Comparing the Gozney Arc XL vs Everdure Kiln 2
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- Опубликовано: 29 сен 2024
- Comparing the Gozney Arc XL vs Everdure Kiln 2
For more info about my Gozney Pizza ovens
us.gozney.com/...
Everdure Oven / BBQ Guys Links
Table
bbqguys.sjv.io...
Oven
bbqguys.sjv.io...
Also forgot to mention THANK YOU so much for getting this video out !!! Also, I can see how hard you try to include all things asked for in the comments and actually read them and care!! I have subscribed and encourage others to do the same because of your quick response to comments. Way netter than 90% of the people producing content just have more content and that don't want tot say anything negative about products so they get more sent to them for review. 🏆
Thank you so much reaching out and taking the time to leave a comment, greatly appreciate you letting me know and supporting my channel. It's a one man show and I try to be honest and show people the things i would want to see.
The Gozney ARC XL on the booster sitting on the Everdure table....that's a win win of a setup!
Exactly my thoughts 👍
This will be my setup too. I wish he would not have linked the prep table so heavily to the Everdure Pizza Oven. The prep table can be used with the Arc and Arc XL too.
Toolboxes work great as well. Bought one I can keep equipment, tank, utensils and seasonings. With a toolbox you can choose wood or stainless steel top and cabinets and drawers.
@@pkfbook8807same here
If you all don’t mind, please use my affiliate link, really helps with channel out and sometimes they throw in free shipping or other benefits
bbqguys.sjv.io/anDLrj
Hello, thank you so much. Do you have the link for the Perspex lids for the removable trays in the prep station?
Here you go www.amazon.com/dp/B0BLSFH2LM?ref=ppx_pop_mob_ap_share
I just picked up an Arc XL this afternoon from my local Ace Hardware. Very excited. I left the burner on low for an hour to season the stone. The temperature showing on the XL after the hour was 496 degrees. My temp gun showed the same temp - a bit hotter toward the flame. So those wondering if other style pizzas can be done in the Arc XL, I would think so.
I should have mentioned above that I am in North Carolina and temps were in the mid 60’s +.
You’re correct, on the lowest setting it should maintain 500 to 550F
Thanks for that info!
Can you do a comparison of the Ooni Koda Max 2 and the Gozney ?
Ooni ovens are a significant step down from Gozney in terms of over all grade of oven, Gozney is on par with a commercial oven and ooni are more of a home appliance level. They are very good ovens but they use a lesser grade of steel, stone, and insulation so for me if you have the budget i would go with Gozney every time.
Is it possible to replace the pizza stone with a steel platform?
Technically, yes you could do but I would definitely not recommend replacing any pizza stone with steel. Steel is a great upgrade from just a standard kitchen oven but it would be quite a significant downgrade from the arc’s stone in terms of making Neapolitan pizza
I’m dumping my Halo 16 and buying a Gozney Arc XL.
I think you’ll love it!!?? Please use my affiliate link in the description of the video. If you decide to buy one, it really helps my channel out.
Can you bake bread with the Gozney?
Yes you can, you can bake bread in any type of oven, some are better than others and depends what type of bread. The best for making bread are wood or coal ovens that can cook low and slow and having a door helps also to maintain the lower heat.
Actually, I think the comparison that matters is between the Arc and the XL.
Because the XL is only £100 more than the Arc, there seems to be a general presumption that the XL must be a better buy, even if you don’t intend making 16 inch pizzas.
Gozney seem to have only provided XLs for review ahead.of release, which doesn’t help!
The basic Arc looks to me to be likely to heat faster, and for sure use less gas - maybe 30% less when cooking 4/6 Neapolitans (because most of the fuel is going to be to preheat the thing rather than during the active cook time).
Also, Gozney have indicated (website Arc faqs - accessories) that Mantles will be available, even if not on Day 1. Strikes me that an Arc with Mantle might well fit under a Gozney cover for the XL (or the tall stand cover). They are currently showing 3 covers, different short ones for Arc and XL, plus one for an oven on the stand.
I don’t doubt for a moment that the XL will be the big seller, but I suspect there is a case for the basic Arc, and that it might be where I should go.
Yes, I think the XL is going to be a better seller and for just $100 more it’s probably a better option. The smaller one probably will heat up faster but in general all the ovens are going to use about the exact same amount of gas because you’re going to have the burner, on the whole time you’re cooking so heat retention really isn’t impacted. So no matter if it’s a dome or an arc or an arc XL the burners have just about the same output so the amount of gas will be about the same the only thing that will change will be the initial heat up time in the recovery heat up time From a gas usage perspective, it will be almost exactly the same because you’ll have the burner running the same amount of time
@HarplandProductions I downloaded the Arc & XL manual from the UK Gozney website, where I see that the Arc has a 4.5kW burner and the XL is 5.5kW, giving gas consumption of 330 and 390g/hr. So the XL burner is 22% more powerful. However if has 30% more cordierite floor mass to heat, and I think the oven’s domed roof is also likely to be 30% greater thermal mass on the XL.
With 30% more to heat, only a 22% stronger burner and a bigger door opening, I think the XL is going to be slower to get to working temperature. Longer time, bigger burner, looks like noticeably greater gas usage.
A real world comparison would be very interesting!
Can you do a comparison of the Ooni Koda Max 2 and the Gozney ?
Ooni ovens are a significant step down from Gozney in terms of over all grade of oven, Gozney is on par with a commercial oven and ooni are more of a home appliance level. They are very good ovens but they use a lesser grade of steel, stone, and insulation so for me if you have the budget i would go with Gozney every time.
@@HarplandProductions I was told that the cooking quality was better with the Ooni because of the 2 burners instead of just one
What do you think of the Revolve pizza oven? How does it compare to these?
They have been asking me for the last few months to review it but i have been on the fence, I am not a big fan of revolving pizza stones. Let me know if you want to see a review.
I had the everdure but now I’m buying the arc xl. I may keep both!!! Great comparison!
Thank you very much for letting me know, glad you found it helpful!
Thanks for doing this review. I originally was planning on buying the Kiln 2 until the Arc XL showed up and my plan has shifted as a result of your comprehensive review! Any other surprises coming up from Gozney that I should be aware of?
Glad I could help! As of right now, I don’t know of any new ovens coming out by them. My assumption is, they’ll probably focus on the arc in arc XL for now.
Great video!!!! I see you have mentioned in 2 videos now that the Gozney Arc XL comes with he stand, but everywhere I see it being sold they are selling the stand separately, even in the Gozney website? Did something change or am I just missing something?
Both the stand and booster are sold separately
Nobody is doing a comparison of the Arc and Arc XL. For the price is it worth it to get the XL? Is the Arc that much smaller than the XL ?
Hey Evan, the only test oven they sent out were the XL version. The smaller one is pretty much identical. It’s just a couple inches all around smaller and a few pounds lighter for me for only $100 more. I think the XL is a better deal.
Because the XL has about 30% more floor and dome material to heat (based on 14 and 16 inch circular diameters), and a larger door opening, but its burner is only 22% more powerful (4.5 vs 5.5kW), I suspect the smaller Arc will be faster to heat (and more noticeably so to reach Neapolitan temperatures).
Accordingly I expect its gas consumption to be rather lower also.
But for those principally wanting large thin and crispy pizzas cooked at a lower temperature, the XL is the obvious choice.
Not so obvious MIGHT be that the smaller Arc MIGHT be the better choice for cooking Neapolitans. Especially if it were only a few at a time.
That information gap is why I haven’t yet jumped to order either.
It is a decision, not dithering!
I was wrong, both Arc and XL are equally slow to get to temperature!
How heavy is the arc xl?good for taking on camping trips?
How to transport the stone,is it ok flat while transporting,or best to take the stone out and have it on its side so less likly to crack?
I make both Neapolitan and Roma Tonda style pizza … do you know if the Arc XL will work with a temp of 550-600F or is it too low of a temp even for the low burner setting? Lower temps needed for Roma Tonda thin crust.
I am curious about this also, 600-650 range in addition to Neapolitan.
Yes, this oven will maintain a minimum temperature of between 500-550F on the lowest setting
Shared your coupon code for the Arc XL yet? Thanks.
I am sorry to say that i have been informed that Gozney will not be making any discount codes available for the Arc XL launch due to extremely high demand and limited supply. That being said, if you do still decide to purchase one please consider using my affiliate link, it doesn't cost you a thing and really helps out my channel. us.gozney.com/HARPLAND_PRODUCTIONS
I am buying the Everdure prep table for my Arc XL. I have seen the Dome on this table as well.
It’s a very heavy duty table should work out perfectly, depending on how tall you are you might need to use a small base underneath the oven just to get it up a little bit higher for me. I’d like to have the opening of the oven about 48 inches above the ground. If you’d like to help out the channel, it would be great if you order the table via my affiliate link listed below sometimes they throw in free shipping and other benefits when using these links so please try it out
bbqguys.sjv.io/anDLrj
Thanks again for this video and the comparison of the two ovens.
I would really like to see a comparison between the Emozione from PizzyParty and the new Gozney ARC XL, as I am trying to decide between the two.
I’ll try to get that done for next weekend’s video if possible
@@HarplandProductions Thank you - that would be great!
To get a wood flavor can you put wood chips in foil inside the oven, or the Weber wood chip packets?
Thanks so much for watching Chris. 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 shouldn't be much if any smoke while your cooking your pizza, 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. So long story short, yes you could put chips in etc. but wouldn't be my recommendation.
Just another thing to think about when you put a pizza in the oven on a stone that’s rotating for you. It takes the joy and fun out of using a peel. Also using the peel will allow you to find more hot real estate. Simply just a thought.
I agree, ovens with a turning Stone have their place, but they’re definitely not my favorites.
My wife and I share the cooking. When we decided on a pizza oven, the Gozney multi fuel was for us. Just like cooking on a smoker, it took me a while to pick up a Yoder YS1500S. Quality of the cooker and using it properly will render something restaurants can’t provide.
Best cooking ❤
Thanks for sharing!
Think Kline has more to offer. Also, Kline can get as hot as the Gozney. Don't have one yet, but if so prefer rotating stone if designed well.
Yeah the idea of the rotating stone is great but for me its still better to go with a traditional pizza oven and with a company that focus's only on making pizza ovens like Gozney, Alfa, Pizza Party, and Ooni, etc. they are more dependable and have less parts to break and great customer service. I am not saying that the Kiln is a bad oven and I do love the design and color but it's just not built to the same caliber as my Gozney ovens and the components are more basic and not commercial grade, the main ones being the burner and ignitors. the Kiln uses a traditional gas grill style burner and ignitor
That everdue oven is meh roof To Low nightmare To Control flame scorching and burning on top very easy, gozney dome height far superior,, yeh only really good for NY style
😎👍🏼🍕🔥
Two more questions as I really want to get one in the next week or so:
1. It seems the Kiln having the thinner 16" round stone might not be as thick, but since its a more a common Pizza stone shape would it be easier to replace if it cracks? Thoughts...?
2. Food for thought LOL , the Kiln 2 burner seems to be only sold by BBQGuys here in the USA, interestingly, they do not offer an extended warranty on the oven. (With the rotating stone mechanism, this could be a problem. Does the oven get hot enough and recover fast enough without the lower flame on?). Note: Also the Gozney is sold by many retailers, and extended warranties are available (Not sure if would cover a cracked pizza stone though.
1. It's a common shape and you could prob find one that size but it's a very thin stone, prob 1/3 the thickness of the gozney ones. 2. Yes for me more moving parts means more chance of something breaking, and you are correct the only reseller in the USA for the Kiln is BBQ Guys, No it's not hot enough to make Neapolitan Pizza without both burners on.
Gozney Arc vs Gozney roccobox for pizza business?
I would recommend the arc and booster stand
Do you (both) mean the ArcXL, or really the Arc? !!!
@@dougal6569 Arc
Amazing Video and I love the dough recipe on your channel.
Thank you very much for watching and letting me know!
Have you tested the blackstone? It has a commercial grade side burner and rotating stone. I can get it to 1000 degrees. I don't Cooke neopolitan, so it's lost in me. But it does do well.
Yes, the Blackstone is OK, but the overall materials they used to build it are not very heavy duty. And although it will reach 1000° temperature, it has very minimal insulation and it really is not very functional for Neapolitan pizza. The Kiln 2 is quite a significant step up in terms of build quality and materials used. But for the price the Blackstones are good to start with if you want to start making pizza for me though I like Neapolitan, so this was never really an option.
Will the Gozney Dome fit in the table? Looking at the dimensions it looks like it should but I’m not sure if there is any overhang not accounted for.
Yes it should be fine
@@HarplandProductions you’re the best thanks!
I am so glad you made this video. After seeing your last video, I really wanted to see a comparison of both of these ovens. I searched high and low, and could not find one. Thank you for reading our minds, and putting all your thoughts and hard work together. Just know that it is very much appreciated. Keep up the great work.
Glad it was helpful!
Can you please send the link for the lids? Thanks
Here you go www.amazon.com/dp/B0BLSFH2LM?ref=ppx_pop_mob_ap_share
Brilliant thank you. Can you get a rotating stong for gozney
No Gozney does not make a rotating stone oven. In my experience all of the ovens with rotating stones minus the professional $10-$20,000 versions are not quite worth it. You sacrifice quality for the ability to have the rotating stone for me. It’s just not worth it.
The Gozney Ovens are not available in New Zealand where I live unfortunately. What is your opinion on how the kiln compares to the pizza party Emozione or Ardore. The kiln is about 70% of the price
Thanks so much for watching, the kiln oven is very nice, but it’s not quite the same quality of the pizza party ovens. The pizza party ovens are very basic, but the benefit of that is it’s almost impossible for something to go wrong.
@@HarplandProductions Thanks for that. Keep up the good work!!
Emezione vs ArcXL? For doing both 14” hybrid NY/NEO but also traditional Neo. Thanks
I really love both ovens, The Emozione has a lot more space and with the biscotto stone, it makes amazing pizza but the Arc XL is a bit nice in terms of being a bit more polished so i would prob go that way
@@HarplandProductions thanks so much for always getting back and I think you said the Arc XL uses a little less propane.
So, would the Gozny be capable of doing NY, tavern and Detroit styles if using the low end of the flame control?
After going through a number of videos, including one by Peddling Pizza where he made a New York style pizza on the Arc XL, and one on the Gozney channel where a New York style pizza was made on a Dome, and another one on the Gozney channel of a tavern style pizza, it seems it is possible.
One concern might be that even with the flame on its lowest setting and the stone at 500 degrees F that this might still be too hot, depending on the dough hydration and other factors perhaps such as the amount of ingredients like sugar, honey, and oil in the dough.
One trick I've used to success is turning the flame off during the cook. Another trick is pulling the pizza out of the oven during the cook to let it cool down slightly and then returning it.
It's all about practice and experimentation.
Thank you Harpland Productions for allowing your channel to become a place to discuss matters related to the Arc XL. I mentioned two other channels above, so it's only right to also mention what a great channel this is for learning about the Arc XL and the Dome.
Yes, at the low temperature setting it will maintain 500 to 550°F Fahrenheit
Curious about recovery on the stone for Arc. Kilns lower burner helps with recovery!
The lower burner of the kiln does help to some degree but really is needed just for it to maintain the 850F temp that i need, without it the oven struggles to maintain a high enough temp for Neapolitan Pizza. The Arc XL has zero issues and the recovery time is just seconds so by the time you stretch your second dough, get it topped and loaded the oven is ready to go. I have done 10 back to back pizzas without any issues with this oven
Awesome. To your other point though, I do like ability to fire NY pies in the kiln. (I still might buy an Arc for fun)
Can I do thin and crispy on a Gozney Arc XL?
Yes, at the lowest setting, it will maintain 500 to 550°F
I purchased the kiln 2 last month, absolutely love it.
Great to hear!
Hi John how are you finding the everdure. I'm really considering this one. I was initially looking at the witt rotante oven but then found out their both the same apart from the witt has legs but all the parts are the same. I really like the idea of the turntable seems fool proof .
@@markgardiner1742 love it, having fun with it . Having lots of pizza nights with friends and family
Brilliant and thanks for the reply. It seems largely sold out in the UK. Can find a couple of the dark ones but for some reason I do like the orange one. Thanks for that matey
@@johnklapish6807has the button burner stopped working yet? Had to send two back in a week :(
The kiln looks like a cheap toy
Compared to the Gozney’s it’s definitely not as good as quality but it’s still way better than a lot of the other ovens out there
Gozney is the way to go!
Absolutely
How long have you been baking pizzas back-to-back in the Gozney Arc XL oven? How does it maintain temperature, and can it be used for commercial purposes? Someone conducted a test and reported that the stone loses 75 degrees Fahrenheit after baking a 12-inch pizza but quickly returns to temperature afterward. What are your experiences?
I’ve used mine a few times already always doing back-to-back pizzas, I don’t think you’ll have any issues. Mine was at temperature or over temperature well within the time it took me to get the second pizza back in the oven
When I saw a new video I screamed in excitement haha
Hopefully you found it interesting, thank you so much for watching a greatly appreciate you 😎👍🏼🍕🔥
Thanks for the review. What's the temp on the arc XL on it's lowest setting?
The lowest the ark is going to get, really any Gozney is around 500 to 550°F
I had the flame on low.
Would the Gozney arc xl be safe to use on the Everdure table without anything underneath it?
Yes, it will be fine. I am going to try it this way and see if I want the booster.
Absolutely, all Gozney ovens are superbly insulated the underneath barely gets warm. I would still recommend at least getting the booster stand because you want the opening of the oven at around 48 inches high. And just setting it directly on the table won’t be quite high enough. I guess it depends on how tall you are. I’m around 5’11”
Isn’t the burner on your Pizza party oven like your like your Everdure Kiln pizza oven, so for that reason still the Gozney is preferred for that reason!
No, the Pizza Party ovens all have very heavy duty burners also. They are made of 2” diameter stainless steel
If the kiln can reach at least 450 farenheit then whats the issue with cooking neopolitan pizzas? Also the kilns recovery time im between pizzas is really short, which you didnt even test so whats the issue with having pizza party with it?
Thank you so much for watching, for Neapolitan you need a minimum of 750F, The Kiln will reach that and I have made great pizza using it but this video in particular is / was comparing it to the Gozney Arc XL which really isn't a fair comparison because the Arc is a more commercial grade pizza oven and has a much more robust stone and a professional pizza oven burner, and is extremely well insulated. The Kiln is very nice and I love the style and color but i feel at the price point it should be build better, it's not bad but it just uses a standard U shaped gas grill burner and a very thin stone, with the secondary burner below the stone it does keep the temp up and makes recovery time quick. If the Kiln was in the $400-$500 range than i would be able to more easily recommend it but at it's current price closer to $800 i would recommend the Arc or Arc XL. If you already have a Kiln then you can for sure make amazing pizza with it and having the rotating stone makes it pretty easy to crank out great pizza.
if wanting to cook other things like sourdough bread, meat and veggies then then we can do that alot easier with the kiln then the arc xl ?@@HarplandProductions
@@steveniannelli2756 I would recommend the arc XL for all of the above. It’s just a much better oven all around.
The problem with gozney is they have had stones cracking all the time evendure have not
multiple things here, hard to compare because thousands more people have Gozney domes versus kilns and from what I understand the cracked stone issues were predominantly with the original dome three years ago and largely due to hairline fractures, caused by their original packaging and shipping which they’ve all changed. I haven’t heard of anybody having issues with any of the newer models, and the S1 in the arc ovens all have removable, replaceable stones so that wouldn’t worry at all