rebelman68
Is lookin for wood to cook with.
- Joined
- Oct 23, 2014
- Location
- Hartland...
At the moment, I use a pizza stone on my weber summit which works great in the summer, but in the winter it tends to need 10 minutes to reheat the stone before I can cook the next one. I really like the idea of the Black Stone pizza ovens, but I'm not sure how the quality is as I have seen lots of mixed reviews without anyone laying out specifically what they like or hate about it.
What are peoples experiences with the Black Stone or any other pizza oven here? My family loves any pizza, but we tend to prefer Neapolitan style thin and crispy pizzas here, but something that can cook a Chicago style well would be nice too. Is the Black Stone good for that? How long does it take to preheat? What's the recovery time between pizzas? How hot does it get? Will it last for years to come? Are any mods needed?
Any input provided would be invaluable.
Thanks,
Scott
What are peoples experiences with the Black Stone or any other pizza oven here? My family loves any pizza, but we tend to prefer Neapolitan style thin and crispy pizzas here, but something that can cook a Chicago style well would be nice too. Is the Black Stone good for that? How long does it take to preheat? What's the recovery time between pizzas? How hot does it get? Will it last for years to come? Are any mods needed?
Any input provided would be invaluable.
Thanks,
Scott