Reddit reviews Blackstone Outdoor Pizza Oven for Outdoor Cooking - Electric Ignition - 2x Faster Than Other Pizza Ovens
We found 7 Reddit comments about Blackstone Outdoor Pizza Oven for Outdoor Cooking - Electric Ignition - 2x Faster Than Other Pizza Ovens. Here are the top ones, ranked by their Reddit score.
FAST AND CONVENIENT - The Blackstone Patio Oven offers a 60,000 BTU burner for quick and even heat. Cook a pizza 2x faster than other pizza ovensEASY IGNITION - Offers a push button igniter and durable steel handles. The motor can be powered by 2 “D” sized batteries, or you can plug it in! Electric ignition requires 1 “AA” batteryROTATING STONE - The powered rotisserie motor rotates the pizza stone for accurate and reliable brick oven results in your backyard or on the go! Cooks up to 16 inch pizzas!CONVECTION PERFECTION - Even heat distribution to insure a perfectly cooked pizza every timeHIGH QUALITY - Additional bearing purchase not needed thanks the high quality thrust bearingsThe Blackstone Patio Oven offers a 60,000 BTU burner for quick and even heat. Cook a pizza 2x faster than other pizza ovens.Offers a push button igniter and durable steel handles. The motor can be powered by 2 “D” sized batteries or you can plug it in! Electric ignition requires 1 “AA” batteryThe powered rotisserie motor rotates the pizza stone for accurate and reliable brick oven results in your backyard or on the go! Cooks up to 16 inch pizzas!Convection Perfection! Even heat distribution to insure a perfectly cooked pizza every timeAdditional bearing purchase not needed thanks the high quality thrust bearings
what is a blackstone oven!! is it this https://www.amazon.com/Blackstone-1575-Outdoor-Pizza-Oven/dp/B00CELFJ4A ? I fill my apartment with smoke every time I make pizza because I max my shitty oven out and I still cant get it hot enough, that is perfection
If you have some extra cash, I highly recommend the Blackstone Pizza Oven. It can get up to 900 degrees in about 15 minutes and cooks pretty fantastic Neo pizzas. Also creates a great sear on steaks when you throw a cast iron griddle onto the stone.
Video of the Blackstone in action
Comprehensive Pizzamaking.com forum post on the Blackstone
Promotional video showing other than pizza being cooked
It’s actually a blackstone pizza oven and designed strictly for pizzas. Here’s a link: https://www.amazon.com/gp/aw/d/B00CELFJ4A/ref=cm_cr_arp_mb_bdcrb_top?ie=UTF8
You're probably not going to want to hear this, but, I'm strongly recommending that if the oven hasn't been ordered, don't order it, or, if it has been ordered, when it arrives, take it back to a Williams Sonoma store.
Technically, you should be able to make a beautiful NY style pie in this, but, if you can't do it consistently, especially if the failures are so bad they have to be thrown away, then that's not an oven you want to own.
I have had some major issues with Kenji over the years, but, I've read through his review of the Uuni, and, it seems like this is one of the few times he's actually done his homework
>The Major Problems:
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>Even once the thing is properly assembled and fired up, there are some issues. The biggest is consistency. Working with live fire is never a set-it-and-forget-it situation, but the small pellet burner in the back of the Uuni seems to have more quirks than most live fires I've worked with. The airflow needs to be exactly right in order for it to burn efficiently—I've found that I have to reposition my oven frequently to keep even a small breeze from disrupting the flow of oxygen to the pellets. Even having the back of the oven a couple feet away from a fence seems to affect how efficiently it burns.
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>In some cases, this led to disastrous pizzas that had to be discarded. If the pellets aren't burning efficiently, they end up smoldering instead, producing plumes of thick, dark smoke, which coats your pizza in soot and makes it completely unpalatable. More than once, I caught the chimney belching out thick smoke and opened the door of the oven to see what was going on, only to then have my eyebrows singed as the sudden inflow of oxygen turned the vapor-filled box into a miniature blast furnace.
>
>Keeping the pellet tray ever so slightly cracked open at the back seemed to help with some of the airflow issues, though even that was not 100% reliable.
He doesn't go into the failure rate, but, even if, say, 1 in 20 pizzas has to be tossed, that's too many, imo. A traditional wood fired oven has an incredibly steep learning curve to master. If he's saying that this oven is even 'quirkier'... yeesh! Having to move the oven around to account for wind gusts? Yikes!
Maybe it's just a case of a larger learning curve, and Kenji didn't spend enough time with the oven to reach it, but, he talks about baking dozens of pizzas.
If your girlfriend's budget is $300, I'd get a Blackstone. Sure, as Kenji points out in that same article, a couple parts on the Blackstone tend to need to require replacement, but if it's between shelling out another 30 bucks for a new motor and maybe another 30 for a yearly stone replacement verses having to throw out sooty pizzas, I'm going with the very occasional part replacement option every time.
I also noticed that while Kenji did his homework for the Uuni, he missed something on the blackstone. One of the popular mods on the blackstone is to add spacers between the turntable and the stone. This will go a very long way in preventing the intense blast of bottom heat that most likely was the reason the stone cracked.
The other big advantage of the Blackstone is potential pizza size. You referenced your girlfriend's 'sisters' so, at a minimum, that's 3 women, you and their dad- 5 people. For 5 people, a 12 inch pie, the max a Uuni can produce, is very little food. If there's a mother involved as well, that's splits the output even further. Sure, you can serve apps to quell the initial hunger, but nobody wants apps when there's phenomenal pizza on the way. The 16 inch pies you can make on a Blackstone will go a lot longer towards feeding 5-6 (or more) hungry people than the 12 inch pies on a Uuni.
In addition to size, you also have recovery. The Blackstone can pretty much do pies back to back. On the Uuni, you're waiting 4-5 minutes for the stone to heat up again. Hungry people + small pie + longer wait between pies = not good.
Is the Blackstone a bit of an eyesore? Absolutely. But you're not eating the oven, you're eating the pizza that comes from the oven :)
Order it now and it'll arrive in plenty of time for Christmas.
https://www.amazon.com/Blackstone-Outdoor-Pizza-Oven-Cooking/dp/B00CELFJ4A
I don't believe many have perfected pizza - IMO it's always a work-in-progress even if it tastes incredible. That being said after 4 years of cooking pizza every weekend I'd have to think the most important aspects of making pizza are:
thanks. I use this one and i love it. It must get much hotter than the pizza box. My bottom stone was around 780 degrees F. also might have to do with the 00 flour? I use olive oil and sugar in my dough also
I know this isn't a DIY solution, but I would honestly just buy one of these:
(read reviews here)
http://www.amazon.com/Blackstone-1575-Outdoor-Oven/dp/B00CELFJ4A/
This oven is pretty well regarded on pizzamaking.com
You can find these on clearance for $299 at lowes (online and in store) and also apply the 10% movers coupon for even more savings.
It will cost you a lot more more to build a permanent pizza oven in the backyard.
For pizza making, high temperatures are a lot more important than cooking with wood. This oven is easily able to reach those high temperatures. You can simulate the wood flavors in this by throwing wood to burn inside the oven... but realistically, you won't be able to achieve that flavor without spending A LOT of money on a proper setup.
EDIT: You can read 200+pages worth of discussion here:
http://www.pizzamaking.com/forum/index.php?topic=25127.0