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Big Horn Wood Pellet Pizza Oven - How to light a wood burning pizza oven and make pizzas FAST
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- เผยแพร่เมื่อ 17 ส.ค. 2024
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How to light your Bighorn Backyard Wood Pellet Burning oven fast. Make two pizzas in 30 minutes with this method!
In this video, I show in real time how to light your bighorn or other model wood pellet pizza oven in your backyard fast.
See how to get the pellets lit fast. Preheat the oven to heat temperatures for proper Neapolitan-style pizza, and manage the fire throughout the cook.
You really can do this!
Fan - amzn.to/3EdsW2h
Launch Peel - amzn.to/3C8gL3Y
Recovery Peel - amzn.to/3EbohOr
I make 2 pizzas in 30 minutes. One classic fresh buffalo mozzarella and one BBQ pizza with pulled pork, mushrooms, and cheddar cheese.
If you have any questions let me know in the comments!
Check out a dough recipe - • Dough Recipe for Wood ...
Thank you for watching, Jason
Support the channel by checking out the products used in my videos in these affiliate links.
It helps the channel without costing you a thing!
Ovens that I use
Big Horn Oven - amzn.to/3VbrBiL
Changemoor 13 - amzn.to/3C3oNv1
Lodge Dutch Oven - amzn.to/3C3oNv1
Presto Pizzazz - amzn.to/3SUcVm1
Courant Pizza Maker - amzn.to/3M6uInR
Support Equipment and Tools
Torch - amzn.to/3M6dirC
DOT 39z - amzn.to/3M24cvE
Best Pellets… So Far - amzn.to/3rrJjk9
Mac-Daddy Thermometer - amzn.to/3E9rGNH
Weekend Warrior Thermometer - amzn.to/3C7Pxuj
Strong Tongs - amzn.to/3fDQ6EX
Mixer - amzn.to/3rpzovu
Proffing/mixing box - amzn.to/3SOH7yU
Lid - amzn.to/3fHqoiV
Food Scale - amzn.to/3fG719N
Dough-Blade - amzn.to/3CtpEXh
Pizza Screens - amzn.to/3Ee6fLe
Dough Docker - amzn.to/3SCFDYX
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the GOAT is back!
Thank you for making this video. I do have a Big Horn Pizza Oven. Only used it twice so I can use some pointers
Join the channel. I do a lot of how tos on these ovens!
Thank you for this video. Just bought a pizza oven that’s almost identical to yours, here in the UK. I burnt the pizzas during my first attempt but after finding this video, my second attempt yesterday was starting to improve and the pizzas were actually rather nice. Also, I did it much quicker than the first attempt when I couldn’t get it to light, then I couldn’t get it hot enough. So, a big thank you.
You are very welcome Junoshelly. Happy pizza making from across the pond. Question: what’s the wood pellet market like over there? Is it the big brands at stores or are people making them locally? Delivered? Thanks for watching - Jason
I’ve seen the whole series, purchased one and hope to get it any day now. Thank you for all of the videos and info.
Thanks for watching. Did you get a chance to try it yet?
Thank you for this, I was struggling with this and thought I had made a mistake not buying a gas one . Now I understand the art form that this is. It’s like a Japanese tea ceremony.
Very ceremonial! You are having a pizza making experience, not "making dinner". Its the difference between the plebs and the Gods and I am happy you are on the right side. - Jason
This answered lots of my questions, thank you
Glad I could help. I use the Big Horn in a few of me newest videos and show lighting it in all of them too. Thanks for watching - Jason
I bought a similar oven a Dellonda,really struggled to get hot enough to cook a decent pizza. So bought some ceramic blanket and a sheet of aluminium,wrapped the blanket around top,sides, and bottom then cut the aluminium to size and with self tapping screws fixed the Ali to cover the blanket. Now I have a brilliant pizza oven. Gets up to heat quicker and holds the heat longer. Like the TV program pimp my ride where they get old cars and do them up, you should do videos on pimp my pizza oven up,that would definitely be worth watching.
Dude! Been awhile since I have been able to get through these comments! Coincidently after the last few months I've been thinking of this same concept!! Like that Deer Fam oven. I would be F*ckn pis*ed if I paid for that and it showed up not able to get above $400. But then again, I've seen people giving it great reviews making bobalia pizza! lol. But really, to each their own. But a creative salvage job for the people that need help or just wanna trick it out, that's a crowd I can serve. I have ovens stacking up now and a few concepts. Just using existing ovens as a chassis to do something with. Thank you so much for taking the time to comment! The viewers are were I get the best ideas! - Jason
Just got one today for Christmas. Thanks for the quick lesson and helpful tips.
Merry Christmas! You’re gunna love it! - Jason
Thanks just got a big horn pizza oven. Can’t wait to use it
Did you get a chance to use it yet?
I have tried cooking 2 and had issues with even the first one! Thanks for this detailed explanation!
Glad I could help Jeff. Thanks for watching - Jason
This was the best video I’ve watched on starting a Big Horn!! I was about ready to throw my Big Horn away, but you saved me/it.
Thanks a lot!!
Awesome thanks, I still haven't set mine up yet, this is helpful.
Did you ever get the big horn going? - Jason
Great video on "how to" with these pizza ovens.
Thanks Barry!
I have had this oven in my cart for a while but have never pulled the trigger. Really interested in the Change Moore review.
I want to stay budget, but my heart wants a full on wood-fired backyard oven.
Review is coming soon! Been super busy traveling with work. Actually have it written just gotta shoot it when I’m with the oven so it makes sense 😂. Thanks for watching - Jason
@@JTVLIFE Looking forward to it!
I'd recommend the BigHorn since it has a flame chute delivering the heat to the center of the oven. Most other ovens heat from one side thus requiring constant turning. The Big Horn was the best $95 I put into an oven. I used another $60 doing the propane conversion with a 35K btu burner. My brother has the Ooni Koda 12, and the Big Horn cooks better. Don't be too concerned with the wood burning capacity. 90 seconds of cook time doesn't impart any smoke flavor that many other cooks have noted as well. Pull that trigger!
Great video! Thanks for the tips from the UK 🇬🇧
Thank you very much! I see you guys out there! 8% of my audience is in the UK!!! - Jason
I am new at pizza making. I’ve had trouble lighting the pellets but I need to use a propane torch instead of a gas station torch lighter. I actually have dough rising over night and will cook it tomorrow using the instructions given.
Yes a proper propane torch will help massively! I have a video coming out this week where I light and cook a pizza in real time. . Thanks for watching! - Jason
Good tips tricks thanx for the effort
My pleasure!
Bible of pies on this device. We salute you
Thank you! That really means a lot to me! Thanks for watching - Jason
Wow, looks like fun. That second pie looks delish, but it really needed a little more cooking on a hotter stone. It should have a little more leopard-ing on the bottom of the crust. If you find your pellets going out so many times, it is not because it is lacking the torch, but lacking oxygen. Prior to going propane, I used to use small six inch battery powered fan glowing air into the rear grating of the pellet burner. It was then like a blacksmiths furnace. Yeah, it burned a little more pellets, but the oven pre-heated to 840 degrees stone temperature much faster. The fire will never go out on you. Unless you get the stone temp up, your bottoms will look undercooked while the top crust may even burn. Your new oven with the thicker stone will retain more of the preheat and subsequent heating between pizzas. Once you do the propane conversion, you'll never go back to pellets/charcoal/wood. Use that fire tending time to spend with guests and family. Have fun and please do more videos. Thanks
Good shit Silver Shadow 🙏! Ima try fan! Then I will be doing gas conversion cuz the changemoore stove is awesome and will be my main pellet oven.
@@JTVLIFE The same fan can be use on the rear of the ChangeMore. I used rechargeable batteries in my fan, so the oven can still be portable without much added cost. A centrifugal fan will be even better since it ducts a fast narrow stream of air into the vent ducts. Good luck.
Great vid. I've converted mine to gas a couple of days ago. Now the stone goes from 750 - 800 in 5 minutes depending on how high the gas is. Oven stays consistently hot so I don't have to close the door to keep the temp while cooking pizza.
Do you have any part numbers for the burner you used? Thanks - Jason
@@JTVLIFE Yes, this is the one I used - B071749XB4. pretty much the same one as the other guys used that converted the big horn to gas.
Can you tell us how you converted it please?
Great video, this really helped us! Every detail we needed to know.
Kylie, Glad I could help! - Jason
Goats cheese and red onion is a favourite in our house
Great flavor combo!!
Great video! I just got mine for Christmas! Starting the pellets was a nightmare! I finally used firestarter like for the fireplace. I wonder if lighter fluid would work. Anyway the next nightmare was getting the first pizza off the peel!! It turned into a jumbled mess! I put cornmeal on the peel for the next one and it slid right in. The 2nd and third pizzas were amazing! The difference in taste between those and the one I did in the oven was no comparison! The wood fired won hands down!! Now using your other tips, I'm ready for the next round! Although it looks much colder here, lol. Thanks again! LIked and sub'd!
B G - The outside temp definitely affects these ovens since they aren't insulated. Are you making your own dough? - Jason
Thanks for the video, great job.
You are very welcome!
really great advice, thank you. Best advice is to feed this thing more slowly and not fill the hopper to the top like the manual states.
Yes, and more importantly, not to tightly. - Jason
Super helpful, appreciate you man!
Happy to help!
Great Video..
Thanks! - Jason
Good tutorial
Thank you! Cheers! - Jason
nice! pizza and paint chips for the kids!
All the new kids run unleaded. Hard to find on Amazon these days… Thanks for watching!
Cool video
Thank you Myksgarage
I have a full brick oven but have to do a party for 25 this afternoon on one of these I picked up cheap! Shitting it slightly but we'll get it done, this helped!
Glad I could help!
Love the video have you ever thought about converting it to gas? I have a big Horn as well and I am thinking of trying to convert it
I have thought about it and have a viewer that converted his with success. Now that I have another oven I might convert this one and make a vid. Thanks for watching - Jason
Nice video
Glad you enjoyed. Thanks for watching! - Jason
hell ya man thanks, this was the video that I requested. I think I need to try the pit boss pellets because all I've tried is Traeger and have struggled every pizza. I tried your dough recipe exactly and it was bomb but my crust didn't get nearly as fluffy as all your pizzas you make. Any pointers with that would be much appreciated. I think maybe I also put too many toppings on my pizzas because even when I get the fire going pretty good my pizzas take like 10 mins to get to my liking of doneness.
Fresh yeast will make a huge difference and flour that is fresh/dry as possible. The more moister the longer it takes to cook. So different styles have different moisture content of dough. Neapolitan pizza is a low moister dough so maybe try adding a little less water in final mixing step. Gunna make a new dough video soon. Thanks for watching!
Thanks for the video I found it very helpful . My dough keeps getting stuck to the tray when I’m transferring the pizza from the tray to the stone and vise Versa . What should I put to prevent this from happening? Thank you
Have your dough balls surfing on a grease slick (ev00) , with plenty of room for expansion. Don’t over proof(like all big but inside looks like pumpkin guts) then when it comes time to remove and move use a dough blade. Hope this helps! - Jason
Have you tried a mix of charcoal and wood
I've tried pellets and charcoal and pellets with wood. The pellets have just been the best with these ovens. If you only need 350 degrees it is a great option for an oven camping or off-grid. But to hit the pizza temps with this size firebox and passive ventilation pellets work best! Thanks for watching - Jason
Hello
Thank you but one question
Two scoops of what? I want to know what type of pellets to use. 😊
@@Anna-sb9oj I like the Pitboss. You can find them on Amazon here amzn.to/3xERhx5. I shop by price not the flavor or wood because it really makes no differences. This bag is $20 right now for 40 lbs. I have also found that hardware stores have pellets for cheaper than grocery stores. What ever you do do not use pellets for “utility” or “heating”. HARDWOOD ONLY from a reputable source! Thank you so much for watching - Jason
Great video!! What size pizza peel fits into the Bighorn grill? Will a 12" Ooni perforated pizza peel fit into the oven? Thank you, Randy
Yes Randy, That will fit. any 12 inch should fit just fine! - Jason
Can you do a review on the Wolfgang Puck pizza oven? I bought one and not happy with it when following the instructions that came with the oven.
I gotta find one! I have been looking at thrift stores for one off ovens to try! Check out my video on the Magic Flame it looks very simular to that oven minus the turn table pizza stone. Thanks for watching - Jason
Brand new. Following your directions. Underbaked center, burnt crust, more smoke than fire. I cant get pizza out, I get all nervous.
Any luck Tinam.Tomlin? Are you using homemade dough? - Jason
That shirt is bad ass 🤙🏻
Thanks! I was making some funny ones but then Shopifys payment processors wouldnt support me 😂. I would wear it everywhere and no one got it 😝
If you have had trouble with dough sticking, or not crisping up enough on bottom, I recommend putting the stone in your kitchen oven and preheating it there before transferring it to the pizza oven.
Also, I'd get a thicker pizza stone so it retains its heat better - just a solution to the problem he mentioned at 12:30. There's some decent ones on Amazon for like $20 that have a nicer finish then the stone you get.
Any specific pellet flavor you use for pizza?
The flavor of the wood really doesn’t come through in the finished pizza because the pellets are burning so hot and the pizza is in so short. Pit Boss are my favorite pellets due to burning and price. Thanks for watching - Jason
Might want to clen up that tabletop.
It has Oxy-remover on it. The powerful oxidizing action removes most tables from the face of the earth within 20 years! Thanks for watching - Jason
Im new to using pallets I bought this exact oven and i have heating pallets would they work fine to cook with them????
Are you still alive? lol But really don't use heating pellets! They are normally like commercial roll off or softer wood types like pine that are toxic and not necessarily made to be burned infront of your face and on your food! Thanks for watching - Jason
How long does the heat last in the oven? Or if I'm going to have it on for a whole afternoon, how much pellets do I use?
Start with 2 cups of pellets. It will take about 6 cups to get up to temp and about 1 cup per 1.5 pizzas. 20 minutes is a good warm up time. Don’t start the 20 until the fire is good and going. - Jason
I keep burning toppings before crust is done.
What kind of dough are you using? Your moister content of dough might be to high. Get back to basics and perfect cheese first! th-cam.com/video/iKXztTDWL58/w-d-xo.htmlsi=mz0CFh2J0aJ87gFk
You can also partially or fully freeze cheese and or toppings to slow top down. Hope this helps, sorry about late reply! - Jason
The first one was a disaster. Because I used the stone to make the pizza. Stone never heated up. Gooey uncooked crust
Second one was a bit better. How thick should the crust be before baking? Like tortilla thick?
The Neapolitan style pizza isn’t stretch quite as thin as a NY. Too thin and you could risk the toppings coming though it and sticking to oven. Start with like 1/4 inch thick and move from there. Too thin the crust will cook quicker than toppings. Adding thickness will slow crust but may lead to topping burning. Hope this helps - Jason
how much grool do you get on that stache??????????
Is the taste the same on the pizza using using pellets instead of solid wood?
Stephen Phillips - The cooking process is so quick it’s hard to detect the nuances of the wood, as far as type and all. I can’t really tell the difference between the pellets and lump charcoal.
which 1 is the best or easiest
Fan all day - Jason
Can you light the pellets with a grill lighter?
Hebrew Hammer, you probably could but it would take a long time. You will definitely want some lighter fluid. Once they are going just adding more won’t require any lighting. - Jason
Thanks so much
@@hebrewhammer8571 Anytime!
Does anyone know the song at the 9:57 mark?
The song is called "There She Goes (feat. Constantine)". Just made a vid with whole track in it for you. That song is a BANGER! lol - Jason
th-cam.com/video/CgYtcdtsU_Y/w-d-xo.html
I’m from Australia, just wondering why do you call a Pizza a Pie?
Hahahaha. I was never really a big fan of calling them pies. My dad is from N.Y. so I grew up hearing Pie. I thought it sounded about as dumb as "pop" or "soda pop" cuz in the south we just say "coke" lol or "soda". Then as the years went on I started mixing it in and since these little Neapolitan pizzas come out about the dimensions I've a pie, I have now become my father and call them "Pies". Thank for watching! Hoo Roo! - Jason
What a pan in the ass to light to light. If I owned this unit I would store it in my junk bin
Haha! Def not for everyone. Thanks for watching!
When I put my pizza in, it over cooks and burns the crust, have to keep turning it every 10 seconds.
What kind of dough are you using? - Jason
I prefer lighter fluid it works almost 10 times quicker than the propane
I love the smell of lighter fluid lighting charcoal. Probably one of my all time favorite smells. But I hate the taste of lighter fluid in food if people don't cook it off or use to much. Is there any transfer of that smell/taste to pizza or all those pellets burnt and gone by then? - Jason
do u keep the fire door open. u have it blocked ugh
These days I keep the feed ramp open all the way up until I start cooking pizzas. Watch this vid for most up to date protocol. th-cam.com/video/UK3FWRAD-nw/w-d-xo.htmlsi=u_rSxKG8c9ZkCFqv ------ But I kinda open and close as needed and Its something you just gotta get a feel for. Check out the newer vid. Thanks for watching - Jason
Lol
This process is about 1000X more complicated than the green mountain pizza over adapter.
Look into the adoption process and wonder why kids are disappearing. Thanks for watching - Jason
Wish i knew this thing was such a pain in the ass honestly lol not feelin it
Not for everyone. Not a fast process until you get a few runs in. Watch fan video. - Jason
Wow, this is a ridiculous amount of work to cook a pizza. There must be other options.
It’s the journey not the destination with an oven like this
Is not that big of a deal. 3 min to cook once it's up to temp.
Seems like it takes ALOT of pellets
It ends up costing maybe $3-5 to make a pizza. If done right, you can make a real quality pizza. You’d be saving around $10 for 30 mins of your time. Also if you’re not from NY, it’s likely the best pizza you can get. (If done right)
its really not that much work😂 go make a cup of noodle 😂😂🙌🏽
Way to much work
It's all relative. Cooking heroin on a spoon and sucking it up a syringe and sticking in to you arm is a lot of work compared to popping an oxy. Just some people prefer the dog food. ya'know? Thanks for watching! - Jason
@@JTVLIFE good analogy you crack head lol. I got one of these in a raffle. Watched a couple videos and ended up selling it never opened. Bought the pizza ooni. 10 times better than this one and said heroine/crack. Lol
So I used mine 2 times and the bottom of the dough doesn't cook that well why is that am I not letting it heat up long enough or what could it be other then that it was good
Check out my latest video th-cam.com/video/iKXztTDWL58/w-d-xo.html You wanna be making the dough from scratch. Most likely you don't have oven hot enough or the dough your are using is to0 wet. To much moister in it to cook at high temps without burning. - Jason
Did you figure it out? I'm guessing it needed more time, like 29 min at 600-1000