Sneak Peek: NEW REVIEW - Blackstone Pizza Oven With Stand

[Huskee]

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Blackstone Pizza Oven With Stand, by Dave Joachim


LINK: https://amazingribs.com/ratings-revi...en-with-stand/

Many backyard pizza ovens suffer from a design/engineering problem: they don’t get hot enough, and they heat unevenly. Blackstone’s solutions? Pizza stones on the bottom and top to help drive heat to the toppings. This unique design enables the Blackstone Pizza Oven With Stand to reach simultaneous pizzagasm (even top and bottom heat) at slightly higher temperatures than some other ovens in its price range. It’s versatile, affordable and makes great pizza

[DavidNorcross]

I always enjoy these reviews. I would be interested in the model without the stand. Better fit for my setup. Great review.

[Max Good]

Thanks!

[Troutman]

Seems like the top and bottom even heating really solves the uneven pie cooking dilemma of some other pizza ovens. That said it does rely on a motor driven bottom plate to achieve that even result. I always question mechanical devices in a high heat environment, they don't often play well together over time. Regardless, for $800 it seems like a pretty good value for what it does. That said, the Ooni Koda at $500 still seems like the winner in my book. Now if only I can talk momma into it...hmmm

[ecowper]

We have the earlier Blackstone that didn't have the top stone. We've never had issues with even cooking. But we also heat soak the stone big time. And have not had an issue with the motor turning the stone.

[Uncle Bob]

Any chance that tests of the other dual burner smallish ovens, Halo and Carbon, are in the pipeline for comparison?

[Max Good]

We offered a review to Halo and they declined.

[Uncle Bob]

Max Good , that's a shame, short sighted of them. If I ever get motivation enough I'll do a write up on the Halo someday. Executive summary; well built, it works pretty well, but like others there is a learning curve. Customer service was very good at resolving a faulty rotator motor switch.

[Murdy]

Aren't most pizza recipes designed for ovens that heat from the bottom? Isn't that sort of baked in?