Roccbox or Ooni

dmchicago

Langner91 said:

Ozzie_Isaac said:

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. 

You all are killing me.  I have a patio full of cooking gear and I am now seriously looking at Pizza Ovens.  A dealer near me has Alfa Ovens.  They seem nice, but not really sure how they compare to all the others out there.

Agreed.  I don't even like pizza all that much, but I may have to pull the trigger on a pizza oven!

I ****!n hate Pizza...I've made 7 pizzas in the last week, tho.

SciAggie

For what it's worth, I doubt a dedicated wood oven like mine makes pizza even fractionally better than a Roccbox/Ooni. For any cooking situation that requires live fire rolling across the oven ceiling the small portable ovens are great. The food just gets kissed by fire and high heat - it doeasn't care where it comes from.

A dedicated wood oven just opens the door to other retained heat cooking applications.

pab

Looking at those pictures makes me dread the next 6 to 8 weeks of just okay pizza lol. I have a 14” wood peel to launch and an American Metal peel to pull them with. That peel measures 16”. Will that fit the Koda 16 or do I need a smaller width?

JohnInCarolina

SciAggie said:

For what it's worth, I doubt a dedicated wood oven like mine makes pizza even fractionally better than a Roccbox/Ooni. For any cooking situation that requires live fire rolling across the oven ceiling the small portable ovens are great. The food just gets kissed by fire and high heat - it doeasn't care where it comes from.

A dedicated wood oven just opens the door to other retained heat cooking applications.

I'm not surprised by that Gary.  I should have clarified that it's more the expense/space of said oven and the time/work associated with getting it all fired up that makes it represent a much more significant commitment, in my view, rather than any sort of advantage it might provide.  

dmchicago

pab said:

Looking at those pictures makes me dread the next 6 to 8 weeks of just okay pizza lol. I have a 14” wood peel to launch and an American Metal peel to pull them with. That peel measures 16”. Will that fit the Koda 16 or do I need a smaller width?

I have the Koda 16 with the OONI  14 inch peel

SciAggie

JohnInCarolina said:

SciAggie said:

For what it's worth, I doubt a dedicated wood oven like mine makes pizza even fractionally better than a Roccbox/Ooni. For any cooking situation that requires live fire rolling across the oven ceiling the small portable ovens are great. The food just gets kissed by fire and high heat - it doeasn't care where it comes from.

A dedicated wood oven just opens the door to other retained heat cooking applications.

I'm not surprised by that Gary.  I should have clarified that it's more the expense/space of said oven and the time/work associated with getting it all fired up that makes it represent a much more significant commitment, in my view, rather than any sort of advantage it might provide.  

I agree. My comment was meant more to those reading this thread in general. Don't tell anyone, but I've thought about getting one just because they are so quick, light, and portable. If that gets out it might ruin my "wood fired" street creds...So keep it on the down low.

Ozzie_Isaac

SciAggie said:

JohnInCarolina said:

SciAggie said:

For what it's worth, I doubt a dedicated wood oven like mine makes pizza even fractionally better than a Roccbox/Ooni. For any cooking situation that requires live fire rolling across the oven ceiling the small portable ovens are great. The food just gets kissed by fire and high heat - it doeasn't care where it comes from.

A dedicated wood oven just opens the door to other retained heat cooking applications.

I'm not surprised by that Gary.  I should have clarified that it's more the expense/space of said oven and the time/work associated with getting it all fired up that makes it represent a much more significant commitment, in my view, rather than any sort of advantage it might provide.  

I agree. My comment was meant more to those reading this thread in general. Don't tell anyone, but I've thought about getting one just because they are so quick, light, and portable. If that gets out it might ruin my "wood fired" street creds...So keep it on the down low.

The time and dedication for a full refractory WO is why I am seriously considering an Alfa Oven, specifically the 4 Pizze.  Looks big enough for many other cooks, but speedy like the portable ovens.  Kind of an in between Ooni/Roccobox and full on brick wood fired oven option.

Your cooks amaze me, but the time commitment and planning is more than I can bite off.  The Alfas seem to fire up and ready to cook in 30 minutes or so.