Gozney Arc XL How To Cut Heat Up Time In Half | NU2U Baffle Door

[@1991BMWM5]

Thanks for the review! I’m glad they’re already available. Another great benefit is cooking in the winter or wind. I live in Canada and need a door on my 13 inch pizza oven or my stone will only get to the low 700s after a very long heat up time.

[@somedadscook]

That's a great point

[@LarryBowman-x8b]

Yes the NU2U doors are a great addition to all Gozney Pizza Ovens. I have one for my Roccbox. It greatly improves the performance of the ovens. NU2U is a great company with innovative products that make a difference. Their products are worth the costs.

[@georgepagakis9854]

I have the NU2U baffle and Flame tamer and I would buy them again if they got stolen. They are the perfect match. I did buy the Roccbox mantel from them. I found that to be very cheaply made for the price in comparison to their other products. I ended up buying the Gozney Roccbox loading shelf and I like it a lot better. I do like NU2U, baffle is amazing because it saves me time :) Great video!

[@somedadscook]

Thank you

[@johnklapish6807]

Thanks for the advice. That pizza oven is on my wish list.

[@somedadscook]

Nice. It's a good one

[@ThunderGoatz]

would be interesting to see if the door makes the stone temp more even between the front and back. Not sure if its noticeable on Arc as it is on Oonis for example, and if that translates to better pizza, especially a 16'' pie. TY for the video

[@ajnabee03]

Just out of curiosity, is this rapid heating going to affect the stone?

[@somedadscook]

Great question. I have used it on other pizza ovens quite a bit and haven't had issues. I would be careful using it if you haven't used your oven in a while or it there is any chance the stone got wet.

[@justboty2k81]

Have you made your peace with the dome since the last review? Still considering to buy the dome and wonder if I might be happy when using the / a door … All the best from Germany!

[@somedadscook]

Sie Kommen Aus Duetschland? Das ist Toll. Ich Whonte in Berlin zwei Jahre. I do love my dome. I have to use the door every time because of the heating issue. But I am borrowing a Propane version to do some comparisons on here soon.

[@justboty2k81]

@@somedadscook great! Berlin is a beautiful city :) wish you all the best!

[@ryanandsarah]

Hey are you aware of any mods out there to attach a flue to the Arc? I’m starting a food truck with the ArcXL and would love to be able to pipe the exhaust through the roof

[@somedadscook]

I am not. I wonder how much air even goes thru the vent vs the opening.

[@duncanjames914]

I was just on the Grozny website trying to decide which oven to order and came across your channel. Thanks for the very helpful content. I learned a lot and now know which oven and NU2U accessories I'm going to order. I'm sub'd! 🙂 🍕

[@Snickels]

Dude, love your canal (fellow dad). Been cooking with the arc xl three times now. Pizza count: 6, 11 and 19 pizzas back to back. The door would for sure save heat up time, nothing more. Times between pizzas were 10 to about 2 minutes -> NO difference in taste/texture (even vegan style), but I can assure, all pizzas came out the same and all cooked well in...well, pretty fkcing quick!!! If there was even a difference in temp up to 50f (10c), I couldn't tell the difference in time since I didn't cook all pizza to 100% the same way (placement and rotation) I totally get tech numbers, but when it comes to cooking, this door is useless (as said, unless to save heat-up-time).

[@christopherng2088]

Awesome video man! Just what I was wanting to see. Now that you have doors for all 3 what do you think your preferred choice would be out of the arc, arc xl and roccbox? I know you said you love the roccbox but just interested whether the doors on the arc changes that now?

[@somedadscook]

That is a tuff question. If money is not an issue, I would go Arc XL. But if someone cared more about the amount of pizzas you could cook, then two roccboxes on sale cost the same and would could twice as many pizzas at a time. But if you are just cooking for yourself and some friends, I really like the features of the Arc Xl

[@christopherng2088]

Very good points. I think that’s why in the end I went with the XL even though the price point of the Roccbox was so tempting. For context I’m coming from an Ooni Karu 12 which I learnt to make pizza on. I wanted to try gas as it seemed more stable/ less admin than maintaining wood/ charcoal. If I went to the Roccbox though I don’t feel like I would’ve made much of an upgrade with around the same space as the Karu. The appeal of the Arc/XL is the extra room and burner to the side which I feel makes it a better experience. However I agree if you’re just wanting to churn out pizzas fast and quick with budget in mind then the Roccbox has no equal.

[@dejandejan903]

Roccobox vs Gozney Arc XL!?

[@mechmat12345]

Easy. Roccbox is the better value if you're cool with little pizzas. Arc XL if you want the space and experience of a side mounted flame. If price is not a concern, Arc XL all day. Otherwise, you gotta decide if the extra cash is worth it to you.

[@PLaTerra]

Great analysis… thx

[@thegardenpizzeria]

Quite fancy an Arc 😍

[@christopherbracco]

Were you using the door and increasing the heat between bakes to achieve that quicker recovery time? It wasn’t clear to me in the video, but I’d love to know. Thanks!

[@somedadscook]

Yes I was

[@christopherbracco]

@@somedadscook Appreciate the response! Thanks :)

[@paulshepherd5649]

A good video would be gas use of the arc xl vs the ooni Karu 16 on max flame. Feels like the arc uses more gas than my ooni gas burner does. But I still prefer it to the ooni massively

[@somedadscook]

That's a good idea

[@santiagotrias]

The price is ridiculous. It’s a piece of metal with a handle and it’s 15% of the price of the oven.

[@stinkybips]

I second this, it's just a piece of sheet metal with a cheap plastic grip, a wingnut and some washers. I like the product but not the overpricing.

[@bstreetbistro]

I got a door off of Etsy. I haven't used it yet. Based on the shot in this video, the Etsy door fits a little more snugly at the top of the opening than the NU2U one but has more baffle slots. Will check for the funky flame phenomenon, and if it occurs I'll just pull the door back a little.

[@Seth-ohno]

I was just looking at them on Etsy too. Was wondering about the flame flicker.

[@christopherng2088]

@softwinemarket8605 I’d be interest in any feedback you have on the Etsy door! Much cheaper option

[@joshm6944]

any updates on that?

[@bstreetbistro]

@@joshm6944 Door works great. There is another seller on Etsy out of Germany. The one I bought from is based in Turkey. Oven heats up faster, stone recovery between cooks is improved, and oven cleaning is more thorough.

[@waytothewill]

How about after 10 pizzas? Do you think Arc XL would still pull off the same recovery time?

[@haffissx]

Wish they shipped worldwide! Just bought a XL and I really want that door.

[@abs890]

Looks highly effective. Is it available in the UK? Shame if not

[@alexbraunshteyn3527]

I'm looking at getting this baffle door or the heat trap door for my arcXL. My main goal is to bake (flame off) for 3-4 minutes (preferably 4) to minimize turning. My pizza style is a traditional NY so its a longer bake. I understand I will need to finish it with the flame on with a few rotations. Do you know the best one to get? Also, can you clarify, can I have the baffle door ON while heating up the arcXL to temp and in between cooks?

[@conorblue]

Just shocking Gozney and ooni just don’t supply freaking doors

[@somedadscook]

Seriously!

[@bstreetbistro]

Liability. Sure the doors are great. This video proves it. But say an oven is malfunctioning slightly, or the door baffles get clogged up: flame combustion could go haywire from lack of oxygen and gas could build up and go kablooey. Farfetched, but it's the kind of scenario lawyers are paid to come up with to forestall lawsuits that could drive a company into bankruptcy and/or destroy the company's reputation. Or maybe the hot door burns someone. The door could get misplaced after use and a kid could accidentally get too near it. Why do home ovens in the U.S. not go to, say, 650 degrees F? Because at higher temperatures apparently the steam that comes out when the oven door is opened could scorch someone. So manufacturers limit the top temp to avoid lawsuits. Some people hack their home ovens and defeat the door locking mechanism on the self-cleaning cycle to get higher temps when cooking and baking. Adding a door on an outdoor oven is a similar workaround hack.

[@viperlt86]

Doesn’t the Arc user manual say not to cover the oven mouth with anything?

[@Blacer]

The price is absolutely insane they are asking for this... what the actual...

[@Futurase1]

AGREED. I have an ARC XL. The price for the "door" is RIDICILOUS. It can rot for that price. That's gouging. And YES I do know what it takes to make one. That is 200% markup or more. That is LITERALLY a piece of steel bent most likely with a press brake and probably water jetted or lazercut holes.

[@diesel11679]

Not to mention another $30 for shipping.

[@thunderbird233]

agreed, built one myself this weekend for my dome less than 20 bucks

[@MartynWilliams]

@@thunderbird233 Did you end up doing this or is the project still on your todo list ?

[@thunderbird233]

@@MartynWilliams I did and it works fantastic. I never start a cook without it.

[@Seth-ohno]

I’ll take the extra minute of heat up time to save the $150 for the door.

[@jamesayers1481]

47-22= 25 😬

[@somedadscook]

Ha ha ha. Man I'm an idiot

[@jamesayers1481]

@@somedadscookwas about to purchase but just checked the price. Shame, another opportunity ruined by greed

[@michaelrecinos2270]

For $25 I made one with 4 items from menards