Well, my IR gun will be at the ready Uncle Bob and I will certainly report back any findings.
Many years ago I watched a true artisan make a pizza in a wood fired oven...about the time that most of us would have declared it "done" he lifted it from the oven floor and held it up near the top of the chamber...where all that heat was collecting. That SERIOUSLY melted the cheese & finished cooking the toppings. I’m looking at doing much the same if I think that’s the key.
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Camp Chef Somerset IV 4-Burner Outdoor Gas Range--A Winner!
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fzxdoc
"It's hard to find a pizza oven add-on that doesn't burn the bottom of the pizza beyond recognition, at least from the limited sample I've seen among friends.
Kathryn "
You're experienced enough that you've likely had the same experience I've had. You need to delve deeper into some of that feedback to find out how well versed that individual is in the use of whatever the device/equipment is. For example, I've had a few folks tell me that a pizza stone isn't any good at crisping up the crust. On further review we find out that they put the stone in the oven (or whatever) cold, then as soon as the "air/chamber" temp gets up to whatever their target is (as low as 375, but sometimes higher) they throw the pizza on. There's the opportunity to teach them about thermal soak and giving the stone time to get to temp and stabilize, usually an hour, perhaps longer depending. It's a revelation to them, and happily a chance to pass along learned info.
Looking at the design of the Camp Chef device in question, it appears the upper two walled chamber is hollow. It wouldn't surprise me if a user would crank up the burners on high, get the stone to temp but the hollow chamber might not be. That's a design that doesn't radiate a lot of heat from above anyway, and not getting the overhead hot enough just exacerbates that issue. But we'll see if surfdog will have more success. I'm pullin' for him...……………..
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I fully agree...with both assessments. I’m glad I stumbled onto the posts by you & Uncle Bob because this thing not only works but looks the part. Not as "camp site" as their other stuff, so it fits in better...and don’t need portability. Between this and my other cookers, I can’t think of anything off hand that I can’t cook outside.
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I"m so happy you like your Somerset IV, surfdog . Sometimes, when I get fired up and post about a new possible purchase, I fear that perhaps I'm the only one whose unique set of needs it might satisfy. It's great to be in such good company as you and Uncle Bob . Plus it's just plain fun to cook outside, not just to keep the mess out of the kitchen, but also for the pleasure of doing so.
Kathryn
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Wow...this thing really is cool. :-)
Toss a CI pot on there and I can deep fry without stinking up the house or getting spatter on the ceiling, floors, walls...places I didn’t think I could reach. LOL
I've got the pizza oven accessory arriving tomorrow and can’t wait to put it through its paces.
And now I’m looking for a bigger wok. Oh this MCS nonsense. LOL
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From the CC Somerset IV page...
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It doesn't but CC provides directions on how to do it...
Basically it's just a matter of drilling out the orifice a little bit as it needs to be enlarged for NG to keep the same BTU/output.
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Thank you.
After discovering this I thought it would be pretty nice to have...and then following your adventures with it I was fully convinced that I "needed" one. I can't wait to fire it up.
I don't have propane here, so tanks it is. Not surprised at the cost though...if one wants it done correctly and to code.
Looking forward to heating up a pot of oil on it as well.
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They have natural gas valves for at least a number of their cookers including the PRO90X series. https://www.campchef.com/catalogsear.../natural%20gas . However note the above posts that the Somerset IV has been discontinued.
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If you go to the links Kathryn postd I addressed that in one of the posts. IIRC you have to drill out the orifice provided for propane. Not OEM authorized but a method.
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