@spartanhuntr Thanks for the info. I already have the Ooni Koda 16 oven and am just waiting for the gas conversion kit to get it hooked up. It sounds like you found a great product!Not to hijack this with another idea (and maybe too late for Beth) but i felt a year ago i absolutely had to have a pizza oven. 4 kids under 17 and i thought it would be FUN for them. There is a lot packed in to this i won't share other than the highlight (low light) being kids these days don't enjoy the experience as much as the outcome. The first two times we did it, it was a blast... thereafter they wanted delivery... not because it was better but because they hated the clean up, cutting up veggies, stretching doe, etc.
Setting that aside, when i was really focused on a $4k type wood burning pizza oven i saw the Oni and others at a lower price point. I wasn't ready to take the plunge for that big dollar amount of the big ones and so i found the Kettle Pizza for my Weber.
I bought the Kettle Pizza with the steel cover, their all in system. Stone, baskets, etc. And i LOVE it. All in (even if you have to buy a Weber Kettle grill) it is less than the Oni. If you have a Weber Kettle already it is like $500 for all accessories to really make it hum. If you dont want the pizza stone kit, or the steel top kit it is less than $300.
This thing rocks. I use it all of the time now for even quick steaks, chicken, etc. But for pizza and a real wood taste it is a home run. Start the fire with charcoal... get to temp and then throw 4-5 chunks of wood in the basket and it is at 600-800 degrees with flames rolling over the top. EXCELLENT!
The only pizzas i make on my RT are deep dish long cooks in a cast iron pan. In fact that is today's menu item! Always meat eaters! Love this too.
Sorry to hijack post... let me thank you for this one though as i just added a lodge pizza pan cast iron to my Christmas list.
Anyone out there with opinions on the Pizza Steel versus Cast Iron Pizza Pan. I think this isn't a question that takes this post off track. As it should also help Beth in her considerations?
Not to hijack this with another idea (and maybe too late for Beth) but i felt a year ago i absolutely had to have a pizza oven. 4 kids under 17 and i thought it would be FUN for them. There is a lot packed in to this i won't share other than the highlight (low light) being kids these days don't enjoy the experience as much as the outcome. The first two times we did it, it was a blast... thereafter they wanted delivery... not because it was better but because they hated the clean up, cutting up veggies, stretching doe, etc.
Setting that aside, when i was really focused on a $4k type wood burning pizza oven i saw the Oni and others at a lower price point. I wasn't ready to take the plunge for that big dollar amount of the big ones and so i found the Kettle Pizza for my Weber.
I bought the Kettle Pizza with the steel cover, their all in system. Stone, baskets, etc. And i LOVE it. All in (even if you have to buy a Weber Kettle grill) it is less than the Oni. If you have a Weber Kettle already it is like $500 for all accessories to really make it hum. If you dont want the pizza stone kit, or the steel top kit it is less than $300.
This thing rocks. I use it all of the time now for even quick steaks, chicken, etc. But for pizza and a real wood taste it is a home run. Start the fire with charcoal... get to temp and then throw 4-5 chunks of wood in the basket and it is at 600-800 degrees with flames rolling over the top. EXCELLENT!
The only pizzas i make on my RT are deep dish long cooks in a cast iron pan. In fact that is today's menu item! Always meat eaters! Love this too.
Sorry to hijack post... let me thank you for this one though as i just added a lodge pizza pan cast iron to my Christmas list.
Anyone out there with opinions on the Pizza Steel versus Cast Iron Pizza Pan. I think this isn't a question that takes this post off track. As it should also help Beth in her considerations?