On the page http://amazingribs.com/BBQ_buyers_gu...ing_ovens.html there is a link halfway down for a searchable link for oven reviews. When you click on the click, it just brings you back to the top of the same page. So, I have no way to look at reviews.
In the meantime, anyone have suggestions for the best non-pizza oven for baking pizza? Kamado, Charcoal, etc? Thanks.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
If you're not looking to spend a lot of money to make an occasional personal pizza you may want to look at the UUNI pizza oven, https://uuni.net/
It does a great job without breaking the bank.
A Kamado cooker is better than a backyard pizza oven. A Kamado works just like a brick oven you see in great pizzeria's. A brick oven and a Kamado cooker use both radiant heat and convection heat. In my large BGE I bake true authentic Neapolitan pizzas at 800° in just 90 seconds. I bake New York style pizzas at 600° in 4 minutes.
A Kamado cooker is better than a backyard pizza oven. A Kamado works just like a brick oven you see in great pizzeria's. A brick oven and a Kamado cooker use both radiant heat and convection heat. In my large BGE I bake true authentic Neapolitan pizzas at 800° in just 90 seconds. I bake New York style pizzas at 600° in 4 minutes.
I had a BGE for many years. My wife misses the taste of chicken off of it. Only problem is it charcoaled our pizza. I've since come to understand to place bricks under the primary stone, thus having two stones. But still a bit apprehensive to go back to a Kamado for pizza.
You see my set up above. The plate setter is 1 stone and it is blocking the direct heat to the pizza stone that is elevate up far away from the red hot lump. That pizza was baked at 800° and it's not burned. The airflow is forced outside of the pizza stone and bounces down from the dome.
Last edited by Breadhead; June 21, 2017, 09:26 PM.
Breadhead should note that I discuss Kamados for pizza on the page you were on. Also, I have been using the Bakerstone attachment for gas grills a LOT and loving it. I review it here http://amazingribs.com/BBQ_buyers_gu...zza_tools.html
Breadhead should note that I discuss Kamados for pizza on the page you were on. Also, I have been using the Bakerstone attachment for gas grills a LOT and loving it. I review it here http://amazingribs.com/BBQ_buyers_gu...zza_tools.html
Thanks Meathead. Amazon delivered your book yesterday. From one M.O.T. to another, I love all the pork recipes to piss my wife off :-)
I was stationed in Sicily a few years ago so psychologically I cannot go the path of gas grilling pizza. But I would consider giving Kamado another try. For pizza alone, which Kamado would you recommend? (Other than that $5k Kamado).
Thank you.
Comment