The new Bighorn gas pizza oven first fire up and pizza cook

get this awesome oven here
amzn.to/399Fkj3

[@TNGrillinSmokin]

Oh heck yeah!! That looked amazing!! That thing is NICE!!

[@chadsadventures]

Thanks buddy I like it alot

[@Ecohen52784]

Amazing and great price

[@jorgensen8]

That pizza looks great but pretty small. What's the oven opening size? Could you cook an 12" pizza in it?

[@chadsadventures]

Yeah it's hard to stretch the dough it prob was a 10 inch ..the oven is big it can do a 12 for sure and maybe a 13...it's a great oven very large...thanks for watching

[@pizzalocc]

On amazons site it shows the opening at 15.5 inches. I seen that you posted it was a 13 inch stone but im curious if a 14 inch pan would fit in it for detroit style if you could measure the opening please

[@chadsadventures]

I can do that let me get back to u tomorrow

[@pizzalocc]

Any word on that measurement by chance boss?

[@pizzalocc]

@@chadsadventures were you ever able to measure that?

[@surrealartisan4625]

What I don’t understand about this design is the chimney. Seems more aesthetic than anything. Is there a way to close off the chimney to maintain the temperature?

[@chadsadventures]

There is not I know my wood one did not have one either..it does hold the temp very well tho can get it to 900 degrees in 10 mins I highly recommend it...

[@jorgensen8]

If it's not too much trouble, what is the opening size. Others might be interested too.

[@chadsadventures]

No problem at all please like and share my channel please..I went out and the stone is 13 by 13

[@jorgensen8]

@@chadsadventures I did, thanks.

[@Gavin1082]

How hot does the bottom get? Could you keep it a constant 800f easily?

[@chadsadventures]

It usally is over 800 there is no control for the bottom only the top bit iv never had a problem with it juts keep a close eye in it using a pizza screen really helps

[@gilbertsnowden7861]

hey chad looking to buy this pizza oven how's it holding up a year later any issues

[@chadsadventures]

I love it I use it once a week still looked the same in great shape I keep in the garage tho when not in use...but works very well

[@alway_scooking]

First time? Looks great!

[@chadsadventures]

With this oven yes and thanks lisa

[@matthewreed1078]

@@chadsadventures I have one myself just got it a week ago I did 4 pizzas in it they turned out good the last one I did was the best I see you had your pizza stone tuned up pretty high what was the temperature you had yours at even at low it was still at 600 degrees for both settings

[@chadsadventures]

@@matthewreed1078 thanks for watching I really don't look at temp to much I just let the oven go for 10 to 30 mins and they always turn out great I use the pizza screen tho becues burnes in the stone gets to hot...not like in the my wood pizza oven

[@SilverShadow2LWB]

@@chadsadventures Do you think the bottom burner is just to preheat the stone floor? I don't know of other ovens that directly heat the stone. I was more concerned about the color of the left side fire. It looks pretty yellow indicating an incomplete combustion. Is there an adjustable air mixture rotating valve plate accessible? It appears that the control valve for the left burner is turned down 1/2 way. Does it get too hot? I think I read someplace that the bottom burner was either off or on with no variable setting. Is the flame visible through the vent holes? Thanks. Your videos and info are very helpful. Looking forward to more videos.

[@boatdesigner12]

A rotating stone would send this to the top.

[@chadsadventures]

I do agree with that but it's only in for 2 to 3 mins and to me thats the fun part is taken it out and flipping it lol

[@ninaromo9227]

Have you had any issues with the bottom burner staying lit? A few reviews say the bottom burner keeps going out on them. I want to order one but am concerned with that happening.

[@chadsadventures]

I love it works great only times it's went out is if it's to windy then u juts have to turn it away from wind or block it...

[@ninaromo9227]

@@chadsadventures Thank you so much for answering so quickly. I ordered the wood pellet one because of your videos and now I'm going to order the gas one as well.

[@bigguy1403]

Just so you know your supposed to cook the pizza direct on the stone not on a wire rack...you'll get a much better tasting pizza...newbie mistake but great video

[@chadsadventures]

I do both I put it in that so it don't stick right away then I take it off and put right on the stove

[@bigguy1403]

@@chadsadventures it won't stick if the stone is nice and hot. I been doing pizza for 40 years trust me get rid of the wire rack you'll get a more even heat thru the crust and more Leppard color on the bottom. Look at it this way. The stone is 700-800 degrees and your putting in a semi cold pizza a on a cool temp at best wire rack now you put the wire rack on top of the once 700 degrees stone and you instantly cool the stone now you have to transfer the heat from the stone to the wire rack which by the way won't even get close to 700 degrees and then to your pizza. It's going to take more time now to cook your pizza like 5 or 6 min vrs 90 seconds. Even if you do it for just a little bit and then as you say put it on the stone. The extrem fast heat is what gives it the taste and the crispy crust. Get rid of the wire rack. If you did that in Italy 🇮🇹 they would take away your pizza making card no sause no dough no toppings for one whole year lol you don't use a wire rack to make good pizza. Take it from the oven to a pizza pan. That's it! Cut it up and enjoy...No more rack throw it out...

[@marlomagallanes6144]

Different strokes for different folks, Italy is not everyone’s favorite style of pizza I prefer New Haven Apizza style over a traditional Neapolitan style, maybe the rack works for him.

[@surrealartisan4625]

@@marlomagallanes6144 yeah but the real pizza is napulitan pizza. Every other style is just an invented variation that came after. I would only buy a pizza oven to make napulitan pizza. All the other pizzas don’t even require high heat … might as well use a regular indoor oven.

[@marlomagallanes6144]

@@surrealartisan4625 yes different inventions from Neapolitan pizza that has now been prefected and far better.

[@jalleman61]

.nice but gas doesn't have a flavor

[@billmoyer3254]

wrongo, you get a great char

[@haunthunterify]

After using a wood oven and a propane gas oven, I can’t honestly justified the mess of burning wood. Flavor is not an issue. You can’t really tell the difference if any. If you are insisting on wood smoke, you could always place a little smoker tube on the outside in the back of the oven. It has holes for smoke to get through.

[@rdpmackie]

At 800 degrees with an open chimney, neither does wood. Ask anyone who's had both.