Was It Worth It? Pizza Oven Learnings After 2yrs

[@dgallahue3571]

I have an economics degree and this guy speaks my language. Explaining his thought process and logic that led to his conclusion using the Law of Diminishing Returns and the concept of Marginal Utility! And then he graphs them out! Awesome!

[@billystpaul8907]

Well, James you saved me some money. I wanted to get a pizza oven to add to my collection. But, controlling temperature would be difficult. I have used my pellet grill and Kamado to make pizza with good results. Getting a pizza oven would be just something to play with. I do want to add another grill to my collection, but no sure what kind. I thought about a stick burner, but the cost is way up there. Thought about a Santa Maria grill. But the weather plays a part with that grill. And, a drum cooker don't seem to be practical as well.. Thanks for another good video. I can tell Spring is in the air cause the birdies are back,,,

[@HANK_SCORPI0]

I have two Gozney Domes...That's how much i like them. Having the dual fuel makes them incredibly versatile and a breeze to use. They have really taken the home pizza oven segment by storm and have put considerable pressure on the competition because their pricing is fantastic. They deliver the best value proposition without sacrificing anything in quality. The build quality and customer service from them is amazing!

[@kappatvating]

I just got the arch xl. So excited to get into this space. Any recommended channels to watch or tips.

[@HANK_SCORPI0]

@@kappatvating I highly recommend watching @vitoiacopelli on making a Neopolitan Pizza. He has many videos on the Gozney Dome but his Dough recipe is the best i've come across and is exactly what i would have in Napoli. In this video he shows you how to make the pizza in a conventional oven but it applies to the Arc or the Dome. Key is to get the stone to about 750 degrees and you will bang out pizzas every 60 seconds. kzbin.info/www/bejne/fV7NgaKIhKx7fac Here are a few more: @HarplandProductions. (This one is great also!) @PizzaRamblings @peddlingpizza @ThePizzaGuyJon @EatandTweet @gozney

[@gchomuk]

I just bought the Roccbox. By the time I added a cart for it to sit on, I now wish I'd gotten the Arc or Arc XL. I just started honing my pizza game this past winter. Wife said, "What will you do in the summer (kitchen oven blasting at 550° not ideal)?". I went looking at small outdoor ovens. I've only used it once so far... For steaks, and I'm doing steaks on it again tonight. Gozney has quality gear and content on their site.

[@goocherrific]

It's pronounced Goonzy 🤣

[@snazzyd8866]

@HANK_SCORPI0 I had a dual-fuel Dome for 6 months and was amazed by how fast it heated up and how hot it would get. I had logs on the opposite side of the flames catching fire, and my pizzas were done in 60-90 seconds....the family would laugh because I'd be back in no time, as if I'd forgotten something, lol. But I need more working space and flexibility so I sold it in the hopes that Gozney's "coming soon" banner on their Master Series page would get updated. No changes in ages so I'm looking at other options...

[@paullarusso3760]

Yes, please do more Joe Jr. videos! I just got one for Christmas with a bunch of accessories and have watched all of your J.J. Videos at least twice and need more. Thanks for all the incredible content.

[@robertash3953]

@paularusso3760 I'm excited to see some new JR videos too! I purchased the new JR cart and it has motivated me to use it more. Did my my first pulled pork on it which I usually do on my classic. Came out great! James already has some great videos on the JR! However, I can't wait to see the new ones.

[@rrh5264]

I second that emotion!

[@emmgeevideo]

You've inspired me for the last almost three years. My journey has led me to having a Big Joe and a Gozney Dome. I don't have an interest in an offset. I feel my two "swim lanes" completely full. When I got the Dome I declared I would not call it a "pizza oven" but instead I would call it a "wood-fired oven" because I wanted to challenge myself to cook all kinds of things in it. That has become a major success. I I only use wood splits to fuel the Dome because I really enjoy live-fire cooking. In fact I use those splits often in my Big Joe for live-fire cooking and have really enjoyed the results. If I had all three cookers, I would be giving up the offset.

[@SmokingDadBBQ]

I agree. It’s 3 that is the problem as once you have a wood option and a grill option fitting something in between no matter which order you do it gets squeezed

[@ChrisPollard]

I looked at dedicated pizza ovens. Yeah, little things like the Ooni, nothing quite like your setup. But for the amound of use it would see for the cost, it was silly. What I ended up doing was spending $100 (CAD) on the Onlyfire pizza ring for my Weber kettle. Man, with a ring of coals along the outside and some sticks of wood, it gets right up in that 800-900 degree range without issues and makes some fantastic pizzas on a weeknight or smaller gatherings. (like 6-8 people, it's great) It's really a great option that's pretty low tech, simple, affordable, and effective. With add-ons like that, the Kamado pizza kit, that offset rig, and other options for different grills (including gas), I think you REALLY need to want that dedicated oven to make it worthwhile, even if they are pretty great. Gotta do what makes you happy at the end of the day. :)

[@Jailbikeco]

I have a cheap poorly insulated stainless steel pizza oven, I can still build a big fire and cook pizza at high temperatures, but it can still cook with a small open flame without the temps spiking. I bought this knowing this and wanted it for the bigger utility options.

[@codyduncan195]

Great video. I had always thought that the the difference in pizzas between the KJ and the pizza over wasn't so great that it justified the purchase of the pizza oven. The pizzas using the DoJoe are just amazing and the versatility of the KJ, along with my somewhat limited backyard space for cooking, it wouldn't make sense for me to purchase a pizza over and this video does a great job of explaining why. Thanks.

[@SmokingDadBBQ]

Thanks

[@silviaapilinario9237]

Great video! I just got a wood-fired pizza oven from ilFornino, and it’s been fantastic. Love how it heats up quickly and gives my pizzas that perfect crispy crust.

[@missinbrain]

It's really interesting to hear your thought process. I've spent the last 3 years trying to master cooking on a cheap offset smoker and I pretty much has that dialed, but after learning so much I'm selling that and getting a KJ (after weeks of watching the freight tracking number, it arrives later this week!). Thanks for walking us through your process. Excited to see what you do next!

[@SmokingDadBBQ]

Congrats on your new grill

[@AndrewIanWeir]

I’m buying an Alfa pizza oven hopefully this week! So excited!

[@SmokingDadBBQ]

Congrats

[@jamesorr1200]

I’m was surprised by the comment about visual feedback for filming. I actually LOVE those shots when you do them. I also really admire your ability to pare something away. It really shows that your goal isn’t the kitchen itself, but what the kitchen is doing for you and your family. I know you mentioned raising things up higher in the Joe to get that effect of flames lapping over the roof of the oven. Is that how you’ll do things like the lasagna and cast iron chicken now?

[@SmokingDadBBQ]

Yes exactly. The oven has advantages for sure but what I translate to my kamados would be trying to leverage the dome heat better like that clip of the crispy skin thighs showed on the grid extender

[@keithlambert6217]

I’ve had the 16” Ooni for a few years and no regrets I’d buy again. Partly because the propane option makes it an easier last minute choice for weekly pies.

[@SmokingDadBBQ]

100%

[@irishpirate6779]

do you find you use the propane option more than the pellet option? distinctive wood flavor profile missing with propane?

[@keithlambert6217]

@@irishpirate6779 I do, and that’s coming from a guy with a pellet grill and two KJ’s who loves smoke flavor. Opinions may vary, but for me I’m not sure the pie is in long enough to make a significant difference. Most everyone I’ve served think they’re the best wood fired pies they’ve tasted. For me with so many other wood and pellet grills it’s just nice to have the easy ‘option’ and not surprisingly that option has become our go to.

[@bstineman]

I've got a Gozney Dome and love it. Can do gas or wood and even bake in it.

[@SmokingDadBBQ]

I think that’s a great combo

[@kappatvating]

I’m doing a gozney arc xl. Ordered on release day. This was a great video! Thanks for all of your unbiased and great content.

[@SmokingDadBBQ]

Awesome! Thank you!

[@mrfordf3508]

James, can do you a video on cooking pizza on your offset smoker? I'd love to see your tips and tricks.

[@wilco4183]

Could we get your opinion on the slo-roller teflon issue? People are claiming the teflon coating on it is peeling off and leeching harmful fumes to your food...

[@billeverett4090]

Good video. It’s interesting that the videos didn’t have as much attention as it seems like pizza ovens are the latest fad for outdoor cooking. The number of new entrants over the last couple years is pretty amazing. I have one of the original Blackstone’s and while it works incredibly well we rarely use it.

[@SmokingDadBBQ]

There are large pizza channels for sure but it’s interest with my audience as Kamado cookers primarily with offset second doesn’t overlap as much

[@billeverett4090]

@@SmokingDadBBQ I hadn’t thought about it but it makes sense that your core audience would be Kamado users - and given it’s ability to do pretty much everything means many likely haven’t had the interest to expand into other dedicated cookers. I’ve gone the other direction. I gave my Kamado Joe to my daughter and her husband and now have a backyard that looks like a patio store had a yard sale.

[@surfingonmars8979]

What a wonderful, logical, reasoned video!

[@SmokingDadBBQ]

Thanks

[@surfingonmars8979]

@@SmokingDadBBQ your videos are like a well-crafted drama: they move forward, providing new concepts in each segment/scene. Very well-structured.

[@canadian_coffe_guy4690]

Great video James! Like how u keep pushing the boundaries and keeps wanting to try new things

[@SmokingDadBBQ]

More to come!

[@SausageKingofCanada]

I have a dual fuel Ooni Karu 16. More often than not, I'm using the gas attachment as ease of use is important. What I've also found is that in the 90 seconds that pizza cooks on, there is ZERO smoke flavor, so the fire aspect is a moot point.

[@jamesorr1200]

I agree completely. I can’t even remember which model I have at this point, but I switched to the basic propane Ooni after starting with the pellet Ooni. It’s fantastic. We get pizza from a place that does proper wood fire Napoleon pizza, and I don’t pick up the fire as much as I do the fat from the cheese, acid from the sauce, etc.

[@Ares0025]

maybe you cant taste it try leaving your pizza in the oven for 3 minutes i can always taste a difference when i switch between gas and wood in the karu 16

[@6AnAsianGuy9]

I was just watching your older videos of the La Piazza. Thanks for sharing!

[@SmokingDadBBQ]

Cheers

[@joetruglia9917]

Great video. And thanks for all your detailed reasoning. However, I have a La Piazza Grosso and 2 Pizza Party ovens, so I am a Neapolitan pizza die-hard (IMHO) and I have tried other methods prior to going down this rabbit role, and no option that you presented here gives you the Neapolitan Pizza. Yes, pizza you can do in many types of ovens, but only pizza ovens do Neapolitan. I also think that the smaller gas ovens can do a pretty good job as well (Ooni, Roccbox, Gozney), but their primary purpose is always pizzas first. But you have a great set up!!!!

[@snazzyd8866]

You bought a small, middling wood oven and would likely have come to a different conclusion if it were a proper sized model (~40" interior diameter or more). The other variable that, no judgment, wasn't an issue for you but is a key for others such as myself is the love of cooking with wood and fire. Tending the fire is part of the draw, not a pain to be eliminated....the process a big part of the pleasure. I sold my Gozney Dome (amazing but too tight inside) but would LOVE one of their larger ovens if they ever sold them here in Canada, and now use my Morso Forno despite its lack of insulation but is SUCH fun to cook with and is a gorgeous people magnet on my deck.

[@SmokingDadBBQ]

I do agree some of my hesitation is self inflicted with the smaller size

[@snazzyd8866]

@SmokingDadBBQ It's so tricky to find the right balance between size, capabilities, and suitability to both your cooking needs and the climate you're in. I thought your graph was brilliant along with the notion that the third wheel grill is the point of declining returns. I've had 4 Green Eggs, a few Kamado Joe's and various Webers over the years...all gone and now I have a Slow-n-Sear kamado, the Morso Forno and a Black Earth Grills carbon/corten steel plancha that wrestle for cooking time. I need "one grill to rule them all"....send help!

[@Aus987-x3o]

Should have got a firebrick p85 oven. Even if you stop using it, looks great!

[@SmokingDadBBQ]

They do look cool

[@Bilzfan1421]

With all of your wonderful content and information; I've decided to just add the Dojo to my series 1 Big Joe this spring instead of buying another piece of equipment. Thanks for all you do!

[@SmokingDadBBQ]

Thanks. Glad to help

[@Keith80027]

Thank you for your thoughts on a pizza oven. I been looking at yours for the 2 years and wondering if I should get one. I cooked many pizzas in my Green Egg and they came out great. I will continue to look at getting an offset because I love BBQ. The wood is the hardest part of an offset as I would have to truck hardwood in hundreds of miles.

[@SmokingDadBBQ]

Glad it was helpful! No doubt the oven is better for pizza but the margin of difference by the frequency of making pizza for us is pretty much the back story … then when you add the fact videos on it do half as well as normal it’s a clear sign to try something else. You don’t know until you try. Glad I did … and now time to try something different

[@WKHC]

Thank you for doing this video. I love my Ooni Karu 12 but ever since you got yours I have been wanting a big oven like it. I think this video has finally put that itch to bed and I will stick with the portable Ooni that can still easily handle catering for lots of guests

[@SmokingDadBBQ]

As I said a normal person wouldn’t sell it and lose 50%… but if the videos get half the views as normal it’s an asset tying up cash that could be put to use trying something I also like to cook on and might be more interesting to the audience

[@aaronaaron1611]

Your biggest issue James is that the Oven you bought is too small. I have a Vulcan Pizza oven from Inferno in the UK which is probably the smallest I'd ever go. The advantage of size is cooking space and in an oven, its so important as cooking space creates heat zones. The middle (or closest tot he fire) will be searing hot. Farther away, will be cooler. Alongside this, you create a huge rolling flame in the oven which will be over food closest which will sear and create a crust/grill. You also have heat radiating from back to front, the front by the door being coolest. This creates a wonderful, fun cooking experience. However in the smaller ovens, you can normally get 2-3 dishes in at most and its hard to move them around. manage the heat and get different zones. I suggest if you ever want to get into wood fired oven cooking again, get a much bigger oven. Its really like trying to evaluate a Kamodo Joe from using the junior versus the big joe. The size of a big joe opens up hundreds of options the little guy just can't do.

[@SmokingDadBBQ]

i think you nailed it, i thought of that after the video and wish i had included my choice to go small was about fitting the space i had for it which in turn compromised some of the versatility and ease of use with fire management

[@aaronaaron1611]

@@SmokingDadBBQ you have an awesome setup and your space looks beautiful. hopefully down the road you can get a truly big woodfired oven and have another go. you're a huge inspiration to me and my setup, thank you.

[@carolkalmerkalmer3135]

I am too the only pizza maniac in my family of two! I bought this little indoor pizza oven called the Piezano Pizza Oven for $120! This pizza oven heats the stone to over 700 degrees in about 10 minutes. I keep pizza dough in the frig and many mornings I make a pizza with olive oil and mozzarella cheese in about 4 to 5 minutes then I after done I put on sliced avocados. I also do the pizza with sauce, cheese, and toppings. At any rate the pizza always comes out great with the crust crunchy and delicious. You can also adjust the temps for top and bottom which helps control the top burning too much. For what I paid it was well worth it for ME. P S The grandkids like it too.

[@SmokingDadBBQ]

Sounds cool

[@agentorange1690]

Great video that I find at just the right time. I'm in the market for a 'proper' pizza oven. Using the pizza stone on my gas Broil King was good; using it on the Kamado Joe was better and then buying an Ooni Karu was better still (but it's thin firestone that you mention IS an issue as it needs to be reheated between pizzas). But none were quite perfect for me. Typically making 4-6 pizzas for the family at once, so something with the size to make 2 or 3 at once would be good. Garden space not an issue, cost though is a serious consideration given I already have solutions (plural) that do a decent job.

[@irishpirate6779]

recently picked up a used OONI 3 in excellent condition for only $100. comes standard with the pellet feed wood option and also included the propane burner adapter (around $100 option). for this low price, it produces some incredible high quality pizzas, etc. the high dollar pizza ovens at $2K have distinct advantages over a small oven, but not enough to justify the cost......or space.

[@SmokingDadBBQ]

Great deal

[@Satire-Gaming]

I worked at a popular pizza place with a very nice and very expensive wood fired stone pizza oven for a few years and made many many thousands of pizzas. I actually prefer to cook pizzas longer and at a lower temp lol. 425-500 F is my preferred temp to cook pizzas. I agree that cooking them at this temp on a smoker is way more flavor than in a pizza oven, and the toppings get more cooked.

[@SmokingDadBBQ]

Sounds delicious

[@KenAlyea]

Glad to hear that you’re going to be giving the Joe jr more love (attention)in the future. Have you cooked with drum smoker,something like the Weber Smokey Mountain? I currently have two Kamado Joes and a gas Weber. If I can convince my wife to let me expand , I leaning towards a drum smoker .

[@SmokingDadBBQ]

I have recorded the WSM video. It comes out soon

[@infusionset]

Great oven for sure. But you can't tell me that pizza from the Kamado is as good as pizza from the oven? I went down the road and was never happy with pizza from the Kamado. Without breaking the bank I went and ordered a Pizza party oven direct from Italy chose the gas option and also changed the floor from refractory brick to biscotto floor and never turned back. Pizza from my oven can't compare to pizza from my Joe . If you go to a smaller oven opt for gas and change the floor out to the biscotto.... Chef's kiss! Anyway thanks for making the videos love watching them!

[@SmokingDadBBQ]

its not, the pizza oven makes the better pizza... but its close. if you make pizza often the oven is 100% justified ... if you make it 2 a year the dojoe is close enough

[@infusionset]

@@SmokingDadBBQ Fair enough. And that's why I went to a small oven it saved me money and I knew I wouldn't be doing multiple pies at once it's a challenge with one most of the time as I'm sure you've seen. Again thanks for doing these reviews! 👌

[@2D4LYFE]

Hi James. I was wondering if you would consider doing an updated DoJoe video/ tutorial with all the knowledge you have gained from owning the pizza oven for several years? I am in the market for a DoJoe for my Big Joe.

[@SmokingDadBBQ]

Good idea. Will do

[@evh347]

Question: Is it worth it to own a wood fire pizza oven? Answer: Depends on how often you make pizza and when you make pizza, how many pizzas do you make at one time. A few years ago, I experimented using my Kamado to make pizza using a stone. I discovered the same problem, the crust is okay, but the dome doesn’t get hot enough. Also, I had reservations about getting my Kamado that hot and potentially ruining its components faster than normal cooking would. I make pizza once a week and I don’t make more than two 14” pizzas at any one time. A baking steel in my oven is the perfect solution. A minute or two using the broiler feature helps finish the top.

[@rlv3180]

You teased us with a crate, so I'm wondering if we'll be seeing a direct heat cooker like a Chud Box or something similar.

[@SmokingDadBBQ]

the crate isn’t the real surprise as it hasn’t come yet. the crate is for a short term visit from the old country g2 offset. my order is taking 6 weeks to be built

[@ScottysBackYardBBQ]

i eat pizza 3 times a year. some times we have to part with stuff we dont use much. i been selling off some of my bbqs also..

[@MrJusmobile]

Key feature for me is that the dome in the inside is all brick not stainless steel since it produces a different kind of heat and I do not like the way the top of Napoletana pizza come out!

[@SmokingDadBBQ]

Those are cool too

[@davidluna2642]

That was a lot! Um why so many kamados? Don you regularly cook for more than a house hold?

[@robbo1963]

You have a new sub. Well done video. Watched it twice. I’ve been researching pizza oven for months. I really want one but now I really curious about the kamano.

[@SmokingDadBBQ]

Pizza ovens make better pizza (slightly). But a Kamado is a jack of all trades and if you can only own one grill it’s the best I have found at doing well at many things

[@ComparisonCooking]

Good video, love the pizza ovens but it’s hard to fire it up and utilize it properly.

[@SmokingDadBBQ]

Thanks Kevin

[@darknessblades]

I love pizza, especially wood fire Pizza. shame there aren't super small ones that fit mini-pizza's otherwise I would have gotten one of those

[@SmokingDadBBQ]

I love pizza too. The issue I’ve had with smaller ones is two fold. First flavour… wood tastes better than pellets or gas and the smaller the oven the smaller the fuel source which makes it more difficult to run and or achieve the heat you want from a btu perspective. I had to basically burn charcoal and add wood or get a useful heat. Second is the smaller they get the more single purpose they are and can’t do things. I couldn’t fit my lasagna pan for example in one I tested whereas this oven did great with non pizza items. In that scenario if you make pizza often enough single purpose might be worth it otherwise I would take the slightly worse pizza and just use what you have

[@darknessblades]

@@SmokingDadBBQ The issue is that I also live on my own, So getting a HUGE pizza oven Isn't really something justifiable to get when I might at most, make a pizza once every 2 weeks. the smallest I have seen with a high dome, has a Internal size of roughly ⌀60CM [excluding door area] [external its 90x90cm] So might first test it out on my grill to see how well it works. {still have to find a way to get my grill above 300C, As it may be my charcoal that is limiting me at the moment} ----------- even my grill is a Medium sized one [grill size of ⌀33CM], which is more than large enough for me. Any smaller and "Bacon-ribs" wouldn't fit on it. Its only downside is its shallow firebox. currently using small chunk charcoal [12.50 euro/10KG], its cheap, doesn't leave any bad flavors, and lasts roughly 2-3 hours when low and slow. [with bacon-ribs I do have to refill the firebox, and "quick boost" the charcoal so its smoldering. then I can low and slow smoke again. {I only get bacon ribs, more meat for less in terms of Price/KG} Only thing I have to find is a bracket for a Dutch oven, so I can smoke chilli's/other dishes. ----------

[@duschlauch628]

I got a Kamado Joe classic 3 for everything except Pizza, therefore i use a Roccbox, Perfect for Pizza.

[@mechmat12345]

Yes. I think if you want a variety of cooking appliances in your yard, a smaller, less expensive pizza oven makes more sense.

[@AnotherMartinez]

Essentially you have maxed out! I love these ovens but I really don’t have the space (and I can use my Kamado Joe) - I’m thankful to you proving my biggest fear. Great video!

[@SmokingDadBBQ]

You don’t know until you try. Now we know

[@BlackJesus8463]

Take a shot every time he turns to the pizza oven

[@SmokingDadBBQ]

😂

[@Pologhini]

Great video and love your thoughts on this. Just one quick thing, 2 local shops here say, dont use your kamado joe for pizza or really high searing temps. Everything above 275/300 degrees celsius is not recommended. Due to the controle tower top loosing coating and even cracking surfaces around the control top. With these stories from both shops i am a bit afraid of getting a dojoe and i consider a seperate pizza oven. Is this something you have experienced as well? Or maybe have some tips to.use the dojoe safely? Or are these stories just a way to push me towards other grills?

[@SmokingDadBBQ]

The dojoe is rated max 700f that’s true and that’s where I go for mine. The control tower is painted. New models are raw inside so there is no damage. Original models were painted inside and this paint would eventually get damaged

[@gqsm]

Understand your conclusion, for me, cooking pizza using charcoal (or *shudder* gas - what a waste of time) is vastly inferior to wood. As you have your offset and your firebox pizza test worked looks like you have Pizza covered from that angle. Personally I cook pizza nearly every week, and regularly then bake bread and/or roast something afterwards using the left over retained heat, so I use the wood oven far far more than my KJ. Different priorities and use cases as you mentioned. Want to add a Parrilla soon and an offset at some point, think I would consider that a full set. Something you might find interesting. I once went to a wedding in Cyprus and the locals used their cob wood ovens just to make the embers for their Cypriot Rotisserie Barbecue (Foukou). Look those setups up. Had never seen anything like it before that wedding, the ones there were powered with windscreen wiper motors!

[@SmokingDadBBQ]

i believe there is 100% use case for an oven, i just have the extreme set of circumstances where financially i want to try other things as well for youtube and it doesnt make as much sense to keep it as it normally would

[@lemonjelly1969]

Great video! Looking forward to that smoke tube vs smokebox video..

[@SmokingDadBBQ]

Coming soon!

[@williamwilson2624]

Great video as usual, James.

[@SmokingDadBBQ]

Thanks for watching

[@mechmat12345]

Imo, if you really want a single, do everything outdoor cooking appliance, a real brick pizza oven is something to consider. Yes, they are very expensive, but comparable in price to a backyard full of semi-premium tools and they can legitimately do just about anything. Once you get a brick oven properly heat soaked (takes about a half a day), you can keep them hot indefinitely with minimal effort. People who are all in on brick ovens often use them to cook every meal.

[@SmokingDadBBQ]

I believe it

[@FOGOcharcoal]

Great stuff James. I recently got rid of my wood pizza oven.

[@SmokingDadBBQ]

Same thinking?

[@FOGOcharcoal]

@@SmokingDadBBQ pretty much so, yes

[@nudsh]

Just get an Ooni, best all around value for a few hundred bucks. Sits neatly in the garage on a shelf until you need it, cooks as good a pizza as that multi thousand dollar overkill.

[@p018112]

First comment. I think the reason I slipped you pizza oven videos is cause they don't seem feasible as a primary cooker, and I simply don't have enough room or $ for one.

[@SmokingDadBBQ]

Like I found with offsets… the smaller the vessel the more difficult fire management is. Anything outside of open flames or using 1hr retained heat becomes very very difficult for sustained cooking without burning whatever you’re making so it’s not as practical for many things because of that even if the heat signature and wood flavour are strengths … and then of course as you said there is the cost. This is a good one and it starts at. 2k

[@kaanozdogan]

Did you sell it if not i will buy this of you

[@MrW1nkster]

please try the Gozney dome I'd love to hear your open and honest review of this.

[@SmokingDadBBQ]

It has just came out when I was shopping. At the time I discounted it a little as a gimmick kinda like the solo stove for fire pits but they seem to do a good job and have updated their features. I wouldn’t buy one but if they asked me to test it I would love to see which of my assumptions were right / wrong about it

[@adamprice6415]

I think you may have found your journey more enjoyable with a larger refractory oven with duel fuel like the zio ciro. The thermal mass blows steel ovens and gozneys etc out the water these ovens are life style ovens..!

[@SmokingDadBBQ]

I do agree my space constraints on the counter limited my options and every live fire device I’ve ever used larger is easier with better results

[@julessiflinger6846]

I have the la piazza toscana which is larger and it is incredible. Half the cost of alfa

[@SmokingDadBBQ]

I do think larger makes fire management easier and more useful. Good point

[@derekwalter7100]

So what you're saying is, it's an iss-you, not an iss- me?

[@SmokingDadBBQ]

😂

[@moisesreyes2421]

Can't wait for the Joe Jr content

[@SmokingDadBBQ]

I’m excited to share it

[@francescosorrentino1559]

I was trying to buy a la piazza oven grande for my business instead of a big commercial wood fired oven or even a few domes but I’m not convinced… seam like it burn the bottom too much

[@SmokingDadBBQ]

the stone is thicker than ovens i originally looked at that cost more, so thats more a function of user error and or dough hydration than the oven

[@brandonaskew9170]

Is that a Ray Charles charcoal stain @8:17?

[@SmokingDadBBQ]

lol don’t know what was left on the stones but they clean up with heat no problem

[@BehindTheFoodTV]

Good explanation, James. I think I use mine differently than you so I’m still happy - but I can respect your decision.

[@marcbru2115]

Great episode, like all of your videos. Question...how long are the discount codes good for? I just tried to use the one from this video and got this "Enter a valid discount code or gift card" Any thoughts or suggestions?

[@SmokingDadBBQ]

They should be working but the la piazza is only for normal priced accessories. Is that the code you’re trying to use?

[@TakeNoneForTheTeam]

I love the pizza oven, but for years I can't justify the purchase. I would much rather you teach us all the methods for using our kamado (as you eluded to on this vid). Thanks!

[@SmokingDadBBQ]

Will do!

[@df540148]

I love my Ooni Karu, but it's thin deck and minimal/zero insulation makes doing more than 3-4 pizzas next to impossible with long recovery and no coals. Utilizing propane at that point would help but I've no interest in it.

[@SmokingDadBBQ]

Almost any oven can do one or two but I agree the differences show up quick when doing more

[@johngcrawford3120]

So, without the LaPiazza, how do you cook pizzas no?

[@SmokingDadBBQ]

i have a dojoe insert on the kamado and or a pizza stone in the offset firebox like i showed clips of each in this video

[@imee9237]

Hi James, I live just east of T.O. and would be interested in your pizza oven. If it hasn’t been sold, let me know! Thanks

[@SmokingDadBBQ]

Sorry already picked up / sold

[@imee9237]

@@SmokingDadBBQ thanks James! I’m looking forward to your next videos

[@jovahannes]

Owning an indoor and an outdoor pizza oven (Effeuno and AIfa): You want to make a neapolitan Pizza, there is no other option than a real pizza oven. everything else is a compromise for pizza. In the same way as a pizza oven is a compromise for any other meal than pizza.

[@SmokingDadBBQ]

Agree

[@CoolJay77]

Your reasoning makes sense. The mystery is what new toy will take its place?

[@SmokingDadBBQ]

The box is actually not from the real new toy as it hasn’t arrived yet. The box is the old country g2 offset

[@irishpirate6779]

what was sales price on 2 year old pizza oven?

[@SmokingDadBBQ]

50% depreciation

[@stuartbell8354]

love your set up did you build it yourself?

[@SmokingDadBBQ]

I have nature kast outdoor kitchens. My installer made a few errors but I do love the product 2 years later

[@stuartbell8354]

@@SmokingDadBBQ might be a idea for a new video. I looking for idea for putdoor kitchen

[@ChadHughes_Rate_Ride_DIY]

How much are you selling for? I'll drive up from Ohio to get that bad boy!

[@SmokingDadBBQ]

Sorry sold already

[@calmy3480]

Looking forward to the Joe Jr content!

[@SmokingDadBBQ]

🍻

[@agpmjm]

Have you cooked bead in your Kamado ? Would be interesting..

[@SmokingDadBBQ]

Yes but I need to do a video on it vs sneaking it in as part of other videos

[@ericmendel8109]

Pizza steel over stone and never look back

[@bremnet1812]

Is it sold already?

[@SmokingDadBBQ]

Yes

[@bremnet1812]

@@SmokingDadBBQ Must had been a fire sale !🤣

[@MindsDozer]

How much you want for it?

[@SmokingDadBBQ]

sorry already sold

[@WhiteThunderBBQ]

hahahaha...whenever youtube serves this up to you.....aint that the truth. Cheers bud.

[@SmokingDadBBQ]

does youtube only show you my i sold something videos lol?

[@davesamess9897]

Word

[@SmokingDadBBQ]

cheers

[@craigflatley7370]

🇨🇦👍

[@SmokingDadBBQ]

Cheers

[@johncrumpley8702]

So, let me see... It was not the right investment for your cooking, so you're going to sell it. Makes perfect sense to me. Sell that sucker and recoup some of your loss.

[@SmokingDadBBQ]

I like the oven but I also have many other tools and desire to try knew things so something had to give so for me it was the oven

[@pakviroti3616]

Overly verbose! Repeat yourself too many times.

[@SmokingDadBBQ]

Ok. Ok. Ok. Ok. Ok. Ok. 😝

[@wadecaldwell7210]

Quitter

[@SmokingDadBBQ]

lol

[@matthewwiecha8637]

A big fan but please....your grammar,"There WAS a bunch"(just one example) Your verb has to agree with your subject. Something we all learned but forgot from grade school. If the subject is plural your verb has to match. So,"There WERE a bunch". PS-I'm not perfect either unlike Trump. All the best.

[@morvegil]

He's Canadian

[@SmokingDadBBQ]

Cheers

[@jamesorr1200]

@@SmokingDadBBQ😂

[@Navy_Vet518]

No comment… out of respect.

[@Myrkskog]

tf is a learning? do you mean 'lesson'?

[@SmokingDadBBQ]

I think I mean learnings as in discoveries, insights etc

[@vaporwareproducts]

It’s because the oven is a POS. is not built correctly, doesn’t have both the insulative or thermal mass properties to be worth anything and won’t perform consistently