Makes more sense to use lump charcoal as a base with pellets on top for high heat and flames. I had trouble keeping an active coal base with pellets, because they burn up so fast
I recommend you try out Pit Boss pellets they are less expensive and slightly better quality according to UA-cam reviews. I use the Pit Boss pellets, and I am very pleased. The Pit Bos Competition Pellets burn hot and leave a light flavor. For smoking, I like the Pit Boss Hickory Blend for smoking meat.
Hi I got a pizza oven for my 73 Rd birthday back in November, your vids really helped me especially with lighting the oven. I found if I put a little wood charcoal in with the oellets it stays hotter longer.i experimented around with adding small pieces of coal when adding pellets,it works really well.. anyway Happy New Year to you and fam!
You Crack me up. You remind me of myself. You are super geeking out on this stuff. Yeah, I could have told you that charcoal wasn't going to work but great vid illustrating it. I have a weber kettle pizza insert. It requires charcoal as a base layer to ignite the wood 2nd layer. Without flames from the wood it will never get hot. Let me make a suggestion. Go out and collect sticks. They are free. Use your miter saw and chop them into 2 inch pieces. You can start and run your oven all day long with free sticks. They burn faster than pellets so it's a bit more work. Looking forward to the next vid using sticks.
Royal Oak has just come out with real charcoal pellets made from hardwood. They burn hot. This is very different from hardwood pellets. One nice thing about the charcoal pellets is that they do not absorb water which is great living near the ocean mist and fog. I got mine at the big box store HD. They tend to give more flavor scent than the hardwood pellets. Plus the two can be blended. Keep up the good work.
I use lump charcoal + chopped up pieces of hardwood in my pellet pizza oven. The lump charcoal stays hotter for longer however u need to put lump wood for the flame. Alternatively use charcoal + pellets. Ie.. charcoal is the base and add the pellets or wood just before u put pizza in for flame. I found it easier than using pellets only as u don't have to fill up every 5mins.
They make charcoal pellets. I mix them 50/50 with hardwood pellets and it works really good. I haven't tried using wood pellets only so couldn't compare but the 50/50 works good. Gets old keeping it going if you want to do multiple pizzas so i ordered a propane burner for it.
I cook with pellets quite a bit, they burn hot. They are fairly economical. I use the in smoke tubes and smokers & grills. For this I’d say good because more heat
Exactly what I needed to know after my first burn on my new Bighorn today. I wonder about real wood though? Anyway, I do not use Traeger pellets. I buy B&B pellets at Academy. Point being, there are definitely less expensive pellets that are just as good or better than Traeger.
@James Smith. Good looking on the B&B pellets!!! I’ve been using what ever brands I can find and kind of throw the term around loosy goosy like coke for soda. I will definitely be ordering some of these at $14.99 a copy! Check out my other video on fire management and cooking successive pizzas in the Bighorn! Thanks for watching!
U kinda answered th question by mentioning that the lump coal takes more space.... a true test would be a coal specific pizza oven.. their baskets are larger for that reason.. and then see how long it takes and compare at that point.. also with coal fueled ovens tossing in a piece of wood last minute spikes th heat even more.. apples to apples??.. maybe.. either way GR8 JOB and very informative video.
Pete, I’ve been using a mix of coal and pellets in my changemoore oven. Trying to get it dialed in just right then I’ll make a vid on that. It is labeled as a pellet oven but the fire box is so big I’ve been doing a base layer of lump and adding pellets on top. Thanks for watching - Jason
@@JTVLIFE cool.. but another thing to consider is the venting systems.. even th cheaper coal specific pizza ovens have larger holes to vent.. anywhoo.. something to consider.. peace
For lump I feel you need a lot. The pellets have to burn. The lump is burnt already so you need more for more heat. My thoughts. Love your vids. Awesome.
Excellent video n demonstration, but you NEED to try hardwood sliversor chunks. At the end you just assumed it would be like charcoal. I'm not so sure!hey some slivers/chunks/cubes of Oak or Hickory test it!
@Equinox I checked out the slivers. Cuttingedgefirewwod.com has some real boujee firewood. $50 for a 1/3rd cu/ft box! The chunks and cubes actually look really promising since most of them are kiln dried so not quite wood not quite charcoal. The problem is the size of the fire box. Hard to get all that stuff in there. I will look more into this and do a follow up video if I can find something that works better! Thanks for watching!
Be careful where you light your charcoal, it makes the cement very hot for several minutes and feet can be burned walking on the cement. Thanks for the awesome video.
I like your videos so I am planning to add a 4-ft exhaust pipe to my pizza oven I'm not a video maker producer guy but you might want to think about that experiment I think it will solve the speed and draw problems
I did this in mine the other day yes never could get it to.go over 400 never cooked my stuff I'll stick with wood chips or pellets also to save some pellets I put pellets in and use a small fan gets them glowing hot fast
I blow on the back of the firebox. A blow dryer could really get stuff popping in there! I have noticed even with pellets it is sensitive to wind in surrounding area for better and for worse.
Have you replaced your pizza stone yet. Anyone try using carbon steel insert when your stone cracks. Any suggestions an also where can you get replacement stone. To add to your video put price of wood chips an make charcoal smaller prices.
All that messing around trying to weight the exact amount of fuel. Who does that? I haven't seen any other video that requires an exact amount. Throw that oven away and purchase a proper Ooni pizza oven.
Humble Servant. I was just giving the weights to be scientific with it. Really it’s just full fire box light. Then add a scoop at a time. I wanted it to be repeatable for people trying to figure it out. Thanks for watching!
Makes more sense to use lump charcoal as a base with pellets on top for high heat and flames. I had trouble keeping an active coal base with pellets, because they burn up so fast
I totally agree with that. I have since tried it a few ways and the pellets are still the easiest. You just gotta work real fast!
its weird seeing pellet prices THAT high, a 10Kg bag should be not more than 6$ a the hardware store
I recommend you try out Pit Boss pellets they are less expensive and slightly better quality according to UA-cam reviews.
I use the Pit Boss pellets, and I am very pleased. The Pit Bos Competition Pellets burn hot and leave a light flavor. For smoking, I like the Pit Boss Hickory Blend for smoking meat.
Love me some Pitboss! They are like $8 a bag at my Walmart!
Hi I got a pizza oven for my 73 Rd birthday back in November, your vids really helped me especially with lighting the oven. I found if I put a little wood charcoal in with the oellets it stays hotter longer.i experimented around with adding small pieces of coal when adding pellets,it works really well.. anyway Happy New Year to you and fam!
Gerald. Thanks for watching and glad the tips helped!
You Crack me up. You remind me of myself. You are super geeking out on this stuff. Yeah, I could have told you that charcoal wasn't going to work but great vid illustrating it. I have a weber kettle pizza insert. It requires charcoal as a base layer to ignite the wood 2nd layer. Without flames from the wood it will never get hot. Let me make a suggestion. Go out and collect sticks. They are free. Use your miter saw and chop them into 2 inch pieces. You can start and run your oven all day long with free sticks. They burn faster than pellets so it's a bit more work. Looking forward to the next vid using sticks.
@snakeclaw I’m glad that you enjoy and can metabolize the humor. I will definitely work on getting a sticks and twigs Big Horn vid out! Cheers - Jason
Royal Oak has just come out with real charcoal pellets made from hardwood. They burn hot. This is very different from hardwood pellets. One nice thing about the charcoal pellets is that they do not absorb water which is great living near the ocean mist and fog. I got mine at the big box store HD. They tend to give more flavor scent than the hardwood pellets. Plus the two can be blended. Keep up the good work.
@SilverShadow2LWB - Got a couple sacks!! Video coming soon! Thanks for the plug!
I use lump charcoal + chopped up pieces of hardwood in my pellet pizza oven. The lump charcoal stays hotter for longer however u need to put lump wood for the flame. Alternatively use charcoal + pellets. Ie.. charcoal is the base and add the pellets or wood just before u put pizza in for flame. I found it easier than using pellets only as u don't have to fill up every 5mins.
Great videos. Keep them coming
Thanks!!
New subscriber here. And a newbie to the backyard mini woodburning pizza oven. I will give this a try and lump charcoal as well. Great video.
Thank you very much for the SUB and watching! - Jason
They make charcoal pellets. I mix them 50/50 with hardwood pellets and it works really good. I haven't tried using wood pellets only so couldn't compare but the 50/50 works good. Gets old keeping it going if you want to do multiple pizzas so i ordered a propane burner for it.
I cook with pellets quite a bit, they burn hot. They are fairly economical. I use the in smoke tubes and smokers & grills. For this I’d say good because more heat
Mad heat with pellets!
Exactly what I needed to know after my first burn on my new Bighorn today. I wonder about real wood though? Anyway, I do not use Traeger pellets. I buy B&B pellets at Academy. Point being, there are definitely less expensive pellets that are just as good or better than Traeger.
@James Smith. Good looking on the B&B pellets!!! I’ve been using what ever brands I can find and kind of throw the term around loosy goosy like coke for soda. I will definitely be ordering some of these at $14.99 a copy! Check out my other video on fire management and cooking successive pizzas in the Bighorn! Thanks for watching!
U kinda answered th question by mentioning that the lump coal takes more space.... a true test would be a coal specific pizza oven.. their baskets are larger for that reason.. and then see how long it takes and compare at that point.. also with coal fueled ovens tossing in a piece of wood last minute spikes th heat even more.. apples to apples??.. maybe.. either way GR8 JOB and very informative video.
Pete, I’ve been using a mix of coal and pellets in my changemoore oven. Trying to get it dialed in just right then I’ll make a vid on that. It is labeled as a pellet oven but the fire box is so big I’ve been doing a base layer of lump and adding pellets on top. Thanks for watching - Jason
@@JTVLIFE cool.. but another thing to consider is the venting systems.. even th cheaper coal specific pizza ovens have larger holes to vent.. anywhoo.. something to consider.. peace
For lump I feel you need a lot. The pellets have to burn. The lump is burnt already so you need more for more heat. My thoughts. Love your vids. Awesome.
Yeah, Pellets are the only way to go with a pellet oven! - Jason
Excellent video n demonstration, but you NEED to try hardwood sliversor chunks. At the end you just assumed it would be like charcoal. I'm not so sure!hey some slivers/chunks/cubes of Oak or Hickory test it!
@Equinox I checked out the slivers. Cuttingedgefirewwod.com has some real boujee firewood. $50 for a 1/3rd cu/ft box! The chunks and cubes actually look really promising since most of them are kiln dried so not quite wood not quite charcoal. The problem is the size of the fire box. Hard to get all that stuff in there. I will look more into this and do a follow up video if I can find something that works better! Thanks for watching!
Be careful where you light your charcoal, it makes the cement very hot for several minutes and feet can be burned walking on the cement.
Thanks for the awesome video.
Thanks for the heads up and watching! - Jason
I like your videos so I am planning to add a 4-ft exhaust pipe to my pizza oven I'm not a video maker producer guy but you might want to think about that experiment I think it will solve the speed and draw problems
So a little more head pressure on there to keep heat in oven longer and slow flames down? Sounds interesting! - Jason
I did this in mine the other day yes never could get it to.go over 400 never cooked my stuff I'll stick with wood chips or pellets also to save some pellets I put pellets in and use a small fan gets them glowing hot fast
I blow on the back of the firebox. A blow dryer could really get stuff popping in there! I have noticed even with pellets it is sensitive to wind in surrounding area for better and for worse.
Have you replaced your pizza stone yet. Anyone try using carbon steel insert when your stone cracks. Any suggestions an also where can you get replacement stone. To add to your video put price of wood chips an make charcoal smaller prices.
@L M Hot off the presses! ua-cam.com/video/H5jTzOGjZ58/v-deo.html
Would be even cheaper if you used grill master or pitboss pellets
have you tried wood chunks.
@John Evans. Not wood chunks proper. Only chunk charcoal. Do chunks burn well?
DONT light your chimney's on the concrete ir pavement, over time it will crack. Use a paver or brick to light on.
Very True! Do not do as I do!
Or spend more $$ on a Gas Big Horn 😉 no mess, no fuss
I totally agree. The gas takes a lot of guess work and labor out of it!
I’ll buy pellets. That looks like a lot of screwing around to save $1.
I am with you 100% on that. Its for fun not savings lol. Especially talking a few bucks! Cheers - Jason
Nice vid but surely it’s about convenience over saving. It’s only a pizza.
I’m with ya. The pellets rock even if they cost the most. That’s kinda the point I’m trying to make. And it’s never “just a pizza” 😉
All that messing around trying to weight the exact amount of fuel. Who does that? I haven't seen any other video that requires an exact amount. Throw that oven away and purchase a proper Ooni pizza oven.
Humble Servant. I was just giving the weights to be scientific with it. Really it’s just full fire box light. Then add a scoop at a time. I wanted it to be repeatable for people trying to figure it out. Thanks for watching!
Its almost like he was doing an experiment or something crazy like that, mind blowing, right?