Camp Chef Big Gas 3 Burner Grill And Italia Artisan Pizza Oven Accessory Review

[@ureviews]

Amazon link to Grill : extrafudge.com/ref/amzn.to/2umalNl Pizza Oven accessory link: extrafudge.com/ref/amzn.to/2gTQL6l

[@michaelgrodericks2638]

First, i would like to thank the user for the video, but i would like to correct a couple of things. The oven is to simulate a wood fired oven, where heat source is inside, and front is open. I have one , and it is great to cook in, not just for pizza, but muffins, fish, pies, breads. The front is made to be open, oven works best at around 600-700deg. The top of the oven reflects heat down on stone surface, and slight rotation for pizza to finish. Closing any or all ventilation holes, would lead to overheating (evident of Thermometer pegging stops), and could damage oven and warranty, which i believe is stipulated in Camp Chef Literature. But don't let this deter you from making great stuff, with a great product. We looked at Camp Chef, along with others before purchases. They are definitely at the top of the heap in quality. GO FOR IT.

[@jutout]

Never obstruct the airflow from a hot oven when a pizza is inside. It gives off a lot of moisture and you want that to escape. Secondly, it’s not called a crisper pan, or whatever you called it, its called a pizza screen. It will not crisp up your pizza.

[@kevlarskeeper4927]

Just got this oven, looking for suggestions on cleaning the stone, not having much luck. Do i really need to take the stone out to clean? How necessary are the brackets holding the stone???🤔🤔 Any suggestions greatly appreciated!!!

[@jdstan9650]

The holes at the back allow the moisture to escape

[@BrianEibner]

Pizza looks great, I just received my Camp Chef Pro90x 3 burner Stove and SG100 Professional Flat Top Griddle and have been thinking about the Artisan Pizza Oven 90 Accessory. Enjoyed the video, good stuff.

[@milehighed52801]

@Brian Eibner Hey Brian! Did you ever get the pizza oven accessory?

[@davesmith1888]

I have been using my campchef pizza attachment a bunch and have never been able to produce a pizza looking like yours thats brown and charred. My bottom usually starts to burn before it gets to that point or even the cheese burns before the crust browns! I have been trying so hard to get pizzas like you made. What dough recipe are you using?

[@ureviews]

In order for pizza to brown it has to have sugar. This is my recipe: kzbin.info/www/bejne/g3KlhoGmZrJ-r68

[@theattorney6072]

Is it possible to let it outside covered without it rusting?

[@ureviews]

I have it covered but not rained on. Still looks brand new. The top grill mesh will get rusty where the flame hit it (I guess it changes it's stainless steel properties, but it's a thick steel... It would take a long long time.)

[@theattorney6072]

@@ureviews thank you very much for prompt reply. As it is quite heavy, and would be in the garden, i did not want to have to carry it each time. I will put it in a covered area with a cover. Another question plz, how do you clean the inside of the oven (pizza and food that might get inside?)

[@ureviews]

Get this! it's excellent! extrafudge.com/ref/amzn.to/2MNbojJ I've been planing on reviewing it... but then I'm like what's there to review 🤣 Also you can always remove the stone and clean it outside the oven.

[@MrNguyenthuyhien]

Thanks for helping

[@toddthomas4677]

Thanks for the review great information. Nice demonstration of making a pizza.

[@courtneyculpepper3621]

How's the stone holding up?

[@ureviews]

Great, I actually just made a few pizzas on it

[@ureviews]

Still going strong.

[@badmandansanchez1823]

I have one running on a 20+ yr old camp chef burner. I almost cringed seeing sliced cheese on a pizza but it sees to work out for you obviously. I will for sure be trying the foil method. this is my favorite new toy. mind you it does not make papa johns quality pizza but isn't that a selling point in and of its self? I am in love with this oven.

[@ureviews]

Give the sliced cheese a chance! :-)

[@johnhollis7290]

Very well done. Thanks !!!

[@Crackerssouth]

Nice trick with the foil ..... gonna try that, thanx.

[@robshell5367]

Looks good. You are the first person I have seen that covers the opening with the little pizza ovens. Everyone else seems to think they can leave it open, as if it is a real wood fired oven with the pizza 2' into the oven. The top needs to cook just as fast as the bottom, and that is not going to happen when it is inches from fresh air.

[@drphibesrises]

Nice trick using foil. You could cut a piece of wood and cover with foil to make a complete cover for the front.

[@circeo12]

My camp chef pizza oven worked really well when new, but something happened to the stone, and it's just not the same as new any longer. disappointed in that.

[@leosalazar3960]

How did you find out that something was wrong with the stone?

[@ghermansizer]

That doesn't make sense. Try cleaning it. Check the burner too. Don't use soaps on your pizza stone either. Just scrape it off and rinse in hot water.

[@Totes59]

I turned it off when I saw him put American sliced cheese on pizza. WTF?

[@ureviews]

It's not american cheese, it was mozzarella. And you should try it. Change things up. Don't be a hater.

[@Totes59]

@@ureviews If I was wrong I apologize. It look like pre-sliced American cheese, as I bet I am not the only one to think this. Yes, the oven does look great, I am very interested. Sorry I'm a pizza snob!

[@ThraciusRex]

I'd like to see that temperature of 750 degrees confirmed with a second thermometer

[@ureviews]

Trust me, it wouldn't be able to cook the pizza in like 2 minutes if it wasn't. And it wouldn't be able to char the crust so quickly.