Thrilled with my Maestro 60!!! The things that make this head and shoulders above the less-expensive competition in my opinion are (1) ability to very precisely dial in the temperature/flame (many of the cheaper brands are basically on "10" or off, making it impossible to make NY style or other styles that need a lower temperature), and (2) much more uniformity of temperature within the cooking chamber. And the insulation and build quality (which is hard to fully appreciate until you see it in person) make it a real pleasure to use (much like a luxury car is more enjoyable to drive than a cheaper car, even if both get you from point A to B). And finally, the Fontana team was a real pleasure to deal with! (No affiliation/relationship here... just thrilled with my purchase!).
Thank you so much for sharing Andrew! We're so happy you're loving the new model. Please show us what you're making and tag us. We're always looking for foodinspo!
@@scotchbarrel3371 low is typically 300 degrees and 500 medium. It reaches up to 900 degrees but we recommend 750 degrees for a classic Neapolitan pizza.
The design is a huge miss here. Having the burner in the back is a crap design. You need the door or otherwise you are not getting convection. A glass door would be better here. Side mounted burner is better
