It really looks like a nice oven. During this review, your body language disagrees with your vocal language about this oven. Your words show (mostly [not 100% of the time]) approval, but you shrug your shoulders and shake your head side-to-side after talking about the 'not a lot of parts to put together' near the end when summarizing. The body language of your eyes didn't light up the way it did on your Fyra. You said you like what you see but there's no excitement in the tone & inflection of voice while talking about it. I get the impression (because you love your Fyra soooOoooOoo much) by accepting & assembling this non-Fyra that you are being unfaithful to your pellet oven 1st-love. Part of your fondness of the Fyra is the emotional attachment you have to it because it was a gift from your loving wife. Talking about the Fyra also implies your wife is good to you. Something that not all men can brag about. The Change Moore oven review was work. It didn't have any emotional bond with you (except quid pro quo free oven w/ honest review). It wasn't abundantly pleasureful to do this and it shows.
Tyler, Wow, that is quite the analysis. I'm not sure I've ever had someone critique my body language and vocal tones in a video the way you just did. Honestly, the video was not work. I actually was thrilled to do the unboxing. Change Moore didn't even ask me to really do it, I told them I wanted to and they were happy I wanted to. I love adding new content regardless of the company or product. It's just fun showing new stuff off and helping folks decide whether products are worth their time and money. The only thing I would say in your assessment of my body language is, was I a little unsure of the product? Sure. New product, unknown company, little uncertainty in a company and product I've never heard of. After using this product, would I say I like my Fyra more? Not necessarily. The verdict is still out concerning which I like more. I have alot more pizza tests and cooking to do to crown a winner. Thanks so much for watching!
@@TeeWayEatzBBQTreatz like I said earlier, your well attached emotionally to your wife and appreciate especially the extra good things she does for you and it shows. If she gave you a car, that's be your favorite car with much fondness that other cars given you won't have . There's a reason why this oven doesn't have the price tag of your Fyra. Though it does have amazing similarities. Assuming the two pizza stones are same dimension & weight, they'll both store heat the same. If one is slightly heavier, expect it to retain heat longer. Both have fireboxes and reloading chutes. The Fyra has a chimney dampener. I don't remember if this one had one or not. Assuming they heat up in about the same amount of time & use about the same volume of pellets for the cooking of similar food, they are essentially the same. Then, the only difference would be which oven holds heat inside longer via the insulation in the sides & top. People need to think of these as a heat generator the way a power plant makes electricity. These generate heat. Heat is stored in the pizza stone (the same way a power bank stores electricity). Heat from the stone is released into the cooking of a pizza OR something like a cast iron pan/skillet on it (that is cooler) as a room temperature cast iron object on the pizza stone can be 'charged' with heat until stone & pan reach the same temperature. This is how you cook a steak after charging a heavy metal object that can hold heat. This is also how, you can bring down the temperature of a stone that's too hot to cook on. Toss a big heavy 12" pan inside and (as the pan heats) it'll drop the stone's temperature about 100°F for every minute it's on the stone. Cooking anything in these ovens is all about temperature management and how much the pizza stone is currently charged with heat. Realize also that the cascading fire that rolls across the top toward the chimney is hotter than the pizza stone. Heck, if you had two (kinda shallow) cast iron pans (like a fajita pan with matching wood base) with no handles, they could be stacked bottom sides down to sear both sides of a steak (if you preheat both to say 550°F) and cook it to medium rare from both sides at the same time in 2-3 minutes. If you wanted to do this a little slower, invert the upper pan to both protect the steak from flame while the bottom sears. After a couple minutes, remove top (with gloves) and flip the steak before replacing it Technically, you could swap both as the top pan will have been charging more with heat while the bottom seared previously (you'd have to drain the juices to the new bottom pan before carefully inverting the former bottom pan to the top). Either way, the steak's temperature will rise as the heated material (or air around it) is warmer. Cooking a steak nestled between cast iron is probably faster and doesn't quite have the hazard of rendered fat catching fire from a flame igniting it from above. Cooking a steak like this is likely very quick. It is not a 'set it and forget it' thing. I know a cast iron 11" fajita pan/ Japanese steak platter exists (with wooden serving base). If a 12" existed, that'd be perfect to cook 2 at a time.
Can’t wait to see a cook in this. Been debating between this and the ooni
I’ll be getting a cook out soon on this bad boy. Stay tuned, thanks for watching!
chimney is upside down
It really looks like a nice oven.
During this review, your body language disagrees with your vocal language about this oven. Your words show (mostly [not 100% of the time]) approval, but you shrug your shoulders and shake your head side-to-side after talking about the 'not a lot of parts to put together' near the end when summarizing.
The body language of your eyes didn't light up the way it did on your Fyra. You said you like what you see but there's no excitement in the tone & inflection of voice while talking about it.
I get the impression (because you love your Fyra soooOoooOoo much) by accepting & assembling this non-Fyra that you are being unfaithful to your pellet oven 1st-love.
Part of your fondness of the Fyra is the emotional attachment you have to it because it was a gift from your loving wife. Talking about the Fyra also implies your wife is good to you. Something that not all men can brag about.
The Change Moore oven review was work. It didn't have any emotional bond with you (except quid pro quo free oven w/ honest review). It wasn't abundantly pleasureful to do this and it shows.
Tyler,
Wow, that is quite the analysis. I'm not sure I've ever had someone critique my body language and vocal tones in a video the way you just did.
Honestly, the video was not work. I actually was thrilled to do the unboxing. Change Moore didn't even ask me to really do it, I told them I wanted to and they were happy I wanted to. I love adding new content regardless of the company or product. It's just fun showing new stuff off and helping folks decide whether products are worth their time and money. The only thing I would say in your assessment of my body language is, was I a little unsure of the product? Sure. New product, unknown company, little uncertainty in a company and product I've never heard of. After using this product, would I say I like my Fyra more? Not necessarily. The verdict is still out concerning which I like more. I have alot more pizza tests and cooking to do to crown a winner. Thanks so much for watching!
@@TeeWayEatzBBQTreatz like I said earlier, your well attached emotionally to your wife and appreciate especially the extra good things she does for you and it shows. If she gave you a car, that's be your favorite car with much fondness that other cars given you won't have .
There's a reason why this oven doesn't have the price tag of your Fyra. Though it does have amazing similarities.
Assuming the two pizza stones are same dimension & weight, they'll both store heat the same. If one is slightly heavier, expect it to retain heat longer. Both have fireboxes and reloading chutes. The Fyra has a chimney dampener. I don't remember if this one had one or not.
Assuming they heat up in about the same amount of time & use about the same volume of pellets for the cooking of similar food, they are essentially the same.
Then, the only difference would be which oven holds heat inside longer via the insulation in the sides & top.
People need to think of these as a heat generator the way a power plant makes electricity. These generate heat. Heat is stored in the pizza stone (the same way a power bank stores electricity). Heat from the stone is released into the cooking of a pizza OR something like a cast iron pan/skillet on it (that is cooler) as a room temperature cast iron object on the pizza stone can be 'charged' with heat until stone & pan reach the same temperature.
This is how you cook a steak after charging a heavy metal object that can hold heat. This is also how, you can bring down the temperature of a stone that's too hot to cook on. Toss a big heavy 12" pan inside and (as the pan heats) it'll drop the stone's temperature about 100°F for every minute it's on the stone.
Cooking anything in these ovens is all about temperature management and how much the pizza stone is currently charged with heat. Realize also that the cascading fire that rolls across the top toward the chimney is hotter than the pizza stone.
Heck, if you had two (kinda shallow) cast iron pans (like a fajita pan with matching wood base) with no handles, they could be stacked bottom sides down to sear both sides of a steak (if you preheat both to say 550°F) and cook it to medium rare from both sides at the same time in 2-3 minutes. If you wanted to do this a little slower, invert the upper pan to both protect the steak from flame while the bottom sears. After a couple minutes, remove top (with gloves) and flip the steak before replacing it Technically, you could swap both as the top pan will have been charging more with heat while the bottom seared previously (you'd have to drain the juices to the new bottom pan before carefully inverting the former bottom pan to the top). Either way, the steak's temperature will rise as the heated material (or air around it) is warmer.
Cooking a steak nestled between cast iron is probably faster and doesn't quite have the hazard of rendered fat catching fire from a flame igniting it from above. Cooking a steak like this is likely very quick. It is not a 'set it and forget it' thing.
I know a cast iron 11" fajita pan/ Japanese steak platter exists (with wooden serving base). If a 12" existed, that'd be perfect to cook 2 at a time.