Pizza oven - Roccbox

paqman

alaskanassasin said:

  I am going to guess that the high temp swells the hinge points together and also weakens the steel. 

 So when you lift the lid at high temp it’s tight, you lift anyway tweaking the hinges.  It will never shut correctly again even with all the adjusting you can do. 

@The_Buffalo 👆 what he said.  Nothing I would do to adjust the bands would result in the lid closing correctly, I always ended up with a gap.  My dealer dropped the ball on submitting a warranty claim on time so I ended up having to pay for the replacement.  The service in Canada is nowhere nearly as good as how it is described to be in the USA.

I later had to replace it a second time for the exact same problem just under a year of replacing the first set of bands.  I’ve been fine since I stopped doing pizzas in the egg 🤷‍♂️

JohnInCarolina

SciAggie said:

The_Buffalo said:

Or you can make a pizza on your EGG...just saying 

You can make outstanding pizzas on the egg for sure.

You can for sure.  

I haven't used it forever to make pizza but my view is that it's ideally suited for lower-temp pizza making, like around 550 or so, where the pies are on for say 8-10 minutes.  I love the smoke you get into the crust at those temps and times.

You can do high-temp pies too, but less reliably than the lower-temp ones.  Plus you burn through a ton of lump.  That pizza-porta contraption helps but even those folks don't recommend going much above 700F.  

bobroo

For the $700 Roccbox price that makes relatively small pizzas; I think you’d be better off buying a small Egg and using it only for pizza and bread.

billt01

this will make its home right in between my Blackstone and my XL, now that the large has been re homed.

Stoogie

paqman said:

I’m about to pull the trigger on a Roccbox pizza oven.  If you have one, are you happy with it?  Any disappointment?  Are there better options/recommendation?

Any experience operating it in cold weather (Canada cold well below freezing temps)?

Please post pics of pizza you have baked with it.

I have one and my experience is that it just doesn't get up to temp that well once we get under 50*F.  It's designed for the thin crust marghertia-type pizzas (although the Detroit style intrigues me now), so high temps are desired.  I can't seem to get it above 600-650* if the ambient temperature is below 50.  Not sure if it's the hose to the propane tank or something I'm doing, but I store it during the winter because it's not worth the hassle.

Eggcelsior

Stoogie said:

paqman said:

I’m about to pull the trigger on a Roccbox pizza oven.  If you have one, are you happy with it?  Any disappointment?  Are there better options/recommendation?

Any experience operating it in cold weather (Canada cold well below freezing temps)?

Please post pics of pizza you have baked with it.

I have one and my experience is that it just doesn't get up to temp that well once we get under 50*F.  It's designed for the thin crust marghertia-type pizzas (although the Detroit style intrigues me now), so high temps are desired.  I can't seem to get it above 600-650* if the ambient temperature is below 50.  Not sure if it's the hose to the propane tank or something I'm doing, but I store it during the winter because it's not worth the hassle.

I don’t have that experience. It does take a bit longer, but I have no issue getting to over 900F with an ambient temp in the 20s.

Zippylip

Anyone here ever have a Roccbox and a Blackstone pizza oven and if so how would you compare them?  Just curious, I love my Blackstone but it's getting on in years & I'm wondering what my next move might be in this department.  I've heard they're bringing back the Blackstone but at a much higher price, if memory serves I paid in the $250 range & they may be twice that now.  I do love the rotating stone, makes it kind of idiot proof, but that's just more moving parts to fail...