Preheat! I torch a couple handfuls till lit then after 5 minutes fill the hopper then let it go ten more minutes then build my pizza and turn every 20 seconds and they are done in a 60-90 seconds. If I do a lot of pies I'll fill the hopper after 2-3 pizzas pumped 8 out in no time and every one waz perfect!
Try pre-cooking the pizza in the oven without sauce, cheese and toppings for a minute or two to give the bottom a chance to crisp up. When pre-cooking the pizza if the top cooks too fast, try using parchment paper or aluminum foil to protect the top. Great videos! Keep it up.
Haven't tried the par cook method yet. I normally have no problems with the crispiness levels these days. I've found its more with having the right dough for this kind of oven. Low moister. I use a lot of store bought stuff in the videos for the sake of time and then tend to not crisp up the same. Thanks for watching - Jason
Great video. I see that video production has greatly improved. Thanks for the mention. When I suggested removing the front door, that is of course after preheating the pizza stone to near 850 degrees first. Usually 20 to 25 minutes of pre-heat will do. If you are still burning the tops of the pizza, then try baking with the door off to lower the chamber temperature. Try using a blend of both charcoal and hardwood pellets to change the burn characteristics. The blend will also ignite faster, but keep a longer slow burn. The addition of wood pellets will give more wood smoke, but honestly, most people cannot appreciate the smoke on a 2 minute cook. I am currently adding the propane burner to my BigHorn using the turkey fryer burner. I got the suggestion from JamenEats, another BigHorn user. I am having a custom stainless steel bracket cut and bent to fit the same rails as the bottom ash tray. That way one can use it as a multi-fuel oven just like the Ooni Karu and Bertello. The advantage of propane is that the temperature will be more even and one does not need to baby-sit the fire. If you have a lot of guests, you want to talk, drink, and entertain, instead of baby-sitting a wood pellet fire especially during the pre-heat period. I designed it like a Bertello oven which is the only other oven that you can preheat with gas, then add a few wood pieces to get some smoke while the propane is on and cook the pizza. By the way, I got my oven off eBay for $154 which is a smok'n deal for such a nicely made full stainless steel oven. I was almost going to get the Ooni, but after watching your video, I now feel that I made the better choice. Thanks. Can't wait for the next video.
@SilverShadow2LWB - Thank you for the kind words. I am giving it my all to crack this RU-vid thing! I really enjoy the process and would love to make a living off it sometime soon! I was brainstorming ways to create a gas burner for this oven. Could you share the part number of the particular burner you found that will fit? I was literally just watching JamenEats yesterday! These ovens are a steel (no pun intended)! Thanks for watching and participating!
ive been using pellets for awhile, i learned from somone, put pellets in glass bowl, put in microwave for a min, mix it, then another min. takes out even more water. lights a lot easier and i have this pizza oven (thanks to you!) and i run that 20 min to get the stone to over 700 degrees. cooking that pie for like 30 secs and then turning
@Tony Gilbert - Really means a lot to me that I inspired you to get this oven. That is really the goal of this channel. I will def try the microwave trick and might even put it in a video. I am working on one to see what they mean by "water resistant" with these Royal Oaks. Thanks for watching and the input! - Jason
@@JTVLIFE ROYAL OAK already makes amazing lump chacoal so these HAVE to be great! i didnt want to pay the price on thos others, glad i came upon ur video!
I just ordered my royal oak today I plan on mixing it with classic pitboss pellets. I usually mix pitboss charcoal and classic blend but has been hard to find the pitboss charcoal. Mixing the types might help with the cook burn and speed. Thanks for the video..
The stone does come. This is nice because you can replace it if you break it and remove for easy cleaning. It would be near impossible to get it to the desired temperatures (750+) in a conventional home oven, plus the risk of injury to yourself and the stone make the $2 in pellets and 2 beers a nominal cost!
Feed it and feed keeping the tube shooting flames after 10 minutes of that stone should be 600 F + once its really hot and flames have gone down put the pizza in, leave it for 3 minutes with little flames from the top + hot stone + 3 minutes makes a stupid crispy bottom
The trick is getting the stone hot and keeping low flames once pizza is in so that bottom has time to crisp if you put pizza in when flames are crazy you’re gonna crisp the top first
@@JTVLIFE Ah, bummer... I'll be looking forward to that! I just got this oven as a Christmas gift, I'm going to be using my cheap pitboss pellets for now. Got it up to ~790F with them on my burn in. Now I just need to find something to use as a peel
