Okay, I know this overkill for me, as I'm disabled and just want 2 cook frozen pizzas like a Digiorno fully stuffed. Would you recommend a different kind oven or pizza oven? I dont mind the cost, but I've used a few countertop ovens and non seem to get the pizza cooked in the center or melt the cheese before the crust is cooked. I usually want to cook Digiorno fully stuffed or cheese stuffed crust pizzas. I dont use a regular kitchen oven and want something like this I can put on a counter or cart. Lastly, I like Chicago style pizzas I order from Giordono's that they ship in dry ice frozen. Can I cook these well in this oven?

You always have amazing videos

Great video. Please review the Weber slate 36" griddle?

How long did it take

Can I leave the fat cap on my pork butt and mix it all in with the pork

Testing boning knives without any bones? Trimming without any trimming knives? What the ?

Love to see more of the blaze, love the grill. A match up against KJ and Weber kamado E6 would be Nice to see ❤

I would put the Primo and Kong in my outdooor kitchen. Enjoy

No rolling papers large enough to smoke it. 😉

The use of gloves in food service is recommended as it protects food from contaminants that can inadvertently permeate the food from skin, hand and fingernails.

Primo all the way

Why did you select the most outrageously priced and featured Blackstone? There are many configurations of Blackstone that are 36" wide and cost 1/2 to 2/3 less. It's almost like you wanted Blackstone to lose. Blackstone is not my first choice even though I've had one and loved it, but try and compare apples to apples. 👎

After you wrap it does the smokers temperature still stay at 250 for the last half?

Primo Oval XL for sure! Invest in a fire box separator to solve your only problem with it. Allows you to lite charcoal only on one side of firebox and with a single heat deflector plate, the same set up can cook low & slow, or hot & fast, depending on which side you cook on. So easy!

Great video and comparison! I am getting the solo stove Yukon

Put the onions on before you Smash the first side! 😂😮

If you want a pumice stone cleaning… just buy cleaning Pumice stones, not this gimmick

This grill is a huge piece of shit, have had it for a couple years now, temp doesnt hold worth a crap.

you can even flip the grill grate over (smooth side up) to cook bacon and pancakes!

I have smoked a mountain of pork butts, and this video is a great basic primer for getting fantastic results. There are a dozen things you can try and an endless variety of rubs, etc. But this will work for you if you have never smoked meat. Guaranteed. Good video.

I think you should keep the blaze and grilla

Who has build fabrication plans?

I have the Breeo X24 for 3 years. I’ve enjoyed dozens of fires. Easy to light, fire burns hot and it’s literally 95-98% NO SMOKE. But the key is use DRY hardwood and get it HOT. FYI: I only use it for fires, no cooking, so I can’t speak on that. Yes, it’s heavy, but I don’t move it. And simple to clean. But I could not be happier with it and I love that it’s made in PA, USA.

Great job. A really through review. KJ's of any size are really hard to beat.

The Blaze and the Primo or the Kong should be the keepers. But definitely the Blaze. Primo if you want to test a bigger one, or the kong if you want to focus on value.

One of the best review videos I’ve ever watched

Wiah you would have included the Kamado Joe and the Vision grills

I can taste the difference, because of the ash. And I love that flavor.

Also Weber makes a kamado!

Nice video! What is the electric cord on the grill for?

If I were outfitting the outdoor kitchen with TWO Kamado style grills, it would be the Grilla Grills Kong, and that Kamado Joe.

You didn't mention the price or the dimensions of that Kamado Joe.for comparison to the first seven.

I like some of the features of the new Oklahoma Joes. I don't like that the temperature runs high and the hex grate seems like it will be more of a pain to clean. The center being distinctly hotter is good for searing but not great for cooking a bunch of stuff evenly. The fact that it can't run at lower temperatures is a bummer. and it runs 50 degrees hot on top of the high minimum temperature setting is nuts. I'm thinking the Traeger might be in my future. I'd rather the grill run slightly low than way hot. Having more low temp performance sounds better to me for smoking. The new Oklahoma has better access to the auger etc. Maybe I could mod the temperature signal, or relocate the probe to correct the massive temperature error.

Wow thanks for this video, weel done

If it’s summer time couldn’t you just put the cooler outside?

The biggest problem is that handle for the tray isn't non-stick if it was I'd probably buy this thing in an instant I always cook things that require horizontal space rather than vertical, bacon, potatoes, chicken breast, sweets, etc. I have a small Ninja 4qt that's great but it has a built in bump for the tray handle to remove it. I had an instant-pot air fryer that had the same style handle in the middle of the tray as this one does, and it rubs against the non-stick coating and ruins he entire basket, before long you'll start see the bare shiny metal right where the handle is connected and off gassing from the non-stick material they use. For 400 bucks you ... sorry 500 bucks (yikes) you think they'd do a better job of designing it.

How many people will that serve?

Thank you David and Melissa for this excellent review. I went for the Big Joe III for the real estate…

keep the primo for your island, the kong for all around the backyard

Question alfa moderna 2 or 1 vs the gozney dome or xl?

Can you let it rest in the cooler all night

Thank you 🙏🏾

How can Masterbuilt not pay attention to a Review like this...... Very impressive!!... But I have to admit the MasterBuilt electronic issues..which seem to be something they could rectify easily and quickly...are giving me serious 'pause' to purchase this...And how did that large dent make it past MasterBuilt quality control ?

Wow u suck

Thats way to much salt for bloodpressure may taste go good to much salt

I picked up a classic 2 (air hinge lid, same gasket, but without slo-roller, and only two tier divide and conquer) from Home Depot three months ago. They decided to phase them out and it was a complete impulse buy at $585! Coming from an inexpensive Akorn, the build quality is out of this world. I will say though, I don’t care for the air hinge. I’ve already tightened it 7 or 8 times, and the lid keeps dropping. I’d actually just prefer lifting the weight and knowing it would stay all the way open. That being said, I immediately got the slo-roller, and I very much enjoy using it!

That was a lot of work thanks for review. I think I"m leaning toward CampChef or Silverback. My ole cheap Cuisenart is on its last leg. Too bad they didnt' make it with a higher quality as it had a lot of great features like charcoal tray, briquette tray, griddle, four casters, oven seal double wall.

I have never smoked a large pork butt before, but I followed your directions and want to say I was incredibly happy with the results. Thank you for the great video.

I don't like anything spicy. Can I leave out the Chile's?

I was debating Gozney firewood oven or Ciaobella but leaning towards Ciaobello due to following reason. - Better quality - Better retained heat - Not over priced - Comes with the door - More color choice - Taller openning to put the cast iron dutch oven for slow cooking. To me Gozbey is way overpriced.