Everything You Need to Know - Alfa 4 Pizze Wood Fired Oven Review

[@RumandCook]

❓ What Video Do You Want To See Next ❓ - *Comment Below!*

[@dgrif9387]

Absolutely the best video I have watched on Wood fired grills, thank you for taking the time to put together

[@RumandCook]

No problem. Happy to help 🍻

[@richardlewis8782]

Absolutely love it when you do the in-depth product explanations.

[@RumandCook]

Thanks! 🍻

[@chiefetwful]

Awesome review

[@RumandCook]

Thank you! 🍻

[@happybackchiropractic]

You should be proud of yourself. What a great review!

[@RumandCook]

Thanks much! 🍻

[@DavidBeckerSr]

Great Video, Awesome Tips N Tricks,as well as Tools and cleaning . I was seriously looking at the OONI, but I didn’t want gas, or hauling around Tanks . I am a retired Chef, and want to cook with Wood, as well as exclusively Apple . I use Tow Webber Kettles now, One for smoking, and a larger one for Cooking Steaks, Smoking Hams,Pork Belly ,Turkeys, Large Chickens, Ducks, all with Apple Wood Smoke. The wide opening of the Alfa ,will allow 15 # Sirloin Tips,18# Turkeys, Pheasants, and Wild Boar shoulders! I am Psyched ! CHEFFY DAVE RET

[@RumandCook]

Thanks! I sold my Onni within weeks of getting this. So much better :) 🍻

[@williamwilson2624]

That's a very nice oven! Great video, as always.

[@RumandCook]

Thank you sir! 🍻

[@fredschaffer7330]

Great pizza oven and you have made some amazing meals on it. Best of luck with your future cooks

[@RumandCook]

Thanks Fred! I’ll be doing more videos on it for sure. 🍻

[@mollyhofman596]

Thank you for your opinion on the Alfa Pizza oven! I’ve been pondering to purchase!

[@RumandCook]

Love mine! bbq.rumandcook.com/Alfa4Pizze 🍻

[@narbekalantarians6269]

Those are beautiful ovens and really well built

[@RumandCook]

Yep for sure. 🍻

[@oboros42]

Thank you for the tips and tricks! I recently got one, set it up and then found your channel. Have you cooked bread in it yet?

[@RumandCook]

Welcome. No unfortunately I haven’t played with bread yet. On the list though! 🍻

[@mike_adams]

Sure is a fine looking wood fired oven!

[@RumandCook]

Thanks! 🍻

[@a.j.valens6639]

Great set up. Lots of great tips. Do you have a link description for the iron Tuscan grill that you cook your chicken breasts on? I am looking to buy one as well. Keep up the good work, thanks 👍

[@RumandCook]

Steven Raichlen Best of Barbecue... www.amazon.com/dp/B0007ZGUL6?ref=ppx_pop_mob_ap_share I cut an inch off of each leg because it’s a little too tall. Thanks! 🍻

[@stevepelosi520]

Hello, What are your thoughts on a hybrid version? Would you consider their professional line? Do you feel the stainless dome lining is superior to those with pre-cast or brick domes. Thanks for your time

[@RumandCook]

I didn’t look at the professional line. I’m quite happy with this one though. There is a ton of insulation and I think the stainless might hold heat even better with such thick insulation. I’m not 100% sure though. Hybrid would be easier to manage. There is a learning curve but not too bad once you get used to it. It gets hot super fast with just wood though. Better flavor as well. 🍻

[@roccosdough]

Awesome review thanks man ! I got the Ciao and I love it. I think if I take away the wood holder and just put wood in corner, I could probably ft 4 -10!inch pizzas like yours . What do you think ?

[@RumandCook]

Awesome, yeah they are nice ovens. 3 might work, but I don’t think 4 would fit. The Alfa is deeper and has nearly 10” wider cooking area. That’s an extra pizza in space. 🍻

[@roccosdough]

Is it 4 - 12 inch pizzas can fit ? Or 4- 10. inch pizzas it can fit ? Thx

[@RumandCook]

10”. 12” would be tight 🍻

[@Mouratidis]

is it possible to work this oven for professional use..50 to 70 pizzas per day?

[@RumandCook]

I’m not really qualified to answer that, but I don’t see why not. It works great, but you might want something a bit bigger. 4 Pizzas would be pushing the space limits I think. 🍻

[@user-et3kk4tn4s]

My hero.....

[@k1llerdir]

I tried brisket in Forno Venetzia - Torino and it was not as good as my TMG volunteer. I like making pizza, calzone, loafs of bread, lasagna, baked spaeghetti, meatballs, stromboli, pie, baked deserts and roasts. On the brisket I tried keeping it a 275f in the Forno Venetzia - Torino and the direct heat from the flame rendered all the fat out it was dry with 1 inch of bark all through out the brisket. That is why stick to pot roast in my wood fired pizza oven.

[@RumandCook]

Yeah that would be tough to do in a pizza oven. I’ve been toying with trying it, but I don’t have high hopes. Lol 🍻