BIG HORN OUTDOORS 16 Inch Wood Pellet Burning Pizza Oven Pellet Pizza Stove, Portable Stainless Steel Pizza Oven with Pizza Stone for Outdoor Backyard Pizza Maker Garden Kitchen

The pizzas that I am cooking in the oven are really good. I like that I can make them any way that I want. There was a learning curve on preparing the pizza and getting it on and off the peel without having it stick. The oven cooks the pizza very quickly. I would recommend rotating it while it is cooking.

This little oven is so easy to use and allows you to make great pizza. Don’t overload the pizza because if the toppings come off and start a little fire on the pizza stone, it will affect the flavor of the pizza. I am very happy with my purchase.

Assembly went together very easily without any special skills. I was pleasantly surprised at the overall quality of the oven and its design. Only done two pizzas so I still have a learning curve to get through, hence I reserved a star. My only two concerns so far is the oven temp only reached 550F despite a raging fire and reasonable outside ambient temp-while the stone got to 900F (great). The other issue was excessive, in my view, soot covering the window and, of course, everything else inside. Anyway, more experimenting ahead and I’d appreciate any feedback and ideas.

Never eaten so much pizza in my life. It works great. Love the style of it too. We make thin crust pizzas and it cooks sooo quickly. The only negative is that when you make cheese pizza, the cheese burns a little but not sure if it's because the temperature is too hot. We are definitely amateur pizza makers so We are still figuring out the quirks of making pizza in this oven. Overall very satisfied. Our kids are satisfied so that's a plus!

This Oven works exactly as promised. Easy to assemble, great customer service if something is wrong, works great with pellets I use for my smoker / pellet grill, pretty easy to clean. The grill comes mostly assembled and you can be ready to go including the initial cleaning burn in 45 minutes. I used my Treager pellets and a propane torch to light them. You'll need something substantial to get them going, matches or a stick liter probably won't cut it. Now to the pizza. It takes practice. Like a home espresso machine it takes practice and tome to get it right. Find a good dough recipe and perfect it. Get it thin with practice, then dial in your pizzas. Don't break this out the night company comes over. Practice and get it down with recipe and technique, then you can wow them with this!

I ended up returning the oven. I felt that the quality of the materials, metal and build were not what I would have expected. I felt that it wouldn’t last very long.

Love it! Takes a bit of getting used to but it’s awesome once you get the hang of it! Cooks pizza SO fast. Lots of fun experimenting with ingredients!

The media could not be loaded. Last update: The metal chimney pieces were parted. The handle connection part of the pellet tray came off and no mather what It did not welded with anything. The heat isolation is not good.Cheap but still good for the price.Update: There are two problems but not big.1- the edges of the pizza oven where you put the pizza are sharp. When you try to clean the oven, if you just move fast and hit your hand, it cuts very badly.2- the part where you put the pellets has an extension to connect the holder to remove it. This part is not very well welded. It came off and never welded back again even i tried with gorilla glue and epoxy.Perfect pizza oven for pizza napoletana.Want to mention some points very important.1- to get to right temperature you will need right pellet. I recommend using bearmountain oak pellets and add right before you put the pizza in some smoking chips. Bearmountain oak pellet was the best and fastest temperature rising pellet and leaving almost nothing as ash.2- The temperature should be normally around 650F degrees. But, 500F or 550F will be enough to cook the pizza only in 150 seconds. After you put the pizza in, dont touch for 50 seconds, after 50 seconds open the lid and start to rotate. The flame is cooking from the top so basically it is hot enough to burn the pizza if you dont rotate the pizza every 15 seconds.3- after cooking the first pizza, close the lid and wait the temperature rise again to 500F at least. The goal is to cook the bottom at the same time so you need 500F at least. But dont forget the feed the pellet tank always. Keep it almost full.4- get a steel brush to clean the pizza stone after each pizza. The reason of doing is because the flour burns which is left by the dough, and it becomes a burn flour. You should clean that burnt flour from the surface of the pizza stone. Burnt flour will cause burnt taste and also not good for health since burnt food cause cancer.