Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
New- the "Pi", from the makers of the Solo Stove. If you're unfamiliar, the Solo Stove is a unique fire pit that uses a special inner airflow chamber for a secondary burn to help it become smokeless. They seem to be quite popular as far as portable fire pits go. There are imitators too. Anyway, they now have a pizza oven, the Pi.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Looks interesting, but we enjoy "Take 'n Bake" smoked in the Traeger.
If we were to get one of those, do you know what it will do to our "Pizza Bliss"?
Well it's a different world than take & bakes in a pellet cooker. Not sure a take & bake would work in them too well because they are VERY hot, designed to cook a raw pizza in a minute or so. If it did work it'd be even less smoky than what you're used to, but a pizza oven really deserves a full-on homemade pie.
LOL. They emailed me this yesterday but I didn’t really open it up too much and I thought it was just an attachment to a current solo stove. I was a little curious as to how that would work so thank you for posting this. If I didn’t already own my Ooni I’d consider this.
Its pretty but I think I would be concerned about second and third lunch : "Once the ash pan is full, the pizza party is over". Looks like it gets about three hours of burn time with wood.
I have an Ooni Koda and this one looks intriguing as well. The convection they claim would be interesting. On the Ooni it seems there are always issues getting the bottom crust, outside crust, and the top of the pizza all done properly so maybe the convection would help?
I agree. Propane for convenience so you can focus your energy on the ingredients and the pizzas' construction and not fire building. Wood for those times when you want to connect with your inner homesteader.
Huskee Yeah, and when your pizza cooks in 2 or 3 minutes you will not be getting any wood flavor. I think people associate the deliciousness of the pizzas that they eat from a wood-fired oven as being connected to the heat source but it's not.
: "Once the ash pan is full, the pizza party is over". Looks like it gets about three hours of burn time with wood.
Comment