Roccbox or Ooni

Photo Egg

Legume said:

Photo Egg said:

Another nice thing about the Ooni 16 is that it’s large enough to easily slide in a cast iron pan.
Great for searing steaks. I’ve even fried oysters doing this.

Blue cheese stuffed bacon wrapped dates in a ci pan in the pizza oven are quick and fantastic and it’s the best way to blister shishito peppers that I’ve found.  Either of these ovens would work well.

Love it!
The 16” does give you more room to rotate the pan around or use a wider pan if needed.

Legume

Found the dates.  They go much more quickly than on a grill.  Freeze the blue cheese first and you lose less if it.

JohnInCarolina

I cook stuff in the Roccbox on a CI all the time.   Ribeyes come out great, but I've done other things like kabobs and whatnot.  Just about anything cooks fast at 900F.

SciAggie

Can you dial down the heat on these things? Like, down to 450-500 degrees?

JohnInCarolina

SciAggie said:

Can you dial down the heat on these things? Like, down to 450-500 degrees?

There’s a dial on the Roccbox that lets you control the flame.  Kept in that position I’m not sure where it will keep the temp at.  

On occasion I will cook things at lower temps like that and then I’m just throwing it in when the temp is where I want it.  It’s not a set it and forget it type deal if that’s what you’re looking for.

Photo Egg

SciAggie said:

Can you dial down the heat on these things? Like, down to 450-500 degrees?

Both the Ooni 16” and the Karu will dial down. I have not taken temp readings at the lower side but 450-500 seems doable, maybe even a little lower.

kl8ton

Photo Egg said:

SciAggie said:

Can you dial down the heat on these things? Like, down to 450-500 degrees?

Both the Ooni 16” and the Karu will dial down. I have not taken temp readings at the lower side but 450-500 seems doable, maybe even a little lower.

We need scientific data!  Ambient temps, wind speed, beverages on hand, etc.

paqman

Roccbox on the lowest setting eventually reaches 1000F

paqman

FWIW, I was talking about the stone temperature.  For some reason, I don’t think that it matters when cooking let’s say in a CI pan because the ambient temp in the dome remains pretty much the same after a couple of minutes, it is the stone temp that increases over time.  In the case of CI, I assume that you would preheat the pan a couple of minutes and the heat would mostly be coming from the flame.

Photo Egg

paqman said:

Roccbox on the lowest setting eventually reaches 1000F

Damn, that thing is a flame thrower.

kl8ton

I've now been looking at koda 16s.     Come on! 

Canugghead

Dumb question, so if you have any oil splatter or spill on the stone floor, it'll just burn off next time?

Photo Egg

Canugghead said:

Dumb question, so if you have any oil splatter or spill on the stone floor, it'll just burn off next time?

I haven’t had any real spills, but the splatter pretty much burns off right away.
If I’m frying or searing most of the splatter goes up and hits the top and burns of very quickly or combusts in the air.lol

nolaegghead

Spilled oil is never a problem at those temps.  Burns right off.

Legume

Photo Egg said:

Canugghead said:

Dumb question, so if you have any oil splatter or spill on the stone floor, it'll just burn off next time?

I haven’t had any real spills, but the splatter pretty much burns off right away.
If I’m frying or searing most of the splatter goes up and hits the top and burns of very quickly or combusts in the air.lol

Yep, pepperoni, bacon, sausage all tend to give you little fireworks above the pizza.

HeavyG

Legume said:

Photo Egg said:

Canugghead said:

Dumb question, so if you have any oil splatter or spill on the stone floor, it'll just burn off next time?

I haven’t had any real spills, but the splatter pretty much burns off right away.
If I’m frying or searing most of the splatter goes up and hits the top and burns of very quickly or combusts in the air.lol

Yep, pepperoni, bacon, sausage all tend to give you little fireworks above the pizza.

The Italian equivalent of wok hei.

SonVolt

HeavyG said:

Legume said:

Photo Egg said:

Canugghead said:

Dumb question, so if you have any oil splatter or spill on the stone floor, it'll just burn off next time?

I haven’t had any real spills, but the splatter pretty much burns off right away.
If I’m frying or searing most of the splatter goes up and hits the top and burns of very quickly or combusts in the air.lol

Yep, pepperoni, bacon, sausage all tend to give you little fireworks above the pizza.

The Italian equivalent of wok hei.

I'm not sure if you're joking, but I think there's some truth to that. Something magical happens when food is roasted in a wood fired oven at 800F+. Even something simple like a plate of olives is next level. 

Canugghead

HeavyG said:

Legume said:

Photo Egg said:

Canugghead said:

Dumb question, so if you have any oil splatter or spill on the stone floor, it'll just burn off next time?

I haven’t had any real spills, but the splatter pretty much burns off right away.
If I’m frying or searing most of the splatter goes up and hits the top and burns of very quickly or combusts in the air.lol

Yep, pepperoni, bacon, sausage all tend to give you little fireworks above the pizza.

The Italian equivalent of wok hei.

Rumour has it that spaghetti and ravioli are Marco Polo's attempt at noodle and wonton 

SciAggie

SonVolt said:

I'm not sure if you're joking, but I think there's some truth to that. Something magical happens when food is roasted in a wood fired oven at 800F+. Even something simple like a plate of olives is next level. 

I’ll agree with this. In my oven - spatchcock chicken and roasted vegetables become an entirely different food. It’s difficult to explain the difference but it is noticeable. 

Legume

I mostly just meant that at these temps, you get grease splatters and those splatters never come back down to the pizza, or peppers coated in oil, or whatever you’re cooking at those temps. They get incinerated above the food and it looks like tiny fireworks.

nolaegghead

SciAggie said:

SonVolt said:

I'm not sure if you're joking, but I think there's some truth to that. Something magical happens when food is roasted in a wood fired oven at 800F+. Even something simple like a plate of olives is next level. 

I’ll agree with this. In my oven - spatchcock chicken and roasted vegetables become an entirely different food. It’s difficult to explain the difference but it is noticeable. 

Very even super high heat = many complex, flavorful chemicals

dmchicago

The Koda has landed. 

kl8ton

dmchicago said:

The Koda has landed. 

openitandcookonitandpostpicturesnow!

areyouputtingitinyourbathroomsoyoucanbidetandslingpies?

dmchicago

paqman

Was it good?

dmchicago

paqman said:

Was it good?

Yes. Work to do but a great first effort.

Legume

dmchicago said:

paqman said:

Was it good?

Yes. Work to do but a great first effort.

That back left corner is a ****.

dmchicago

Legume said:

dmchicago said:

paqman said:

Was it good?

Yes. Work to do but a great first effort.

That back left corner is a ****.

Yep. That's in the "work to do" category. 

Learning to rotate and WHEN to rotate the pie. That back left corner of the OONI is the hot spot. 

We did 3 pies and got better every attempt.

pab

@dmchicago - was your Koda order originally one that was expected to be shipped in March? I have been debating ordering one, I am not happy with the quality of the pies coming out of my oven, and while I am really not a cheapskate, it takes far too much lump to get the Egg up to temp for one pie. The website said they were back ordered to March so my wife said wait until our anniversary in June, but damn I’m jealous of the crusts on the gas fired pies and don’t want to wait.

dmchicago

Moo pab said:

@dmchicago - was your Koda order originally one that was expected to be shipped in March? I have been debating ordering one, I am not happy with the quality of the pies coming out of my oven, and while I am really not a cheapskate, it takes far too much lump to get the Egg up to temp for one pie. The website said they were back ordered to March so my wife said wait until our anniversary in June, but damn I’m jealous of the crusts on the gas fired pies and don’t want to wait.

My wife ordered it 12-15 from Williams Sonoma. Original estimate was early March. 

Arrived yesterday. #winning