Pizza Oven Review - Everdure Kiln S-Series 

Great to have you back. The oven looks okay but I haven't seen any pizza oven as good as the Blackstone. Hear me out. First, mine will be ten years old this July. I've had 2 problems; squeaking and a dead motor. The squeaking was easily fixed by adding a thrust bearing. The motor was simply replaced because it's driven by a rotisserie motor! The new units are difficult to assemble from what I've read but I believe that is mostly the cart. I threw my cart away and put the oven on a home-made simple rolling wooden cart with doors. It is the way it cooks that makes it so effective. It uses a single burner (like on a turkey fryer) with part of the flame traveling under the lower stone and part going up and across the upper stone. The lower stone sits in a cast iron plate that is rotated from below by the motor. The stone is 16 1/2 inches in diameter so it can actually hold a 16 inch pie. The oven can easily go over 900 but I, like you, make pies that cook better at about 600 - 650. This is reached in abbout 15 minutes. The rotation forces 100% even cooking even if the dough is way off center. You never have to touch the pie while it cooks. Mine (14 -15 inch NY style) are done in ~4 minutes. Recovery time to cook the next pie is under 1 minute. You can bake pies continually for as long as you want. Get Blackstone to send you one and we'll see if it is still great. Thanks, Keegan.

My kiln has a burner under the stone and around the back with a turning stone cooks great pizzas

Hard to argue with the results. Will I buy one? No. I'll just use my oven/grill/pellet cooker.

Does the bottom burner work ok? I had the Witt Rotante and the bottom burner broke. This is basically the exact same pizza oven.