Quote:
Originally Posted by lewdog
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I'm unfamiliar with this cooker but after a quick glance there are some things I like about it:
- Multi use, can work as a grill and pizza oven
- Allows for multiple fuel sources (wood, pellets, gas)
- Its priced right
- Reading a couple reviews and it appears to get up to 800-900F which is plenty hot and some say they prefer it to the similar Ooni which is what I use so it seems legit
Things I question:
- It doesn't have a door so I'd be concerned with heat loss
- Also, the flames don't don't appear to come over the top of the pizza like a traditional pizza oven. So depending on how heavily topped your pizzas are, you may run the risk of the crust burning before the toppings get fully cooked, or a getting a nice crust and undercooked toppings. You kind of want both top and bottom getting cooked evenly.
A couple things to keep in mind when shopping pizza ovens:
This has a capacity for 12" pizzas which is about a personal size pizza and you'll likely only be able to cook them one at a time. That works for me and the wife since there's just 2 of us. I can bang out 2 12" pizzas in about 10 minutes (after you're done with the first pizza it takes the oven a few minutes to get back up to temp before you can throw in the next one). So if you're cooking for 3 or more people you may want to look into an oven with a 16" capacity (the average CPers wives vaginal capacity).
Also a note on gas vs pellet. At temps around 800-900F gas is going be much easier to control. Kind of like set it and forget it in BBQ terms. Using wood or pellets, you'll have to monitor feeding the oven which can get challenging if you're also forming and topping the pizzas at the same time. You have to be much more organized so your fire doesn't go out or drop in temp.
I like cooking with fire, so I use pellets but others prefer gas as it requires less monitoring and is more consistent.