Maybe with using decimal points C is somehow more precise but with straight up whole number no decimals, there are a lot more degrees of separation/precision using Fahrenheit scale. O-450 C degrees is 450 units of measurement. Same temperature, 32 to 842 F degrees is 822 units of measurement. Factoid - 40 C = -40 F
Great test but I don’t prefer it anymore. What I do is I use the propane but when I’m ready to make pizza I throw a chunk of apple wood towards the back of the oven and when it smokes up it will give that aroma taste on your pizza. Give it a try let me know how it goes. Thanks for the updates bud.
I use the gas burner and then put a little wood in the oven next to the gas flame. Its the best of both worlds... the gas provides easy heat and the burning wood the extra flavour.
Watching this video made me so glad I went with the OONI Karu 12G to use wood with. It’s so much easier to manage the fire. The gas isn’t too bad and comparable as well. Good looking pizza though.
Yeah, at the end of the day, all these small ovens are kind of a challenge to use for wood you end up spending more time putting wood in it then making pizza. I found that it’s really only good to use wood with very large stone ovens where you can build a fire with full-size wood and the oven routine heat for hours and hours, having to constantly put wood in it
Kiln dried wood will impart very little flavor, even with long cook times. The species of wood also makes a difference. Hickory is a favorite of course, but it also produces more heat per pound. Most charcoal is oak. Its more subtle than hickory and leaves no bitterness. Open pit and smoker wood is usually split and naturally dried/cured and retains more moisture than kiln dried. If you really like and want smokiness, try adding a small thumb sized piece of a fresh cut green limb about a minute before adding the pie. When smoking meat, I soak dried chunks in water to produce smoke, but the short cook time again enters the equation and you wont get a lot of flavor on your pizza . The smoke from a piece of green wood put onto your fire of kiln dried wood will punch through.
I see some concerns about the new RB woodburner. I have one. It's not bad but there are limitations: 1. Best to have a strong, steady, breeze blowing through the oven from the back. 2. Without the breeze, it will take much longer to heat up. 3. It's harder to control the temperature. 4. It's very hands-on - it requires constant feeding, every 3-4 minutes. 5. Not practical if you're having a full pizza party. So, if you're not a hurry and plan to make only one or two pizzas, the woodburner is all right.
thanks, Yeah i agree 100% for me it's not worth using wood on any of the small ovens on the market, way to much work and effort and makes for a very inconsistent cook!
Can I tell you a secret? The thing American people call " pepperoni" is salame, the peperoni are a vegetable, peperoni means peppers. The pizza you did is a piazza with salame. sorry for my bad English, I like your video my friend. Ciao from Italy.
the thing about non americans is they assume alot about what americans know and think and we know the difference between pepperoni and salame and we know what a pepperoncini is...
Man, when you look at this mess, you'll better stick to the hassle free gas option as you say... I think wood is just something for the big ovens... the wood burners are like more a gimmick... like in the oonis - Keep it up!!! Hinze
Thank you so much for subscribing! I am also on my quest to reach 1,000! Yes i agree 100%, gas is the only way with these little ovens! I will be trying out the new Gozney Dome next, It's still on the small side but I think the design is better for wood! I am looking to purchase a large wood burning oven, 80cm diameter min. from all of your ovens which one have you liked best?
Thanks for the review. I was looking at purchasing the wood burners but in Aust but its $200. Thinking I would go with it for the wood taste, but thanks for pointing out the lack flavor for the time spent cooking, great point. Cheers
The wood burn taste and smell on the pizza willbe noticiable on the 3rd or 4rth pizza, the oven will take the aroma and stick it to the pizzas. Plus the type of wood you use is important, my choice is always good old oak
Thanks so much for watching! I am looking forward to it! The small ovens are too much work using with wood-burning so it’s so much fun using a bigger oven now!
Thanks for watching David! I actually made that one. I am talking to a wood craftsman here in Texas to see if he would consider possibly making something similar and selling them to people. My concern is that they would be $$$ because they are very big and with shipping cost being so high these days
Yes, the silicon outer shell is very easy to clean! I would still opt to only use Gas for the roccbox and any of the smaller pizza ovens from Gozney or Ooni. It's kinda of a misconception that using wood for Neapolitan pizza gives it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. Hope this helps!
That's what I have found with research too. The wood isn't imparting any flavour, as much as I would like the idea of wood as fuel. I ended up buying the Roccbox. I'll be using it for the first time tomorrow. As it has the option to buy the wood burner, I can do that in future for fun, whilst I've the convenience of gas to practice and use mostly. Thanks for your reply.
I’m in the market for the Roccbox or Ooni. Leaning more towards the Roccbox. Gotta save a bit more money since I just got a new grill. Just going for the propane, not wood.
Thanks for watching! I would definitely recommend the Roccbox if you want higher quality, they both can make great pizzas but the roccbox is a step above! For these small ovens I only recommend using propane, the wood burners on all of them but are very inefficient and are ok if you want to make a pizza or 2, anymore and it’s a pain
Do you think using a bit of charcoal to help maintain temperature would be helpful? I have a friend who uses a combination of wood and charcoal in his Ooni and it seems to work , Great video. I have the 2.0 burner I find that I am constantly tending to the burner feeding it wood.
Hello Shaun, thanks for watching! A piece or 2 of charcoal might help keep the wood burning but the issue with charcoal is that it doesn’t burn as hot as wood for Neapolitan pizza. Using the wood burner is fun but a lot of work if you making more than a few pizzas! If you want to focus on only wood you really need to get a larger oven to be able to build the fire inside 😎😎🔥🍕
I've cooked in a variety of wood ovens and you will taste the smoke if there's a fresh piece on the coals as the pizza goes in. Without this, of course you'll not get any smokey characteristics from coals. I'd buy one in a second of they said it'll work with pellets. I don't want to bother with cutting wood for an oven when I already cut so much for home heating.
Thanks again Mark for watching and commenting, makes sense, i know when using a big wood pizza oven the pro's always add a piece of wood right before cooking the pizza! I actually just received a pellet burning pizza oven today to review and test out from a company! So stayed tuned for an unboxing and first use video coming soon!
Hello Juanation619, I actually made that board, here is the video ruclips.net/video/H0NJr7hJvC4/видео.html I have since added sides and a bottom edge to it to hold it to the table, which i attached from the bottom by pre-drilling holes for screws and used wood glue.
I wonder if arranging some aluminum foil along the back side of the oven could help redirect/deflect some of the heat and soot when you open the wood burner? Foil won't get as hot and can be replaced.
I think the best things to do are 1. Don’t use the wood burner when it’s really windy and or 2. Use it up on my patio where there is a wind break. The wind was causing the backdraft when I opened it up! I think the foil idea will work to help deflect the heat and at a minimum make less of a mess! Thanks buddy 😎
@@ll_spud the air flow is very good, hard part is when the wind blows down from the inside of the oven! but only an issue when it was really windy and my oven was out in the open
Thanks for watching! Yes you can get it to over 800F with wood, and it takes about the same amount of time as gas, about 30 min or so. Using wood in all of these mini ovens (ooni and roccbox) isn't the most efficient, it's ok if you only going to be making a few pizzas or camping, etc. but if you're wanting to make more than 3 or will be using it every week, gas is by far a much better option in my opinion. Wood is great in bigger ovens because once you get the fire going there is minimal work to keep it to temp. These little ovens require constant work, adding wood every few minutes. Hope that helps.
"From my biga batch last week". Sorry for all the questions, but neopolitan is new to me. Did you keep the biga in the fridge or frozen. Is freezing possible for biga? Max amount of time it cansit in the fridge. Again, I apologize for the questions. They're basic, I guess, but no one really explains it well. Probably a symptom of 10 minute youtube videos in general.
I would recommend watching my Biga step 1 and step 2 videos, it goes over all of this in detail if you haven't already. The only time anything goes in the fridge is after step 1 , you put the biga starter in the fridge for 2 days. after that nothing goes in the fridge, step 2 you make the final dough then after ball and let the dough rise all at room temp, then you make pizza. If you are not going to make all of the pizza you need to freeze any extra Dough immediately after you ball it, before it rises, once it rises or is proofed you have to use, so after it's balled it all needs to be used within 3-4 hours tops depending on the temp. Here is my video on how to freeze dough ruclips.net/video/OA7gcHmQcec/видео.htmlsi=hhtTU6_oLgcsEmhO
I bet nu2u can make an attachment guard so the back of the roccbox can control the flame from hitting the green part of the oven as maybe over time it could damage the silicon covering. Not sure. ALL GOOD :)
Foil works perfectly and I'm able to reuse it. A big plus it's it's also cooler to the touch. What I'd like to see is a review of their in over deflector called the Flame Tamer and Diffuser.
This is the only thing stopping me getting this oven. I go wood burning first. And this system seems like abit of an after thought on an otherwise awesome piece of kit. Will be looking elsewhere or just keep my current oven and see what they bring out next
Hello SEEKS, If using wood is your main priority i wouldn't recommend any of the smaller pizza ovens, Gozney Roccobox or any of the Ooni ovens. You can absolutely make pizza in them using wood but they are defiantly more efficient and consistent using gas. For wood i would recommend a much larger oven, the Gozney Dome would be the minimum size or an Alfa Ciao which will give you much more space to be able to better manage a wood fire and make better pizza!
Thanks so much for watching! No, the back is covered with the heat resistant silicone, it might get a little black but that wipes off. The wood burner is fun to use but all of these small ovens like Gozney and Ooni work much better using gas
Thanks for watching David, I hear you brother! After i posted this video i re-watched it and said, "wow, that could have ended badly" then the next day i decided to use my miter saw to cut some kindling up and ended up cutting and breaking my finger when the log hit a knot. :( Now i just order kiln dried kindling :)
No you can’t use pellets in this one! Kentucky boyfriend of all the smaller ovens are primarily designed for gas use and much more efficient and cook better with gas you can use wood but it’s a lot of work. For one or 2 pizzas its ok but anymore than that do you end up spending more time dealing with the Wood then making pizza
Thanks so much for watching! Cooking with wood is fun but a lot work for any of these little ovens! I like having both the wood and gas options but use gas more often do to convenience! I am considering a larger oven to be a dedicated wood burner! Let me know what you decide!
Hello Gregory, I would definitely skip out on getting the wood burner attachment for the Roccbox and for any small pizza oven like it, not matter what brand. For me it really only makes sense to use wood if you have a much larger stone oven. It's kinda of a misconception that using wood for Neapolitan pizza gives it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. Hope this helps!
Technically yes but i have tried using wood pellets in a few different pizza ovens and it’s not a great fit! To keep the fire anywhere close to the 850°F needed you have to constantly feed it with pellets. So for one pizza OK, but if you’re making A lot for the family it’s just not worth it!
Thanks for watching Raymond, I actually made that one. I am in talks with a manufacture right now to possible start producing one early next year so stay tuned!
You make cool videos! I’m now convinced I want the Roccbox as my first pizza oven. Not sure about the wood burner attachment. So I was thinking: if using the gas burner and adding a small piece (cubic inch or so) near the burner in the back. Would that help with adding a hint of smoke flavour ?
Thank you very much for watching! Yeah anyway I can’t recommend the wood burner, if you don’t have a choice it’s OK but gas is the way to go with the small ovens. Honestly cooking Neapolitan pizza the pizza is done in 60 seconds so even if you put wood there’s absolutely minimal if any wood flavor even when cooking with wood. I would start out with gas and then when you get more comfortable maybe consider upgrading to a larger oven if you wanna try wood
I've got the gas burner, and I've got version 1 of the wood burner which is not very good. So I use the gas burner and then put a little wood in the oven next to the gas flame. Its the best of both worlds... the gas provides easy, controllable heat and the burning wood the extra flavour. So I suggest, don't bother buying a wood burner.
Your thinking is right. I use the gas burner to get the oven up to temperature and just before cooking put some wood either side of gas flame at the back of the oven. The wood catches fire and adds wood smoke to the cooking.
Thank you very much for watching and commenting! I greatly appreciate it! Glad you enjoyed it! Hopefully you will like the other ones also, more to come!
GOOD VID! Made my mind up to buy the dual fuel set. If it helps use a lil veg or canola oil on the paper, no odor and ensures the wood lights, idea stolen from Alton Brown, Good eats. The Nduja, have you considered mixing it into the sauce?
Hello Alex, which surface are you specifically asking about? The grey one that I have my roccbox sitting on is just an outdoor patio table and the wooden dough board i made myself. ruclips.net/video/H0NJr7hJvC4/видео.html
Where did you get the gozney apron from? Great video! I was curious if wood tasted different, and seeing the smokey mess it made at the end made me rethink if I should get it the woodburner
Hello Richard, Honestly for cooking Neapolitan Style pizza you really cannot tell the difference between using Gas and Wood! The pizza's are only in the oven 60-90 seconds so the wood flavor is almost nothing, even with wood to get the high heat need there is minimal smoke, Low heat fires product smoke, high heat = little smoke. The wood burner 2.0 is fun to use but not very practical for making a lot of pizzas, if you only want to make 2-3 pizzas then it's fun but if you want to cook more or just want to cook some pizzas quickly with little effort than gas is the best option for ease and consistency!
Yes you can put a little chunk of wood in the back, but at 1000° the pizzas coo in 60 seconds so the wood flavor is almost nonexistent. In at that heat even with wood there won’t be any smoke only heat sent you can almost not tell any difference between gas and wood when making Neapolitan pizza
Hello Mike, Technically yes, you can use pellets but pellets don't work very well for pizza, I actually have another portable oven designed just for pellets and in order to keep a fire with pellets hot enough for pizza you have to almost constantly be filling up the hopper sometimes mid pizza cook, so i wouldn't advise using pellets. Honestly if you are going to use any of these small portable ovens, gas is the best option in almost all cases. Wood is great but much better when you have a larger oven where you can use larger pieces of wood that burn for a much longer time and have room for the coals to keep the oven at temp. Thanks for watching!
I think propane is the way to go. Waste of time and energy for the wood and like you said there is really not a big taste difference as it only cooks for such a short time. That olive oil container you have. I wanted to buy one but I read that storing olive oil in a brass container is toxic because the oil has acid and copper leeches into the oil. Does it have some special coating? I see all the Italian restos in Italy use it but maye they go through the oil so fast it probably won't make a difference. What are your thoughts?
Hello George, Your spot on, my take is that it's really only worth using wood if you have large stone oven, that can hold heat for days, for all of the small to medium ovens it's just easier and more consistent to use gas. Regarding the Oil Cruet i have, yeah copper isn't the best for storing oil but this can is more designed and used to dispense so to your point, I usually only put enough oil in mine for a week or 2 of use then wash it out and refill when needed and I keep a bigger glass bottle for my oil storage. Good olive oil in general should be used within 2-4 weeks once opened or it starts spoiling. I just really love that oil can, it's one of my favorite pizza making tools, makes me smile every time i use it.
@@HarplandProductions LOL. I love it too. I want one but I keep reading bad things about copper and acidy liquids. Being Greek I love my olive oil and that container is something I want. I think I will get it and only use it when I make Pizza and then clean it. Its a novelty item to have and I feel exact about it like you do! Thanks my friend and keep up the great work!
Does the woodburner impact the gastket on the oven? The gas doesn't but the design of the woodburner makes me wonder if it will cause more wear and decrease durability. How hot do the sides of the burner get? The gas is obviously cold to the touch. Do the flames lap at the back of the oven?
First off thanks for watching and commenting! What are you referring to as the, “gasket” are you referring to the silicone cover on the outside of the oven? The burners themselves and or the connection on the oven do not have gaskets! Yes the actual wood burner gets extremely hot while using it because you actually build the fire in the burner! I filmed this video on a very windy day so every time I open the door to the burner the flame would shoot out causing the back of the oven to get very black with soot, as long as you keep the burner door closed the fire remains contained inside the burner and the oven! The wood burner worked fine but it’s not very practical to use if you’re going to be making pizzas all the time, for me I make pizzas every week so using gas is much more efficient and easier, a wood burner on the small ovens is more of a novelty and is fun for a few pizzas once a month anymore than that you’re better off using gas or purchasing a larger oven!
@@HarplandProductions Thanks. I'm talking about the round fiberglass gasket that is like the type found on a traditional home oven. It's embedded within the round opening that the burners attach to. Given how the gas burner works (no real heat below the flame) mine is very well intact. My concern with the wood is that would not be the case long-term given the heat it radiates. I might consider a Dome or a built-in oven one day but I'd prefer something I can easily move so not as likely to go with the built-in. Forno Bravo have a few in that mobile wood burning category. I was born and lived in Naples for some time so while the gas does very well there is a hint of taste from the wood that I'd like to replicate though it's also the novelty I guess. The smokiest flavor I've had was imparted by a big green egg where the pizza cooks over the coals, but cooking Neapolitan style pizza on those is not ideal given how hot the stone gets. The BGE is better for the more traditional long bakes lower temp pizzas.
Yeah if you want to cook all the time with Wood and you want a mobile pizza oven a stainless steel domed oven is definitely the way to go! Check out Fontana ovens, if I were going to buy a stainless steel Neapolitan pizza oven they would probably be one of my top picks and they are one of the only companies that offer saputo Baking stone as an option the other top pick for me would be a Zio Ciro Subito Cotto! The dome is also going to be a great oven and if you get the stand it will be Easy to move around, but it’s going to be a little smaller than the ovens bn that you can get from the companies I mentioned before! Let me know what you decide! I have a dome on the way but there was a delay in shipping so probably won’t get here until the first week of May, I’ll make sure I put a review up once I have it
@@HarplandProductions sorry for the delay responding. Been crazy busy... Thanks for all the input. Your videos are why I went with Gozney over Ooni and I'm so happy I did given my friend's experience with Ooni. He loves his Karu but he says the Roccbox is 10x better at cooking and quality. That said, did you have any feedback on the oven style gasket coupled with the much hotter 2.0 burner that I described above. The gasket is around the opening the 2 burners attach to? With the gas the heat is above the gasket, with wood below. Not clear if Gozney have replacements.
First off thank you very much for watching. For Neapolitan pizza gas actually works pretty well, coal doesn’t get hot enough! When I have time I’d like to use the wood but during the week when I just need to make a pizza quickly for the family i use gas
Best pizza in America is Brooklyn ny an if you go to any great pizzaeria they use brick oven an coal 2nd choice wood an the gas ovens are a big drop off in taste
I love coal fired Pizza, but for Neapolitan I like to use either wood or gas to get the higher temperatures but for New York style pizza coal works great because you can cook it a little longer. The Neapolitan pizzas are only in the oven 60 seconds that’s why I say you don’t get much wood flavor for New York Style they’re in the oven a lot longer so you can tell a difference in flavor
Hello Erhard, I tried to use pellets in it , I have a lot that i use in my smokers but the fire box isn't designed for pellets and won't hold enough to keep the temp high enough for pizzas. In reality for these small ovens (Roccbox and Ooni, etc) Gas is a much better option for more consistent cooking. Wood is fun but only for cooking a few pizza's, if your going to be making 6+ pizzas with these small ovens, i would go gas!
Yes that’s one of the downsides of using wood! With all of this mini ovens gas is a much better option! The good thing is that the soot wipes right off! Thanks for watching !😎👍🏼🍕🔥
@@HarplandProductions I have the Ooni Fyra if I want wood. The pellets are easier, but still a soot mess. I’m looking forward to 12 pizzas in a row without having to hassle with the fire. I’m also using dough from Trader Joe’s along with their sauce, four cheese blend and pepperoni. But what I’m extra excited about is the prospect of cooking other things in it. Bread, meats and what ever.
The 450 Degrees i refer to in this video is in Celsius, i like to use Celsius because it's more precise on the temp gauge
Maybe with using decimal points C is somehow more precise but with straight up whole number no decimals, there are a lot more degrees of separation/precision using Fahrenheit scale. O-450 C degrees is 450 units of measurement. Same temperature, 32 to 842 F degrees is 822 units of measurement. Factoid
- 40 C = -40 F
Great test but I don’t prefer it anymore. What I do is I use the propane but when I’m ready to make pizza I throw a chunk of apple wood towards the back of the oven and when it smokes up it will give that aroma taste on your pizza. Give it a try let me know how it goes. Thanks for the updates bud.
Great point!
I do the same when I grill with charcoal… I add a nice piece of wood on the side to smoke my meat with it 😊
I use the gas burner and then put a little wood in the oven next to the gas flame. Its the best of both worlds... the gas provides easy heat and the burning wood the extra flavour.
Agree the best of both worlds! Thanks for watching and commenting Tony!
Was wondering if you could do that…
@@amandast100 Yep you can do it…It works a treat…it's the best of both worlds
Watching this video made me so glad I went with the OONI Karu 12G to use wood with. It’s so much easier to manage the fire. The gas isn’t too bad and comparable as well. Good looking pizza though.
Yeah, at the end of the day, all these small ovens are kind of a challenge to use for wood you end up spending more time putting wood in it then making pizza. I found that it’s really only good to use wood with very large stone ovens where you can build a fire with full-size wood and the oven routine heat for hours and hours, having to constantly put wood in it
Kiln dried wood will impart very little flavor, even with long cook times. The species of wood also makes a difference. Hickory is a favorite of course, but it also produces more heat per pound. Most charcoal is oak. Its more subtle than hickory and leaves no bitterness. Open pit and smoker wood is usually split and naturally dried/cured and retains more moisture than kiln dried. If you really like and want smokiness, try adding a small thumb sized piece of a fresh cut green limb about a minute before adding the pie. When smoking meat, I soak dried chunks in water to produce smoke, but the short cook time again enters the equation and you wont get a lot of flavor on your pizza . The smoke from a piece of green wood put onto your fire of kiln dried wood will punch through.
Thanks for watching and commenting Jeff! Appreciate the insight!
I see some concerns about the new RB woodburner. I have one. It's not bad but there are limitations:
1. Best to have a strong, steady, breeze blowing through the oven from the back.
2. Without the breeze, it will take much longer to heat up.
3. It's harder to control the temperature.
4. It's very hands-on - it requires constant feeding, every 3-4 minutes.
5. Not practical if you're having a full pizza party.
So, if you're not a hurry and plan to make only one or two pizzas, the woodburner is all right.
thanks, Yeah i agree 100% for me it's not worth using wood on any of the small ovens on the market, way to much work and effort and makes for a very inconsistent cook!
Great video. You probably just saved me $100 and I won't chop off my hand.
Glad I could help 😎👍🏼
Excellent Buddy !!! Now we need bricks on the stone and there you have a wood fired brick oven :)
Thanks Rocco! Good idea with the bricks 😂
Can I tell you a secret? The thing American people call " pepperoni" is salame, the peperoni are a vegetable, peperoni means peppers. The pizza you did is a piazza with salame. sorry for my bad English, I like your video my friend. Ciao from Italy.
The secret is out 😎👍🏼thanks for watching
Yeah. We're Americans: Hamburgers made from 100% beef. Hot dogs made from all meats but dogs and donuts are not made from nuts.
the thing about non americans is they assume alot about what americans know and think and we know the difference between pepperoni and salame and we know what a pepperoncini is...
Man, when you look at this mess, you'll better stick to the hassle free gas option as you say... I think wood is just something for the big ovens... the wood burners are like more a gimmick... like in the oonis - Keep it up!!! Hinze
Thank you so much for subscribing! I am also on my quest to reach 1,000! Yes i agree 100%, gas is the only way with these little ovens! I will be trying out the new Gozney Dome next, It's still on the small side but I think the design is better for wood! I am looking to purchase a large wood burning oven, 80cm diameter min. from all of your ovens which one have you liked best?
@Jeff Mattel Hoping to get the oven in the next few weeks! I am like a kid at Christmas. I will be posting a lot of videos for sure so stay tuned!
Thanks for the review. I was looking at purchasing the wood burners but in Aust but its $200. Thinking I would go with it for the wood taste, but thanks for pointing out the lack flavor for the time spent cooking, great point. Cheers
Thanks for watching, yeah for me it isn’t worth it! If you want would you are much better off with a bigger oven
Pizza came out amazing !
I appreciate it!
great pizza cook and diligent wood chopper!
Thank you very much!! Going back and watching, i about cut my hand off😎. Will buy pre cut wood next to me!
The wood burn taste and smell on the pizza willbe noticiable on the 3rd or 4rth pizza, the oven will take the aroma and stick it to the pizzas. Plus the type of wood you use is important, my choice is always good old oak
Thanks so much for watching! I am looking forward to it! The small ovens are too much work using with wood-burning so it’s so much fun using a bigger oven now!
Exactly gas is a waste of time I use wood an charcoal
Cool tool! Love watching stuff I've never seen before and that little wood burner is super awesome. Thanks for sharing! - Mac
Thanks for watching! Always fun making a 🔥🔥🔥🔥
I love that wood board on your table. Where did you get that???
Thanks for watching David! I actually made that one. I am talking to a wood craftsman here in Texas to see if he would consider possibly making something similar and selling them to people. My concern is that they would be $$$ because they are very big and with shipping cost being so high these days
Did you find that the burn marks on the green Roccbox shell, cleaned off easy enough?
Yes, the silicon outer shell is very easy to clean! I would still opt to only use Gas for the roccbox and any of the smaller pizza ovens from Gozney or Ooni. It's kinda of a misconception that using wood for Neapolitan pizza gives
it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. Hope this helps!
That's what I have found with research too. The wood isn't imparting any flavour, as much as I would like the idea of wood as fuel. I ended up buying the Roccbox. I'll be using it for the first time tomorrow. As it has the option to buy the wood burner, I can do that in future for fun, whilst I've the convenience of gas to practice and use mostly. Thanks for your reply.
Flame magically disappears @5:57🧐😁
Think it was a gust of wind
I’m in the market for the Roccbox or Ooni. Leaning more towards the Roccbox. Gotta save a bit more money since I just got a new grill. Just going for the propane, not wood.
Thanks for watching! I would definitely recommend the Roccbox if you want higher quality, they both can make great pizzas but the roccbox is a step above! For these small ovens I only recommend using propane, the wood burners on all of them but are very inefficient and are ok if you want to make a pizza or 2, anymore and it’s a pain
Do you think using a bit of charcoal to help maintain temperature would be helpful? I have a friend who uses a combination of wood and charcoal in his Ooni and it seems to work , Great video. I have the 2.0 burner I find that I am constantly tending to the burner feeding it wood.
Hello Shaun, thanks for watching! A piece or 2 of charcoal might help keep the wood burning but the issue with charcoal is that it doesn’t burn as hot as wood for Neapolitan pizza. Using the wood burner is fun but a lot of work if you making more than a few pizzas! If you want to focus on only wood you really need to get a larger oven to be able to build the fire inside 😎😎🔥🍕
I've cooked in a variety of wood ovens and you will taste the smoke if there's a fresh piece on the coals as the pizza goes in. Without this, of course you'll not get any smokey characteristics from coals.
I'd buy one in a second of they said it'll work with pellets. I don't want to bother with cutting wood for an oven when I already cut so much for home heating.
Thanks again Mark for watching and commenting, makes sense, i know when using a big wood pizza oven the pro's always add a piece of wood right before cooking the pizza! I actually just received a pellet burning pizza oven today to review and test out from a company! So stayed tuned for an unboxing and first use video coming soon!
@@HarplandProductions Had a home heating pellet stove, but never looked into what they use for a binder.
By any chance do you know where I could find the board you were using to prepare the pizza outside the wood one, thank you.
Hello Juanation619, I actually made that board, here is the video ruclips.net/video/H0NJr7hJvC4/видео.html I have since added sides and a bottom edge to it to hold it to the table, which i attached from the bottom by pre-drilling holes for screws and used wood glue.
I loosely placed a piece of foil on the roccbox above the wood burner. It prevents that blackening you get on the body of the roccbox.
good idea
I wonder if arranging some aluminum foil along the back side of the oven could help redirect/deflect some of the heat and soot when you open the wood burner? Foil won't get as hot and can be replaced.
I think the best things to do are 1. Don’t use the wood burner when it’s really windy and or 2. Use it up on my patio where there is a wind break. The wind was causing the backdraft when I opened it up! I think the foil idea will work to help deflect the heat and at a minimum make less of a mess! Thanks buddy 😎
@@HarplandProductionsJust get a mini fan to blow it in.
@@ll_spud the air flow is very good, hard part is when the wind blows down from the inside of the oven! but only an issue when it was really windy and my oven was out in the open
Fantastic!
Many thanks!
Can you get the temp up to 800 or more with wood? How long does it take to get up to temp? Thanks
Thanks for watching! Yes you can get it to over 800F with wood, and it takes about the same amount of time as gas, about 30 min or so. Using wood in all of these mini ovens (ooni and roccbox) isn't the most efficient, it's ok if you only going to be making a few pizzas or camping, etc. but if you're wanting to make more than 3 or will be using it every week, gas is by far a much better option in my opinion. Wood is great in bigger ovens because once you get the fire going there is minimal work to keep it to temp. These little ovens require constant work, adding wood every few minutes. Hope that helps.
"From my biga batch last week". Sorry for all the questions, but neopolitan is new to me. Did you keep the biga in the fridge or frozen. Is freezing possible for biga? Max amount of time it cansit in the fridge. Again, I apologize for the questions. They're basic, I guess, but no one really explains it well. Probably a symptom of 10 minute youtube videos in general.
I would recommend watching my Biga step 1 and step 2 videos, it goes over all of this in detail if you haven't already. The only time anything goes in the fridge is after step 1 , you put the biga starter in the fridge for 2 days. after that nothing goes in the fridge, step 2 you make the final dough then after ball and let the dough rise all at room temp, then you make pizza. If you are not going to make all of the pizza you need to freeze any extra Dough immediately after you ball it, before it rises, once it rises or is proofed you have to use, so after it's balled it all needs to be used within 3-4 hours tops depending on the temp.
Here is my video on how to freeze dough
ruclips.net/video/OA7gcHmQcec/видео.htmlsi=hhtTU6_oLgcsEmhO
Looks so delicious 😋 I'm hungry now😁
Glad you enjoyed it! Stay turned for even more great stuff!
I bet nu2u can make an attachment guard so the back of the roccbox can control the flame from hitting the green part of the oven as maybe over time it could damage the silicon covering. Not sure. ALL GOOD :)
Not a bad idea!
Foil works perfectly and I'm able to reuse it. A big plus it's it's also cooler to the touch. What I'd like to see is a review of their in over deflector called the Flame Tamer and Diffuser.
They already sell that on Amazon
I just purchased one
This is the only thing stopping me getting this oven. I go wood burning first. And this system seems like abit of an after thought on an otherwise awesome piece of kit. Will be looking elsewhere or just keep my current oven and see what they bring out next
Hello SEEKS, If using wood is your main priority i wouldn't recommend any of the smaller pizza ovens, Gozney Roccobox or any of the Ooni ovens. You can absolutely make pizza in them using wood but they are defiantly more efficient and consistent using gas. For wood i would recommend a much larger oven, the Gozney Dome would be the minimum size or an Alfa Ciao which will give you much more space to be able to better manage a wood fire and make better pizza!
Does the flame coming out the backside damage the product?
Thanks so much for watching! No, the back is covered with the heat resistant silicone, it might get a little black but that wipes off. The wood burner is fun to use but all of these small ovens like Gozney and Ooni work much better using gas
I cut myself really bad doing that, I learned to use a small piece of wood to hold the bigger piece in place.
Thanks for watching David, I hear you brother! After i posted this video i re-watched it and said, "wow, that could have ended badly" then the next day i decided to use my miter saw to cut some kindling up and ended up cutting and breaking my finger when the log hit a knot. :( Now i just order kiln dried kindling :)
Can you use wood pellets like you do for the ooni?
No you can’t use pellets in this one! Kentucky boyfriend of all the smaller ovens are primarily designed for gas use and much more efficient and cook better with gas you can use wood but it’s a lot of work. For one or 2 pizzas its ok but anymore than that do you end up spending more time dealing with the Wood then making pizza
Good info! In particular about there being not much difference in the flavor.
Thanks so much for watching! Cooking with wood is fun but a lot work for any of these little ovens! I like having both the wood and gas options but use gas more often do to convenience! I am considering a larger oven to be a dedicated wood burner! Let me know what you decide!
Could I skip ordering the wood burner for this oven and just add wood to a gas burning flame from the front of the oven?
Hello Gregory, I would definitely skip out on getting the wood burner attachment for the Roccbox and for any small pizza oven like it, not matter what brand. For me it really only makes sense to use wood if you have a much larger stone oven. It's kinda of a misconception that using wood for Neapolitan pizza gives
it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. Hope this helps!
Nice job!
Thanks Tom for watching and taking the time to comment!
Is this burner smokeless
No, all wood ovens / burner produce smoke. the best way to minimize smoke is to only used kiln dried hard wood
Do you think that burner could use wood pellets ??
Technically yes but i have tried using wood pellets in a few different pizza ovens and it’s not a great fit! To keep the fire anywhere close to the 850°F needed you have to constantly feed it with pellets. So for one pizza OK, but if you’re making A lot for the family it’s just not worth it!
Where did you get your cutting board??
Thanks for watching Raymond, I actually made that one. I am in talks with a manufacture right now to possible start producing one early next year so stay tuned!
You make cool videos! I’m now convinced I want the Roccbox as my first pizza oven. Not sure about the wood burner attachment. So I was thinking: if using the gas burner and adding a small piece (cubic inch or so) near the burner in the back. Would that help with adding a hint of smoke flavour ?
Thank you very much for watching! Yeah anyway I can’t recommend the wood burner, if you don’t have a choice it’s OK but gas is the way to go with the small ovens. Honestly cooking Neapolitan pizza the pizza is done in 60 seconds so even if you put wood there’s absolutely minimal if any wood flavor even when cooking with wood. I would start out with gas and then when you get more comfortable maybe consider upgrading to a larger oven if you wanna try wood
I've got the gas burner, and I've got version 1 of the wood burner which is not very good. So I use the gas burner and then put a little wood in the oven next to the gas flame. Its the best of both worlds... the gas provides easy, controllable heat and the burning wood the extra flavour. So I suggest, don't bother buying a wood burner.
Your thinking is right. I use the gas burner to get the oven up to temperature and just before cooking put some wood either side of gas flame at the back of the oven. The wood catches fire and adds wood smoke to the cooking.
Nicely done!
Thank you very much for watching and commenting! I greatly appreciate it! Glad you enjoyed it! Hopefully you will like the other ones also, more to come!
GOOD VID!
Made my mind up to buy the dual fuel set.
If it helps use a lil veg or canola oil on the paper, no odor and ensures the wood lights, idea stolen from Alton Brown, Good eats.
The Nduja, have you considered mixing it into the sauce?
🔥🔥🔥👍🏼😎
I tried the wood burner tonight, not good, my wood was a little big but could not get it to temp, had to switch to gas. Mmmm
Yeah burning wood on these little ovens can be a pain in the ass! I prefer gas with my roccbox!
Where did you get that cooking surface?
Hello Alex, which surface are you specifically asking about? The grey one that I have my roccbox sitting on is just an outdoor patio table and the wooden dough board i made myself. ruclips.net/video/H0NJr7hJvC4/видео.html
The pizza station! Awesome thanks for your videos. I am just starting my pizza making journey and thought that was such a cool station setup.
Where did you get the gozney apron from?
Great video! I was curious if wood tasted different, and seeing the smokey mess it made at the end made me rethink if I should get it the woodburner
Hello Richard, Honestly for cooking Neapolitan Style pizza you really cannot tell the difference between using Gas and Wood! The pizza's are only in the oven 60-90 seconds so the wood flavor is almost nothing, even with wood to get the high heat need there is minimal smoke, Low heat fires product smoke, high heat = little smoke. The wood burner 2.0 is fun to use but not very practical for making a lot of pizzas, if you only want to make 2-3 pizzas then it's fun but if you want to cook more or just want to cook some pizzas quickly with little effort than gas is the best option for ease and consistency!
The apron was a gift from Gozney for me letting them use some of my video clips for one of their Facebook promos!
Great video
Appreciate it buddy😎👍🏼
Can you just add a few smoking wood chips in with the gas burner to get that flavour?
Yes you can put a little chunk of wood in the back, but at 1000° the pizzas coo in 60 seconds so the wood flavor is almost nonexistent. In at that heat even with wood there won’t be any smoke only heat sent you can almost not tell any difference between gas and wood when making Neapolitan pizza
The transitions by zoom in/out is hard to watch. Great video, thank you
Sorry about that! You're correct, that is an older video, i have since stopped using that, "Blur" transition. Thanks so much for watching!
Of it had a chimney it would be so smokey
Yes a chimney would help to a certain extent but like all of these small pizza oven's they work much better with Gas, wood is fun but Gas works better
Can you fill it with pellets??
Hello Mike, Technically yes, you can use pellets but pellets don't work very well for pizza, I actually have another portable oven designed just for pellets and in order to keep a fire with pellets hot enough for pizza you have to almost constantly be filling up the hopper sometimes mid pizza cook, so i wouldn't advise using pellets. Honestly if you are going to use any of these small portable ovens, gas is the best option in almost all cases. Wood is great but much better when you have a larger oven where you can use larger pieces of wood that burn for a much longer time and have room for the coals to keep the oven at temp. Thanks for watching!
I think propane is the way to go. Waste of time and energy for the wood and like you said there is really not a big taste difference as it only cooks for such a short time.
That olive oil container you have. I wanted to buy one but I read that storing olive oil in a brass container is toxic because the oil has acid and copper leeches into the oil.
Does it have some special coating? I see all the Italian restos in Italy use it but maye they go through the oil so fast it probably won't make a difference.
What are your thoughts?
Hello George, Your spot on, my take is that it's really only worth using wood if you have large stone oven, that can hold heat for days, for all of the small to medium ovens it's just easier and more consistent to use gas. Regarding the Oil Cruet i have, yeah copper isn't the best for storing oil but this can is more designed and used to dispense so to your point, I usually only put enough oil in mine for a week or 2 of use then wash it out and refill when needed and I keep a bigger glass bottle for my oil storage. Good olive oil in general should be used within 2-4 weeks once opened or it starts spoiling. I just really love that oil can, it's one of my favorite pizza making tools, makes me smile every time i use it.
@@HarplandProductions LOL. I love it too. I want one but I keep reading bad things about copper and acidy liquids. Being Greek I love my olive oil and that container is something I want. I think I will get it and only use it when I make Pizza and then clean it. Its a novelty item to have and I feel exact about it like you do! Thanks my friend and keep up the great work!
@@georgepagakis9854 anytime buddy!
Does the woodburner impact the gastket on the oven? The gas doesn't but the design of the woodburner makes me wonder if it will cause more wear and decrease durability.
How hot do the sides of the burner get? The gas is obviously cold to the touch.
Do the flames lap at the back of the oven?
First off thanks for watching and commenting! What are you referring to as the, “gasket” are you referring to the silicone cover on the outside of the oven? The burners themselves and or the connection on the oven do not have gaskets! Yes the actual wood burner gets extremely hot while using it because you actually build the fire in the burner! I filmed this video on a very windy day so every time I open the door to the burner the flame would shoot out causing the back of the oven to get very black with soot, as long as you keep the burner door closed the fire remains contained inside the burner and the oven! The wood burner worked fine but it’s not very practical to use if you’re going to be making pizzas all the time, for me I make pizzas every week so using gas is much more efficient and easier, a wood burner on the small ovens is more of a novelty and is fun for a few pizzas once a month anymore than that you’re better off using gas or purchasing a larger oven!
@@HarplandProductions Thanks.
I'm talking about the round fiberglass gasket that is like the type found on a traditional home oven. It's embedded within the round opening that the burners attach to. Given how the gas burner works (no real heat below the flame) mine is very well intact. My concern with the wood is that would not be the case long-term given the heat it radiates.
I might consider a Dome or a built-in oven one day but I'd prefer something I can easily move so not as likely to go with the built-in. Forno Bravo have a few in that mobile wood burning category.
I was born and lived in Naples for some time so while the gas does very well there is a hint of taste from the wood that I'd like to replicate though it's also the novelty I guess. The smokiest flavor I've had was imparted by a big green egg where the pizza cooks over the coals, but cooking Neapolitan style pizza on those is not ideal given how hot the stone gets. The BGE is better for the more traditional long bakes lower temp pizzas.
Yeah if you want to cook all the time with Wood and you want a mobile pizza oven a stainless steel domed oven is definitely the way to go! Check out Fontana ovens, if I were going to buy a stainless steel Neapolitan pizza oven they would probably be one of my top picks and they are one of the only companies that offer saputo Baking stone as an option the other top pick for me would be a Zio Ciro Subito Cotto! The dome is also going to be a great oven and if you get the stand it will be Easy to move around, but it’s going to be a little smaller than the ovens bn that you can get from the companies I mentioned before! Let me know what you decide! I have a dome on the way but there was a delay in shipping so probably won’t get here until the first week of May, I’ll make sure I put a review up once I have it
@@HarplandProductions sorry for the delay responding. Been crazy busy... Thanks for all the input. Your videos are why I went with Gozney over Ooni and I'm so happy I did given my friend's experience with Ooni. He loves his Karu but he says the Roccbox is 10x better at cooking and quality.
That said, did you have any feedback on the oven style gasket coupled with the much hotter 2.0 burner that I described above. The gasket is around the opening the 2 burners attach to? With the gas the heat is above the gasket, with wood below. Not clear if Gozney have replacements.
@@ElGrecoDaGeek I haven’t noticed any issues with the gasket it doesn’t appear that it’s impacted at all with the wood burner
Probably use a fire glove to keep loading.
I don’t think the flame in the back will be as bad if you use it on a day when it’s not so windy
There is a big difference in flavor gas is horrible. Use 50. 50 wood and charcoal then you taste the difference
First off thank you very much for watching. For Neapolitan pizza gas actually works pretty well, coal doesn’t get hot enough! When I have time I’d like to use the wood but during the week when I just need to make a pizza quickly for the family i use gas
Best pizza in America is Brooklyn ny an if you go to any great pizzaeria they use brick oven an coal 2nd choice wood an the gas ovens are a big drop off in taste
I love coal fired Pizza, but for Neapolitan I like to use either wood or gas to get the higher temperatures but for New York style pizza coal works great because you can cook it a little longer. The Neapolitan pizzas are only in the oven 60 seconds that’s why I say you don’t get much wood flavor for New York Style they’re in the oven a lot longer so you can tell a difference in flavor
So small an oven, I would use pellets only!
Hello Erhard, I tried to use pellets in it , I have a lot that i use in my smokers but the fire box isn't designed for pellets and won't hold enough to keep the temp high enough for pizzas. In reality for these small ovens (Roccbox and Ooni, etc) Gas is a much better option for more consistent cooking. Wood is fun but only for cooking a few pizza's, if your going to be making 6+ pizzas with these small ovens, i would go gas!
Oven didn't stay nice for long when burning wood; soot everywhere, and head discoloration on the stainless.
Yes that’s one of the downsides of using wood! With all of this mini ovens gas is a much better option! The good thing is that the soot wipes right off! Thanks for watching !😎👍🏼🍕🔥
Why would you use over gas. What a mess.
Hello Tom, I have to agree with you! With these little ovens gas is definitely the way to go!
@@HarplandProductions I have the Ooni Fyra if I want wood. The pellets are easier, but still a soot mess. I’m looking forward to 12 pizzas in a row without having to hassle with the fire. I’m also using dough from Trader Joe’s along with their sauce, four cheese blend and pepperoni. But what I’m extra excited about is the prospect of cooking other things in it. Bread, meats and what ever.
Gas does make pizza night a lot easier!
What’s your dough recipe
Thanks for watching! Here is the step#1 video ruclips.net/video/5U6SUNLPjqM/видео.html
Please, spare me the music torture!! It really is unnecessary and intensely annoying.
You need to learn how to chop wood Im no expert but u made me cringe every time u hacked away
Been doing that for 40 years still have all 9 fingers😂