I would have expected a black & blue steak from such a hot oven. That's what I like. I know, some people find it gross. The chicken is a surprise to me. I will have to try that.
Yeah, definitely try out some other things in the oven. You can feed less fuel to keep the temperature at a lower range if desired. I've cooked bread, calzones, steak, chicken, veggies, even apples cored out with Cinnamon and sugar. Keep us posted with what you try next!
Have you ever baked muffins in the PoBoy? I used to do that on my gas-fired RV grill! It gives an awesome smokey flavor. I'm hoping to recreate that in my PoBoy when It arrives.
Thanks for the message. Yes, you can absolutely make muffins in the Poboy! I would suggest placing in the muffin tin when the stone and thermometer temp reads around 400 degrees and you can add small amounts of pellets to hold that temperature throughout the baking period. I would also suggest rotating the muffin tin a couple times throughout the cook to ensure even cooking. I love making things like muffins in the Poboy or on my pellet grill :) If you have any questions or need further tips once it arrives just let us know. Thanks so much!
Here's the video I promised, sorry it took so long. I don't have a camera man so I did the best I could with my phone. I'll need to get my 808 key chain camera with the 120mm lens working again before the next video 👍 ua-cam.com/video/1ACxZ5mfARM/v-deo.html
This was awesome! Thanks so much for sharing. I thought you did a great job for solo filming, making the pies and cooking them. Pizza looked great, definitely going to try the Poolish dough recipe! Thanks again so much!
Thanks for the message. Yes, you can use small pieces of hardwood to use as your fuel source. I would suggest having them broken up in small chunks and adding as needed/desired. Folks can also use charcoal briquettes in addition to wood pellets or small wood chunks. Apple is great wood to cook with. Any other questions please let us know. Thanks!
Thanks for the message. It will depend on what and how much you are cooking. If I was doing a single pizza, it's going to cook in about a minute so there wouldn't be a need to continue feeding once temp was met. If I was doing several pizzas or cast iron pan cooking, then I would want to add additional pellets as needed to hold the temperature where you want it. Let us know of any other questions. Thanks!
Hey Darrell, thanks for the message. Yes, you can use hardwood pellets, hardwood chunks, even charcoal briquets in the oven here. In my testing pellets are the cleanest and most consistent, charcoal provides the heat, but not necessarily a flame with it rolling over the top of the oven. I haven't yet tried hardwood chunks, but I did confirm that it would be safe to do so and I'll probably do a test on that shortly to Guage overall performance. Any other questions please let us know. Thanks!
I purchased a po boy pizza oven from Amazon and the chimney doesn’t twist to lock in place. The front bottom has a dent in it. Can you help me get this issue resolved The oven works great I just was disappointed with those existing problems Thanks
Hey Danno, thanks for the message and making us aware. We'll make sure you are taken care of. Please call in to the store at 800-236-6647 and our parts team will get you a new replacement chimney ASAP. We'll make sure everything is 100%. Thanks!
Thanks for contacting us Josh. That's a good idea for a video, I'll see if we can do something like that. Controlling the temp comes down to how you are feeding the fire with pellets. If we continually add pellets keeping the highest flame is where we will hit and maintain around 900. If we add pellets to maintain a medium size fire, I've found I can hold it around 500-600 degrees. If we add pellets to keep a small fire burning or just adding small amounts of pellets to the coals, we can hold it around 200-300 degrees. Outside temp and conditions will have an effect, however I find by focusing on maintaining a certain fire size we can regulate the heat inside of the oven. I did a small loaf of bread the other week. Kept a low to medium fire, put the bread in when the stone was at 400 and maintained that fire size throughout the cook. Turned out amazing. Play around a bit and keep us posted. Thanks!
Hey Thomas! Great to hear! If you do any vids please share them with us. Lump charcoal or briquettes work well to achieve the heat with very little flame. Easiest to start with pellets first and then add in your charcoal. It will take longer to cool down, but it will also hold those high temps longer as well. Personally I like pellets; I like the hint of wood flavor, but definitely give some coal a try and see how it works for you! Keep us posted.
Greetings from the guy with a cracked Poboy pizza stone :( Its been a little over a year since I purchased my Poboy and throughout the pizza making process I've always tried to minimize any unnecessary thermal shock to the stone while using the oven. Hopefully it's just one of those thing's and didn't crack because of any operator error on my part. I'll be needing to get a replacement stone before next Thursdays pizza night. It seems they are readily available on Amazon and I wanted to check with you first to see if you had any recommendations for a replacement? Thanks again!
Thanks for messaging us, very sorry to hear the stone cracked. We just recently received the replacement stones, I just put up a listing on our website and I created a coupon code for you so that you get free shipping. At checkout in the coupon code area enter in all caps: TRUMP959 for the free shipping. Here is the link to the replacement stone - unfortunately we do not have pictures up for it yet, but we guarantee it to be the OEM stone. pellethead.com/product/pellethead-poboy-replacement-stone-oem/ Any questions let me know. Thanks!
@@EarthSense When I fill out the form on the website and apply the coupon it shows up in the coupon code field that it has been applied. Unfortunately the total field doesn't reflect the coupon code being applied, and is still adding a $16.65 charge for Priority Mail before I place the order.
I was given this unit as a Christmas gift looking for some help on keeping temp once I get to the temp I want I feel like it drops way to quick. I don't know what I'm doing wrong
Hey Baron, happy to help. Once you get to the temp you want, it all comes down to feeding small amounts of additional fuel into the hopper to hold it there. If we leave the front door open for lengths of time, it will take a bit to get back to temp. But once you are there, just add pellets as needed to keep the fire strong and maintain the temp you like. You can play around with the blower as well, if it gets down to coals, the blower can help to bring it back up quicker. Keep us posted, we'll make sure everything is 100%. Thanks!
Well ok I guess. But my steak turns out better on my chimney starter in my cast iron skillet. Total cost $10.for chimney starter $12 for cast iron skillet. Pizza looked good but I made better and just as fast in my homemade brick oven. Can make 24 inch pizza 🍕 total cost to make outdoor brick oven $90. But these are handy if you’re not. My brick oven is 25 years old. Don’t think this will last that long. Cheers 🍻. No blower needed, still going strong.
What do u have to say about the 14% one star very negative comments on Amazon? I really like this design but am nervous buying something with all those negative comments.
Thanks for contacting us. I can't speak for the customers that left negative reviews on the product, however I will say that like with any product some folks will review a good experience and some will review a negative experience. 57% are 5 star reviews so the majority do enjoy the product and support. If purchased on Amazon, there is a 30 day window where you can send it back should you not be satisfied with the product. We always aim to have strong customer service and support. Any other questions please let us know. Thanks!
@@watrgi You may want to call in to our store to get the exact details and satisfaction guarantee. Please call us at 800-236-6647. As I look at the Amazon listing it states: This item can be returned in its original condition for a full refund or replacement within 30 days of receipt. You may receive a partial or no refund on used, damaged or materially different returns.
Thanks for contacting us Paul. Happy to help. 1. Let's make sure the stone is in seated correctly 2. Let's make sure the oven door is closed in operation - opening briefly to check stone temp 3. Let's make sure the fuel hopper door is closed when we are not adding more pellets 3. Increasing the chimney height will create a better draft, however should be no issues reaching peak temps at any height. 2. Let's try a different pellet - generally speaking there is very little difference between hardwood cooking pellet BTU output, but it's good to rule that out. If you're feeding pellets into the burn pot steadily to keep a strong fire going, the stone should be around the 800 degree mark about 15-20 min from lighting. Using the blower you should find speeds up that time a bit. Keep us posted, we'll make sure everything is 100%. Thanks,
It depends on what you are cooking. For example if it's a pizza, once you have the stone to proper temp, and the pizza goes in, you do not need to add pellets while it's cooking. The cook time is very fast with something like that and the internal temp will hold well. Now if I was cooking say a thick steak in a skillet or a loaf of bread, I would be constantly watching temp and adding pellet fuel as needed to maintain that throughout the cook. Generally, we want a lower temperature cooking things like this, longer cook period, so we are going to aim to add pellets to the burnpot as needed to maintain the temperature we want during the cook. Hope that helps, any other questions just let us know. Thanks!
I bought myself the Po Boy oven for Christmas this year after considering all of the other's and wanted to ask you a question. At some point just for kick's I tried a DIY gas conversion with a burner I had lying around. I will be going back to the original pellet fired design though because it got too hot too fast, and was harder to control. You can see the video here if your interested: ua-cam.com/video/8gKWqP58SzM/v-deo.html My question is regarding the fire box design on the Po Boy. Inside of it at the top there are eighteen 5/32" holes for what I'm assuming is ventilation. I realize there was a design process for the Po Boy oven and understand the purpose of the included fan. I was considering drilling some additional 5/32" hole's through the back of the fire box on both sides of the handle to increase ventilation and was wondering your thoughts on that idea? I would still use the fan as you did in this video during the initial preheat, but thought that a few more 5/32" vent holes going all the way through the back of the fire box might help to improve overall performance. I'll look forward to your response and thanks again for a great pizza oven!
Thanks so much for the message and sharing the video, very cool! I passed this along to management and our PoBoy development team - I want to get their thoughts on your questions here. Should hear back within the next day and I will be sure to follow-up with you. Thanks so much!
Appreciate your patience, just heard back from the team. For increased heat/flame through the burnpot/firebox, airflow coming through there is the primary factor in how quickly you are reaching temperature. They do not recommend drilling additional holes in the burnpot/firebox as additional holes will lessen the velocity of air coming through. Play around with the blower accessory a bit; I've tried it without, in through meeting temp, and in place all the way through the cook. I think you will find the sweet spot on that that works well for you. We can also raise up the chimney stack a bit - as we telescope that higher you should find a better draft/pull on the flame. If able, it's ideal to be able to prep your pies near the Poboy. You can make sure your fire is staying strong, and I find the shorter the time my prepped pizza is on the peel, the easier it is to transition to the stone. Different types of dough and crusts will cook different. You can play around with stone temps from 750 to 900 to get the results you want. It's kind of fun to always be experimenting with different pies and adjustments on cooking. Hope that was helpful. Keep us posted and if you do any more videos definitely send our way! In short order we will be doing more Poboy videos with some fun pie ideas! Thanks again, greatly appreciate your business. Always here when you need to run something past us. Appreciated,
@@EarthSense I confess I tend to mess with things when I don't even have too (ex: PoBoy gas conversion). Thursday night is pizza night at my house, and this will be the 3rd session with the PoBoy. I been thinking about it all day at work and feel like Rocky now before he had to beat up Apollo Creed... Adrian! My 1st attempt was fine but I didn't have my prep game down and that was really the only thing that went wrong. The 2nd attempt/gas conversion was a horror show which ended with a flaming calzone and a fight with my wife. That was a huge mistake I know now because the oven wasn't designed for that and I could tell by the way the flame DIDNT dance on the ceiling as it was exiting the chimney. Tonight's going to be my night bro... I can feel it! I already bought a celebratory bottle of wine for the occasion. I do need to wrap the wooden handle for my burn pot with some metal though like the one in your video. Mine came with just a piece of wood (no metal tip) and its a little loose fitting after just one use. For future experiments I was thinking of maybe adding a little charcoal to the fire box along with the pellets and was wondering if you ever tried that? Thanks again for such an excellent response, I really do appreciate your time and effort. You can rest assured once I get my PoBoy pizza game down a little better I'll be making a video with it. Here's one we did with our home oven awhile back you might like: ua-cam.com/video/PLXfo8bXKNk/v-deo.html
@@trump959 Pizza Night! Awesome!! Really enjoyed the video you linked, I will definitely have to give your dough technique a try. There's a home made dough recipe I have been using lately that I'll link below - it's pretty solid. I can hear the Rocky round 1 bell dinging! I think tonight's your night too, I believe my third time around was my first solid success as well. Maybe start with a bit lower on the stone temp, say 750-800. Inspect and turn say every 15-20 seconds to get the browning you like. Look forward to hearing your update after the session tonight! Does your Poboy have the little pin for the wooden handle? The very first Poboy had the metal tip handle that just slid in, the current ones will have the all wooden handle with the security pin. Any issues with the handle we'll get you taken care of. I personally have not tried charcoal yet, just pellets so far. I do know that the burnpot/firebox can handle charcoal or mix or pellets and charcoal. If you try it let us know how it works out. Definitely look forward to more vids and your next updates! Dough Recipe: ua-cam.com/video/8Q_9h6VKm9c/v-deo.html Cheers,
Thanks for contacting us. Here is a link for the blower, we do not have the image up for it yet, however it is the same blower included with the Oven. pellethead.com/product/pellethead-poboy-replacement-bbq-blower-fan-oem/ Any other questions please let us know. Thanks!
I'm still loving my PoBoy pizza oven and wanted to share a new video I just posted that showcases it along with a new 70% hydration recipe I've been using. Thanks again for making such a great product that certainly has changed my pizza game forever! ua-cam.com/video/-UqKy-__HK0/v-deo.html
Ok I guess. But my chimney starter with cast iron skillet works better. Total cost $10 . Skillet $12. Pizza looks ok. But my homemade outdoor brick oven works better and can put up to 24 inch pizza in or multiple items in. Total price was $90. But I guess these are handy if you’re not. 20+years old and still going strong. Don’t think these will last that long. Can also cook in -20 degree temperatures. Absolutely no blower needed. Thanks Cheers 🍻 Eh!,🇨🇦
Great video!!!! Just got one for Father’s Day snd I’m feeling well prepped to feed all of us after watching your video!!
Awesome David! If you have any questions at all as you go along just let us know! Thanks!
I would have expected a black & blue steak from such a hot oven. That's what I like. I know, some people find it gross. The chicken is a surprise to me. I will have to try that.
Yeah, definitely try out some other things in the oven. You can feed less fuel to keep the temperature at a lower range if desired. I've cooked bread, calzones, steak, chicken, veggies, even apples cored out with Cinnamon and sugar. Keep us posted with what you try next!
This is my LePeppe oven (literally same mfr from what I can see) with that adustment in the back for the fan. Which is pretty cool.
Very cool Elizabeth! If you have a video of your LePeppe in action would love to see it! Thanks so much!
Have you ever baked muffins in the PoBoy? I used to do that on my gas-fired RV grill! It gives an awesome smokey flavor. I'm hoping to recreate that in my PoBoy when It arrives.
Thanks for the message. Yes, you can absolutely make muffins in the Poboy! I would suggest placing in the muffin tin when the stone and thermometer temp reads around 400 degrees and you can add small amounts of pellets to hold that temperature throughout the baking period. I would also suggest rotating the muffin tin a couple times throughout the cook to ensure even cooking. I love making things like muffins in the Poboy or on my pellet grill :) If you have any questions or need further tips once it arrives just let us know. Thanks so much!
Here's the video I promised, sorry it took so long. I don't have a camera man so I did the best I could with my phone. I'll need to get my 808 key chain camera with the 120mm lens working again before the next video 👍
ua-cam.com/video/1ACxZ5mfARM/v-deo.html
This was awesome! Thanks so much for sharing. I thought you did a great job for solo filming, making the pies and cooking them. Pizza looked great, definitely going to try the Poolish dough recipe! Thanks again so much!
Nice vid. Thank you
Can you use small pieces of hard wood? I have a lot of apple trees and would like to use that wood.
Thanks for the message. Yes, you can use small pieces of hardwood to use as your fuel source. I would suggest having them broken up in small chunks and adding as needed/desired. Folks can also use charcoal briquettes in addition to wood pellets or small wood chunks. Apple is great wood to cook with. Any other questions please let us know. Thanks!
After you get to temp, do you continue to put pellets in every 1 min
Thanks for the message. It will depend on what and how much you are cooking. If I was doing a single pizza, it's going to cook in about a minute so there wouldn't be a need to continue feeding once temp was met. If I was doing several pizzas or cast iron pan cooking, then I would want to add additional pellets as needed to hold the temperature where you want it. Let us know of any other questions. Thanks!
@@EarthSense Thank you appreciate the feedback - looking forward to trying it out!
@@udubnate Most definitely Nate! Keep us posted!
im thinking about picking one of these up. Can hardwood chunks be used in addition to the pellets?
Hey Darrell, thanks for the message. Yes, you can use hardwood pellets, hardwood chunks, even charcoal briquets in the oven here. In my testing pellets are the cleanest and most consistent, charcoal provides the heat, but not necessarily a flame with it rolling over the top of the oven. I haven't yet tried hardwood chunks, but I did confirm that it would be safe to do so and I'll probably do a test on that shortly to Guage overall performance. Any other questions please let us know. Thanks!
I purchased a po boy pizza oven from Amazon and the chimney doesn’t twist to lock in place. The front bottom has a dent in it. Can you help me get this issue resolved The oven works great I just was disappointed with those existing problems Thanks
Hey Danno, thanks for the message and making us aware. We'll make sure you are taken care of. Please call in to the store at 800-236-6647 and our parts team will get you a new replacement chimney ASAP. We'll make sure everything is 100%. Thanks!
You mentioned you can control the temp. How is that best accomplished? Do you have a video on controlling the temp a bit?
Thanks for contacting us Josh. That's a good idea for a video, I'll see if we can do something like that. Controlling the temp comes down to how you are feeding the fire with pellets. If we continually add pellets keeping the highest flame is where we will hit and maintain around 900. If we add pellets to maintain a medium size fire, I've found I can hold it around 500-600 degrees. If we add pellets to keep a small fire burning or just adding small amounts of pellets to the coals, we can hold it around 200-300 degrees. Outside temp and conditions will have an effect, however I find by focusing on maintaining a certain fire size we can regulate the heat inside of the oven. I did a small loaf of bread the other week. Kept a low to medium fire, put the bread in when the stone was at 400 and maintained that fire size throughout the cook. Turned out amazing. Play around a bit and keep us posted. Thanks!
Love my po boy. But have you tried lump coal or any other alternative fuel?
Hey Thomas! Great to hear! If you do any vids please share them with us. Lump charcoal or briquettes work well to achieve the heat with very little flame. Easiest to start with pellets first and then add in your charcoal. It will take longer to cool down, but it will also hold those high temps longer as well. Personally I like pellets; I like the hint of wood flavor, but definitely give some coal a try and see how it works for you! Keep us posted.
Greetings from the guy with a cracked Poboy pizza stone :(
Its been a little over a year since I purchased my Poboy and throughout the pizza making process I've always tried to minimize any unnecessary thermal shock to the stone while using the oven. Hopefully it's just one of those thing's and didn't crack because of any operator error on my part. I'll be needing to get a replacement stone before next Thursdays pizza night. It seems they are readily available on Amazon and I wanted to check with you first to see if you had any recommendations for a replacement?
Thanks again!
Thanks for messaging us, very sorry to hear the stone cracked. We just recently received the replacement stones, I just put up a listing on our website and I created a coupon code for you so that you get free shipping. At checkout in the coupon code area enter in all caps: TRUMP959 for the free shipping. Here is the link to the replacement stone - unfortunately we do not have pictures up for it yet, but we guarantee it to be the OEM stone. pellethead.com/product/pellethead-poboy-replacement-stone-oem/
Any questions let me know. Thanks!
@@EarthSense When I fill out the form on the website and apply the coupon it shows up in the coupon code field that it has been applied. Unfortunately the total field doesn't reflect the coupon code being applied, and is still adding a $16.65 charge for Priority Mail before I place the order.
@@trump959 So sorry about that. Let me try something different.
@@trump959 OK, try again when you are ready, same code. It should give you a $16.65 discount so shipping is covered. Let me know.
Hey Buddy, Just checking in - Did the updated code/discount work for you?
Muito bom
Are you using a pre-heated hot cast iron skillet or is it going in room temp?
Thanks for the message. The cast iron pan is not preheated - going in the oven at normal outside temp. Any other questions let us know. Thanks.
I was given this unit as a Christmas gift looking for some help on keeping temp once I get to the temp I want I feel like it drops way to quick. I don't know what I'm doing wrong
Hey Baron, happy to help. Once you get to the temp you want, it all comes down to feeding small amounts of additional fuel into the hopper to hold it there. If we leave the front door open for lengths of time, it will take a bit to get back to temp. But once you are there, just add pellets as needed to keep the fire strong and maintain the temp you like. You can play around with the blower as well, if it gets down to coals, the blower can help to bring it back up quicker. Keep us posted, we'll make sure everything is 100%. Thanks!
Well ok I guess. But my steak turns out better on my chimney starter in my cast iron skillet. Total cost $10.for chimney starter $12 for cast iron skillet. Pizza looked good but I made better and just as fast in my homemade brick oven. Can make 24 inch pizza 🍕 total cost to make outdoor brick oven $90. But these are handy if you’re not. My brick oven is 25 years old. Don’t think this will last that long. Cheers 🍻. No blower needed, still going strong.
What do u have to say about the 14% one star very negative comments on Amazon? I really like this design but am nervous buying something with all those negative comments.
Thanks for contacting us. I can't speak for the customers that left negative reviews on the product, however I will say that like with any product some folks will review a good experience and some will review a negative experience. 57% are 5 star reviews so the majority do enjoy the product and support. If purchased on Amazon, there is a 30 day window where you can send it back should you not be satisfied with the product. We always aim to have strong customer service and support. Any other questions please let us know. Thanks!
Restocking fee?
@@watrgi You may want to call in to our store to get the exact details and satisfaction guarantee. Please call us at 800-236-6647. As I look at the Amazon listing it states: This item can be returned in its original condition for a full refund or replacement within 30 days of receipt. You may receive a partial or no refund on used, damaged or materially different returns.
I am having a hard time getting the stone to the desired temperature. I am not sure if it has something to do with the pellets i purchased? Any advice
Thanks for contacting us Paul. Happy to help.
1. Let's make sure the stone is in seated correctly
2. Let's make sure the oven door is closed in operation - opening briefly to check stone temp
3. Let's make sure the fuel hopper door is closed when we are not adding more pellets
3. Increasing the chimney height will create a better draft, however should be no issues reaching peak temps at any height.
2. Let's try a different pellet - generally speaking there is very little difference between hardwood cooking pellet BTU output, but it's good to rule that out.
If you're feeding pellets into the burn pot steadily to keep a strong fire going, the stone should be around the 800 degree mark about 15-20 min from lighting. Using the blower you should find speeds up that time a bit.
Keep us posted, we'll make sure everything is 100%.
Thanks,
I have had better success with hotter burning pellets oak or almond if you can find it
Will you keep adding pellets I even while cooking
It depends on what you are cooking. For example if it's a pizza, once you have the stone to proper temp, and the pizza goes in, you do not need to add pellets while it's cooking. The cook time is very fast with something like that and the internal temp will hold well. Now if I was cooking say a thick steak in a skillet or a loaf of bread, I would be constantly watching temp and adding pellet fuel as needed to maintain that throughout the cook. Generally, we want a lower temperature cooking things like this, longer cook period, so we are going to aim to add pellets to the burnpot as needed to maintain the temperature we want during the cook.
Hope that helps, any other questions just let us know.
Thanks!
What size skillet are you using?
That was a 10" cast skillet, but you could certainly go a bit smaller or large if needed.
I bought myself the Po Boy oven for Christmas this year after considering all of the other's and wanted to ask you a question. At some point just for kick's I tried a DIY gas conversion with a burner I had lying around. I will be going back to the original pellet fired design though because it got too hot too fast, and was harder to control. You can see the video here if your interested: ua-cam.com/video/8gKWqP58SzM/v-deo.html
My question is regarding the fire box design on the Po Boy. Inside of it at the top there are eighteen 5/32" holes for what I'm assuming is ventilation. I realize there was a design process for the Po Boy oven and understand the purpose of the included fan. I was considering drilling some additional 5/32" hole's through the back of the fire box on both sides of the handle to increase ventilation and was wondering your thoughts on that idea? I would still use the fan as you did in this video during the initial preheat, but thought that a few more 5/32" vent holes going all the way through the back of the fire box might help to improve overall performance. I'll look forward to your response and thanks again for a great pizza oven!
Thanks so much for the message and sharing the video, very cool! I passed this along to management and our PoBoy development team - I want to get their thoughts on your questions here. Should hear back within the next day and I will be sure to follow-up with you. Thanks so much!
Appreciate your patience, just heard back from the team.
For increased heat/flame through the burnpot/firebox, airflow coming through there is the primary factor in how quickly you are reaching temperature. They do not recommend drilling additional holes in the burnpot/firebox as additional holes will lessen the velocity of air coming through. Play around with the blower accessory a bit; I've tried it without, in through meeting temp, and in place all the way through the cook. I think you will find the sweet spot on that that works well for you. We can also raise up the chimney stack a bit - as we telescope that higher you should find a better draft/pull on the flame.
If able, it's ideal to be able to prep your pies near the Poboy. You can make sure your fire is staying strong, and I find the shorter the time my prepped pizza is on the peel, the easier it is to transition to the stone.
Different types of dough and crusts will cook different. You can play around with stone temps from 750 to 900 to get the results you want. It's kind of fun to always be experimenting with different pies and adjustments on cooking.
Hope that was helpful. Keep us posted and if you do any more videos definitely send our way!
In short order we will be doing more Poboy videos with some fun pie ideas!
Thanks again, greatly appreciate your business. Always here when you need to run something past us.
Appreciated,
@@EarthSense
I confess I tend to mess with things when I don't even have too (ex: PoBoy gas conversion). Thursday night is pizza night at my house, and this will be the 3rd session with the PoBoy. I been thinking about it all day at work and feel like Rocky now before he had to beat up Apollo Creed... Adrian!
My 1st attempt was fine but I didn't have my prep game down and that was really the only thing that went wrong.
The 2nd attempt/gas conversion was a horror show which ended with a flaming calzone and a fight with my wife. That was a huge mistake I know now because the oven wasn't designed for that and I could tell by the way the flame DIDNT dance on the ceiling as it was exiting the chimney. Tonight's going to be my night bro... I can feel it! I already bought a celebratory bottle of wine for the occasion.
I do need to wrap the wooden handle for my burn pot with some metal though like the one in your video. Mine came with just a piece of wood (no metal tip) and its a little loose fitting after just one use. For future experiments I was thinking of maybe adding a little charcoal to the fire box along with the pellets and was wondering if you ever tried that?
Thanks again for such an excellent response, I really do appreciate your time and effort. You can rest assured once I get my PoBoy pizza game down a little better I'll be making a video with it. Here's one we did with our home oven awhile back you might like: ua-cam.com/video/PLXfo8bXKNk/v-deo.html
@@trump959 Pizza Night! Awesome!! Really enjoyed the video you linked, I will definitely have to give your dough technique a try. There's a home made dough recipe I have been using lately that I'll link below - it's pretty solid.
I can hear the Rocky round 1 bell dinging! I think tonight's your night too, I believe my third time around was my first solid success as well.
Maybe start with a bit lower on the stone temp, say 750-800. Inspect and turn say every 15-20 seconds to get the browning you like. Look forward to hearing your update after the session tonight!
Does your Poboy have the little pin for the wooden handle? The very first Poboy had the metal tip handle that just slid in, the current ones will have the all wooden handle with the security pin. Any issues with the handle we'll get you taken care of.
I personally have not tried charcoal yet, just pellets so far. I do know that the burnpot/firebox can handle charcoal or mix or pellets and charcoal. If you try it let us know how it works out.
Definitely look forward to more vids and your next updates!
Dough Recipe: ua-cam.com/video/8Q_9h6VKm9c/v-deo.html
Cheers,
where can i just buy the blower
Thanks for contacting us. Here is a link for the blower, we do not have the image up for it yet, however it is the same blower included with the Oven. pellethead.com/product/pellethead-poboy-replacement-bbq-blower-fan-oem/
Any other questions please let us know. Thanks!
Thanks found one on Facebook for 80 dollars but they didn’t have the blower
@@tomsgrilling5341 Ok cool. If you have any questions as you are operating or using the oven just let us know. Happy to help!
Can I use any pellets
@@tomsgrilling5341 We would recommend using hardwood pellets.
I'm still loving my PoBoy pizza oven and wanted to share a new video I just posted that showcases it along with a new 70% hydration recipe I've been using. Thanks again for making such a great product that certainly has changed my pizza game forever!
ua-cam.com/video/-UqKy-__HK0/v-deo.html
Awesome video, thank you so much for sharing! Your dough is at mastery level!! I can't wait to try it myself! Really appreciated! :)
Ok I guess. But my chimney starter with cast iron skillet works better. Total cost $10 . Skillet $12. Pizza looks ok. But my homemade outdoor brick oven works better and can put up to 24 inch pizza in or multiple items in. Total price was $90. But I guess these are handy if you’re not. 20+years old and still going strong. Don’t think these will last that long. Can also cook in -20 degree temperatures. Absolutely no blower needed. Thanks Cheers 🍻 Eh!,🇨🇦
Thanks for sharing Stephen, happy cookin' to you! Cheers!
😂