Camp Chef Artisan Pizza Oven 90 , 16-Inch

I have had wood fired ovens for several years. There are advantages and disadvantages to the camp chef system. I bought the oven and this accessory package so will duplicate the review there. One advantage is I don't have to buy firewood and build a fire for 2 hours and have another piece of equipment in my yard. This is easy to get pizzas in and out and this kit really works well. I like that I don't burn my arms reaching in and these work great. The metal peel has a chiseled front edge that really scrapes the pizza. The cutter works great which is surprising, we have a cook's store here in Pleasanton that I bought a similar type from that didn't work at all and was 40 bucks itself. The little thermometer works great and seems really accurate. On with the oven. I have had my camp chef triple burner for 5 years or so and use the heck out of it. The thing is amazing for pancakes and frying chicken and fries. The oven gets to about 600 degrees which is better than my inside oven and produces nice crispy crust. Thinner pizzas with less toppings work great for this. Mine took about 5-7 minutes and the oven was on high to medium high. Very easy to put together, just screw in the stone, my 4 year old grandson helped. My old oven took 3 weeks and I am a contractor and easily 5 grand or so in materials. Very beautiful, worked great, but this is 200 with the accessories included that store easily because they have short handles. Before buying I read the reviews on all sites and some were like I didn't use this, but gave it 3 stars (really), lame. I gave it 5 stars because it is easy, cheap works reasonably well and can produce good pizza at your campsite or culdesac, which is what the unit really is. It isn't meant to replace a 10 or 20 thousand dollar oven dollar for dollar.

Five stars because for the price, it delivers a great value. Pros: - With my CampChef burners, I can easily get over 800 degrees. Not sure why other reviewers can't get as much, but these are 30,000 BTU burners. Once the oven is heated, I only need them on medium to maintain 600-700 degree heat for pizzas. - The window is wide enough for medium size pizzas. Both my pizza peels work well. - It's well constructed, light and easy to move around. - You can use to to make excellent pizza or for other oven purposes, almost anywhere. - Heats up in less than 15 minutes; quickly cools off after use. - Be a rock-star pizza chef on the go; cranking out serious, professional Napoletana pizzas at your next camping outing. Cons: - Due to the size and design, uneven heating is a major factor, as well as difficulty in maintaining a steady temperature in a tight range. As a result, you need to be attentive and move the pizza around a couple of times during baking. If you do this, you have great results. Know the best range for your pies. Temperature should vary depending on the thickness of your pizzas. Thicker pizza, lower temperature. - The thermometer installed at the top is nice, but gives no clue as to the temperature of the cooking stone - the most relevant factor. You absolutely need an infrared thermometer as part of this cooking kit. It's not an option for serious cooks. Get a good one for $25.

This review is a little premature--I have not cooked a pizza yet--so I will update my review after I have. We purchased this for RV camping, since we already had a Camp Chef stove (but read on.. we had the wrong one). Packaging: The oven comes in an appropriate box and the stone is packaged inside it's own box in the main box, surrounded by Styrofoam. The outside box was a little dinged up from shipping, but the contents were perfectly safe. The stone in this oven is thicker and heavier than your typical home pizza stone--excellent quality. You have to assemble the stone by removing two front corner stainless steel clips, inserting the stone, and reattaching the clips (2 screws). Once it is assembled, it's ready to go. The oven is a solid build, and it's heavier than I expected. There is a metal plate underneath the stone so flames from your Camp Chef stove do not hit the stone directly (good thing). This metal plate has slots in it to help direct heat, and there are also slots on the right and left side of the stone that direct heat up and around the top of the stone so ingredients cook from the top while the stone cooks the dough. I mistakenly assumed this oven would fit on my 2-burner 14" Camp Chef stove.. it requires a 16" stove. Camp Chef sells a smaller version of this oven that would have fit my stove, but once I saw this oven, I realized that the smaller oven would probably be too small for my family of 4, so I went ahead and ordered a larger stove to accommodate this oven. I got the Expedition 3x stove (hard to find nowadays). This oven fits over the left two burners of my Expedition 3X, and Camp Chef engineers did a nice job of making sure that the oven mates perfectly within the steel frame that surrounds the stove. In this way, the oven cannot accidentally slide off the stove. The only way the oven will fall off is if you tip over the entire stove.. it's a solid mating between stove and pizza oven. I turned on my two burners as instructed, on medium-high, and the thermometer immediately started to rise until it hit about 600 degrees. As I was not cooking, just testing, I lowered the flame and allowed the oven to continue to stay heated up a bit--mostly to burn off any excess films from manufacturing, and to test it out. There was a little smoke from beneath the oven but nothing offensive. My Expedition 3x stove "honks" with more than one burner running, which is annoying, but has nothing to do with this oven. The back of this oven is closed, so the only way for food to get in/out is through the front. This makes for an excellent heat retention. I did not have my infrared thermo handy to test the stone temp vs. the air temp, but my buddy bought the same exact setup and reports that the table in the instruction booklet accurately reflects the delta between the two, so I think the instructions manual is accurate. I will update this report in a few weeks after I've had a chance to actually COOK on this oven, but I strongly suspect that it is going to be an awesome addition to our RVing adventures.

I bought an Camp Chef Tundra stove at Costco for a mere $119.00 and then discovered that a pizza oven was available. I bought the pizza oven here and paid exactly the same price as I paid for the stove. The stove was intended ffor wok cooking so the pizza oven was really a bonus. First time out with first time, home made dough I ended up with a pizza crust that could not have been more perfectly matched to my taste. It was awesome! I need to work on the sauce though..... Using an infrared thermometer I was reading stone temps just above 700 degrees and the oven's thermostat was pinned at 750. I do not think it would be possible to get more bang for your buck in a pizza oven, even if you built it from scratch yourself. There is one problem with the stove however, though I still give it 5 stars on the strength of it's bang for buck value. The oven really should have handles on it to make it more easily transportable because I fully intend to haul it to friend's houses to make pizza for them, once I master a decent sauce. I may try to add handles if I can convince myself that it won't create any structural problems. I suspect that may be why they do not provide them. I love this oven and I am really looking forward to perfecting my own pizza. Edit: Sauce now significantly improved and I feel I can add Pizza to my repertoire of dishes I can do pretty well. Also wanted to add that last night I had a craving for Lasagna but the temperature outside was still about 90 and my swamp cooler was having trouble coping...I didn't want to add to that problem by using the kitchen oven to bake my Costco Lasagna. I put my pizza oven centered over the center burner on my Tundra and heated it up to the appropriate temperature, which I determined by comparing the oven thermometer reading to my infrared temp reading of the stone. I cooked it a bit on the hot side but that's ok because I love the caramelized cheese anyway. It worked a treat and at that temperature (hovering around 400-450 F) it used very little gas to maintain that temperature. For the record, I put the Lasagne on a cookie cooling rack to keep it off the stone itself.

Overall, I like it. The first time I used it, it burned the hell out of the bottom of the crust, but that somehow mysteriously fixed itself. In the subsequent attempts, the bottom was deliciously crusty and moderately toasted when the top was done so I don't know what that was all about... That said, this absolutely does need a door. Ideally something substantial and fits tightly. Secondly, it needs to have a couple of cross bars on the bottom so it can stay balanced on top of a variety of burners. A single cross bar in the center makes it tip one way or another. I know this was probably designed to work with Camp Chef brand of burners but it is a stand-alone product that should work with a wide range of burners people have in their homes. Other than that, a good product that makes great pizza. I don't eat much carbs so I like to make my carb intake count and this does fit that bill wonderfully.

I always wanted to build a pizza oven in my backyard, but could never justify the price. I didn't even know Camp Chef made one for my Expedition but when I saw it I had to get it, especially for the price. (I paid ~145) So glad I did, this oven is great. Heats up quickly, got the stone and oven up to the temps as indicated in the instructions. Slid my first pizza in and within 5 mins out came a very nice looking (and tasty) pizza. The crust was nice and crispy on the bottom without being burnt and was cooked all the way through. Toppings like-wise were cooked properly. If there was something on the wish list to make it better would be the addition of a door like the standalone camp chef pizza oven has. Biggest problem with this oven is my diet won't let me wat as many pizzas as I'd like because I could seriously use this everyday.

This is a great product. Fits over two burners perfectly on the three burner model have never tried it on the two burner model Easy to assemble All you have to do is place the tabs that keep the stone in place And you are ready to go Depending on how you have your grill set up, you can achieve temperatures above 500 degrees easy

I have an outdoor kitchen with a double set of gas burners. This oven fits on top quite nicely. I have made about 12-15 pizzas since getting it. It takes only about 15 minutes to get the oven stone to 450-500 degrees. This is a good amount of time to prep and assemble your pie. It’s also easy to get it to 600. At 450 you slide your pizza in rotate it two minutes later, wait a couple of minutes and it’s done, perfectly. At 600 it only takes a minute the. Turn 180 degrees, one more minute done. There are some skills that develop quickly as you make more pies. I’ve had friends tell me it’s the best pizza they have ever had. Great gift or get one for personal use. Just keep in mind, this oven required a couple of existing gas burners.