Great set up. Lots of great tips. Do you have a link description for the iron Tuscan grill that you cook your chicken breasts on? I am looking to buy one as well. Keep up the good work, thanks 👍
Steven Raichlen Best of Barbecue... www.amazon.com/dp/B0007ZGUL6?ref=ppx_pop_mob_ap_share I cut an inch off of each leg because it’s a little too tall. Thanks! 🍻
Hello, What are your thoughts on a hybrid version? Would you consider their professional line? Do you feel the stainless dome lining is superior to those with pre-cast or brick domes. Thanks for your time
I didn’t look at the professional line. I’m quite happy with this one though. There is a ton of insulation and I think the stainless might hold heat even better with such thick insulation. I’m not 100% sure though. Hybrid would be easier to manage. There is a learning curve but not too bad once you get used to it. It gets hot super fast with just wood though. Better flavor as well. 🍻
Awesome review thanks man ! I got the Ciao and I love it. I think if I take away the wood holder and just put wood in corner, I could probably ft 4 -10!inch pizzas like yours . What do you think ?
Awesome, yeah they are nice ovens. 3 might work, but I don’t think 4 would fit. The Alfa is deeper and has nearly 10” wider cooking area. That’s an extra pizza in space. 🍻
I’m not really qualified to answer that, but I don’t see why not. It works great, but you might want something a bit bigger. 4 Pizzas would be pushing the space limits I think. 🍻
I tried brisket in Forno Venetzia - Torino and it was not as good as my TMG volunteer. I like making pizza, calzone, loafs of bread, lasagna, baked spaeghetti, meatballs, stromboli, pie, baked deserts and roasts. On the brisket I tried keeping it a 275f in the Forno Venetzia - Torino and the direct heat from the flame rendered all the fat out it was dry with 1 inch of bark all through out the brisket. That is why stick to pot roast in my wood fired pizza oven.
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Absolutely the best video I have watched on Wood fired grills, thank you for taking the time to put together
No problem. Happy to help 🍻
Absolutely love it when you do the in-depth product explanations.
Thanks! 🍻
Awesome review
Thank you! 🍻
You should be proud of yourself. What a great review!
Thanks much! 🍻
That's a very nice oven! Great video, as always.
Thank you sir! 🍻
Those are beautiful ovens and really well built
Yep for sure. 🍻
Thank you for your opinion on the Alfa Pizza oven! I’ve been pondering to purchase!
Love mine! bbq.rumandcook.com/Alfa4Pizze 🍻
Great pizza oven and you have made some amazing meals on it. Best of luck with your future cooks
Thanks Fred! I’ll be doing more videos on it for sure. 🍻
Thank you for the tips and tricks! I recently got one, set it up and then found your channel. Have you cooked bread in it yet?
Welcome. No unfortunately I haven’t played with bread yet. On the list though! 🍻
Great set up. Lots of great tips. Do you have a link description for the iron Tuscan grill that you cook your chicken breasts on? I am looking to buy one as well. Keep up the good work, thanks 👍
Steven Raichlen Best of Barbecue... www.amazon.com/dp/B0007ZGUL6?ref=ppx_pop_mob_ap_share
I cut an inch off of each leg because it’s a little too tall. Thanks! 🍻
Hello,
What are your thoughts on a hybrid version? Would you consider their professional line? Do you feel the stainless dome lining is superior to those with pre-cast or brick domes.
Thanks for your time
I didn’t look at the professional line. I’m quite happy with this one though. There is a ton of insulation and I think the stainless might hold heat even better with such thick insulation. I’m not 100% sure though.
Hybrid would be easier to manage. There is a learning curve but not too bad once you get used to it. It gets hot super fast with just wood though. Better flavor as well. 🍻
Sure is a fine looking wood fired oven!
Thanks! 🍻
Awesome review thanks man ! I got the Ciao and I love it. I think if I take away the wood holder and just put wood in corner, I could probably ft 4 -10!inch pizzas like yours . What do you think ?
Awesome, yeah they are nice ovens. 3 might work, but I don’t think 4 would fit. The Alfa is deeper and has nearly 10” wider cooking area. That’s an extra pizza in space. 🍻
Is it 4 - 12 inch pizzas can fit ? Or 4- 10. inch pizzas it can fit ? Thx
10”. 12” would be tight 🍻
is it possible to work this oven for professional use..50 to 70 pizzas per day?
I’m not really qualified to answer that, but I don’t see why not. It works great, but you might want something a bit bigger. 4
Pizzas would be pushing the space limits I think. 🍻
My hero.....
I tried brisket in Forno Venetzia - Torino and it was not as good as my TMG volunteer. I like making pizza, calzone, loafs of bread, lasagna, baked spaeghetti, meatballs, stromboli, pie, baked deserts and roasts. On the brisket I tried keeping it a 275f in the Forno Venetzia - Torino and the direct heat from the flame rendered all the fat out it was dry with 1 inch of bark all through out the brisket. That is why stick to pot roast in my wood fired pizza oven.
Yeah that would be tough to do in a pizza oven. I’ve been toying with trying it, but I don’t have high hopes. Lol 🍻