Great video. Use a wood peel for "launching" and a metal peel for turning and removing. Just bought mine and trying to figure it out. Having a tough time keeping the stone hot enough.
Thanks for Watching Nathan! Try putting wood chips or pellets on the hot charcoal about a minute or two before cooking this will give it an extra shot of heat
I've made a handful of pizzas in mine so far. Best results I've had was making 10-12 inch pizzas and keeping them towards the front. I know the idea is a high temp 90 sec cook, but around 600 for 5 or 6 minutes has worked great.
Looks terrific - As many have mentioned, make a smaller pie. I'd use half the amt you had in the bowl. Also, it looks like it's a pretty high hydration dough - so form two balls and let them sit a bit. Lastly - less is more in the way of toppings. A simpler pie (along with some semolina or cornmeal) will help you get it off the peel. I used one of those KettlePizza ovens and ran into some of the same challenges. Have fun & Good luck!
Based on your results I’ll keep using my kamado. Even a webber kettle will make great pizzas guys. Get the stone to 550 and most of the time you dont have to turn.
@@mattp9893 Tom did mention the thinner crust. I also added a second pizza stone on top and pre-heat the oven a good hour if not more to get the stones as hot as possible.
Okay, so this oven generates a lot of heat. Looks like it needs to preeheat for a while to get the stone hot so the middle dont get undercooked. My guess is you need to make the pizza oval and fry it with the lid open, using those peals to gradually turning it in a circular motion every 20 sec.
Ever consider making a pizza thats round and fits so you can turn it as it bakes? Also, less charcoal and placed to the rear of the firebox? Here’s a tip which will help the raw pie slide off of the peel.. rice flour. Looking forward to taking delivery of my very own Expert Grill Best wishes.
I got mine for $97 a couple of months ago. Assembled today and making pizzas this weekend. Going to to use B&B lump as my local Aces are out of the orange bag 😢
In time, I'm sure the proprietor of the Land of Grills will perfect this. I'm waiting for the Qube Stoves version that you reviewed previously, so I don't have any experience with one of these. Based on your results on this one, I'd suggest maybe 2 smaller ones and keep them a little further away from the flames. They seem to cook pretty fast.
I bought one of these when they first came out at Walmart and I’ve had the hardest time making pizza on it. I don’t know if I’m not letting the stone get hot enough but the issue I keep running into is the crust cooks too fast in comparison to the dough in the center of the pie. I’ve also had trouble with pizza sticking to peel before putting into oven. Maybe I should try smaller 10-12 pizzas?
Secret is to build the pizza on a wooden peel and use a little cornmeal. They are like little ball bearings under the dough. Remove the pizza with a metal peel. There is also a tool called a turning peel that is very small and round. I don’t use mine but it can help. Good luck. Oh, also, buy 10 oz dough balls. 10 oz will make a 10 inch. If you buy the ones in the grocery they are 16 oz and make a huge pizza. You can also make it from scratch. Cheers!
Watch that you do not put to much water in your dough. Make sure you flour your peel before you put your pizza on it. Use 00 flour. I would not make a pizza bigger than 12 in in this pizza oven.
Tom I have to say ,these things are neat but my question is.....how much charcoal to run it? Like 5lbs ? How long to get it going, all for what? Like a 2 min cook? I'm just very curious before I drop 1 bill on it.
Thanks for Watching! Not sure but it isn’t more than a dozen B&B charcoal briquettes hoe many pounds is that, I’m not sure. Once they are hot you get more like 15 minutes
I Love how U go all th way in testing these new grills n product.. go big or go home I always say.. when I saw how big and wild lookin that pizza was I thought.. that's exactly how I'd try it. Lol.. hopefully mine will be arriving soon so I can give it th guns and make my monster pizza.. thanks for th video.. GR8 JOB on th pizza
I've been trying to talk myself into buying one, especially at this price point, but I have a $15 pizza stone I use in the kitchen oven that makes fantastic pizzas already. This seems like a waste.
Classic rookie mistake: oven too hot and pizza too large. That's a recipe for disaster. Always use a small pizza and don't fall for the trap of trying to cook it in 60 seconds.
Great video.
Use a wood peel for "launching" and a metal peel for turning and removing. Just bought mine and trying to figure it out. Having a tough time keeping the stone hot enough.
Thanks for Watching Nathan! Try putting wood chips or pellets on the hot charcoal about a minute or two before cooking this will give it an extra shot of heat
Just picked up one of these at my local Walmart. It was clearance priced at $61.50
Thanks for watching Conny! That’s a great deal
Got one year end clearance 20 bucks
It seems if you make 2 smaller pizzas instead of one giant one that barley fits it there it would make turning it way easier . just sayen
Thanks for Watching!
I've made a handful of pizzas in mine so far. Best results I've had was making 10-12 inch pizzas and keeping them towards the front. I know the idea is a high temp 90 sec cook, but around 600 for 5 or 6 minutes has worked great.
Thanks for Watching Andrew! Appreciate the feedback
Awesome. Does the bottom get nice and crispy with the longer cook at the lower temperature?
Yes it does, Thanks for watching!
@@ws4835 Yup. Still makes crispy crust
Looks terrific - As many have mentioned, make a smaller pie. I'd use half the amt you had in the bowl. Also, it looks like it's a pretty high hydration dough - so form two balls and let them sit a bit. Lastly - less is more in the way of toppings. A simpler pie (along with some semolina or cornmeal) will help you get it off the peel.
I used one of those KettlePizza ovens and ran into some of the same challenges. Have fun & Good luck!
Thanks for watching Carlos! Appreciate the tips
You need to use a bamboo pizza peel to launch the pizza. Much easier!
Thanks for watching! I’ll look for the bamboo ones, wasn’t aware they were available
If looking for something to get the pie off of the peel with ease use semolina flour, it works the same as cornmeal but without the grittiness
Thanks for Watching! Appreciate the tip, Thanks
Based on your results I’ll keep using my kamado. Even a webber kettle will make great pizzas guys. Get the stone to 550 and most of the time you dont have to turn.
Thanks for Watching!
Tom, cornmeal on the pizza peel will help it slide in.
Thanks for Watching! Appreciate the feedback
This is my go to portable pizza oven. I made almost 150 pizzas with it. I can cook a pizza 2 to 3 minutes with a hot fire going.
Awesome! Thanks for Watching!
I’ve cooked quite a few, but every pizza that I cook in 2-3 minutes the middle is raw or undercooked. How you you get the crust crispy?
Thanks for watching Matt! The key is a thinner crust and not allot of toppings
@@mattp9893 Tom did mention the thinner crust. I also added a second pizza stone on top and pre-heat the oven a good hour if not more to get the stones as hot as possible.
Returned mine..the stone doesn't get hot enough...heat distribution...is not adequate..
I use my webers now for pizza 🤓👍👍
Thanks for Watching
Okay, so this oven generates a lot of heat. Looks like it needs to preeheat for a while to get the stone hot so the middle dont get undercooked. My guess is you need to make the pizza oval and fry it with the lid open, using those peals to gradually turning it in a circular motion every 20 sec.
Thanks for watching! Agreed
Bought one on your recommendation a few months back. We love it. What table you have that on?
Thanks for watching Karl! Stainless steel one that I got off of vevor.com
Ever consider making a pizza thats round and fits so you can turn it as it bakes? Also, less charcoal and placed to the rear of the firebox?
Here’s a tip which will help the raw pie slide off of the peel.. rice flour.
Looking forward to taking delivery of my very own Expert Grill
Best wishes.
Thanks for Watching Larry! Good ideas, Thanks
Just picked one up for $25 bucks gotta love summer over sales
Thanks for watching! Fantastic deal! Enjoy!
Tom, I recommend making two pizzas with that dough ball. Smaller easier to work.
Thanks for Watching Gerald! I’ve done both
Mine just got delivered!!! What size table did you get from Vevor?
Thanks for Watching Jason! ruclips.net/video/3TmiRP-pX-I/видео.html
I got mine for $97 a couple of months ago. Assembled today and making pizzas this weekend. Going to to use B&B lump as my local Aces are out of the orange bag 😢
Thanks for Watching Matt! Enjoy!
@@TomHorsmanAmateurBBQ I am using the oven now with B&B lump. Having trouble maintaining 700 degrees. Should I be using B&B briquettes?
Thanks for Watching Matt! I’ve used both, the briquettes were hotter
@@TomHorsmanAmateurBBQ Thanks Tom!
In time, I'm sure the proprietor of the Land of Grills will perfect this. I'm waiting for the Qube Stoves version that you reviewed previously, so I don't have any experience with one of these. Based on your results on this one, I'd suggest maybe 2 smaller ones and keep them a little further away from the flames. They seem to cook pretty fast.
Thanks for Watching Ted! Agreed! Wasn’t perfect, but I show no matter how they turn out, aren’t always going to perfect
Anything solid like a handle or something to attach it to?
Mainly because I would have to leave this outside, and it could potentially get stolen. Otherwise ill have to find one with a top handle.
Thanks for Watching! Haven’t thought about another handle
Good looking pizza Tom! Maybe making them a bit smaller as this was a bit big. Probably tasted delicious too! Cheers!
Thanks for Watching Jay! You are correct!
I bought one of these when they first came out at Walmart and I’ve had the hardest time making pizza on it. I don’t know if I’m not letting the stone get hot enough but the issue I keep running into is the crust cooks too fast in comparison to the dough in the center of the pie. I’ve also had trouble with pizza sticking to peel before putting into oven. Maybe I should try smaller 10-12 pizzas?
Secret is to build the pizza on a wooden peel and use a little cornmeal. They are like little ball bearings under the dough. Remove the pizza with a metal peel. There is also a tool called a turning peel that is very small and round. I don’t use mine but it can help. Good luck. Oh, also, buy 10 oz dough balls. 10 oz will make a 10 inch. If you buy the ones in the grocery they are 16 oz and make a huge pizza. You can also make it from scratch. Cheers!
Thank you Phillip. I appreciate the advice.
Thanks for Watching Matthew! Good advice from Phillip
Thanks Phillip! Appreciate the feedback
Watch that you do not put to much water in your dough. Make sure you flour your peel before you put your pizza on it. Use 00 flour. I would not make a pizza bigger than 12 in in this pizza oven.
Tom I have to say ,these things are neat but my question is.....how much charcoal to run it? Like 5lbs ? How long to get it going, all for what? Like a 2 min cook? I'm just very curious before I drop 1 bill on it.
Thanks for Watching! Not sure but it isn’t more than a dozen B&B charcoal briquettes hoe many pounds is that, I’m not sure. Once they are hot you get more like 15 minutes
@@TomHorsmanAmateurBBQ more than a dozen isn't bad. Thanks for responding
Great video Tom! 15" Tom???? great job handling that 17 inch pizza Ha Ha
Thanks for Watching Ron! Good observation! …..
I Love how U go all th way in testing these new grills n product.. go big or go home I always say.. when I saw how big and wild lookin that pizza was I thought.. that's exactly how I'd try it. Lol.. hopefully mine will be arriving soon so I can give it th guns and make my monster pizza.. thanks for th video.. GR8 JOB on th pizza
Thanks for watching Pete! Appreciate you feedback
Much better than the other oven that needed fuel every few minutes.
Yes it is! Thanks for Watching Eric!
Great job buddy, makes me want to break mine out.
Thanks for watching E and V!
Smaller pizzas be perfect. Shit. Im gonna get one!
Thanks for Watching Freddy! Enjoy
For under $100.00 dollars, cooks pizza fine!
Yes it does! Thanks for Watching Darin!
B&B on sale at ACE this month
Awesome! Thanks for The info!
Hey Tom would you like to sell me your oven if you're not using it???
Thanks for watching! Sorry, don’t have it anymore. Check out my FB market place page I do have another pizza oven for sale on there
Price went back up to $137.00
Thanks for watching!
Just ordered one on Ebay for $109. 2/9/23
Thanks for Watching! Great Deal!
Smaller pizza, less heat, cornmeal on the peel.
Thanks for watching Johnny!
I've been trying to talk myself into buying one, especially at this price point, but I have a $15 pizza stone I use in the kitchen oven that makes fantastic pizzas already. This seems like a waste.
Thanks for Watching David!
Pizza screens at Walmart are like $4.
Geez, I'd just use a little charcoal in this thing. Every time...burned in the back.
Thanks for Watching John! Appreciate the feedback
Smaller is better always remember
Thanks for Watching Jason! Agreed!
This link kicks back to 137 from 97. Not good Walmart
Thanks for Watching Gary! That’s to bad
Great video but. Papa Murphy @425 for 18min
Thanks for Watching Jim!
christ make a pizza that fits. Nice work
Thanks for Watching Paul!
At least ya know the limits now :)
Lol! Yes I do,,, Thanks For Watching
Anyone try doing steaks in this?
Thanks for Watching! Yes! studio.ruclips.net/user/video5z_Cq9lyk_4/edit
Pull out your phone and call your favorite pizzaria
Thanks for watching Fred!
Classic rookie mistake: oven too hot and pizza too large. That's a recipe for disaster. Always use a small pizza and don't fall for the trap of trying to cook it in 60 seconds.
Lol! Thanks for Watching!
My thoughts exactly.
Nice try but that one is a re do.
Thanks for watching
Lol, pizza is,way too big, bud I've found that between 10 and 12 inch pizzas work best
Thanks for Watching Ronnie! Agreed
Fire to strong
Thanks for watching Don!