Great content! I have the wood only version (by choice! Actually every grill and smoker I have is woodfired, I don’t even buy charcoal)… and it definitely helps draw more air and get those oven temps in the 1200F arena (great for searing steaks, flash cooking or even lower hydration Neapolitan style dough pizza: did a 60% hydration pizza at 950F with great results). Extending the chimney definitely helped minimize the soot issue but didn’t eliminate it. Also, I’m using the two original gozney chimney parts, just sandwiching the extension in the middle. There’s something about how the bottom chimney part sits on the Dome that makes me think it’s needed… also makes taking off the entire assembly very easy when you want to use the cover, the chimney just sits on the ground next to it.
Thanks for watching and sharing your experience! I tried to wedge the new chimney into the bottom piece but couldn't get it to fit good so i gave up, but will try again. I agree it would make it fit better. Yes it did help the oven get much hotter, I wasn't paying attention to the temp because most of the time i have to wait a while for it to get to temp and with this new stack it was over 1200F within the first 30 min.
@@HarplandProductions Not sure if the style of chimney extension you bought will fit the bottom piece, I actually purchased a 5” single wall pipe from Tiny Wood Stove which is a solid piece that fits perfectly, granted it was a bit more expensive at $40 plus shipping.
Also, that blow out at the end happens to all of us! Even the pros. To “clean” your stone, just drag your hot wood coals over to the scorched area and leave it there overnight. It’ll carbonize whatever is on your stone, then when you go brush the ashes off next day it’s all gone, clean stone ready to go.
Thanks for testing this out! Was curious how it would impact the soot. After watching I will stick to the factory flue. And I appreciated the out take of the pizza launch failure. Makes me feel better about my couple of failures. Glad I'm not alone!
Thanks for watching Rishi, Yes for me i will more than likely just stick with the factory one going forward and as painful as it was to post the pizza failure i thought you all would enjoy my misery :)
Thanks for this informative video. You answered some of my questions about the extension. That launch failure seemed just like mine, and I’ve found that failures can still be quite tasty.
Great point Luis! Yeah i like using wood but it's a lot more work, trying to make a bunch of pizza, maintain a fire, then having to clean it all up.........
An all wood fired oven runs much hotter than any gas oven can get and doesn’t add any smoke flavor since it carbonizes the smoke so quickly at 1000F. I will admit gas is easier, like an automatic vs manual transmission. I prefer manual. 😃
Thanks again for the high quality content! Can you provide a pointer to where you picked up those nice stainless steel tools hanging from the oven? I thought perhaps they were from NU2U, but I don't see them on their website.
Thank you very much for watching, and taking the time to comment. Yes those were an original set from Darebuilt the founder of NU2U. www.darebuilt.ca.darebuilt.com/products/wood-oven-pizza-utensils-set-4-piece-set-type-sw-pure-hand-welded-stainless-steel-by-darebuilt
Yes, if your using wood just move the coals over the middle of the stone and then just let it burn off over night. if using gas just turn the heat up to high and let it burn for a few hours and it should burn off.
PS if your Dome is in an uncovered area I would recommend using the rain guard under the 24 inch flue. I myself don’t use it since I have my patio “top” covered.
Thanks so much for watching and your feedback! I have been just taking the taller flue / chimney off and then putting the cover back on! i wanted to mount the new chimney in the rain guard buy i couldn't get it to fit!
@@HarplandProductions it’s a snug fit and takes some force, that said. I do like the switching method as you can cover the unit when not is use much easier.
Thanks again for the content- very informative and I’ve been referring your channel for my clients as an independent reviewer- looking forward to future videos! I’d be interested to see your reviews of the Gozney Brand products/ door shelf etc. We received our first shipment as a dealer and already sold out and we are thrilled with the quality. We sell Lynx and Fire Magic gas built in ovens but we wanted an option for clients that gave the quality but with a better cost point. Keep up the good work, I’m sending clients your way!
You refer to the fire poker as a deer built poker. Do you have a source for that you could share? Our Gozney Dome is on the way (as are many of the NU2U products you've recommended). ? - which round pizza turner do you prefer?
Thanks for watching Nancy! I can’t find a link for that anywhere they may not be making it anymore! For the round turning peels, I prefer one that’s at least 32” inches long and has a 6 to 7 inch diameter. For the $. The gozney Dome turning peel and log loader are nice www.gozney.com/products/gozney-turning-peel
Here are the links My Table is 60” X 24” with Caster Wheels - Here is a link amzn.to/39qQ8NG Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown amzn.to/3wiGkvp
Hello Sharonda, They are very different ovens. It really depends what you want out of the oven and how you are going to use it. If you need one that you will easily be able to move around your patio than the DOME is better because you can put it on a stand and move it around on it's wheels and I think it's just a better looking oven so i like having it out in my patio. The Emozione has a better stone floor and arguably makes for better Neapolitan Pizza but both ovens cook amazingly, The Stones on the Emozione are exchangeable and can be replaced easily if needed the DOME's cannot be removed. The Emozione is a more basic designed oven and doesn't have any extra functions or features, the burner is good but very basic and needs to be hand lit, the DOME has a digital temp gauge, auto ignition and is both Wood or Gas the Emozione is gas only, etc. Hope this helps
Yes, it was kinda of crazy, the oven went over 1200F within 30 min. I actually has to wait another 30 min to get it to cool back down to make pizza! That never happened with the old one!
@@HarplandProductions I am not surprised - the stack improves draft, so it creates a loose imitation of a Venturi setup (the engineer in me). When I use my smoker, I often need to adjust the draft by opening or closing intake and stack openings, in an effort to regulate the temperature. Since the Dome has an open front, and the stack you used does not have a way of dampening the flow (old wood stove stacks had an adjustable damper), you are always running with the throttle wide open.
Thanks for the informative video. Are you able to advise if you feel you would have the soot discoloration if you were to only ever use the oven under the gas option?
@@HarplandProductions I've only ever used gas (and had my oven replaced due to a manufacturing defect w the lighter) and have had soot markings on both - I think some level of soot is inevitable
I'm debating buying the larger wood rack but its pretty pricey, do you still continue to see its benefit over just sliding the wood over with a good tool?
Hello Jon, Great question! Yeah there are defiantly pro's and con's of using a wood rack. The Pro's are that it improves air flow and keeps the wood from falling into the middle, keeping the stone cleaner. The Con's are that it's not as easy to just slide the wood over and onto the flame and that if the rack is too big it minimizes your cooking space. It's also just one more thing to clean and move around, etc. Gozney just sent me their version and I am hoping to test it out soon, the benefit of theirs is that it's more of a basket than a rack so it's good for the smaller pieces of wood and for charcoal, etc.
hello Mike, thanks so much for watching! Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack) amzn.to/3ePABFO Smoak Firewood Cooking Wood 8” Logs amzn.to/3ixWDPI Smoak Firewood Cooking Wood 5”-6” Logs amzn.to/3IAAF8Y 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. Hope this helps!
Ordered my dual fuel Dome last night to replace the Roccbox I've had for years. How important/easier do you feel the Nu2u log holder makes things when using wood? Great videos, keep it up!
Here is the link for the one i have, 24” X 6" Black Chimney for Dome but Gozney also sells a much nicer one that fits perfectly and was custom made for the Dome. I am also going to order and test it out soon. amzn.to/3xkKF3R
THis is another great video thank you for sharing your analysis. Does the fact that the pizza oven is placed so close to the building affect airflow over the chimney? Would the draw through either chimney be better if it were further away from the building? And separately, is it easier to place the shaped pizza dough on the peel before dressing it?
Thanks for watching John, I’m not sure if moving it away from the wall would it impact the chimney at all. Typically it’s better to make the pizza on the table and minimize the amount of time it’s on your Peel to prevent it from sticking, the longer it’s on the peel the more chance you have of it sticking
Yes I do! It stays outside year round, here is the link to the table and cover i use My Table is 60” X 24” GRIDMANN NSF Stainless Steel Commercial table. I keep it outside all year. The cover i have is below also amzn.to/2UiImO6 Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown amzn.to/3wiGkvp
I think the chimney problem is that there is just not enough air moving to make the chimney draw. Your location seems somewhat enclosed with your house and the neighbors house choking off a sufficient natural air flow to pull air up the flue pipe. We lived in the country years ago with a wood burner and no out buildings or other houses close bye. In the morning we would screw out the two air vents on the wood burner, and boy would it roar as the wind outside pulled on the chimney causing a strong draft.
Don't know why but ooni do have really long chimney. Never understood why considering they are portable ovens and a long chimney does add more weight and cost? Probably it just keeps the smoke out of your face
For NYC style a deck style oven is better but they don’t get hot enough for Neapolitan style, which need to be around 850°. The deck style ones typically max out around 500-550° the only thing with buying one of those is that you can really do the same thing in a home oven!
Thanks for watching Linda, the add on extended chimney is not worth it but the oven itself is one of the best ones out there for the price point. All other wood & gas ovens of this size start at around $4k but most are even more.
Been waiting what seems like the better part of two years to give GOZNEY my money for a Dome and they just informed me they “hope” to have the first “pre-orders” 2023 spring for europe. WT ever loving F… too bad… time to buy someone else’s product.
@@HarplandProductions don’t get me wrong I have and continue to be a fan of Gozney’s Dome, but this feels like 99% of electric car companies that ship 4 prototypes and never ever produce a car for dealers or the general public. How can it take 3 years to ship a pizza oven?! How are there “accessories” made by third parties before they themselves ship them?! What is going on over at GOZNEY?!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Great content, thank you!
Wow, thank you very much Harry!
Great content! I have the wood only version (by choice! Actually every grill and smoker I have is woodfired, I don’t even buy charcoal)… and it definitely helps draw more air and get those oven temps in the 1200F arena (great for searing steaks, flash cooking or even lower hydration Neapolitan style dough pizza: did a 60% hydration pizza at 950F with great results). Extending the chimney definitely helped minimize the soot issue but didn’t eliminate it. Also, I’m using the two original gozney chimney parts, just sandwiching the extension in the middle. There’s something about how the bottom chimney part sits on the Dome that makes me think it’s needed… also makes taking off the entire assembly very easy when you want to use the cover, the chimney just sits on the ground next to it.
Thanks for watching and sharing your experience! I tried to wedge the new chimney into the bottom piece but couldn't get it to fit good so i gave up, but will try again. I agree it would make it fit better. Yes it did help the oven get much hotter, I wasn't paying attention to the temp because most of the time i have to wait a while for it to get to temp and with this new stack it was over 1200F within the first 30 min.
@@HarplandProductions Not sure if the style of chimney extension you bought will fit the bottom piece, I actually purchased a 5” single wall pipe from Tiny Wood Stove which is a solid piece that fits perfectly, granted it was a bit more expensive at $40 plus shipping.
Also, that blow out at the end happens to all of us! Even the pros. To “clean” your stone, just drag your hot wood coals over to the scorched area and leave it there overnight. It’ll carbonize whatever is on your stone, then when you go brush the ashes off next day it’s all gone, clean stone ready to go.
I love those Rubbermaid Brilliance Pantry Airtight Food Storage Container. They are fantastic
Yes they are! That's all i use
Thanks for testing this out! Was curious how it would impact the soot. After watching I will stick to the factory flue. And I appreciated the out take of the pizza launch failure. Makes me feel better about my couple of failures. Glad I'm not alone!
Thanks for watching Rishi, Yes for me i will more than likely just stick with the factory one going forward and as painful as it was to post the pizza failure i thought you all would enjoy my misery :)
Same here - I have had a couple of beautiful pies turn into amoebas, as I tried to get them off the launching peel…. :(
Thanks for this informative video. You answered some of my questions about the extension. That launch failure seemed just like mine, and I’ve found that failures can still be quite tasty.
Glad it was helpful! Not going to lie, it did hurt my pride to have a pizza failure but thought you all would enjoy the outtake
Thanks, just purchased similar (have not used yet). Hoping helps with downdrafts. Winds here cause smoke out ash tray and front of oven.
Good luck Chad, Yes i did see some benefit and for wind and if you are going to use wood more than gas then it's worth the $20
Great job testing the flue extension. Gas is best but if you want some of the smoke flavor, you can just add a stick or two while running gas.
Great point Luis! Yeah i like using wood but it's a lot more work, trying to make a bunch of pizza, maintain a fire, then having to clean it all up.........
An all wood fired oven runs much hotter than any gas oven can get and doesn’t add any smoke flavor since it carbonizes the smoke so quickly at 1000F. I will admit gas is easier, like an automatic vs manual transmission. I prefer manual. 😃
Thanks again for the high quality content! Can you provide a pointer to where you picked up those nice stainless steel tools hanging from the oven? I thought perhaps they were from NU2U, but I don't see them on their website.
Thank you very much for watching, and taking the time to comment. Yes those were an original set from Darebuilt the founder of NU2U. www.darebuilt.ca.darebuilt.com/products/wood-oven-pizza-utensils-set-4-piece-set-type-sw-pure-hand-welded-stainless-steel-by-darebuilt
Great video as always buddy 👍 . Pizza looks incredible . Nice honest video 🔥🍕 .
Thank you Dave!
Is there a way to clean the stone after something like this happens? Does it eventually just burn off and look clean again?
Yes, if your using wood just move the coals over the middle of the stone and then just let it burn off over night. if using gas just turn the heat up to high and let it burn for a few hours and it should burn off.
PS if your Dome is in an uncovered area I would recommend using the rain guard under the 24 inch flue. I myself don’t use it since I have my patio “top” covered.
Thanks so much for watching and your feedback! I have been just taking the taller flue / chimney off and then putting the cover back on! i wanted to mount the new chimney in the rain guard buy i couldn't get it to fit!
@@HarplandProductions it’s a snug fit and takes some force, that said. I do like the switching method as you can cover the unit when not is use much easier.
Thanks again for the content- very informative and I’ve been referring your channel for my clients as an independent reviewer- looking forward to future videos! I’d be interested to see your reviews of the Gozney Brand products/ door shelf etc. We received our first shipment as a dealer and already sold out and we are thrilled with the quality. We sell Lynx and Fire Magic gas built in ovens but we wanted an option for clients that gave the quality but with a better cost point. Keep up the good work, I’m sending clients your way!
Thanks so much! Appreciate the support and the referrals Peter!
👍 Austin Texas.
Hello, from Jack county.
😎👍🏼
I fitted the same chimney and found little to no difference other than for the smoke and the disaster at the end was funny that's me to a tee.
Thanks so much for watching Andy! Yeah it was painful for me to put the disaster footage at the end but thought you all might like it :)
You refer to the fire poker as a deer built poker. Do you have a source for that you could share? Our Gozney Dome is on the way (as are many of the NU2U products you've recommended). ? - which round pizza turner do you prefer?
Thanks for watching Nancy! I can’t find a link for that anywhere they may not be making it anymore! For the round turning peels, I prefer one that’s at least 32” inches long and has a 6 to 7 inch diameter. For the $. The gozney Dome turning peel and log loader are nice www.gozney.com/products/gozney-turning-peel
Where did you buy the table?
Here are the links
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp
Would you recommend the Gozney Dome over the Emozione oven?
Hello Sharonda, They are very different ovens. It really depends what you want out of the oven and how you are going to use it. If you need one that you will easily be able to move around your patio than the DOME is better because you can put it on a stand and move it around on it's wheels and I think it's just a better looking oven so i like having it out in my patio. The Emozione has a better stone floor and arguably makes for better Neapolitan Pizza but both ovens cook amazingly, The Stones on the Emozione are exchangeable and can be replaced easily if needed the DOME's cannot be removed. The Emozione is a more basic designed oven and doesn't have any extra functions or features, the burner is good but very basic and needs to be hand lit, the DOME has a digital temp gauge, auto ignition and is both Wood or Gas the Emozione is gas only, etc. Hope this helps
Interesting - does the taller stack increase the draw enough that it increases the operating temperature when you burn wood?
Yes, it was kinda of crazy, the oven went over 1200F within 30 min. I actually has to wait another 30 min to get it to cool back down to make pizza! That never happened with the old one!
@@HarplandProductions I am not surprised - the stack improves draft, so it creates a loose imitation of a Venturi setup (the engineer in me). When I use my smoker, I often need to adjust the draft by opening or closing intake and stack openings, in an effort to regulate the temperature. Since the Dome has an open front, and the stack you used does not have a way of dampening the flow (old wood stove stacks had an adjustable damper), you are always running with the throttle wide open.
Thanks for the informative video. Are you able to advise if you feel you would have the soot discoloration if you were to only ever use the oven under the gas option?
Thanks for watching Luke! Using only gas you have minimal if any soot at all!!!
@@HarplandProductions I've only ever used gas (and had my oven replaced due to a manufacturing defect w the lighter) and have had soot markings on both - I think some level of soot is inevitable
I'm debating buying the larger wood rack but its pretty pricey, do you still continue to see its benefit over just sliding the wood over with a good tool?
Hello Jon, Great question! Yeah there are defiantly pro's and con's of using a wood rack. The Pro's are that it improves air flow and keeps the wood from falling into the middle, keeping the stone cleaner. The Con's are that it's not as easy to just slide the wood over and onto the flame and that if the rack is too big it minimizes your cooking space. It's also just one more thing to clean and move around, etc. Gozney just sent me their version and I am hoping to test it out soon, the benefit of theirs is that it's more of a basket than a rack so it's good for the smaller pieces of wood and for charcoal, etc.
Also, is there a type of wood your using that you think works best for that wood fired pizza taste? What kind of wood? Where do you get it? Thanks?
hello Mike, thanks so much for watching!
Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack)
amzn.to/3ePABFO
Smoak Firewood Cooking Wood 8” Logs
amzn.to/3ixWDPI
Smoak Firewood Cooking Wood 5”-6” Logs
amzn.to/3IAAF8Y
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. Hope this helps!
Ordered my dual fuel Dome last night to replace the Roccbox I've had for years. How important/easier do you feel the Nu2u log holder makes things when using wood? Great videos, keep it up!
I purchased the Weber charcoal basket and it works wonders for a bit cheaper, plus it keeps the wood nice and neat in one place.
Yes it does!
How is the diameter of the chimney ?
Here is the link for the one i have, 24” X 6" Black Chimney for Dome but Gozney also sells a much nicer one that fits perfectly and was custom made for the Dome. I am also going to order and test it out soon.
amzn.to/3xkKF3R
THis is another great video thank you for sharing your analysis. Does the fact that the pizza oven is placed so close to the building affect airflow over the chimney? Would the draw through either chimney be better if it were further away from the building? And separately, is it easier to place the shaped pizza dough on the peel before dressing it?
Thanks for watching John, I’m not sure if moving it away from the wall would it impact the chimney at all. Typically it’s better to make the pizza on the table and minimize the amount of time it’s on your Peel to prevent it from sticking, the longer it’s on the peel the more chance you have of it sticking
Did you learn from Vito Iacopelli by chance ?
Thanks for watching Sam! Vito has definitely been an inspiration for me! Watching his videos let me to start using biga dough!
@@HarplandProductions, Agreed and same here! There were similarities i noticed. Keep it up mate.
I live in Houston, and I have a question, do you leave that stainless steel table outside and or do you cover it? I am saving for a Gozney pizza oven.
Yes I do! It stays outside year round, here is the link to the table and cover i use
My Table is 60” X 24” GRIDMANN NSF Stainless Steel Commercial table. I keep it outside all year. The cover i have is below also
amzn.to/2UiImO6
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp
@@HarplandProductions Yes, sorry after I put that comment, I went back and saw it in the description but from a computer instead.
I think the chimney problem is that there is just not enough air moving to make the chimney draw. Your location seems somewhat enclosed with your house and the neighbors house choking off a sufficient natural air flow to pull air up the flue pipe. We lived in the country years ago with a wood burner and no out buildings or other houses close bye. In the morning we would screw out the two air vents on the wood burner, and boy would it roar as the wind outside pulled on the chimney causing a strong draft.
Yes, that's a valid point! Thanks for watching !
Don't know why but ooni do have really long chimney. Never understood why considering they are portable ovens and a long chimney does add more weight and cost?
Probably it just keeps the smoke out of your face
Think you are probably right that it’s mainly to keep the smoke out of your face!
I never even used my Dome with the original flue.
Can you send me a link to the flue pipe your using?
@@HarplandProductions I’m using one very similar to your, I purchased it at lowes. It looks exactly the same.
I am starting to think that a pizzeria deck style oven is the better option.
For NYC style a deck style oven is better but they don’t get hot enough for Neapolitan style, which need to be around 850°. The deck style ones typically max out around 500-550° the only thing with buying one of those is that you can really do the same thing in a home oven!
I'm glad you are demonstrating all the flaws, it's NOT worth dropping$$$2,000 dollars IMO
Thanks for watching Linda, the add on extended chimney is not worth it but the oven itself is one of the best ones out there for the price point. All other wood & gas ovens of this size start at around $4k but most are even more.
Been waiting what seems like the better part of two years to give GOZNEY my money for a Dome and they just informed me they “hope” to have the first “pre-orders” 2023 spring for europe. WT ever loving F… too bad… time to buy someone else’s product.
Yeah that sucks, sorry to hear that. there are some other great ovens out there but they are a bit more $
@@HarplandProductions don’t get me wrong I have and continue to be a fan of Gozney’s Dome, but this feels like 99% of electric car companies that ship 4 prototypes and never ever produce a car for dealers or the general public. How can it take 3 years to ship a pizza oven?! How are there “accessories” made by third parties before they themselves ship them?! What is going on over at GOZNEY?!
This was so helpful! Thanks for taking the time to review this. It’s appreciated! 🪵 🍕
Glad it was helpful! Thanks so much for watching and letting me know Tasha, greatly appreciate it!