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Roccbox??

DiamondRCattle
DiamondRCattle Posts: 20
in EggHead Forum
Anyone have experience with a Roccbox pizza oven?  Love pizza on BGE but looking for something faster.  Cant really justify $2500 for a real masonry one.  I would prefer to use the wood option not propane....bc of taste i guess....only had pizza with lump on bge.  Ive watched some youtube vids abt the wood option....does take some effort compared to propane.

Thanks
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Comments

  • thetrim
    thetrim Posts: 11,387
    Don't think anyone on here has heard of that device.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Photo Egg
    Photo Egg Posts: 12,137
    https://eggheadforum.com/search?Search=roccbox
    lots of stuff on the forum
    Thank you,
    Darian

    Galveston Texas
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  • westernbbq
    westernbbq Posts: 2,490
    thetrim said:
    Don't think anyone on here has heard of that device.
    Good one!

    I have two roccboxes and love em. Dua l fuel, easy heat up unbelievable results  Ooni just announced a cheaper gas fired one that looks interesting    we will see if they can keep timelines like they shouldnhave with gas burner for the 2s and 3 models



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  • SandyHookEgger
    SandyHookEgger Posts: 451
    Buy it. The pizza peel doubles as a crawfish paddle I’ve heard tell.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    Several forum members have them.  Zero complaints so far, at least that I have seen.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    https://eggheadforum.com/discussion/1216721/ot-the-unofficially-official-pizza-thread-ot/p1

    I'm in the Ardore crowd, but can't go wrong with RB
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I have one and exclusively use gas for 900+ degree cooks. At that temp, I don’t find a discernible difference in taste.
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  • HeavyG
    HeavyG Posts: 10,380
    A few people here do have them but I don't recall tho if anyone here really uses the wood fire option much (which OP says they are interested in using).
    If one wants the option of using gas or wood a look at the Uuni/Ooni Pro might be worth a look as its wood burning setup works really well from what I have read.
    If you are dead set on getting the Roccbox you might hit their Facebook page and ask users there about the wood burning rig.

    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • billt01
    billt01 Posts: 1,882
    SandyHookEgger said:
    Buy it. The pizza peel doubles as a crawfish paddle I’ve heard tell.
    half a$$ed i heard...had to bend that sum beiatch back into shape..
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    HeavyG said:
    A few people here do have them but I don't recall tho if anyone here really uses the wood fire option much (which OP says they are interested in using).
    If one wants the option of using gas or wood a look at the Uuni/Ooni Pro might be worth a look as its wood burning setup works really well from what I have read.
    If you are dead set on getting the Roccbox you might hit their Facebook page and ask users there about the wood burning rig.

    What do you have, @HeavyG?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    The wood burning setup works in the roccbox but it’s a pain in the arse and it adds no flavor whatsoever. I used it twice and have been all
    gas since. Much easier, better results (steady temps), and the wood adds no flavor anyway. The smoke/heat rolls right over the pie and out the front. Never touches it
    Keepin' It Weird in The ATX FBTX
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    The hopper on the wood jet burner is really small so you have to constantly tend to it while it comes up to temp and while cooking. With gas, open a valve and turn the knob to spark the ignitor then walk away. If you are set on wood, I would consider the Ooni/Uuni Pro due to its vertically fed hopper, which is a good size. You can also get a gravity-fed pellet attachment.
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  • HeavyG
    HeavyG Posts: 10,380
    JohnInCarolina said:
    HeavyG said:
    A few people here do have them but I don't recall tho if anyone here really uses the wood fire option much (which OP says they are interested in using).
    If one wants the option of using gas or wood a look at the Uuni/Ooni Pro might be worth a look as its wood burning setup works really well from what I have read.
    If you are dead set on getting the Roccbox you might hit their Facebook page and ask users there about the wood burning rig.

    What do you have, @HeavyG?
    A Blackstone and an Ardore.

    Lately tho I have been on a Detroit pan jag tho as the weather has been too cold, or windy, and/or rainy.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    I’m not sure I really understand the interest in using wood if your only goal is Neapolitan style pies.   I don’t think pies that cook in 90 seconds or less in any kind of unit pick up much of any smoke flavor in the dough.  The cook time is just too quick.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Even a traditional WFO does not ad much, if any, smoke flavor to the food. If you like smoky pizza the bge is pretty good rig for that. 
    Keepin' It Weird in The ATX FBTX
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  • Eoin
    Eoin Posts: 4,304
    We like our Roccbox, so a positive recommendation from me, but I have no experience of the other options to compare.
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  • HeavyG
    HeavyG Posts: 10,380
    JohnInCarolina said:
    I’m not sure I really understand the interest in using wood if your only goal is Neapolitan style pies.   I don’t think pies that cook in 90 seconds or less in any kind of unit pick up much of any smoke flavor in the dough.  The cook time is just too quick.
    Odd tho that the official rules for real Neapolitan pizza requires the use of a wood fired oven if it is not adding anything to the pie (besides heat obviously). Don't know the history of why they have that requirement. Just tradition I guess.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Photo Egg
    Photo Egg Posts: 12,137
    HeavyG said:
    JohnInCarolina said:
    I’m not sure I really understand the interest in using wood if your only goal is Neapolitan style pies.   I don’t think pies that cook in 90 seconds or less in any kind of unit pick up much of any smoke flavor in the dough.  The cook time is just too quick.
    Odd tho that the official rules for real Neapolitan pizza requires the use of a wood fired oven if it is not adding anything to the pie (besides heat obviously). Don't know the history of why they have that requirement. Just tradition I guess.
    No different than old traditions of calling alcohol by a certain name because it was distilled in a certain state.
    Thank you,
    Darian

    Galveston Texas
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    Photo Egg said:
    HeavyG said:
    JohnInCarolina said:
    I’m not sure I really understand the interest in using wood if your only goal is Neapolitan style pies.   I don’t think pies that cook in 90 seconds or less in any kind of unit pick up much of any smoke flavor in the dough.  The cook time is just too quick.
    Odd tho that the official rules for real Neapolitan pizza requires the use of a wood fired oven if it is not adding anything to the pie (besides heat obviously). Don't know the history of why they have that requirement. Just tradition I guess.
    No different than old traditions of calling alcohol by a certain name because it was distilled in a certain state.
    Yeah I don’t think it’s all that odd.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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