@@somedadscookquestion I currently have a Koda 16 natural gas. They have a Propane S1 Dome at my local HD for $750 with a $125 stand instead of $1500 and $350. What do you think? Is the Gozney that much better? I have issues with pizza bases burning above 750 degrees in the Koda 16. I was considering getting a Prokan Kano. I don’t know if you have seen it. Very few reviews. $500 for a rotating stone and digital controlled burner. Any help would be appreciated. Thanks.
I heard somewhere saying Gozney legally cannot sell those two separately due to poor ventilation when using the arch alone because of some European law
Just use some kind of door whether its theirs or not and make whatever size you want while speeding up heat times and recovery in between. Also I tried one of the flame diverters and it was pointless and lowered the surface temp too much for neapolitan style. Get a chunk of angle iron if u want but dont waster more money than that.
Is amazing how you explain nice clear and graphic.You help us a lot for purchasing
Really appreciating your Gozney reviews. Really making me want try and import a Glowen oven in to the UK
Glad you enjoy them
Great data, always enjoy these even if I don't have the specific oven you're testing. Any plans to get ahold of a Koda 2 Max and do some benchmarking?
I really want to. Reached out to them to see if I could get a deal on one and haven't heard back
@@somedadscookquestion
I currently have a Koda 16 natural gas. They have a Propane S1 Dome at my local HD for $750 with a $125 stand instead of $1500 and $350. What do you think? Is the Gozney that much better? I have issues with pizza bases burning above 750 degrees in the Koda 16.
I was considering getting a Prokan Kano. I don’t know if you have seen it. Very few reviews. $500 for a rotating stone and digital controlled burner.
Any help would be appreciated. Thanks.
great vid - solid data as always
Thank you
I heard somewhere saying Gozney legally cannot sell those two separately due to poor ventilation when using the arch alone because of some European law
What brand are the wood racks you are using?
Awesome info here!
Thank you
Can you add the flue after the stone has got up to temp or is it way too hot to touch ?
I think it would be double
im super curious how you make those graphs xD what do you use to gather the data and plot the graph? :D
Really great info! New Dome owner here and this was instrumental in my decision to grab the Arch. 👏🏻👍🏻
hi, very nice informative video. could i ask what rack are you using for the logs?
Looks like the Dome is easy to clean. If they could reduce the soot on the rocboxx that would be great. Microfiber cloth and water works well
Do you recommend the dome ? Or should I get the Alfa moderno ?
Just use some kind of door whether its theirs or not and make whatever size you want while speeding up heat times and recovery in between. Also I tried one of the flame diverters and it was pointless and lowered the surface temp too much for neapolitan style. Get a chunk of angle iron if u want but dont waster more money than that.
Are there any products similar to this for the arc XL?
@@yankchef4067 not that I have seen. Just a door
Gozney should market an “S1 arch” for gas only use (without the flue)
Totally agree