Posted on 03/26/2021 9:17:45 AM PDT by tflabo
Wow that fast!
“ That is quite a gothic looking vertical ‘monster’ your Pyro, LOL. “
It cooks and smokes and burns wood or charcoal wonderfully.
It radiates its warmth in all directions, and unlike our fire pit, the smoke
goes up out the top, instead of into everyone’s faces.
I like to burn wood in it with the screened middle door cover in place.
(instead of the solid one used for smoking, or the quartz glass one used
for pizza.)The same type of screen up top also contains ALL the embers,
making this my safest pyro satisfaction option yet... ;-)
It’s right around six feet tall, if you get the casters for it. I didn’t, so I put it
on some pavers to raise the cooking surface a couple inches for me instead.
It’s an American Made heavy duty steel Pryo Tower, that doesn’t seem to much mind being out in the weather for years.
Happy Flames!
~Easy
Floor of the oven is typically ~700F. Serious business!
Most home ovens cannot achieve the temperatures required.
Hence “pizza oven”. The stone just doesn’t cut it (better on the rack in that case).
For those so inclined, beware: Anything but a high-end, properly ventilated pizza oven in the house will set off smoke detectors (mine’s outside and I use it year round).
Mine cooks single serving pizzas in 3 minutes (no ‘fast cook’ :)
.
I want to steal a pizza oven from Pepe’s in New Haven... (with a white clam pizza in it) 😄
White clam pizza from Pepe’s is one of the world’s most perfect foods.
No, no, it’s Italiano!!!!
Just wave your arms around and speak loud
Would a home made one take longer to heat?
I guess the FB people claim they’ve studied the air & heat movement, use refractory materials and advanced engineering, etc.....they say it takes 20 minutes but it takes me at least double that. I haven’t got the technique down yet!
I got a Hamilton Beach elcheapo ($60) and once I dialed in a recipe it makes a very nice pizza.
Thanks, I will build that
😂
550 is the standard for gas slate restaurant pizza ovens.
I have 2 Bakers Pride ovens stacked in my pizza restaurant. We run them at 550 degrees. Yes, constant watching.
I use one of these;
https://www.gopresto.com/product/presto-pizzazz-plus-rotating-oven-03430
Works great for other things like frozen wings and things that aren’t too big. No preheating needed and it doesn’t heat up the kitchen. I love using it to reheat fast food french fries. They sometimes taste better than when I bought them.
thanks for the link, love that oven!
That’s not bad.
That’s about what it takes with the 2stone Pizza Grill I’m in the process of retiring in favor of the K16.
No clue why you’d spend money on a “pizza oven” that doesn’t get any hotter than my regular oven.
Your regular oven won’t take a stone to 700F, unless you hack it like Jeff Varasano and use the self-cleaning cycle.
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