Thank you for sharing!

@adamkacenjar

5 ай бұрын

Sure, please let me know if you should have any other questions!

Can you play records in these?

what type of cart is the oven on at the end of the video? Also specs show assembled weight as 63 lbs. Is that correct?

Great video. Also was wondering what’s the name of the metal folding table that the oven is sitting on.

@harikane

Ай бұрын

Looks like the Member’s Mark Camping & Event Table

Are you still enjoying this oven? I had opportunity to try it, and having difficulty browning the crust before separating/burning the cheese. Opposite problem from the previous 12" w/o rotating stone (same cheese, dough). It's like the top or bottom is too hot, can't figure it out

@adamkacenjar

4 ай бұрын

Yes, still happy with it and experienced the same issue. I now fire the rotating stone on max for 20 minutes and before I launch the pie I turn down the burner to low. This allows the heat trapped in the stone to bake from the dough up while the burner at low just kisses the cheese and pep. Try this next bake and see how it goes for you.

The old one you had to turn pizza every 15 seconds. They finally got wise!

Thanks for sharing! What table/cart are you using? I have the older 12" version (w/o rotation) and it can rapid cook a pizza in like 90 seconds (neapolitan style). Does this one have that capability?

@adamkacenjar

5 ай бұрын

You bet! I also bought the 12" portable oven from Sam's in January and while it was great, returned it in early February for this newer, bigger, better model. As best as I can tell by the oven thermometers on both, the 16" incher gets to about 800+ degrees inside (at 50 degrees ambient temp outside) and over 800 on the stone after 30 minutes, given the bigger 26k BTU burner. I was maybe getting 650 degrees from the smaller 12 inch oven. This increase in heating capacity made for a better crust, HOWEVER, i found it's better to turn down the heat to low before you launch the pie so the cheese and pep don't immediately burn, allowing the heat in the stone to do the heavy lifting. I built a docking adapter on the top of my propane grill so I could use the propane tank already there, plus get extra use out of the cart. It would take all of 2 minutes of undock and access the grill and I really didn't have room for another grill/smoker in the garage.

@b00mr0cks

5 ай бұрын

Was the 12" version you had the newer rotating version? I saw that one at my local store today and its got me interested but i havent seen any reviews on it yet@@adamkacenjar

@adamkacenjar

5 ай бұрын

@@b00mr0cks No, I had the 2023 fixed model and was pleased with it. I'm sure the new rotating 12 incher is a great oven, but I've found that working in the 16 inch oven is so much easier, plus the 26,000 BTU propane burner heats-up much faster (not sure exactly what's in the 12 incher, but noteably smaller). If you're on the fence, I'd recommend erring on the side of the bigger oven. Of note, I cleaned-up and repacked the 12 incher for a return inside about a month, which was no problem, but that was a few hours of work.

Also how heavy is it if I wanted to store it in my garage. Would it be too hard to transport back and forth if cooking in back yard?

@adamkacenjar

4 ай бұрын

Shari, unfortunately it's big and moving it back and forth may be a challenge if you don't have a wagon, etc to haul it with. The Sam's Club website lists the weight at 63.9 lbs. It does come with a cover, so perhaps you could keep it outside on a table? I used some 2x4s and built a litter topper on my existing propane grill that doubles as a pizza oven cart, plus shares the propane tank.

How long did it take to cook the pizza?

@adamkacenjar

4 ай бұрын

Shari, I didn't time it, but maybe 3 minutes?

Is the motor battery only?

@adamkacenjar

4 ай бұрын

Yes, 2 D batteries power the ignitor and rotating stone. I usually rotate the stone while it’s warming-up and probably have 2 hours of run time on them without issue. Time will tell how long they last over the longer term. I could probably rotate the stone 180 degrees every 5 minutes during the warm-up if battery life proves to be an issue.

lol good review, but I'm not sure if that's what they mean by charred pepperoni 😅

Can you do pizzas back to back and still get a leopard crust?

@adamkacenjar

4 ай бұрын

Haven't tried back to back pies yet, but will take the temp of the stone when I pull off the next pie and report back. We're a one pizza house : )

@adamkacenjar

4 ай бұрын

@scifiguy8011 I'm measuring about a 200 degree drop in stone temp after the first pie. I pre-heated the stone to 700 and after pulling out the first pizza, was about 500 degrees. If you were doing muliples, you may want to provide a little time between pies for the stone to recapture some heat or just bake the next pie a little longer.

Any tips on how to clean the stone?

@adamkacenjar

Ай бұрын

When cool, I take out the round main piece and brush off with this fiber bristle brush: a.co/d/c4QNQSk

Calcined Peperoni, not convincing! 😂😂

$150 now at Sam's

@Mikesnav

Ай бұрын

That's the 12". This video is for the 16"

I just got this and having a hard time having the flame stay lit. Once I release the gas, the flame goes out. Anything I’m missing?

@adamkacenjar

3 ай бұрын

Turn the gas knob counter clockwise from 12 to 9 while pressing-in on the knob and you’ll hear the whisper of the propane flowing. While holding the knob in press the ignitor button and you’ll hear the woosh of ignition and see the flames. Keep the knob pressed-in for another 5 seconds and they you may release. There is a safety valve in all propane and natural gas appliances that detects the heat of the flames and allows the valve to stay open. This feature prevents unlit gas from flowing without flames to consume it.