an hour it will eventually start burning your dough creating a hot spot in the bottom. I hope I am wrong because it would be nice to own a larger size Bartello.
They original and Grande definitely have pros and cons in different situations. As I cooked I found I turned the burner all the way down to keep the stone hot but not burning, and used wood chunks as well for heat across the pizza. I really enjoyed it! Not quite as portable as the original. Good luck!
The Grande definitely makes it easier to rotate while cooking and the flames under the stone are really a game-changer! The Original is better for transporting due to size and weight. Either are great!
The Under burner does not hit a long the entire stone that is a manufacturing defect /bad design. Needed to hit the stone longer towards the front. No wonder Reviews mention the fact that it does not cook evenly. It is made so that the flame burns the pizza top to bottom and it needs to be moved like every second. Napolitan pizza is OK cause one needs to Move the pie all a long those 60/90 seconds but New york style that require longer time cooking Will burn the bottom unevenly. That is a big defect.
Great Review. Have a question. I just received my Grande and will be cooking on it later today. Regarding the flame guard/flap, is the flap supposed to be up or down? I would assume if you're throwing in some wood, the flap stays up to keep wood from sliding onto the stone, and if just gas only (no wood), the guard goes down. Every video I've watched where they are just using gas (no wood), it looks like the guard is up. Or maybe I'm getting it backwards and if using wood, the flap is down. There's obviously a reason why the guard can be up or down, or else they would have just made it a permanent/stationary guard and not adjustable. Thanks for anyone that can answer.
@@pennydavis904 Keep that flap up. It keeps wood chunks from falling onto the stone AND keeps the flame drafting higher above the pizzas. Many of us made a similar mod for the Original to keep the flames higher above the pizza and that was with gas only.
so how the pizzas turn out in the grande? based on the few videos i found on youtube, until they get used to it, people seem to be burning the bottom more than the top since there's a flame directly underneath the stone
Sorry for the late reply! To make sure you don't get a burned bottom, use the gas flame on low or it gets too hot. Throw a few small wood chunks on to keep the flames going over the top of the pizza.
