I use the propane burner and if I want a 'woody fired pizza' I put a few small sticks of wood at the back of the oven next to the propane flame just before I put the pizza in to cook. When the sticks catch fire, I put the pizza in and get the best of both worlds...convienience of propane heating and taste of wood fire.
Thanks for a great comparison. Can’t comment on other ovens but can say with confidence that the Roccbox is excellent. Can’t use it often enough. Love anything that’s built and works well. Thank you Gozney
Awesome video as always, keep up with the great job! I’ve got my Roccbox with gas burner and I’m so happy with it, one of the best purchases in my life. Oh, and I’m 100% Italian, so trust me when I say this is the best pizza oven for the price, period!!! Just love it!!!
Thanks for your review! Is it possible to set the temperature to different degrees, say you do not need full range for a NY style pizza? I am still deciding between the Adore Pizzaparty and Roccbox.
Thanks for the video! Really want to buy one but sadly i dont have a garden to put it in. Was thinking to place it over the stove and use the ventilation system, what do you think? Since everybody is saying not to use indoors
I like your ingredients bins in the background. What brand is that or where did you get it? I feel like it would be super helpful for pizza assembly. Also that table you have the roccbox is pretty cool as well! What is it? Cool channel so far! I have ooni Karu myself.
Both the pizza station and the table are both made by ooni! The pizza station is really nice. I’m happy with it. Works well for even my pop ups. The table is good, but as far as the design I’d give it a 7/10. It’s not very sturdy, however if you’re not going to be rolling it around to much it should last!
@@michaelgrimaud4778 awesome thanks for the heads up and advice! This channel is cool cause I am thinking about maybe doing some pop ups as well. But like you mention the karu on wood takes a little too much tending for that. Keep up the all advice! I’m gonna keep watching.
Hi! I am trying to decide between this and the Kooda 16, what would be your opinion? I don't think I will cook huge pizzas but the bigger room seems like a good advantage to rotate the pizza. What do you think?
Its easier to turn pizzas in the roccbox with a turning peel, even close to 12" pizzas. The sides help you with turning. Overall, I can't recommend roccbox enough, I own two and only use my ooni on the rare occasion that I want to cook with wood. But if cooking with Gas (you mentioned Koda) I would highly recommend roccbox because its a superior gas oven.
You're probably right about the wood option in a commercial setting - it's not practical. But if you're set up at home with the wood attachment, get all your stuff ready first - dough, sauce, cheese, etc - then, with an hour to go, light up the oven with wood and just feed it every few minutes. Add a couple of pieces a minute or two before you put your pizza on and you're good.
@@michaelgrimaud4778 The only problem I had with my Roccbox gas is, on a windy and blustery day, the flame would blow out. So you still have to keep an eye on it.
I also have the oven and I find 2 problems: the propane combustion produces black smoke, although it shouldn't, I don't know if it's my burner's problem, and as a consequence the pizzas take on a certain unpleasant taste, .. 
If Gozney were to send me one, I would definitely review it! It looks incredible... I just purchased a 2nd Roccbox and unfortunately for my use, I don't think the Dome will be a good fit for my application. However, it is beautiful, and seeing the videos from other users on TH-cam makes me want to get one. I just can't justify spending the money on that right now. I think the next step after the 2 roccbox's will be something much larger. That is a bit down the road for now.
Hi Michael, Thanks for your videos - I've just bought a Roccbox and have used it a couple of times but I was wondering if you could provide some tips on temperature control. What works well for you? I am baking Neoplitan's. On the first go, I left it on full setting for 30-40 minutes and the pizza's were cooking with 30-40 seconds - outside crust and base was good but undercooked top base Second go - turned it on full for 30 minutes until reached 40 minutes and then dropped the flame right down - it kept rising but then eventually dropped. Pizza's came out not too bad. Some tips on keeping a steady temperature would be very handy! Thanks.
@@Blasterfaster123 that’s step one, you’ll be cooking your pizzas once the stone hits 750-800. Then lower your flame and cook for about 2 minutes while turning. What cheese are you using? Pre shredded bagged store bought cheese?
@@michaelgrimaud4778 I am using fresh Caputo 00 Pizzeria Flour, Organic fresh mozzarella and Mutti San Marzano tomatoes - Do you turn the flame right down or midway? Thank you again for your advice!
@@Blasterfaster123 I cook with my flame on the lowest setting, but that might vary for you. Get your thermometer, keep your stone at 750-800f, and see where you have to keep your flame to keep your oven about that temperature. Easy on the sauce, and if possible let the moisture out of your cheese by leaving it on strainer in your fridge the morning before you use it. All these ingredients make for a wetter crust, however, it shouldn't make your dough undercooked. It will take about 2 minutes to cook. What dough recipe are you using? Do you know your hydration?
Great video! Do you lower the flame at all when cooking Neapolitan style pizza in the roccbox? If so how adjustable is the flame and how much do you reduce the flame/gas by? Also any thoughts on the gozney dome that is due to be released soon? Worth the extra money if just cooking pizza from what you have seen?
When I am cooking pizza after pizza, there is about 3-4 minutes in between. At this point, I lower the flame to about half way. This keeps my stone about 800F-840F, if there is a slow time, I will lower the flame all the way down. Rarely do I crank all the way up except for preheating. But the beauty of roccbox, is there is minimal flame adjustment. It works really well! I am stoked for the Dome. Its beautiful and looks like its going to be a great tool for home cooking. I am excited to try one! For my application, I don't think the dome will be a good fit for me. The next step will be a much larger wood fired oven. But Man... that dome sure is pretty :)
I lower the flame somewhere between half and 3/4 for cooking, after a good 40’ of max temp to preheat the oven. This way you don’t burn your pizzas, this little oven is soooo powerful!!!
Thanks! Great tips. Will look in to getting the roccbox or the dome I think. There is a price difference obviously so will have to wait for some reviews on the dome. I’m used to cooking with wood for pizza but gas option is so convenient these days.
I’m trying to decide between this and the Ooni Karu or Koda. Basically I’ve decided to go with the unit that doesn’t use as much propane, I’ve heard that Ooni uses much more propane than the Roccbox for the same amount of 900F pizza cooks. Any insight into this?
Have just bought a Roccbox, waiting for it to arrive. Can I put it on a glass or wood table without the heat damaging the surface? Or should I have a protective cover under the oven?
The dome is beautiful! But not a good fit for what I’m doing. Perhaps a 3rd roccbox, or a completely different much larger wood oven trailer. That will be determined soon. The dome is amazing though.
When cooking multiple pizzas one after another, how do you prevent the burnt flour on the Roccbox stone from sticking to the next pizza? I haven’t been able to figure that out. I guess I’m using too much flour on the peel?
Easy on the flour. Use the minimal amount possible. Also make sure your stone isn’t too hot. Dont trust the built in thermometer for more than a reference. If I see a build up I’ll give it a scrape with a peel I use as a backup. I’ll hopefully have more pointers for you tomorrow! As it’s pizza day!
@@michaelgrimaud4778 Thanks for the tip! I think I just struggle w using enough flour so that the pizza doesn’t stick to the peel. Any tricks or tips you have for that would be great
@@michaelgrimaud4778 Yes I prep my pizzas on a floured cutting board then transfer it over to the peel when I’m ready to pop in the Roccbox. Should I use corn meal? Sometimes it will stick to the peel a little bit then just becomes a mess lol so I’ll put a little flour on the peel, rub it around before I transfer the pizza over. First few pizzas turn out great but then by the 4th on, they pick up the burnt flour on the stone
Have you or know anyone that used pellets in the wood burner? Wood is a pain in the rear, pellets are cheaper and easily attainable. Is that even possible? I decided on purchasing a Roccbox in lieu of the Ooni pro. It is built better and it is more reasonably priced. Just wish it were a little wider. Dome is but out of my price range.
Pellets only work in the Ooni Fyra. I have heard of people using pellets in the ooni Karu, but it’s not recommended and to be honest, I think if you’re only cooking a pizza or two, sometimes you just get “lucky”. Pellets in the V2 roccbox burner I would say is a no go. Not only is it not recommended but it would be a pain to keep topping off the pellets. Sourcing wood is the big issue with these little ovens. All the small pizza ovens require a ton of wood to not only get to temp, but cook. And if you don’t find good, kiln dried wood that’s cut in the perfect shape, you will run in to issues like smoke or excess soot. I get my wood from “cutting edge firewood”. It’s pricey, but it works. I only use wood in my ooni Karu about once a month. All my other cooks I use propane and the roccbox.
Depends on what you’re going to be using it for! Home use= ooni. commercial use and need a pizza making machine, go with roccbox. Both are amazing.... but I’d also hold out on the pro right now anyways, as it’s in need of a refresh so if you can, I’d say wait for the new ooni oven to drop.
@@michaelgrimaud4778 I probably should’ve asked before ordering it 😭. I also ordered a biscotto stone attachment for a true Neapolitan style cook. Excited to see how it turns out.
You can clean it! But then it will get black again lol that’s the nature of propane and the roccbox. A design blessing and curse. It’s how the burner hits the edge of the back that creates the beautiful perfectly crafted flame over your pizza. But because of this, it incompletes the burn and creates more soot. Wood does the same thing. It’s not pretty, but it is something you just get used to. I don’t even clean the fronts of my oven anymore. I’ve learned to accept that it adds more “character” lol
Great video man!! I can relate. I am a one man show with RoccBox like you. I cater parties and could use some tips from you. Will touch base. Pleasure to connect!! Great Video !
Ooooo mixers, can't wait for that one. I am buying a Roccbox next week. Have you heard of a unit that attaches to the front opening of the Roccbox that has a turntable on it? it's by a company called NU2U. It eliminates the need of using the turning peel. Very ingenious gadget (I think). Now back to mixers, mine is on it's last leg. I turn it on and back up. Sounds like it is going to fly apart any second. It's a Kenwood Major. Served me well but it's time to put it out of it's misery (and mine). Looking for a new replacement. Can't wait to see what you have to say about the subject.
I’ve seen the turntables for pizza! But in all honesty, I think it’s more trouble than they are worth. A good peel, a good eye, and a couple turns will garner you much better results! It will take a little trial and error, but worst comes to worst, your “errors” will still taste yummy! Stay tuned! And don’t buy a mixer just yet, I’ve got some thoughts I’m excited to share!
@@michaelgrimaud4778 Will do, after buying the Roccbox next week I'll have to recoup the cash. I do not own a pizza oven but I do have a mixer even though it's ready to blow it is working (for now> Thanks.
@@mikesr3011 use it til it dies! You can hand knead very easily, especially small batches. Even if your current mixer croaks. Things can start to add up lol
Improved or not, that wood burner looks like a nightmare to use! The Ooni Karu (appears) to destroy the Roccbox in this department. That and no chimney makes the wood-burning part utterly pointless imo. But it's very well made, quick recharge, and looks sweet and by many accounts is better on gas than the Karu. I use wood, so the Karu is perfect, for me.
I agree 100%. Ooni Karu has a back door, drop in a log, close it up. Even a little latch on the ooni Karu to hold the door while loading... it’s just a better wood experience.
I’m with you... I would have never bought a pizza oven actually. The value was never there for me. Didn’t need it! Then the wife bought me one for Christmas, then I started learning about the craft and art behind pizza, and because of the pandemic had time to learn. People spend 10k-20k on ovens, I don’t feel so bad about buying two and spending 1k now, especially when I’m making money selling pizza. BUT- this isn’t for everyone, and I totally understand where you are coming from.
@@jelly.1899 I’d have to recommend Roccbox for overall quality, included peel and high quality materials. All of my oonis are rusting in less than a year. $500 is a deal for the roccbox. I’d buy again and again.
@@michaelgrimaud4778 thanks! Do you have experiences with other ovens too? Rusting oonis 🤔 that's really bad I have now heard multiple times that the incomplete burn of the propane that leads to the black front leaves a slight taste on the pizzas.
2 videos and you mention you "Personally don't have the wood burner" the Roccbox wood attachment version 1 or 2. You lost your credibility by reviewing something you never tried yourself. Yes It does have the wood burning option and NO you shouldn't mislead people and comment on it by reading others reviews and your conjecture on what the good and purportedly hazardous is. BS review!
Hi Jeff! Thanks for your view, I have since tried the burner both version 1 and 2, and with that said, though version 2 is far superior, they require far too much effort and are a safety hazard. I'll stick with ooni for wood. But even Ooni burning wood is a pain in the butt. Perhaps you will have a different experience. I will stick with propane with my Roccbox and use it and abuse it. They are tanks and worth every penny. Let me know if you have any questions about either. I love sharing my experience with my pizza community.
@@michaelgrimaud4778 Based on what they are a safety hazard? To be honest your review was on point and very well done but seriously you reviewed it without actually trying the version 2. THATS THE POINT. Now you are saying, with your conjecture it's hazardous. Seriously! I smoke pork ribs in my grill is that not hazardous? You are a bit biased. Are you an engineer of grilling hazards? Nonetheless, your video overall is good to excellent. Just pointing out your bias. BTW I went with the roccbox for the insulation superior specs and option for the version 2 wood box. I actually did use your review for my purchase. Thanks and best wishes!
I use the propane burner and if I want a 'woody fired pizza' I put a few small sticks of wood at the back of the oven next to the propane flame just before I put the pizza in to cook. When the sticks catch fire, I put the pizza in and get the best of both worlds...convienience of propane heating and taste of wood fire.
Thanks for a great comparison. Can’t comment on other ovens but can say with confidence that the Roccbox is excellent. Can’t use it often enough. Love anything that’s built and works well. Thank you Gozney
Awesome video as always, keep up with the great job! I’ve got my Roccbox with gas burner and I’m so happy with it, one of the best purchases in my life. Oh, and I’m 100% Italian, so trust me when I say this is the best pizza oven for the price, period!!! Just love it!!!
Hahaha I agree! It was a whim buy.... but zero regrets. Time to buy another!
argumentum ab auctoritate
I love your video! where did you get the table for the roccbox. It looks convenient.
Great video! Have you used the Nu2U Flame Tamer with the Roccobox?
A buddy of mine loves his, I haven’t tried one. I don’t see the need personally. However, I can see some benefits.
Thanks for your review! Is it possible to set the temperature to different degrees, say you do not need full range for a NY style pizza? I am still deciding between the Adore Pizzaparty and Roccbox.
Thanks for the video! Really want to buy one but sadly i dont have a garden to put it in. Was thinking to place it over the stove and use the ventilation system, what do you think? Since everybody is saying not to use indoors
That’s a big no. Never indoors.
I like your ingredients bins in the background. What brand is that or where did you get it? I feel like it would be super helpful for pizza assembly.
Also that table you have the roccbox is pretty cool as well! What is it? Cool channel so far! I have ooni Karu myself.
Both the pizza station and the table are both made by ooni! The pizza station is really nice. I’m happy with it. Works well for even my pop ups. The table is good, but as far as the design I’d give it a 7/10. It’s not very sturdy, however if you’re not going to be rolling it around to much it should last!
@@michaelgrimaud4778 awesome thanks for the heads up and advice! This channel is cool cause I am thinking about maybe doing some pop ups as well.
But like you mention the karu on wood takes a little too much tending for that. Keep up the all advice! I’m gonna keep watching.
hi there I just got my Roccbox...was wondering where did you get the table it is on...I am looking for a sturdy aluminum top table...thanks Cathy
Ooni made the table.
Hi! I am trying to decide between this and the Kooda 16, what would be your opinion? I don't think I will cook huge pizzas but the bigger room seems like a good advantage to rotate the pizza. What do you think?
Its easier to turn pizzas in the roccbox with a turning peel, even close to 12" pizzas. The sides help you with turning. Overall, I can't recommend roccbox enough, I own two and only use my ooni on the rare occasion that I want to cook with wood. But if cooking with Gas (you mentioned Koda) I would highly recommend roccbox because its a superior gas oven.
@@michaelgrimaud4778 thanks! A lot of positives for the roccbox, also it's cheaper so that's a win win for me then. Thanks !!
what is the table that you use with the roccbox?
Made by ooni
I was wanting to start selling pizza and was thinking about the Roccbox. Where would I go to get started to do it legally?
You're probably right about the wood option in a commercial setting - it's not practical. But if you're set up at home with the wood attachment, get all your stuff ready first - dough, sauce, cheese, etc - then, with an hour to go, light up the oven with wood and just feed it every few minutes. Add a couple of pieces a minute or two before you put your pizza on and you're good.
I agree with you completely! That’s what I do with home cooks, and love it.
@@michaelgrimaud4778
The only problem I had with my Roccbox gas is, on a windy and blustery day, the flame would blow out. So you still have to keep an eye on it.
what is your dough recipe?
can you put the cast iron in the roccbox ? the stone not going to crack right?
I’ve put cast iron in all of them, no problem!
Thanks for the info...learned alot from your vids. How many ounces of dough for the perfect 10 in. Neapolitan style?
My dough balls are 220 Grams for 10", and then when I go up to 11" I usee 250 gram balls
hi, thx for the excellent video... what is the diameter of that turning peel?
6.7" head diameter, 12.6" handle.
Porque no puedo encender mi horno con propano?
Greetings ! Would it still be ok to use if the stone cracks ?
Yup!
I also have the oven and I find 2 problems: the propane combustion produces black smoke, although it shouldn't, I don't know if it's my burner's problem, and as a consequence the pizzas take on a certain unpleasant taste, ..

interesting, as a lot of them in the videos seem to be black above the door opening, which would confirm that.
Have you found an answer regarding the black smoke?
Mike you going to review the new gozney dome when it gets out?
If Gozney were to send me one, I would definitely review it! It looks incredible... I just purchased a 2nd Roccbox and unfortunately for my use, I don't think the Dome will be a good fit for my application. However, it is beautiful, and seeing the videos from other users on TH-cam makes me want to get one. I just can't justify spending the money on that right now. I think the next step after the 2 roccbox's will be something much larger. That is a bit down the road for now.
@@michaelgrimaud4778 really hope they send you one mate. Your reviews will do it justice!
@@arji66 thanks man!
Hi Michael, Thanks for your videos - I've just bought a Roccbox and have used it a couple of times but I was wondering if you could provide some tips on temperature control. What works well for you? I am baking Neoplitan's.
On the first go, I left it on full setting for 30-40 minutes and the pizza's were cooking with 30-40 seconds - outside crust and base was good but undercooked top base
Second go - turned it on full for 30 minutes until reached 40 minutes and then dropped the flame right down - it kept rising but then eventually dropped. Pizza's came out not too bad.
Some tips on keeping a steady temperature would be very handy!
Thanks.
Do you own an Infrared thermometer?
@@michaelgrimaud4778 Thanks for the quick response - I haven't bothered but if you recommend it - perhaps I should get one.
@@Blasterfaster123 that’s step one, you’ll be cooking your pizzas once the stone hits 750-800. Then lower your flame and cook for about 2 minutes while turning.
What cheese are you using? Pre shredded bagged store bought cheese?
@@michaelgrimaud4778 I am using fresh Caputo 00 Pizzeria Flour, Organic fresh mozzarella and Mutti San Marzano tomatoes - Do you turn the flame right down or midway? Thank you again for your advice!
@@Blasterfaster123 I cook with my flame on the lowest setting, but that might vary for you. Get your thermometer, keep your stone at 750-800f, and see where you have to keep your flame to keep your oven about that temperature. Easy on the sauce, and if possible let the moisture out of your cheese by leaving it on strainer in your fridge the morning before you use it. All these ingredients make for a wetter crust, however, it shouldn't make your dough undercooked. It will take about 2 minutes to cook. What dough recipe are you using? Do you know your hydration?
Great video! Do you lower the flame at all when cooking Neapolitan style pizza in the roccbox? If so how adjustable is the flame and how much do you reduce the flame/gas by? Also any thoughts on the gozney dome that is due to be released soon? Worth the extra money if just cooking pizza from what you have seen?
When I am cooking pizza after pizza, there is about 3-4 minutes in between. At this point, I lower the flame to about half way. This keeps my stone about 800F-840F, if there is a slow time, I will lower the flame all the way down. Rarely do I crank all the way up except for preheating. But the beauty of roccbox, is there is minimal flame adjustment. It works really well! I am stoked for the Dome. Its beautiful and looks like its going to be a great tool for home cooking. I am excited to try one! For my application, I don't think the dome will be a good fit for me. The next step will be a much larger wood fired oven. But Man... that dome sure is pretty :)
I lower the flame somewhere between half and 3/4 for cooking, after a good 40’ of max temp to preheat the oven. This way you don’t burn your pizzas, this little oven is soooo powerful!!!
@@diegobellini7412 definitely! These things can get really hot. Great tip!
Thanks! Great tips. Will look in to getting the roccbox or the dome I think. There is a price difference obviously so will have to wait for some reviews on the dome. I’m used to cooking with wood for pizza but gas option is so convenient these days.
@@michaelgrimaud4778 Hi Mike, your stone temp 800F-840F ... is that the top of the stone or from the roccbox internal thermometer stone temp?
20 hours for how much tank
I’m trying to decide between this and the Ooni Karu or Koda. Basically I’ve decided to go with the unit that doesn’t use as much propane, I’ve heard that Ooni uses much more propane than the Roccbox for the same amount of 900F pizza cooks. Any insight into this?
I own them all. Roccbox wins in every way. Fuel efficiency included. If I could only own one oven, it would be roccbox every day.
Have just bought a Roccbox, waiting for it to arrive. Can I put it on a glass or wood table without the heat damaging the surface? Or should I have a protective cover under the oven?
Don't know how I missed this one... Youre fine to not have anything under it. Its insultated.
I’ve used mine on our glass patio table plenty with no issues at all.
Will you be getting the Gozney Dome
The dome is beautiful! But not a good fit for what I’m doing. Perhaps a 3rd roccbox, or a completely different much larger wood oven trailer. That will be determined soon. The dome is amazing though.
@@michaelgrimaud4778 you have yourself a new subscriber. Looking forward to your future projects
When cooking multiple pizzas one after another, how do you prevent the burnt flour on the Roccbox stone from sticking to the next pizza? I haven’t been able to figure that out. I guess I’m using too much flour on the peel?
Easy on the flour. Use the minimal amount possible. Also make sure your stone isn’t too hot. Dont trust the built in thermometer for more than a reference. If I see a build up I’ll give it a scrape with a peel I use as a backup. I’ll hopefully have more pointers for you tomorrow! As it’s pizza day!
@@michaelgrimaud4778 Thanks for the tip! I think I just struggle w using enough flour so that the pizza doesn’t stick to the peel. Any tricks or tips you have for that would be great
@@beefsupreme510 do you prep your pizza then drag to the peel?
@@michaelgrimaud4778 Yes I prep my pizzas on a floured cutting board then transfer it over to the peel when I’m ready to pop in the Roccbox. Should I use corn meal? Sometimes it will stick to the peel a little bit then just becomes a mess lol so I’ll put a little flour on the peel, rub it around before I transfer the pizza over. First few pizzas turn out great but then by the 4th on, they pick up the burnt flour on the stone
Hi, how long does it take to heat up to 300°C / 570°F? Greetings from Belgium
15-20 minutes on low, 10 minutes on high.
@@michaelgrimaud4778 thanks for the fast reply!
So the 450°c is really at 30 mins most if started on high ? Because there seems to be people who needed 45 mins or more ...
Have you or know anyone that used pellets in the wood burner? Wood is a pain in the rear, pellets are cheaper and easily attainable. Is that even possible? I decided on purchasing a Roccbox in lieu of the Ooni pro. It is built better and it is more reasonably priced. Just wish it were a little wider. Dome is but out of my price range.
Pellets only work in the Ooni Fyra. I have heard of people using pellets in the ooni Karu, but it’s not recommended and to be honest, I think if you’re only cooking a pizza or two, sometimes you just get “lucky”. Pellets in the V2 roccbox burner I would say is a no go. Not only is it not recommended but it would be a pain to keep topping off the pellets. Sourcing wood is the big issue with these little ovens. All the small pizza ovens require a ton of wood to not only get to temp, but cook. And if you don’t find good, kiln dried wood that’s cut in the perfect shape, you will run in to issues like smoke or excess soot. I get my wood from “cutting edge firewood”. It’s pricey, but it works. I only use wood in my ooni Karu about once a month. All my other cooks I use propane and the roccbox.
Would you recommend it over an Ooni Pro 16?
Depends on what you’re going to be using it for! Home use= ooni. commercial use and need a pizza making machine, go with roccbox. Both are amazing.... but I’d also hold out on the pro right now anyways, as it’s in need of a refresh so if you can, I’d say wait for the new ooni oven to drop.
@@michaelgrimaud4778 I probably should’ve asked before ordering it 😭. I also ordered a biscotto stone attachment for a true Neapolitan style cook. Excited to see how it turns out.
@@MrGhostman229 it’s a tool. Learn to use it! You’ll be very happy with it I’m sure. Plus, who says you only need one pizza oven! ;)
but all the front is black!!!!. Is it possiblle to clean up?. Otherwise, it is a non well concetp stuff.
You can clean it! But then it will get black again lol that’s the nature of propane and the roccbox. A design blessing and curse. It’s how the burner hits the edge of the back that creates the beautiful perfectly crafted flame over your pizza. But because of this, it incompletes the burn and creates more soot. Wood does the same thing. It’s not pretty, but it is something you just get used to. I don’t even clean the fronts of my oven anymore. I’ve learned to accept that it adds more “character” lol
Perfect!!. I am just in a crossroad... ooni??... roccbox?😰
@@fadamusik what are your plans? Cook for bbqs/friends/family? Or something a little more intense?
Also do you plan on using propane or wood/charcoal?
At home (flat)... Family & Friends
Great video man!! I can relate. I am a one man show with RoccBox like you. I cater parties and could use some tips from you. Will touch base. Pleasure to connect!! Great Video !
Just received my second roccbox yesterday and was able to cook 2 at one time.. changes everything!
Ooooo mixers, can't wait for that one. I am buying a Roccbox next week. Have you heard of a unit that attaches to the front opening of the Roccbox that has a turntable on it? it's by a company called NU2U. It eliminates the need of using the turning peel. Very ingenious gadget (I think). Now back to mixers, mine is on it's last leg. I turn it on and back up. Sounds like it is going to fly apart any second. It's a Kenwood Major. Served me well but it's time to put it out of it's misery (and mine). Looking for a new replacement. Can't wait to see what you have to say about the subject.
I’ve seen the turntables for pizza! But in all honesty, I think it’s more trouble than they are worth. A good peel, a good eye, and a couple turns will garner you much better results! It will take a little trial and error, but worst comes to worst, your “errors” will still taste yummy! Stay tuned! And don’t buy a mixer just yet, I’ve got some thoughts I’m excited to share!
@@michaelgrimaud4778 Will do, after buying the Roccbox next week I'll have to recoup the cash. I do not own a pizza oven but I do have a mixer even though it's ready to blow it is working (for now> Thanks.
@@mikesr3011 use it til it dies! You can hand knead very easily, especially small batches. Even if your current mixer croaks. Things can start to add up lol
How much kg has your propan gas? Could you show us how you connect it whit thr oven?
I use a standard 20lb propane tank here in the US.
Improved or not, that wood burner looks like a nightmare to use! The Ooni Karu (appears) to destroy the Roccbox in this department. That and no chimney makes the wood-burning part utterly pointless imo.
But it's very well made, quick recharge, and looks sweet and by many accounts is better on gas than the Karu. I use wood, so the Karu is perfect, for me.
I agree 100%. Ooni Karu has a back door, drop in a log, close it up. Even a little latch on the ooni Karu to hold the door while loading... it’s just a better wood experience.
Don't knock it until you have used it.
If you don't have the wood burner hoe can you review it ?
Because messing with wood is inconvenient for no better results. Tastes the same.
500$ STRONG PASS I wouldn't pay more than 275$ fora pizza cooker sorry value just isn't there .But good video anyway .
I’m with you... I would have never bought a pizza oven actually. The value was never there for me. Didn’t need it! Then the wife bought me one for Christmas, then I started learning about the craft and art behind pizza, and because of the pandemic had time to learn. People spend 10k-20k on ovens, I don’t feel so bad about buying two and spending 1k now, especially when I’m making money selling pizza. BUT- this isn’t for everyone, and I totally understand where you are coming from.
@@michaelgrimaud4778 what's the best cheapest oven?
@@jelly.1899 I’d have to recommend Roccbox for overall quality, included peel and high quality materials. All of my oonis are rusting in less than a year. $500 is a deal for the roccbox. I’d buy again and again.
@@michaelgrimaud4778 thanks!
Do you have experiences with other ovens too?
Rusting oonis 🤔 that's really bad
I have now heard multiple times that the incomplete burn of the propane that leads to the black front leaves a slight taste on the pizzas.
@@jelly.1899 taste on the pizza? No way.
2 videos and you mention you "Personally don't have the wood burner" the Roccbox wood attachment version 1 or 2. You lost your credibility by reviewing something you never tried yourself. Yes It does have the wood burning option and NO you shouldn't mislead people and comment on it by reading others reviews and your conjecture on what the good and purportedly hazardous is. BS review!
Hi Jeff! Thanks for your view, I have since tried the burner both version 1 and 2, and with that said, though version 2 is far superior, they require far too much effort and are a safety hazard. I'll stick with ooni for wood. But even Ooni burning wood is a pain in the butt. Perhaps you will have a different experience. I will stick with propane with my Roccbox and use it and abuse it. They are tanks and worth every penny. Let me know if you have any questions about either. I love sharing my experience with my pizza community.
@@michaelgrimaud4778 Based on what they are a safety hazard? To be honest your review was on point and very well done but seriously you reviewed it without actually trying the version 2. THATS THE POINT. Now you are saying, with your conjecture it's hazardous. Seriously! I smoke pork ribs in my grill is that not hazardous? You are a bit biased. Are you an engineer of grilling hazards? Nonetheless, your video overall is good to excellent. Just pointing out your bias. BTW I went with the roccbox for the insulation superior specs and option for the version 2 wood box. I actually did use your review for my purchase. Thanks and best wishes!