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Six red pine cones work as starter in your chimney . Or use diced canned peaches when you dont use fresh . Use long tongs when moving coals . I USE A chain mail pot scrubber made by a blacksmith to clean my cast iron , not a scouring pad 😊

Don’t try to sell, just do a honest review. I own this grill and the shelves are weak and poorly designed. It’s an ok grill, but cheap like all grills today. Medal is very thin, but I hope to get at least 5 years out of it.

This is just the video I needed. Especially the last tips. I’ve experienced all of those stuck scenarios. And I’ve been trying to find a dough recipe that would fit into a schedule of working 9-6. I’ll give yours a whirl. I have a Roccbox also.

So bad of him just throwing the un used onion . He could have kept aside to use again.

Woah, at 2:11 I magically disappear!

You forgot the hot sauce

How long is the hose the ooni gives you ?

Awesome cobbler! Another tip is to get the special disposable aluminum inserts for the dutch ovens so there is literally no cleanup :)

my Members Mark 16" oven came WITH a 16" slotted peel-also a slicer and a cast iron skillet with wooden pad to set it on-quite a deal for $230 on sale! (it was also $17.25 shipping for Sams Club members which is insanely cheap for that heavy oven!)

Have you talked to Gozney about your back to back test to understand why they may think Arc did not perform as well as Roccbox? PS im looking at buying my first pizza oven and am leaning toward Arc XL only because of the size of pizzas. I could live with 12" pizzas to feed my family of 3

I have had the Ooni Karu 16 for about 3 years and the main problem I have had with it is the flame going out. It seems that cracking the back cover a little helps. I think the problem with the flame going ouy is that the Ooni Karu 16 doesn't get enough oxygen with the front door close. I tried the other door for the Ooni and had the same issue. I disagree with you stating that the Ooni Karu 16 takes one hour 15 minutes to reach 900 degrees. When I cooked pizzas for the first time with the Gozney Arc XL I noticed it took much longer than the Karu 16. I haven't measure it but I am under the impression the Karu 16 only takes about 20 minutes. I am a clean/neat freak and I regret not getting the Arc XL in the dark color. I hate the soot marks and the yellowing of the front that the cream color Arc XL gets fromcooking (you can see it in the Arc XL you used for this video). I ordered a door for the Arc XL and as soon as I get it I will see if it helps with getting it at temperature sooner. I saw the video you did with the NU2U door and it seems to help. I think the NU2U door is overpriced and too expensive. At their website they want $115 for the door plus $28 for shipping plus $8 tax. (hint: same door at Amazon is $115 with free shipping and free return for prime members). I ordered a different door at Amazon for $29 and if I don't like it I will return it and make my own door. Gozney should've included a door. In conclusion: for me the way to go is a dark color Arc XL with a door.

Wait…. Salsa with no jalapeños or serranos? Where’s the heat?

Thank you for all your hard work in these reviews. You deserve way more subs!

how is temperature stability once you reach your desire temperature?

Thank you very much for your time for all videos you have made for us, hope you do video for auto-rotating stone or do (modeling / modifying) oven like (Everdure KILN), can't wait to see video like that ... thanks again for great videos

wasting food is not funny and i dont like u!

Why bother with the two when you have the granddaddy in the background?😂❤

Furst mistake. Going into walmart, 2nd Buying meat from walmart

Would you say the dome s1 would be worth the extra 300 over the arc xl as doen s1 is on sale right now.. or does arc xl do everything just as good?

This is a good solid video. Does an excellent job of showing how back to back pizzas do in both ovens. Flipping all the pizzas over at one time to compare was a good idea. Very helpful.

Very good review, thanks for your work!

Thanks so much for this video. We lose out with a lot of products not being available in New Zealand, but we do now have costco so fingers crossed they stock it in our country

Hello ! Is it possible to use in indoor ? I have a shop and it’s 5m high ceiling and an always open 2m doors. Would be great to work with it .

Butter or margarine? Alkaline water vs. bottled? Is it "Coke" or "Pepsi"? Wood-fired or gas-fired pizza? I can tell every time. The pitfalls of being a super-taster.

instant pot 40 minutes sauce broiler 10 minutes perfection

Isnt the arc like double the price?

Have you had flame out issue with the Gozney Arc XL? Because I used to watch some videos that the guy had issues with flame out... All the time! That's is a pain in the "biiiiiip"! 😅 But it was older videos than yours... Maybe Gozney fixed the problem since... Great video dude! Have a nice one! 🙂

Propane carries over TWICE the energy per cubic foot than natural gas! It takes only 35 minutes using propane!

I'd like to see a comparison between the Arc XL and the Alpha Moderno Pizza oven. Both are similar price points. Thank-you for your great reviews.

To add to this - pine and other softwoods (spruce, cedar, etc) have a lot of resin in them - it does not make good tasting smoke.

No link for the door?

All the negative comments are from illegal immigrants who are salty for still not receiving their green cards.

Sorry, but you made a "Dump Cake" NOT a cobbler!

I absolutely love my Dome 😊 don't be put off by this guy

😊😊😊

I have watched all these videos

That is not our karu 16 that is a koda

I just bought my first pizza oven. Koda 16 for $350 out the door. I hope I did good and don’t regret it

Hey bud what blender is that? I need to get one to make this salsa.

swift is my fav brand

Thanks. Plan to make tonight. Sorry if name icon comes up 2x. Some sort of computer problem we don't know how to fix.

Great review. I’ve watched several others and this got the thumbs up and subscribe. Keep up the content!

3-2-1 is what I went by when I first started trying to learn how to do this stuff. Obviously, I read it somewhere. I quickly learned that 3-2-1 isn't a great suggestion.

Most undercooked shit 😂

16" is big for the oven...the pizzas usually need space or the flame is going to burn a bit...but black jeopardize on crust is good tasting

Can you review the TOTOVEN electrical pizza oven ? 😀 it’s between the Roccbox and the TOTOVEN for me. Just don’t know which one’s better.

I heard somewhere saying Gozney legally cannot sell those two separately due to poor ventilation when using the arch alone because of some European law

Sorry you got the wrong pellet Grill. I have an American made Yoder 480YS and it gets plenty smokey. I see you got like other grills and Pizza Ovens. I got all those and a Pizza Oven with the Yoder. Great job Blessings 🙏

honest. thanks

Just bought my Dome S1 and also found that the on board temp gauge is completely worthless. Seems like it's getting temp from top of dome and not the stone at all. Rockbox is fairly functional and I had expected this brand new offering to be even better but I'm totally baffled by this complete failure. Ultimately need to use a temp gun anyway but I was expecting more for sure. I've use the Gozney door with the vents cracked and not sealed and that seems to work well for getting this slow beast up to temp. Great video. Thanks!