Gozney Roccbox Wood Burner 2.0 | How To | Pros and Cons
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- Опубликовано: 1 окт 2024
- How to use the wood burner, pros and cons, and lastly does it taster better?
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Based on one of your other videos, I would add a NU2U door to see if that increases the maximum temperature. Secondly, once your fire is hot and you're ready to launch, throw a piece of soaked hardwood onto your fire to add smoke flavour.
Doesn’t seem worth it vs gas unless you enjoy the messing about
Totally agree
That's crazy how the smoke and fire blew out of it when you turned it around in the wind! 😮 Thanks for showing it, great tip!
Thanks for watching!
I was really curious about wood versus gas. Thank you for this.
Very welcome
i didnt know tony hinchcliffe had a cooking channel
I just looked up the tony guy, then busted up laughing. He DOES look like him! 😂
For Neapolitan pizza the wood burner isn’t really necessary unless you just prefer to use wood. The pizza cooks so quick at high temps there isn’t really any flavor difference. Where the wood burner shines is the ability to maintain lower temps on a longer bread flour bake. There is a definite flavor difference with a 4-6 min bake. Worth it if 00 flour ain’t your thing.
For Neapolitan pizza the wood burner isn’t really necessary unless you just prefer to use wood. The pizza cooks so quick at high temps there isn’t really any flavor difference. Where the wood burner shines is the ability to maintain lower temps on a longer bread flour bake. There is a definite flavor difference with a 4-6 min bake. Worth it if 00 flour ain’t your thing.
Not the first youtube video I saw that stated the wood really didn't create a smoke flavor. THANKS!!!!
You bet!
Pizza au feu de bois is a big scam from pizza industry lol 😅. No really in 2 minute cook the wood can’t give flavor. You need slow and low temp,cook for some fumage.
Butter or margarine? Alkaline water vs. bottled? Is it "Coke" or "Pepsi"? Wood-fired or gas-fired pizza? I can tell every time. The pitfalls of being a super-taster.
Stand by it while its smoking to get smoke flavor lol! Great video. I was on the fence about buying the wood burner but now i definitely wont
Glad it helped
Try putting pellets in it. My ancient OONI 2S gets over 800 F with pellets and I taste the smoke flavor. The fire with pellets is easier to maintain also.
great feedback
Bin grade dabei mich zu informieren welcher Ofen es wird. Ich würde gerne Wood und Gas haben. Danke für deine Eindrücke. Hilft mir sehr weiter! Grüße aus Nord Deutschland ✌🏻
Das fruet mich das es geholfen hast. Whonte in Berlin zwei jahre.
@@somedadscook Berlin ist super ! Ich bin aus Bremen.
I cook on my pit boss pellet grill never get a smoky flavor. Not sitting there long enough I guess.
I think so
Hi there, great video, don’t think I’m going to bother with the wood burner, I’ll just burn stuff in my fire pit. Can I ask, which is your preferred propane pizza oven, the Roccbox or the Onni 16? Just about to purchase one and can’t decide between the two. Or is there an even better one for similar $ ?
I don’t have experience with the Onni but can say the Roccbox is brilliant. No regrets and no need to bother with the wood option.
I love them both. If you want to connect to natural gas, I would go with ooni since they have a kit for it. If you aren't, then I prefer the roccbox.
Understand your dilemma, we were unsure also. Bought both. Think about your priorities. Stationary, travel, propane always available (inexpensive left that building) or wood. Bottom line? Unni for RVtravel, handy propane connector at back bumper while Roccbox is King of All. Good luck.
Would you recommend buying it?
I would if you are going to be using it because you have access to wood or just like playing with fire. Just don't expect it to really taste any different.
I find that the wood pellets get way hotter than sticks do
I'll have to try it
if the pizza is only in there for 60sec how much smokey flavour could you get?
exactly. Which begs the question why people say wood fired pizza tastes better.
@@somedadscook I bought the roccbox because I liked the propane option as I don't have space or time for an oven. While I was hoping for better wood fired results, it looks like I'll be sticking with propane for a while.
My sister runs a full sized wood fired pizza oven. Wood fired flavour is definitely better, and the smoke flavour is definitely there! They use Australian Jarrah - very hard wood and dense energy. Maybe the wood/smoke flavour comes from residual ash in the cook zone? I don't know.
Thanks for the great breakdown!
Have you tried coal in it ? Im planning on modding the V1 burnner so i can fill it with coal
I haven't. Might need to try and find some
Excellent video, thank you for saving me $199AUD
You are welcome
Very useful test. Thanks for the video!
Glad it was helpful!
What a massive faff, ain’t nobody got time for feeding that with wood every 5 mins - gas it is.
Great review, subbed.
Thanks for watching and subscribing! I appreciate your support.
There's a DeliVita design that has the wood inside the cooking cavity - that gives more of a smokey flavour. Although they're expensive.
No different in flavour because the spoke and heat always goes on the high level of the oven ,
very true
😂apples for apples compare taste test using Ooni wood burning as well
Great suggestion!
Very helpful, thank you!
You're welcome!
You’re using shredded mozzarella ?!
Just did a video about shredded cheese. Check it out
you're just not going to get any "Wood smoke" from any pizza, comes down to personal preference, gas is more convenient in my opinion
To add to this - pine and other softwoods (spruce, cedar, etc) have a lot of resin in them - it does not make good tasting smoke.
This is great! Thanks
You're welcome!
You read my mind with preparedness 😝
Thanks!
Thanks Jim!! I really appreciate it.
2:51 that's why i prefer using wood on the Karu 12. the door blocks most of the wind so you don't have to move the box around when it's burning. however, Karu 12 on gas is an awful oven.
Why is it horrible on gas if you don’t mind me asking? I was looking to buy one.
@@Shalominati the flame profile is bad. only the toppings get hot. the crust is still soft before the toppings burn. I have to drag the pizza halfway out just to toast the crust. only Karu 12 gas burner has this issue tho as far as i know.
@@louisfan9067 thank you! That’s really good to know I’ll steer clear.
you didnt catch any hint of smokiness because of strong wind, it takes away all the smoke flavor
Unlikely, the pizza is in the oven for 60-90 seconds, that is just not enough time to actually absorb any smoke during the bake, especially if the oven creates as little smoke as it does.