Pizza Oven Review | Everdure KILN-R
Вставка
- Опубліковано 11 чер 2024
- Check out the Everdure Kiln pizza oven - bbqguys.sjv.io/Nkmn1V
Here's the single burner option - bbqguys.sjv.io/Vm0LoR
OTHER EQUIPMENT THAT I USED
Everdure Kiln Bundle - bbqguys.sjv.io/B01Dq9
Everdure Aluminum Pizza Peel - bbqguys.sjv.io/WqEqrP
Everdure Infared Thermometer - bbqguys.sjv.io/MmEmLK
Caputo 00 Pizzeria Flour (assorted weights) - amzn.to/3h9Z2Ty
Bowl Spatula and Bench Scraper - amzn.to/3QRMJdu
Black Pizza Dough Containers - amzn.to/3FQOuBx
VIDEO NOTES
After baking multiple pizza in this oven, I've determined that the best setting for Neapolitan-style pizza is a stone temp of around 780°F, the top burner set to high, then turned down to medium once a pizza is launched, and the bottom burner always on.
I found that it's easier to launch a pizza with the rotating stone turned off. Once the pizza is in the oven, turn the stone back on. Do not run the bottom burner for lengths of time while the stone is not rotating. Everdure says that this can cause damage to the cordierite stone.
Managing two burners and a rotating stone take some getting used to. Once you have the technique and settings dialed in, it's a great option to use when entertaining since you don't have to tend to the pizza as much.
Some other ovens in this price range include the Ooni Koda 16, Ooni Karu 16, Blackstone Pizza Oven (with stand), the Cru Model G32, Halo Versa 16, and the Glowen Raptor (outside the U.S.).
Everdure Kiln Oven Dimensions
Imperial - 25.9" x 29.1" x 14.9"
Metric - 65.75 x 74 x 37.75cm
Specs
Power Output - 7.45kW / 25,450 BTU (2-burner)
Gas Pressure - 2.75kpa
Gas Burner Output - 27.05Mj
Net Weight - 64.37 lbs.
About Everdure (taken from their website)
At Everdure, we have a rich 88-year history with an expertise in designing and developing innovative products. Our range of BBQs, pizza ovens, and cooling products combine clever technology and functionality with stylish, aesthetic design.
Whether you’re looking for a new replacement or a complete upgrade, our products suit any home and provide effortless, quick, and authentic experiences.
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CHAPTERS
Intro - 00:00
Unboxing - 00:28
Cordierite stone comparison - 04:10
Installing the pizza stone - 05:10
Kiln pizza oven dimensions - 05:37
Installing the batteries - 06:23
Lighting the oven - 07:27
Testing the stone temperature - 08:36
Baking pizza #1 - 09:48
Baking pizza #2 with adjusted settings - 13:00
Testing stone recovery time - 13:47
Baking pizz #3 with manual turn - 14:47
Final thoughts - 16:51 - Навчання та стиль
Check out the description box below my video for more info on this pizza oven and the manufacturer.
Appreciate the time you took to be so thorough…great stuff…looks like a really nice product…
Thanks for taking the time to watch.
This is like a reality show where Tim receives his parcel, works out a bit, tries out some pizza recipes and reviews a great product. I really like the design by the way, looks both modern and futuristic at the same time. Besides, comes in 3 colors and everything's automatic! This one's a keeper!
Well said Max. I want my video to make viewers feel like they're hanging out with me while I'm testing/baking in these ovens.
Wow. Been waiting for this. Some of those pies look to be the best you’ve made, IMO. Thanks for the review.
Solid oven for sure. The rotating stone is useful , and I can see many folks liking it, but I do think it takes some of the fun out of pizza making…at least for me it does. The regular Kiln is perfect, but I’ve never used a rotating stone before so wanted to try it out.
@@KitchenCraftFood I agree re: the rotating stone. I like to sit and watch and turn the pizza. It’s part of the whole process for me.
Exactly. It’s cathartic.
Great video. Thanks
Thanks for tuning in.
Very good review!
Thank you!
Tim, this looks like a really versatile oven for not much more than one of the more "popular" ovens. You explanations were clear and concise, and you covered a lot of iterations of use. Although you didn't say so explicitly, I would imagine to cook times for the pizzas to be about 2 minutes.
90-120 seconds is about right. I need to provide that info in my reviews moving forward. Thanks for pointing that out!
very nice. I've been using the OG Blackstone since it came out. i really like what i see from this one. separate top and bottom burner control is key. ability to pause rotation is helpful.
Agreed, and that bottom burner definitely helps to maintain stone heat while baking.
Hi Tim, I'm a first timer to your channel as I was looking at the KilnR (Or trying to find one here in the UK) and have to say your review was excellent, thank you, it will definitely help me when deciding on the Kiln. Out of interest do you have a plan to review the Gozney Dome duel fuel? I would love to see a comparison of the two as they are both high quality but the Gozney has the edge of wood fired too but £1000 more. Just wistfully thinking before Santa starts building my Christmas presents :)
Wow. Very even cook. Great oven.
Yes indeed. This one is a keeper.
I just purchased this pizza oven,love it. Where did you purchase the table you are using, and what size? Thanks so much
Great review thank you. This looks like a great pizza oven. Does the manufacturer offer a stand that would raise the oven up higher so that it is easier to look inside to monitor the pizza's progress?
Thanks for watching. I didn't see a stand for sale on Everdure's website. At least not the kind that you're referring to. They do have a great looking pizza prep table available, but it's standard countertop height.
Nice review. Love the dual burner action. I thought it was odd that the top crust was cooked perfectly but the cheese not so much. Maybe need more dome temp.
Hard to shallow dome and the u shape burner just gets the sides not lapping flame over the top like a gozney or other
Nice. Thank you for putting this video together. !!!
QUESTION: I like the round containers you used to proof your dough. Do you have a purchase link for them?
Thanks..! ! !
Thank you for asking about a link! Here you go amzn.to/3FQOuBx
@@KitchenCraftFood thank you. I looked around Amazon but everything that came up were tall round containers…
@@n3ocl you can go down the rabbit hole on Amazon. Happens to me all the time 🤣.
Done and purchased. thanks
Greet video. Oven has some neat features. What dough recipe did you use for these pies?
Thanks! The dough was made with a natural starter. There's a video on my channel that's close to what I used. I've been tweaking the measurements and process a little. Expect an updated video in the neat future.
As always, great job with the video Tim! Curious, what’s your gut feeling on how this oven would perform in a colder climate, such as Vermont-unlike, (as I could see from you video), a much warmer state VA?
I’m speculating that without a door & on a very cold winter day that the oven would have some difficulties keeping the stone hot-especially with the lack of a door to somewhat cover the big front area of the oven. Note, I realize that it would not be safe to cover the opening completely; most likely it would put the flame out and you’d have a serious potential problem on your hands. Thoughts?
Just the other day, I was testing New Haven-style dough recipes with the Everdure, and the temp was in the mid to upper 30's. Performed perfectly fine. I will definitely bake with it this Winter when the temps drop even lower, but that's the best feedback I can give you at the moment. Hope it helps!
@@KitchenCraftFood Tim, thks so much for the info & prompt reply. I’m giving this oven serious consideration. Thks again, Steve
Looks very much similar to my witt rotante oven. The materials , build, pizza spade…. Have bought a biscotto Stone instead of the rotating Stone. Works perfect. Greetings from Denmark.
Correct it's the same oven rebranded
I need those ronis cup in Italy 😍😍 your pizzas look amazing
Thanks so much!
Amazing ❤
I'm pretty torn on which pizza oven to buy. This Kiln 2/R or the Blackstone pizza oven. Any advice?
Intresting oven there. Im still not sold on the turning stone and burner on the bottom. I think if you have a pizza oven you just have to master it by using it more and find your learning curve. You will eventually know your mistakes and make it better. A bigger inside is easier to manage and turn.
Could you measure the depth of the base?…I think this one is a lil too big for my current table .
Would it be possible to review some dough press on the market right now, such as doughxpress, proluxe, and estella?
I've never thought about reviewing a dough press.Thanks for the suggestion. I'll have to do some research on it.
The problem with my Halo 16 is that the bottom burner doesn't heat the center of the pizza stone very well , it tends to cook the outer rim of the pizza before it cooks the center . Having a U shaped understone burner is much more efficient but the everdue still like the halo has the bottom burner on the outside of the Halo , but it does cover more of the bottom of the stone .
I've been interested in trying the Halo. Maybe I could make a comparison video between the Halo and the Everdure.
Looks like the helmet of black manta. Very cool
Had to look that up, but yes, I see the resemblance!
Hey , because you need another pizza oven ..have you checked out the “carbon” oven made in California, two burners as well but no rotating stone however the location of the rear burner is unique as it is elevated above the stone height .. causing the flame to roll over the top and not scorch the sides of the pizza .. I think it’s worth a look .. I love mine
Thanks for the info. That oven looks pretty sweet!
The oven base dimensions seem quite a bit smaller than the overall width (their site doesn't specify). Is that a standard 24" depth stainless table you have it sitting on comfortably? GREAT and solid review!
It's a 30" deep table. The Kiln would probably fit on a 24", as the bas is smaller than it's overall depth, but you'd have to position the oven toward the front edge.
Sounds good, thanks for the reply@@KitchenCraftFood
Damn fine first attempt
Looks sweet and with a 16" stone I'm assuming on low the temp will actually be low enough to do a NY style bake. If so this will be a monster oven.
I plan to test out a NYC pizza soon in this oven very soon.
I have one of these and it is unbelievably difficult to ignite. You push in the dial and rotate it to full flame, release the dial and then the flame immediately goes out! It has only ignited normally once. It usually takes over a dozen attempts to keep the flame lit, once I release the dial. Does anyone have any advice?
How is this compared to the blackstone. love the rotating stone feature.
I’ve never tried the Blackstone so can’t comment on a performance comparison. I do prefer the look of the Kiln though.
Great review, pizzas look awesome. Was I mistaken, or did it look like the stone can turn when the motor is off? When you turned your last pizza manually, I thought I saw the stone move. Maybe it was just a bit of slack on the mechanism
Thanks for tuning in. The stone does not fully rotate when it's turned off, however, there is some play both clockwise and counter clockwise. Not enough to impact use when the stone isn't tuned on though.
Cool, good to know! I think this would be a great upgrade from my old uuni 3@@KitchenCraftFood
Interesting. For the price this seems like a good deal. The rotating wheel and the dual burners? I don't own an oven yet but that sounds pretty close to fool proof.
It seems to be a pretty sweet oven. There are some good options out there, and this one is on the list for sure.
I thought the bottom butner was NOT adjustable. Hope I am wrong. Amazing oven. 🎉 Thanks for the review.
You could be right. The bottom burner has a dial like the back burner, but it’s really hard to see down the peel hole. I can see it’s lit, but that’s about it.
Seems odd to put the controls on the side, no?
I’ve had an OG Blackstone for 10+ years, and while it’s been rebuilt several times, and it still produces great pizzas, it’s nearing the end of its life. So, I’m interested in a replacement, and the new model of the Blackstone isn’t a love connection for me. I’ll keep an eye on the reviews for this new oven.
Thanks for your review.
You're welcome, and yes, I agree that it would have been better to place the controls at the front of the oven for a better user experience. Still, it was easy to peek around the front to watch the flame as I adjusted it.
OMG 800$ is NOT bad at all way better than the blackstone pizza oven
I've never tried the Blackstone, but yes, I think the Kiln is a feature-rich oven compared to other products in this price range. Love the wide opening and stone size!
What do u use for mozz? I love the texture and consistency…
It’s nothing fancy. I use either Publix or Wegman’s store brand fresh Mozz 😂.
Seems nice, but 800 is a bit steep. You can get two Halo 16s for that.
Can you please review the Emozione pizza oven?
I'll take a look and see if I can get my hands on one.
I am looking at buying this oven. Have had the koda 16 but the top always cooks way faster than the bottom. Didn’t have that issue on the koda 12 before I got the 16. Question for u! After rotating automatically until almost done, is it ok to turn off the rotation and do the last 15-30 seconds manually should u want to target a certain side of the pie? In other words, if u turn the rotation off, how long can u leave the bottom burner on while the stone is not turning? I understand it cause damage if u leave the bottom burner on too long while the stone is stationary…
It's probably ok to turn the stone rotation off for a short bit, but honestly, you won't really need to. The pizza bakes pretty darn evenly with the stone turned on. Everdure also sells a version without the rotating stone so that's an option as well.
@@KitchenCraftFoodthanks Tim! I would consider the standard version but only if it had the bottom burner. My experience on some of these ovens like the koda 16 is that it’s hard to heat up the stone enough to cook as quickly as the top even on lower flame since the top flame is so close to the pie. That bottom burner is pretty nice although if it was adjustable it would be even better. Can u turn the bottom burner off while rotating as well if it gets TOO hot?
@@ryanbramich6951 Happy to help, and I totally understand! Yes, the controls for the bottom burner and rotating stone are separate.
Can you try a South Shore bar pizza in this? Would it work?
I'm sure it would once you figure out the correct stone/oven temp for that style.
What was the cooking time for the pizza's... you timed stone recovery but didn't mention the cook times
Cook time is anywhere from 90 seconds to 2 minutes depending on how you manage the flame.
What do you think is a better cook, this one or the Ooni koda 16?
I prefer the Everdure over the Koda 16. If you want an Ooni, I prefer the Karu 16.
Any more videos coming on this oven? Im looking for a xmas gift. Thanks
Yes, I'm shooting a New Haven-style pizza video this weekend. Should be up by the end of next week.
If you decide to purchase an Everdure, please consider using the affiliate link in the video description box. It doesn't cost you anything and it helps to support my channel. Thanks!
I will use your code. Thanks
@@Sackenstein much appreciated!
Just like the Witt Rotante oven ...wich i sometimes do demos on....the bottom burner is really not necessary. BTW the design looks like if a Gozney Dome had a baby with a Witt pizza oven.
Pizzas cook from the bottom if you have to use a little heat on the top fine pizzas cook from the bottom if you see traditional pizzas it cooks the dough from the bottom and if it starts cooking from the top it burns the cheese
How’s the oven doing. Anymore videos on it?
The oven is still doing great. Too many things going on at home so video making took a back seat. I plan to start back up soon though!
Nice review, but How can you review Pizza ovens and not review any of the guys need domes or arcs? Seems like you only review the ovens bbqguys carries? What everyone wants to know is how this oven compares to its main competitors, which is obviously the Gosney line and the Blackstone halo versus 16. I assume this is a step up from those two but, I think the guys need is a better comparison in fact, they almost look the same, except for the burner.
Good review, need to get to the gym.
Wtf. A bit rude..
That thing is a monster.
800 is cheaper than the volt and it can do 16 innches. How does this exhaust? I was thinking the volt to learn on and use inside...but i can probably do that with an oven...
I have a Volt, and it bakes very different than my connection range. It gets hotter, and provides more heat from the top, which provide a more even bake. The Volt is obviously smaller, so that might be a factor as well.
The Kiln exhausts from the front. There's no stack.
@@KitchenCraftFood thanks for the info. you should do a how does this cook compared to every oven someone might have post. Ha! But thank you
Do you know the differences between models Kiln 1, Kiln 2, Kiln R ?
Kiln 2 and R are the same oven. The Kiln 1 doe not have a rotating stone and only has one burner.
Ty for replying. If you don’t mind, in terms of overall taste, do you see a difference between a pizza cooked with a wood fired oven vs gas? Torn between the Cru Model 2 and the Everdure
For pizza that's cooked quickly, not so much. With anything that spends more time in the oven to bake/roast, absolutely. There are plenty of folks that will disagree with my opinion though.
Gas is very convenient, especially during the week when my family is busy, but we still want homemade Neapolitan-style pizza for dinner.
Ever consider a multi-fuel oven?
Is the same manufacturer of Witt Etna Rotante? Too much similar .... to be just a coincidence....or not?
A lot of the parts look identical so most likely the same OEM manufacturer as Witt.
With 2 burners i would expect it to be ready to bake in 10min... most of 250$ single burner ovens get to temperature in 20-25min.
It took about 20 minutes to preheat. First pizza was in the oven in about 25 minutes and it had a great bottom crust.
Some other ovens that I’ve tested take a little longer to heat the stone completely from top to bottom. Surface temp might show the ovens ready, but once you fire a pizza they lose temp faster.
This one seems to maintain a higher stone temp while baking too.
@@KitchenCraftFood Surely looks like a very good oven. .. but i prefer bi-fuel option at that size. Gozney dome, Ooni Karu, Glowen...
@@primozsuln all great options!
I’d rather see you cook and do reviews on pizza ovens that’s all you seem to do lately that’s good
Thank you for the comment. I'm a little confused. Do you like the pizza oven reviews or would you rather that I post other recipes that are not pizza related? Sorry, just trying to understand what you'd prefer. Thanks.
Very very good for a home pizza oven.
Second pizza was perfect!
The trick seems to be, turn the gas to medium.
Thanks for watching! Yes, I found it necessary to turn the heat down to medium when baking pizza.
Hi, love all your recipes for all your pizza dough
And so does my family
My family from Italy loves them as well. But we will never trade our outdoor wood fired oven that can make 5 pies in 60 seconds. The oven can reach up to 900° F.
Thank you for the wonderful comment and support! I hope someday that I’ll own an oven like your family has. Sounds incredible.
For that price and what you showed me!! I’ll be back later!😮. On my way to pick one up !! Bye!!
solo stove
Need biscotto stone
I have one cut for a Koda 16. Maybe I could re-shape?
@@KitchenCraftFood Better to get another one of exact size, and not spoil the Koda one
@@Rocky19089 I don't have the Koda 16 anymore so the stone has been collecting dust in my basement. Maybe I'll cut it to fit a different oven. One that has a square cooking area.
Crazy how you did a whole video with that giant stain on your shirt 😂
Go Sox!
Time to hit the gym bro
No doubt
My stone does not go past 600f. By the way there customer service sucks! I sent them 5 emails and got 1 response. My issue still has not been resolved. Bottom burner is not adjustable. Not impressed.
Sorry to hear that. This oven has been flawless for me so far. Baked tons of pizza in it. You’re right about the bottom burner though. It’s not adjustable, but hasn’t been an issue.
@@KitchenCraftFood I can't get a nice crust. It's always underdone in the middle. When I launch pizza I turn the top burner to lowest position. The top always cooks faster. I was hoping it would cook evenly. Guess I have to do some more testing. Thanks
Batteries? That's not progress!!
What exactly were you expecting, solar power?
@@KitchenCraftFood sounds like a good idea to me.
The problem is the top heat. You will have a difficult time regulating the heat since it is steel or metal or whatever and not brick. That's why these pizzas always come out too cooked on top (should be 716f-806f on the bottom and approx. 905f on top). In Napoli (that's what everyone wants here) they would never pass as a good AVPN pie, never. The pie at 12:30 looks weird. Please review the real thing, Zio Ciro and Valoriani, both make small ovens but made to Italian standards and are brick all over the inside. Don't worry not everyone is broke, people have money today, do not discriminate. Also, do a review of an Effeuno electric which is TRULY the best electric oven in the world approved by the Association Verace Pizza Napoletana. Like your videos though, it's the products I am complaining about not you.
I'm sorry, I get the same results on my Akron grill which I can used for many different ways, grill, bbq, smoker etc. If you have good amount of disposable income, then you can have many toys. Just my personal opinion, nothing wrong with your video.
your top was under cooked on all pizzas...
No not really.
Solo stove
Boom.
Its copy of witt etna rotante
Just took a look at that oven, and yes, there are definitely some similarities, but I don't agree that it a complete copy.
@@KitchenCraftFood No its a design like: "when a Gozney Dome and a Witt had a baby 😂"
It's 100% a rebranded Witt Etna. The design, colors, features are mostly the same (Everdure has some exterior design differences and gives the colors different names - "Terracotta" instead of "Matte Orange") and the manuals are nearly identical - same pictures, instructions, etc. I don't say this in a negative light; I have the oven and like it but Witt likely partnered with Everdure & BBQGuys for marketing and distribution in the US market.@@KitchenCraftFood
I saw how u held the pizza and knew straightaway the product is garbage..
Its doesn’t cook the bottom ..
Thats why u immediately folded the slice so we wont see it sag..
Strange comment. It’s Neapolitan-Style pizza so it’s supposed to sag. Troll somewhere else bud.
Little boxes little boxes and they all look the same.
Full of ticky tacky
12months that will be in hard rubbish. Govt will see how much money everdure has made and up goes cost of living. Should have used the oven in the kitchen, my oven pizza rocks, i compensate for no woodfire by using smokey flavour ingredients like chilli powder, smoked salt, could even use a smoke gun.
Hahaha why are you watching this video if you have these opinions? You’d never stick a homemade dough in the electric oven at home. It simply doesn’t get hot enough. See how you go. I wouldnt want to eat it if you served me what your making lol
The fact that its 16 inches might drive a lot of people if it works as well as the goz and oon
If you're referring to the Gozney Dome, I haven't bake with it yet. The Kiln is also almost half the price.
Regarding the Ooni Koda 16 or Karu 16, yes, the Kiln definitely competes in performance and ease of use.