Great little oven, wood fired pizza's are delicious, the thermometer helps to ensure good results are achieved every time. We've also used as a BBQ that was good although when we tried smoking our food we found that because there was no seal around the doors it made it difficult to maintain heat in the top oven for long enough to cook the food and when stoking the fire below it flamed and burnt the food. All the sites on how to use a smoker say it takes practice and not to expect your first attempts to succeed so don't let this put you off. We absolubtly love it as a BBQ and pizza oven.
Having shopped around and seen the very high prices of other pizza ovens on the market I was pleased to find this one at a better price. it took a while to put together but there were no missing parts. The instructions for cooking are vague. The oven comes with a thermometer but no advice on what the temperature needs to be for cooking. We used kindling and then 3 small 8" x 4" seasoned logs first time. The instruction just says, use 2 small logs and cook when they have a coating of ash on them. The thermometer was reading about 400 degree initially but as the flames died down dropped to 150 degrees meaning that the oven wasn't hot enough for the pizza to cook. We added more small kindling which heated the oven massively as the flames came up again meaning that the pizza stone was then too hot and the pizza burned on the bottom, was only just cooked on top and the edges were sooty from the smoke. We had 5 pizzas ready to cook but 3 of them went in the conventional oven in the kitchen. We also ended up putting a wire insert from a roasting dish onto the stone and cooking the pizza on an oven tray to raise it off the stone but the oven temp was too low and it took ages to cook but we did put it on the stone for about two minutes to finish it off. This all means lots of messing about and getting the pizza in and out of the oven. When you have spent ages making your own dough, buying toppings and lovingly assembling you own pizza it's very disheartening to have it burn and ruined. I would recommend, BEFORE trying to cook your own home-made pizza, practice getting the temperature right and maybe buy a few cheap supermarket pizzas as testers. The pizza stone will certainly be too hot to cook on while there are any flames, but the oven temperature drops dramatically once the flames are gone. Next time we might use plenty of fuel to enable it to burn a lot to get the heat right up then hopefully the larger amount of embers may keep the heat up enough to cook with. Maybe the answer is to use charcoal? I am very disappointed. Won't be having a pizza party any time soon.
This was a present and I am very pleased with it. When opened up I found that the oven thermometer was damaged. Contacted supplier who sent new one without any problems. (I think the thermometer is the weak point as the replacement does not appear to provide accurate information,) Easily assembled. Started off by trying to burn wood but failed abysmally. Resorted in the end to using self lighting briquettes (which instructions say should not be used) and these are great. Have cooked pizzas, fish and meat joints and very satisfied with the results. Manufacturer needs to make a cover for it, as I have tried to find one to fit and at the moment I have to cover it with plastic sheeting. Well pleased.