So I’ve researched the heck of out wood fired pizza ovens. I originally wanted to build a brick oven. I live in Maine and a stone mason quickly talked me out of it. I hemmed and hawed over this model and a different brand that was more expensive and boasted a more “quality” weld. Other than the weld I didn’t see much of a difference it products. So onto the review… hit the buy button and it arrived 3 business days later. I had my wife help me transfer it from the driveway to the back yard. The oven itself was heavy but we managed to get it on the stand without issue. I was initially concerned about the cooking stones catching on the peel but the big stone takes up most of the surface area so not an issue. I started a fire with seasoned oak and it took about 20 minutes to get up to 500 degrees. After that it hovered around 500-600 degrees despite me playing with the air intake, damper, adding logs, etc. So after 40 minutes I decided just to push the fired to the side and begin cooking. No regrets after the first pie came out. It cooked quick! Like 30 seconds. Thinking the thermostat was off (should get an Infrared). The next four pies were amazing. After dinner my wife wanted to cook some chicken breast for a lunch salad the next day. We put them in a Dutch oven with marinade and placed it in the ilFornino. Ten minutes later… so good!! I’ll post subsequent experiences as we go.
- Robert Lavoie