IS THE NEW KILN PIZZA OVEN WORTH THE $
ฝัง
- เผยแพร่เมื่อ 6 ธ.ค. 2023
- In this video i make 3 homemade Neapolitan Pizzas using my new KIln 2 Home / Portable Pizza Oven. I also talk about some of the pros and cons, what i like and do not like about it and give my honest review and feedback about this new oven.
(Affiliate LInks & Dough Videos)
Kiln 2 Pizza Oven = bbqguys.sjv.io/an4yrM
Everdure Pizza Prep Table = bbqguys.sjv.io/anDLrj
Gozney Short Handled Launch / Placement Peel
a.co/d/fLJDXzA
Turning peel = (Use Code: Harpland10 for discount at Check Out)
www.pizzapartyshop.com/en/piz...
Cooling racks = a.co/d/bN6M6Fq
How to make my Biga Dough / Step 1: • THE BEST PIZZA DOUGH R...
How to make by Biga Dough / Step 2: • STEP 2 - THE BEST PIZZ...
How to Freeze your Pizza Dough: • How To Freeze Pizza Do...
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My rotatng pizza oven is in it's 10th year of service. The stone rotation should always be turned on BEFORE you light the burners, otherwise the stone will heat unevenly. It doesn't matter if the pie is off center, the rotation forces it to cook evenly.
Absolutely 👍🏼
thanks so much for your videos. After 2 Ooni's this is new ground for me. I have just unboxed the Kiln R and the prep station. tomorrow begins the new journey.
You’re very welcome, thank you so much for watching. Wish you the best best of your new oven.😎😎🔥🍕
@@HarplandProductions Also, they now come with a powerpack for the turntable so no need for batteries! win!( still takes batteries if you need them though)
You are so great ! I like your video. Thank you.
Thank you very much for watching😎👍🏼🔥🍕
Just watched this video yet again. Not only because I am thinking of possibly getting the oven but,damn!, that last pizza is a work of art.
Thank you very much, if you do decide to get one, please use the link in the video description. It helps out my channel quite a bit.
Got one same colour and I love it
Can't go wrong! Who doesn't love orange? Thanks so much for watching!
I saw few review of this oven, in my opinion is a good oven but a step below the Gozney and even Ooni... For what I saw, and even seen in your review, probably because of the design of the flames it doesn't cook the pizza on top very well, in your first 2 pizzas you can see clearly how "wet" the pizza on top were and how the crust is fantastic from bottom to mid and more pale from middle to top
I totally agree!👍🏼
Could always have the oven on it’s own table so it can be positioned according to wind in some locations and have all that table for prep. I know you are a purist and Neapolitan pizza lover but to see if the oven can do a more NY style would be nice. Comparing to your other ovens video? That will be a looooonnnngggg one 😂. Thanks for this one though, it was great. I have the Halo oven and like the big size, rotating stone and especially the pop top but like the look, separate burner controls and insulation on this oven. Also the Halo really can’t do Neapolitan. If this oven can do both and is not too hard to clean it is a perfect oven IMO.
Thanks again
Appreciate you watching and taking the time to leave a comment! I will defiantly be making some more videos show off this oven and comparing it to some of my other ones :)
The topping trays can be double stacked? I like to have ice under the trays to keep things cool on hot days. I agree...the lids are a must. PS Gozney has an apron now? :)
Yes, they can stack inside each other, probably be better to get a second set a little deeper, I’m probably gonna do that also
Are there any pizza ovens you’ve used with an 18” stone that you like? I only cook 16” NYC style pizzas. I’m cooking them on my original version Blackstone oven now. The stone is only 16”, so I have to use a 16” pizza screen and I remove it from underneath the pizza after about a minute. It’s a hassle and I’m not sure I want to work through the trial and error learning curve required for launching a pizza on a stone that’s exactly the same size. Excellent video. Your backyard looks spectacular at night!
Thanks again for watching and reaching out! Yes, trying to launch a 16" pizza on 16" stone is just asking for disasters :) There are a lot of ovens that have larger stones and cooking space but with that extra space comes extra $$$. I would say one choice might be the Pizza Party Emozione, the front opening is 20" wide and from front to back it's 17" (including a 1" steel edge) you can also get a steel shelf attachment which extends the front edge another 5-6" This might be the perfect oven for you! I will attach some of my videos of this oven below. For NYC style you would need to keep the burner on low because it's extremely high BTU but it would make getting your pizza in and out much easier. If you do decide to go this route make sure you use my discount code, "Harpland10" to save yourself some $ and for the holidays they are adding free shipping with the discount.
Emozione Oven Review = th-cam.com/video/_3fnm_Eo_K4/w-d-xo.htmlsi=ZyFnRAxvqSHXfoNa
Thin Crust in Emozione vs Dome = th-cam.com/video/mkwzHdX7sgQ/w-d-xo.htmlsi=kckuT4Qxwz74EhYS
@@HarplandProductions Thank you for taking the time to post all of this information. That looks like an incredible oven, but you’re right. It’s $$$$$. I’ll put it on my list, but at over $1K I’m learning towards building a brick and mortar oven using the plans I have on a CD that I bought on eBay a few years ago. I wish that these ovens weren’t so expensive. My Blackstone was only a little over $300.00 when I bought it. It was undoubtedly make in China, but it’s still holding up pretty well. Thanks again for the info on the Emozione oven!!!
Great video & awesome pizzas.
Oven is cool but let’s be honest - this is all technique.
You could probably make a great pizza on the hood of an old Buick. Nice work! That frozen dough is 🤯
Thank you! Yes it does take a bit o practice, that's why i would always recommend buying a small less expensive oven to start, see if you like making pizza and dough and then if you do you can always upgrade.
I bought this pizza because of you. Sadly it went on sale its even cheaper they are selling it for 599$ which is an insane deal on bbq guys but I think they're gonna honor some sort of deal for me cause I bought it from them less than a week ago. My other things to say are the lighting process on the pizza is finicky. However, this oven gets way hotter than my ooni. Also visibility in the oven is low the flames are blue and don't put out much light so seeing how the pizza doing without using an external light is hard, so I use my phone light. I think keyword think this is more efficient with propane than the ooni even with the boost Burner on could be wrong though the thing retains heat better for me too. My only other issue is some of the build quality seems questionable compared to my ooni but functionally it's better for me. I also had an issue with my boost burner randomly turning off during my last bake so not sure what happened.
Glad you finally got your oven, with propane, the flames should be blue, if you’re seeing yellow that means you either have an issue with your tank or the gas mixture has too much oxygen. the initial lighting sometimes can be tricky until the burners get enough pressure or if you’re disconnecting and reconnecting the tank, etc. for visibility make sure you have the pizza oven a pie enough most pizza, oven companies don’t make the basis of the oven high enough so you can’t just put them on a standard height table. I like to have my oven ideally with the opening of the oven around 40 to 42 inches high, making it much easier to launch pizzas and a see inside.
You probably have a faulty regulator. I suggest you buy a new one, Most regulators that come with propane burners are Chinese garbage.
If your burner is going off it also means that the its starved from gas, your hose should not be longer then 3 feet to get maximum results.
These regulators for the burners run on 1/2 a psi of gas So the longer the hose and more demanding the burner is, the less gas flow and the flame goes off.
Keep us posted on your experiences with this oven please
Any update on how the oven is working out?
@D.D.T.123 Yeah, it's great. I've used it a bunch. The lighting is a little finicky sometimes, but you get used to it. Is there anything else you would like to know about it?
Thanks for the video! What are your thoughts about the cons of using this for pop ups vs the monitor Karu 16?
I think I would prefer this oven then the Karu! Not the biggest fan of that oven due to having the door, and the burner in the back.
So what about comparing it to the koda 16? What do you prefer?
@@lonniemaxwell3840 the Koda is a great portable oven and if you’re only making a couple pizzas once in a while, it’s really all you would need. The Kiln is definitely a few steps above this one in terms of quality and Pizza making Although the simplicity of the Koda makes it very easy to use, it’s just not as much of a showpiece for your backyard or patio and it has a very thin stone and very little insulation
I bought the Gozney Roccbox for Pop up events. It retains the temp better than the Oonis
You may want to consider having the stone turning while the oven is pre-heating. That way the stone will heat evenly. Then, turn it off when launching the pizza.
😎👍🏼🍕🔥
I'm really finding it hard to pick between this and the Gozney Dome. I would need to find a table or stand for this one but the price would probably still favor the Kiln.
Thanks so much for watching. The Dome is still at a much higher level of pizza oven, hence the higher price. It has a much better burner, stone and insulation. The Kiln is also great at the under $1,000 price point. Really going to come down to your budget, what style you like best and how your going to use your oven and if you need portability. The Dome is very heavy so if you need to be able to pack the oven away or move it around a lot then you are probably better off getting the Kiln, etc. You really can't go wrong with either :) if you opt for the KILN please use my affiliate links, it helps me be able to continue making these videos
Kiln 2 Pizza Oven = bbqguys.sjv.io/an4yrM
Everdure Pizza Prep Table = bbqguys.sjv.io/anDLrj
lol, not to nitpick... turkey pepperoni is vegetarian?
Love the videos.
I was about to say lol enless its fau turkey
Didn’t even catch that one 😂, my brain just must have thought it was easier than saying no beef, pork or dairy 🤣
Also I'd like tips on my Pepperoni burning before my cheese or dough does. The toppings seem to get charred a but however the lower toppings like cheese are less done than usual compared to the crust maybe i need to put the oven on lower flame setting or something if anyone has tips I'd appreciate it
I can’t remember what type of pizza you prefer making, a lot of this is going to be depending on your style of pizza and the dough. If you’re following my recipe with a high hydration Neapolitan dough, then you can keep it up at full temperature if you’re using a lower hydration dough with less water or less fermentation than you’re definitely going to need to turn the burner down to low and keep the oven below 700°F to prevent burning. Also make sure you do not launch the pizza into the oven until the stone is at the proper temperature that way the top and bottom should cook evenly. So without knowing all the other details, at a minimum, I would launch your pizza with the burner on high, then around 30 seconds, after turn the top burner down to low to prevent the toppings from burning for an additional 30 to 60 seconds to allow the bottom crust to cook.
Can you provide the Amazon link for the lids that work with the table? Thank you
Absolutely, here’s the link!
amzn.to/41Rdi6m
Beautiful review! I know you have touched on this subject in the comments of a couple your other videos but am asking you revisit this pizza the one aspect of this pizza oven and tell or show us what information is correct? Can you please try it and confirm stone temperature after 30,45/60 minutes with only the main burner ignited? I thought originally, that this oven would be a risk compared to the Gozney because it might be otherwise useless for Neapolitan pizza f the rating stone fails. I contacted Everdure to check on parts availability and repair options, and their response to me included that it is the same design and oven as their series S (Which only has the main burner) but without the lower burner and is perfectly capable of Neapolitan pizza's but with a slightly longer recovery time between pizzas. They claim that oven can with only the same main burner an reach 900 degrees in 18 minutes (written reviews indicate 30-40) and pointed me to not only the BBQGuys website for reviews where it is also sold for $100 cheaper, but to Amazon who also sells it for them as well as a couple videos that show it cooking Neapolitan pizzas. (I see nobody on youtube actually trying this and its a huge factor in deciding between the Gozney and Kiln)
First off, thank you for watching my videos. Yes you can make Neapolitan with the original 1 burner model but it's not that great and getting to and or maintaining heat. Even the 2 burner model struggles a bit compared to my Gozney ovens. Even if you could get replacement parts I do not think you would be able to take it apart. really the stone is the only part you could replace.I would Recommend the Gozney Arc XL over this oven unless you prefer the more mid century modern style and color.
“My daughter is a vegetarian “ I will not tell her about the turkey pepperoni 😂, you secret is safe with me! Waiting for my oven to get here! Great video. Did you prefer a biga or polish dough?
Yes, let's just keep the turkey thing between us :) So in essence, Biga (Italian) and Poolish (Polish) are what we call Sour Dough here. Although there are some differences, the concept and results are very similar. For me the Biga method is the easiest because since i cold ferment just the Biga starter, which is only 30% of my total final dough mix, so it's very easy to put into a container and fit into the fridge. I also find that there is a lot less mess (but that could be just me) The end of the day as long as you are pre fermenting your dough for at least 2 days then you will have a light, aromatic, and highly digestible dough. Here is my Biga recipe if your interested, it's my go to and I also have a how to freeze your dough which is handy, since it takes so much time to make, i always make extra.
Biga Dough step one: th-cam.com/video/2J9nqEOi3wo/w-d-xo.htmlsi=VdyyYKcZYGjKrdOJ
Biga Dough step two: th-cam.com/video/tHBksh57oeY/w-d-xo.htmlsi=32XlExP-kBebljbm
How to freeze dough: th-cam.com/video/OA7gcHmQcec/w-d-xo.htmlsi=2gsGAHF3rqA7s3aC
@@HarplandProductions thank you the response. I have watched your biga dough recipe. When you say extra, do you make two batches, or do you scale the recipe? I do want to make as much as my mixer can handle so I can freeze for quicker pizza night request. Although, it still takes about 24 hours to thaw in the fridge!
I can only buy one, do I look towards the Gozney Arc or this Everdure Kiln ? Both look great
Stay tuned, I will do a side by side for this weekends video
@@HarplandProductions perfect thanks! Lov the channel
It seems to cook very evenly and I like the rotating stone feature. Hoes does the temp compare to the Ooni?
I would put this oven a step above Ooni in terms of overall build and quality, Ooni ovens are very nice but i am not the biggest fan of the designs and having to use a door and the rear placement for the burners but they are great more budget friendly ovens! I would rank my oven brands in this order, Gozney, Pizza Party, Everdure Kiln and the Kiln are pretty close but i like the looks of the Kiln better
@@HarplandProductions when you put Gozney first, is that referring to the Rokbox or the Dome? I'd say Rokbox is similar to Ooni but the Dome is quite pricey and seems to be in a league of its own.
Yes i was talking about the DOME and you are correct, it's at a way different level than the other ovens, i would say the next best one is the new Pizza Party Bollore, it's huge and dual fuel and has the option of Biscotto stones, but it's not as portable and you need more room because it's very big. @@Smellslikegelfling. For me if i was looking for a great oven under $1,000 i would probably go with a Pizza Party Emozione with the Biscotto stone or the Kiln
@@HarplandProductions have you considered a steel instead of a thicker stone? I'd be curious how it performs.
@@Smellslikegelfling steel is a good option if you’re using a home oven or even potentially on a gas grill but for Neapolitan pizza, Stone is still better option
does the table need to be covered with a grill cover to prevent rust or can it stay outside?
Did I say vegetarian? My brain probably thought it was easier to say that than to say she wasn’t eating beef, pork, or dairy 🦃
How do you like this pizza oven vs the Gozney Dome? If $ wasn't a factor which one would you choose?
thanks for watching, i really like this oven but it's not in the same league as the Dome, for a sub $1,000 oven this one is great and i would prob rank it as one of the best at this price. The DOME is falls into the next level up of pizza ovens, and has a much better burner, insulation and thicker stone. really depends on what you need / want. the one Down side of the Dome is that it's extremely heavy, where as the KILN is much lighter and you can move it if needed.
How'd the lids you get work out?
So far so good, I’ll have to make an update video regarding those. Here’s the link of the ones I bought.
CURTA 6 Pack Food Pan Lids, 1/9... www.amazon.com/dp/B0BLSFH2LM?ref=ppx_pop_mob_ap_share
Thanks for posting this. Did you have the top burner at low and the bottom at high? Im having issues when both are at high burning a bit the crust. What was the temp of the stone when you put the first pizza?
Thanks for watching. For Neapolitan i do not start cooking until the middle of the stone is over 750F, there are a lot of, "It depends" in this one, at this temp it has a lot to do with your dough and its moisture content (Hydration) for Neapolitan and using an oven like this you need to make sure your dough has a hydration of at least 65% or it will burn. I have been experimenting with this oven a bit, i get it up to over 750F then launched the pizza, turned the top burner down for 30 seconds then the last 30 seconds back on high, total cook time 60 seconds. The bottom burner is just off and on, the dial turns but the flame isn't adjustable and I just leave it on at all times, without it's very difficult to maintain the stone at 750F+
@@HarplandProductions thanks for the detailed explanation, appreciate it. Will experiment a little bit.
@@HarplandProductions thanks for the detailed explanation, appreciate it. Will experiment a little bit.
@@cesalo anytime 😎👍🏼
@@cesalohow have you been liking the oven so far?
How is turkey vegetarian?
They are highly trained and specialized turkeys😎🤣
@@HarplandProductions touché
Ah Tico..
😂👍🏼
You and Rocco are very helpful thanks guys
You and Rocco suggest the biga, I need to try again
You still sound a little biased to gozney 😂
Yes Gozney still makes a better overall oven for the $, i would put the Kiln above ovens like the Halo or Blackstone but below Gozney and Pizza party, prob even with Ooni
What makes the gozney better (I’m assuming you’re talking about the arc) I’m torn between the gozney arc and this. The rotating stone is something I love in concept. I have an ooni most of my errrors are when I turn the pizza. I f up about 20-30% of the time
I wouldn’t buy another product from Everdure, they don’t develope there products properly, every owner is a beta tester. I have a furnace which is junk, a friend has a 4K which he tossed. They aren’t made for a long life.
Thanks for the heads up, i haven't used many, this is the first one and they reached out to me to test it. I still need to use it more to gauge the overall quality. I am still on the fence regarding the rotating stone, it's a nice idea and makes it easy but it can also lead to more things breaking and harder to clean, etc.
21:24 raw dough
0.1 into your comment I realized you don’t make your own pizza 🤣
Table is $700 by itself, I'm out.
The table is nice to have but you can use any table!
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
A "review of lids" for standard pans. WOW! I'm out
Hahaha, worst comment ever 🏆