- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Ooni Pizza Oven
Posted on 10/19/20 at 11:18 am to Crawfish From Arabi
Posted on 10/19/20 at 11:18 am to Crawfish From Arabi
quote:
I have the Ooni Pro, and love it
I am going to try my Fyra for a while but if I use it regularly I may upgrade to the pro. Looking at the gas though.
1
Posted on 10/19/20 at 11:23 am to msap9020
Gosney who makes the Roccbox, a competitor of Ooni just announced their new oven. its intriguing. $1299
wood or dual fuel, has an 18x21 floor. can also add a steam injector for helping bake breads
wood or dual fuel, has an 18x21 floor. can also add a steam injector for helping bake breads
This post was edited on 10/19/20 at 11:24 am
Posted on 10/19/20 at 11:33 am to NYCAuburn
I was just about to post this. I'm building an outdoor kitchen soon and had been looking at the Ooni Pro until I saw this.
Like Ooni, Roccbox was rated highly by Kenji, for what it's worth.
Ooni pro works off propane gas, wood, and charcoal. Gozney offers wood and propane with this model, but claims there will be a natural gas/wood option available to ship in July,
NG is better for me, so I signed up for pre-order last week. Just need to decide if I want to wait that long. Kind of a tough call.
Like Ooni, Roccbox was rated highly by Kenji, for what it's worth.
Ooni pro works off propane gas, wood, and charcoal. Gozney offers wood and propane with this model, but claims there will be a natural gas/wood option available to ship in July,
NG is better for me, so I signed up for pre-order last week. Just need to decide if I want to wait that long. Kind of a tough call.
Posted on 10/20/20 at 10:52 am to milksteak
How do these ovens hold up over time? Will it be useless after a year? Or do they hold up?
Posted on 10/20/20 at 10:53 am to CP3forMVP
I replied to this in the other, here is what I said
There are plenty of people who use the Ooni's and Rocboxxes even on a commercial setting. You arent getting a full portable cast oven. but they hold up like a grill would. it just depends on how you store it
There are plenty of people who use the Ooni's and Rocboxxes even on a commercial setting. You arent getting a full portable cast oven. but they hold up like a grill would. it just depends on how you store it
Posted on 10/20/20 at 10:55 am to NYCAuburn
Lol thanks man, we're playing tag
Posted on 10/20/20 at 2:17 pm to NYCAuburn
NYCAuburn
That looks like a whole different level from the Ooni and a totally different price range. That's a commitment.
Also, the Ooni pro uses wood like that and its one of the reasons I bought the Fyra. May have been my inexperience. Is that type/size of wood readily available without cutting it yourself?
That looks like a whole different level from the Ooni and a totally different price range. That's a commitment.
Also, the Ooni pro uses wood like that and its one of the reasons I bought the Fyra. May have been my inexperience. Is that type/size of wood readily available without cutting it yourself?
This post was edited on 10/20/20 at 2:18 pm
Posted on 10/20/20 at 2:29 pm to msap9020
quote:
. Is that type/size of wood readily available without cutting it yourself?
Not sure about your area, but here in Atl, there are a few companies that provide select kiln dried wood for WF ovens around town. They have an assortment of sizes
Posted on 10/20/20 at 2:30 pm to msap9020
That's what I was wondering.
Found a couple sources online, for those interested:
https://www.gourmetwood.com/shopgourmet/pizza-split-logs-16-oak/
Webstaurantstore.com
In all likelihood, I'll probably just end up using gas more than wood for pizza. Just don't know how much smoke flavor I'll really get in 60-90 seconds of cooking.
I do see that the Gozney has a port to attach a pellet feeder, though, FYI.
Found a couple sources online, for those interested:
https://www.gourmetwood.com/shopgourmet/pizza-split-logs-16-oak/
Webstaurantstore.com
In all likelihood, I'll probably just end up using gas more than wood for pizza. Just don't know how much smoke flavor I'll really get in 60-90 seconds of cooking.
I do see that the Gozney has a port to attach a pellet feeder, though, FYI.
Posted on 10/20/20 at 2:38 pm to milksteak
quote:
Just don't know how much smoke flavor I'll really get in 60-90 seconds of cooking.
At the 750+ temps, you really dont get any IMO
This post was edited on 10/20/20 at 2:41 pm
Posted on 10/22/20 at 10:05 am to NYCAuburn
quote:
At the 750+ temps, you really dont get any IMO
Agree. Its one of the reasons I tried the Fyra first to see if the smoke flavor makes a difference. I am not tasting it. Leaning towards an upgrade to the Pro so I can use gas.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News