Best outdoor kitchen appliances according to redditors

I have this guy(note not an affiliate link) and it's FANTASTIC. I routinely get it to about 940 degrees which it will hold really well. It makes insanely good pizza. This dudes oven is obviously a step above, but just this guy is really really really good.

Sorry for hijacking your thread. Here's what I'd recommend as a long time homebrewer and now pro-brewer. First, get an all-grain kit from someone like the Brooklyn brew shop. It's cheap, the batch size is small enough to use your current equipment and gives you a great introduction to the craft. They are basically doing a modified version of brew in a bag which is a simpler all-grain method and definitely what I'd recommend as you move forward. If you find you like it and want to upgrade to the standard 5 gallon batch sizes here's a list of items to get you going.
https://brooklynbrewshop.com/collections/beer-making-kits


Bayou Classic 800-144 44 quart Boil and Brew Kit, Stainless https://www.amazon.com/dp/B06XHGRC67/ref=cm_sw_r_cp_apa_oSgeAb11KM78Q
With a 11 gallon total capacity you'll be able to brew most beers with a moderate alcohol level. If you have a local Homebrew shop, have them drill a hole and add a valve at the bottom or do it yourself (fairly easy). This will save a lot of time, effort, and make better beer.

For a fermenter, you can start with the bucket, but they leak and scratch easily. Glass carboys are heavy, expensive, hard to clean, and you can't pull samples without risking contamination. I highly recommend these guys.
Fermonster 7 Gallon Carboy - Ported https://www.amazon.com/dp/B074D9YBV8/ref=cm_sw_r_cp_apa_30geAb75CWCK0

You will also need a hydrometer set (this will work for now) Hydrometer (Beer/Wine) & Glass Test Jar. https://www.amazon.com/dp/B01DUPMZJK/ref=cm_sw_r_cp_apa_41geAbRM5KQA6

A brew bag: The Brew Bag - Fits a 30 to 40 Qt Brew Pot for Home Brewing Beer https://www.amazon.com/dp/B00QJ4GM6M/ref=cm_sw_r_cp_apa_O3geAbW9J0HSV

This is probably a down the road buy, but a chiller is essential. Ice baths took hours to cool to temperatures safe for yeast (and tasty beer). This brought it down the 20-30 minutes. Stainless Steel Immersion Wort Chiller https://www.amazon.com/dp/B0064ODYKE/ref=cm_sw_r_cp_apa_m.geAbESZE44N

Sanitizer (starsan or iosafe)
Cleaner (pbw, one-step, or oxyclean free) - don't use dish soap!
Bottles + bottling wand
Bottling bucket w/ spigot
Silicone tubing

The big stuff shop around online. You can definitely find better deals than what I linked. The small stuff, brew bag included check your local homebrew shop. Brewing all grain is a lot cheaper and better quality than the extract kits.

I started with a kit almost exactly like the one you linked, but soon found that other stuff would make my life a lot easier and ended up replacing almost everything in the kit, basically wasting the $130 I spent on it. It's a glorious hobby one I never imagined would take me to where I am today.

This shall be your next purchase.

You will need about 24" of width, 16.5" of depth and it is 6 inches tall at it's highest peak.

Once you get it down with your grill it kicks ass. If the bottom gets too hot, use strips of foil. Not a whole sheet. That stuff reflects the heat incredibly well and your bottom wont cook.

I cannot praise that damn thing enough. The right price too.

Edit: you would obviously have to pop out the bread rack.

It might be splitting hairs, but some would argue that 600 degrees is still not hot enough to get the proper rise out of your dough for a "true" Neapolitan pizza. Though you're right that a pizza oven can be made for much less with a Weber Kettle grill and you can still achieve the 1000 degree + heat some suggest you need.

I use this setup, along with the absolutely necessary steel top and a few other modifications. Others have made something like this for even less. When burning white/red oak, olive, or almond wood, I'm able to get things well over 1000 degrees (max heat of my thermometers) inside and cook a pizza in less than 2min.

Now I just need to master the process of making dough. If anyone knows where I can get a good sour dough starter on the cheap, please let me know! =)

Also, for those who care to know, the purist think the best, most simple, most consistent pizza sauce is nothing more than canned San Marzano tomatoes, drained, and crushed up with salt. I've found that—when considering the law of diminishing returns—I can't really argue with that.

In small spaces nothing beats a solar oven for cooking. Take the heat outside and cook with the sun.

We own a "Sun Oven" (https://www.amazon.com/dp/B00BW6TZ2K) and have used it to make bread, cook beans, rice, potatoes, and other dishes which often need to cook for a long time anyway. The max temp is only about 250F most of the time so you really have to slow-cook a lot of stuff. However, it makes really fluffy rice and you can't really burn anything.

Since most people here are DIY's I recommend you build your own solar oven. All you really need is a cardboard box, bag, and some foil. I built a large metal one prior to shelling out a couple hundreds for a "Sun Oven" since it was better designed and more portable.

I second this. We bought an outdoor PizzaQue from Amazon and never cook our pizza in the regular oven anymore.

Pizzacraft PizzaQue PC6500 Outdoor Pizza Oven https://www.amazon.com/dp/B00FYO368K/ref=cm_sw_r_cp_api_q-jkyb2FAXKDA

Humm looks intresting. Kinda like a upscale/bbq version of a pizzaque. I'll have to read more up on it. Thanks for the heads up!

Edit: ha! I just saw your user name. :-)

Anyone here with experience on the Bakerstone Pizza Oven Box? Thinking about getting one next time they go on sale:
https://www.amazon.com/dp/B00GJIEBDO/ref=cm_sw_r_cp_api_41KhAbYHP46RY

I'm not familiar with that particular insert, but it does look very similar to this:

https://www.amazon.com/dp/B00GJIEBDO/ref=psdc_13299141_t1_B07CLVFFK5

just smaller. The bakerstonebox works well. The capacity, at 13.75", isn't ideal, but it will give you a balanced 4 minute bake on your average grill. Is it worth it? I don't know.

I know that you just got finished placing an order, but, if you don't have one already, a $10ish infrared thermometer would be invaluable for confirming how hot your oven can actually get. If you can confirm that your oven can reach 550, and if it has a broiler in the main compartment, that would make you an ideal candidate for steel plate. Steel plate will annihilate any kind of grill insert that you're considering, and if you can source it yourself,

https://www.pizzamaking.com/forum/index.php?topic=31267.0

you can have a kickass oven setup without breaking the bank. Out of everything you're considering to take your game to the next level, a $50ish DIY steel plate is, by a very wide margin, your biggest bang for the buck.

> https://www.amazon.com/BakerStone-AHXXX-Original-Grill-Top-Pizza/dp/B00GJIEBDO

That's pretty nifty.

Great thanks for the reply! So what do you think would be the best way to produce bubble hash from bulk trim?

This 20 gallon machine seems to be the most common option:

https://www.amazon.com/Bubble-Magic-Washing-Machine-Extraction/dp/B005EM7Z84

https://www.amazon.com/dp/B07FT4CP11/ref=cm_sw_r_cp_apa_i_aNVxCbW34YD04

this is prime and has been on my list for over a year.. i totally NEED it :D
https://smile.amazon.com/dp/B00EG7O2WK/

Regarding higher heat, someone mentioned converting a Weber grill using kiln shelves and cement - you don't need to go to that extreme. A company named Kettlepizza makes an insert for a Weber Grill that converts it to a pizza oven. I just got one and haven't tried it yet, but the people at America's Test Kitchen (Cook's Illustrated Magazine) gave it very high marks.

Its actually more than a stone but here you go! You just need to make sure that your grill is capable of getting hot enough 800+ degrees. It's no UUNI but it worked well for me!


Amazon link

There’s this;
Pizzacraft PC6500 PizzaQue Portable Outdoor Pizza Oven https://www.amazon.com/dp/B00FYO368K/ref=cm_sw_r_cp_api_i_UrHQDbYAS5A8T

Or this;
Pizzacraft PC0601 Pizzeria Pronto Stovetop Pizza Oven https://www.amazon.com/dp/B01AJJ05ZQ/ref=cm_sw_r_cp_api_i_uIHQDbSBC83YR

Not a DIY, but I saw this at Home Depot recently for those interested in a good pizza oven on the cheap.

Does Amazon ship to Norway?? http://www.amazon.com/Pizzacraft-PizzaQue-PC6500-Outdoor-Pizza/dp/B00FYO368K/ref=as_li_ss_tl?ie=UTF8&qid=1464980927&sr=8-2&keywords=pizzaque&linkCode=ll1&tag=hompiztip-20&linkId=1f85a61d1a826be7747ac48baa37db24

It doesn't assume any temp. But you will get totally different results by using high temperatures. I was getting OK results before I started using the cleaning cycle. The quality jumped way up after i started using it.

If you don't have a cleaning cycle you might want to look into something like this

https://www.amazon.com/gp/aw/d/B00FYO368K/ref=mp_s_a_1_1?ie=UTF8&qid=1483579285&sr=1-1&pi=AC_SX236_SY340_QL65&keywords=pizza+oven&dpPl=1&dpID=41%2BJktsi1lL&ref=plSrch


I've never used one but I would try it if had no option!

You might like a pizzaque. It’s gets way hotter than stone in oven. Makes very crispy crust for me. Have been very satisfied with it.

Would you mind sharing your dough recipe? That’s some quality crust.

https://www.amazon.com/Pizzacraft-PizzaQue-PC6500-Outdoor-Pizza/dp/B00FYO368K

It's called a PizzaQue. http://www.amazon.com/Pizzacraft-PizzaQue-PC6500-Outdoor-Pizza/dp/B00FYO368K