Hey David , I have the exact same pizza oven , purchased it for $649 CDN , now sell for $599 Cdn. Also include was a cover and a turning peel. I bought a flame tamer as the flame is very aggressive and it was too easy to burn the pizza , also I added the clip on shelf , makes it easier to lift out the pizza. First few pizzas were a disaster but it is getting better. Enjoyed your video. Cheers.
Avocado oil has a rich aroma in high heat applications. I coat sliced onions and green bell peppers with it and cook them in a cast iron skillet in a gas grill where the internal air temp is over 600 degrees. It's much faster than doing it indoors in a saute pan. The oil doesn't smoke that much. For a cold day, I would probably use a small USB-powered fan to increase air supply for the wood splits.
I just got a pizza of FORNO VENETZIA Torino 500 24 in. x 32 in. Wood Burning Oven and I am liking it for pizza, loaf bread, pot roast, and lasagna. I moved my Weber genesis and my Pit boss verticle smoker extra garage where I keep big green eggs. My eggs are the medium and the xl eggs. I got the medium big in 2007 and the xl big green in 2010, and I still use them but not as often a my Kamado joe's. My back patio now consists of Torino, smoking tex 1500c, Old country brazos, Pit boss 1600 elite, Kamado joe big joe 3 with a joe jr, and a high would 6 person table and chairs. I got rid of the old country gravity feed because it would spike enven with a temp controler when I would fully load it, and the smoking tex is better for cold smoking sausage and homemade bacon.
Can you provide details on the lloydpan and grill grate? I just bought a Roccbox, and, so far, have only used it for steaks. I used a cast iron pan. Thanks in advance.
How about us guys who live in cold country? Would the Rockbox preform in the winter at 10 or 20 degrees? I was in Home Depot today and they have the Rockbox on clearance for $250.00
I bought the Roccbox 8 years ago, I have to say your numbers don't match my numbers. Heat up time is minimum 30 minutes on the gas burner, if you want to do a 90 second Neapolitan pizza, and using fresh mozz is a must. Did you mention the built in thermometer, well that is quite important, this oven has a much thicker stone, +3/4 inch if I remember correctly, and you want it to heat through before baking, using the IR meter may be somewhat misleading, I highly recommend using the built in thermometer, or just as a rule of thumb allow minimum 30 minutes heat up time, for Neapolitan style pizza.
Do you ever use the propane to load up the oven with heat for the preheat and then switch to wood? Also is there a way to make the wood burner capable of loading splits from the front of the roccbox (spin 180)?
I haven't tried to switch from gas to wood, since the burner barely clears the bottom of the oven and the counter. It's a tight fit, and with it being hot, I don't see that as practical. Could probably be done, but I'm not going to try it. As to the splits loading from the front, there's 3 pins on the wood burner, and it wouldn't face forward if I remember correctly. It's been a few months since I tried though, so I could be mistaken.
I have always respected your reviews and your channel because of your thoroughness. This review, however, was extremely dissapointing. First, you used the incorrect cheese on the pizzas and made the performance of the Roccbox look poor. It looks like you just cut up some Pollyo cheese. Fine if you were making a New York Style in your home oven, but not appropriate for high heat ovens. In almost any supermarket in the US, you can purchase fresh mozzarella or at least the brand Belgioso...appropriate for these high heat ovens as the cheese needs more water to compensate for the high temps. Furthermore, you displayed and made it abundantly clear why the Ooni Karu 12 is a better oven. It's lighter, retains great heat and the wood option is far superior to Roccbox and that's after Roccbox tried to rectify the first generation wood burners. The Ooni Karu 12 is by far better. The Roccbox is a great oven and may be slightly better than the Ooni Karu 12 with gas, but not by much.
I have the Roccbox and a newer Karu 12G. Yes, wood burning is better in the Karu but that is the only thing that is good about it. I found that the Karu has a cheap feel to it and the gas burner isn't that great for Neapolitan. I seriously question how long it will hold up. Its a decent oven though. If I had to do it over again, I would of just stuck with my Roccbox only and cooked with gas.
Hey David , I have the exact same pizza oven , purchased it for $649 CDN , now sell for $599 Cdn. Also include was a cover and a turning peel. I bought a flame tamer as the flame is very aggressive and it was too easy to burn the pizza , also I added the clip on shelf , makes it easier to lift out the pizza. First few pizzas were a disaster but it is getting better. Enjoyed your video. Cheers.
a simple note, an excellent, excellent video. You just answered all my questions. Great job...
Glad it was helpful!
Very informative and well produced video. In the market for a backyard oven and you answered many of my questions. Thanks!
for grilling gloves do you prefer 4 mil or 6 mil?
Another great vid. Thanks for the info
Avocado oil has a rich aroma in high heat applications. I coat sliced onions and green bell peppers with it and cook them in a cast iron skillet in a gas grill where the internal air temp is over 600 degrees. It's much faster than doing it indoors in a saute pan. The oil doesn't smoke that much.
For a cold day, I would probably use a small USB-powered fan to increase air supply for the wood splits.
I just got a pizza of FORNO VENETZIA Torino 500 24 in. x 32 in. Wood Burning Oven and I am liking it for pizza, loaf bread, pot roast, and lasagna. I moved my Weber genesis and my Pit boss verticle smoker extra garage where I keep big green eggs. My eggs are the medium and the xl eggs. I got the medium big in 2007 and the xl big green in 2010, and I still use them but not as often a my Kamado joe's. My back patio now consists of Torino, smoking tex 1500c, Old country brazos, Pit boss 1600 elite, Kamado joe big joe 3 with a joe jr, and a high would 6 person table and chairs. I got rid of the old country gravity feed because it would spike enven with a temp controler when I would fully load it, and the smoking tex is better for cold smoking sausage and homemade bacon.
Which one tasted better?
Where do you get wood splits that small?
Quite a few of the pizza oven manufacturers make wood boxes you can order. Here’s some from Gozney - bit.ly/3Una893
Can you provide details on the lloydpan and grill grate? I just bought a Roccbox, and, so far, have only used it for steaks. I used a cast iron pan. Thanks in advance.
How about us guys who live in cold country? Would the Rockbox preform in the winter at 10 or 20 degrees? I was in Home Depot today and they have the Rockbox on clearance for $250.00
Wondering if my dough is too thin. I have hard time getting pizza into the oven off the peel
lightly dust the peel with semolina before adding the pie
I bought the Roccbox 8 years ago, I have to say your numbers don't match my numbers. Heat up time is minimum 30 minutes on the gas burner, if you want to do a 90 second Neapolitan pizza, and using fresh mozz is a must. Did you mention the built in thermometer, well that is quite important, this oven has a much thicker stone, +3/4 inch if I remember correctly, and you want it to heat through before baking, using the IR meter may be somewhat misleading, I highly recommend using the built in thermometer, or just as a rule of thumb allow minimum 30 minutes heat up time, for Neapolitan style pizza.
Are you gonna review the new pitboss Charleston onyx edition?
That looks like one big and loud timer :)
Do you ever use the propane to load up the oven with heat for the preheat and then switch to wood? Also is there a way to make the wood burner capable of loading splits from the front of the roccbox (spin 180)?
I haven't tried to switch from gas to wood, since the burner barely clears the bottom of the oven and the counter. It's a tight fit, and with it being hot, I don't see that as practical. Could probably be done, but I'm not going to try it. As to the splits loading from the front, there's 3 pins on the wood burner, and it wouldn't face forward if I remember correctly. It's been a few months since I tried though, so I could be mistaken.
I'll stick with propane on mine. Lol.
The front of it is black with shoot ;-( Pass it up...
I have always respected your reviews and your channel because of your thoroughness. This review, however, was extremely dissapointing. First, you used the incorrect cheese on the pizzas and made the performance of the Roccbox look poor. It looks like you just cut up some Pollyo cheese. Fine if you were making a New York Style in your home oven, but not appropriate for high heat ovens. In almost any supermarket in the US, you can purchase fresh mozzarella or at least the brand Belgioso...appropriate for these high heat ovens as the cheese needs more water to compensate for the high temps. Furthermore, you displayed and made it abundantly clear why the Ooni Karu 12 is a better oven. It's lighter, retains great heat and the wood option is far superior to Roccbox and that's after Roccbox tried to rectify the first generation wood burners. The Ooni Karu 12 is by far better. The Roccbox is a great oven and may be slightly better than the Ooni Karu 12 with gas, but not by much.
I have the Roccbox and a newer Karu 12G. Yes, wood burning is better in the Karu but that is the only thing that is good about it. I found that the Karu has a cheap feel to it and the gas burner isn't that great for Neapolitan. I seriously question how long it will hold up. Its a decent oven though. If I had to do it over again, I would of just stuck with my Roccbox only and cooked with gas.
@@Bill-N-Carolina Fair review
Could have done 10 pizzas in this time with gas 🤣
Wrong peel
Burnt cheese