Big Horn Wood Pellet Burning Pizza Oven Work Flow and Tips: Master the backyard pizza party!
Vložit
- čas přidán 11. 07. 2024
- In this video, I go over some of the tips and tricks I have learned using the Big Horn Wood Pellet Burning Outdoor Pizza Oven. I will go over fire management and some tricks to get the best pizza possible out of the Big Horn.
Check out a dough recipe - • Dough Recipe for Wood ...
Be sure to subscribe so you don't miss any of the Big Horn content.
If you like the content of this video please give me a thumbs up (like).
Also, let me know what you think in the comments and what kind of content you would like to see me create! I am all ears!
Check out my affiliate links for links to the products showcased and used in my videos.
Support the channel by checking out the products used in my videos in these affiliate links.
It helps the channel without costing you a thing!
Ovens that I use
Big Horn Oven - amzn.to/3VbrBiL
Changemoor 13 - amzn.to/3C3oNv1
Lodge Dutch Oven - amzn.to/3C3oNv1
Presto Pizzazz - amzn.to/3SUcVm1
Courant Pizza Maker - amzn.to/3M6uInR
Support Equipment and Tools
Torch - amzn.to/3M6dirC
DOT 39z - amzn.to/3M24cvE
Fan - amzn.to/3EdsW2h
Launch Peel - amzn.to/3C8gL3Y
Recovery Peel - amzn.to/3EbohOr
Best Pellets… So Far - amzn.to/3rrJjk9
Mac-Daddy Thermometer - amzn.to/3E9rGNH
Weekend Warrior Thermometer - amzn.to/3C7Pxuj
Strong Tongs - amzn.to/3fDQ6EX
Mixer - amzn.to/3rpzovu
Proofing/mixing box - amzn.to/3SOH7yU
Lid - amzn.to/3fHqoiV
Food Scale - amzn.to/3fG719N
Dough-Blade - amzn.to/3CtpEXh
Pizza Screens - amzn.to/3Ee6fLe
Dough Docker - amzn.to/3SCFDYX
These are those bad A new pepperonis - www.hormelfoods.com/newsroom/...
Thanks for watching - Jason - Jak na to + styl
Wow, everything now makes sense - thanks, Jason!
You're welcome Dok! - Jason
Thanks for this. Really nicely broken down and you took your time with the details.
@SeveronJ I am happy that it could help you. More Big Horn and Traeger vids to come. Are you more into making pizzas or back yard grilling type stuff in general? I just like to see what brings people to my channel so I can make more content that you guys want to see. Thanks for watching! - Jason
Thank you brother! Trying mine right now for the first time going great so far
How did those pies come out? - Jason
woot! just ordered this oven. thanks for the tips!!!!!!!!!!
How is the oven treating you?
Exactly what I needed. Perfect tutorial video 👌
Thanks for watching! More videos coming!
used this twice last night DEF need to keep eye on pellets does eat them pretty quick :) did a great job i used corn meal to use on the Peel worked great
This video is the manual that we need. Thank you sir!
@Alexander Patterson. Thanks! Stay tuned for more. I’ll have some more time beginning of next year for more big horn vids!
Brilliant video - I'll be trying mine out for the first time this evening. Thanks so much for all the great tips! :)
@Jonty Head - Your welcome. This oven has a slight learning curve but your insatiable desire for the perfect pizza you made in your yard will guide you! Thanks for watching - Jason
@@JTVLIFE l
Thanks for the low down on this man. Very informative!
Glad I could help your pizza journey is some small way! -Jason
Awesome video bro can’t wait to try out my oven tomorrow knowing all these awesome tips! Thanks a lot
@Jack Denaro You are going to love this oven. A little learning curve on keeping the fire going but you dont cook pizza with wood because it’s easy! Cheers and thanks for watching - Jason
Excellent vlog! Thank you
Glad you enjoyed it!
Nice video. I like how you went through every step. I am going to be firing up my Bighorn tonight. I'm glad I went with 2 peels right away
Vincent Westberg How did it work out?? Two peels is mando to keep the show moving!
These things were on mega sale recently and picked one up. Thanks for the tips!
Glad I could help! What's you favorite combinations you've made so far?
awesome just got mine put together and new there was a video. thanks bro now time to make my doe
I have a video showing the dough I use. Also another one that shows you how to prep store bought dough for ultimate results. Im currently working on a clone of a dough I had recently in Portland, OR at a place called "Life of Pie". Glad the video helped!
great video my friend. thanks for sharing
Thanks for watching! - Jason
Appreciate this video man. I took my oven out on a camping trip and used it for the first time out there and struggled with keeping it hot and consistent. I think I was overloading it with pellets and not letting it breathe enough to make get the flames going. This will definitely help me on my next go of it
Yes! To many pellets at once will smother the fire. Let the base layer of pellets get going good before you start adding more. Hope this and the video helps. -Jason
Very nice tutorial.
Awesome content.
@Uday Kolluri - I am happy you enjoy it. Thanks for watching!
Great Information!!
Thanks for watching! - Jason
New XMas gift. Will fire up the Big Horn soon. Thanks for a super instructional video. Cheers.
Glad you found the channel! Please subscribe and ask any questions or give me any topics that would help you in your back yard pizza obsession! -Jason
Great video sir 👍
Thanks 👍 - Jason
Thank you for this!
You’re welcome
Good stuff man! I love the chicken in the background hahah +1 sub
@Mark Reyes Thanks 🙏 Free range!!
Awesome, gonna try my new oven tomorrow!!
How did it go?
@@JTVLIFEmine exploded sadly I accidentally put gun powder in there
A few things to point out. Leaving pizza dough slows the rising process, so me personally if you're making your own do at least a 2 or 3 day rising it'll give you more flavor in the crust and leave it out at room temperature in a dry, cool area. Secondly before you use it be sure to do pre use fire in the pizza oven to burn off any manufacture oil or gas on the oven. It'll clean it so no metal residue is baked into your pizza.
Yes to both of those points! Always cook off any sort of new BBQ gadget off! And patience will reward you with the flavor and texture of a 3 day old dough. Thanks for watching - Jason
Thanks this will make it easier. I was not loading it up with enough pellets.
Glad I could help! Working on a follow up to this vid. Thanks for watching - Jason
Literally saved me from throwing this oven out. LOL Thanks man!
It has a learning curve and certainly isn't as a causal cooking experience as the amazon picture portray. But if you like a challenge and good pizza its worth a second, third, or forth shot lol. - Jason
Thank you!!! I just made a perfect pizza after my shift cap.
That's amazing Dogden. What kind of toppings did you put on it? Thanks for watching - Jason
Made our first Big Horn Pizza tonight and wow and I glad I watched your video. It turned out near perfect. The center of the crust was not real crispy but guessing we were a bit over eager, and should have waited till the stone had heated longer....next time we will know
Awesome vid. You look like Jim McMahon from the Bears. Ever hear that. Lol. Thanks for the tips. 👍🏻
Never got that before! He looks like a stud so I'll take it! Better than Gomer Pyle like someone told me before lol. Not sure if they meant Gomer from the T.V. show or the fat, bald one from full metal jacket. Cheers - Jason
Thank you for the vid. I tried mine tonight, and it didn't go so well. With your advice, I'm ready to try again. Also, I love your little friend at 5:42. 😁
Give it a few more goes! Once you pull out that perfectly leopard pie you'll be hooked! That's Rosie the chicken! Thanks for watching - Jason
i had high hopes for this oven and in the first 30 seconds I bust a gut laughing at the opening remarks! I have only watched 30 seconds so far.
I shoot for as entertaining as informative! - Jason
Just got mine today for $125. I cant wait to use it.
Let us know how it goes!
Nice. Thanks for the tips. Made all the difference. Liked the frozen cheese tips
as well.. What is your favorite pellets?
Favorite pellets are pit boss brand!
Love your videos!! My hubby just bought me the Big horn pellet oven for Mother’s Day!! Couple ??… we don’t have your fancy lighter/butane torch-tried using one of those clickers-took forever!! Any advice on this??
I tried to find your pizza peel recommendation-omg tried using it first time w spatulas-what a mess!!! Thank you..
I was going to do a video reviewing this one ignitor product but the performance was so poor it wasn't even worth showing. The torch helps get a whole layer lit evenly instead of just the portion over the ignitor puck. Check out this link here - amzn.to/3lyOprU - for the same torch I have. This one - amzn.to/3lzu1XB - is only a little more @ $20 and has a built in ignitor so you don't need to look for a lighter or risk burning yourself. The tanks are - amzn.to/3LGJ6RZ - incredibly over priced but can be found for about $5 at Walmart. I refill mine on the cheap - czcams.com/video/O-ldostFgDg/video.html - need a few items to do it safely or just keep buying them. You'll get many lights out of 1 lb of propane. Glad the peel is working out for you. Coat in a nice layer of semolina flour - amzn.to/3sN4yhx - for a nice release and extra texture to bottom of pie! Thanks for watching! - Jason
Great demonstration, lots of useful information that is easy to understand - love the humo(u)r also. Best vid I have seen yet on the Big Horn oven. Thanks for your time :)
Awesome, thank you! - Jason
Looks like you don't need a second hand, you had your dough ready and the table prepared to make that many pizzas fast and easy. They looked amazing. Have you tried brushing butter on the edges of the bread? Thanks.
Good video. Plenty of good info. You mentioned that the scoop would hold 150 grams and that you needed 300 grams. Yet you shoveled like 4 scoops. Lol!!!!!
Its 300 grams for the initial start. Then it burns about 150g every 2-3 minutes or so. They weren't really full scoops. The hack is level in the pellet tray is 300 so wasn't stressing measuring full, flat cups. Thanks for watching and commenting - Jason
I am thinking of getting one of those, so is there no need to rotate the pizza?
Thanks for the great tips. I'm curious how easy is it to get the replacement handle that you had misplaced from this company. Do they offer replacement parts? You mentioned that the top seemed to burn before the bottom crust browned completely...how about leaving the front door off for part of the time to cool down the chamber temperature? Thanks and looking forward to more videos.
I haven't thought about reaching out for a replacement fire-box tool. I called the number on the slip that came in the box when I was missing a screw and it was routed to a large call center that represented many eCommerce companies. The rep on the phone didn't really have much product knowledge or even know where to start to get one. At that point I gave up on the screw and pulled one out of my hardware collection. The poor customer service is the trade off for the great price on this oven so I am not to upset about it. I will try the door off too! Most commercial restaurant wood fired ovens don't have doors so it could work. The draft might make it run through pellets more but YOLO! Thanks for watching!
Appreciate the content, do you wait a little in-between pIzzas or temp is ready to go after that scoop of pellets🍻
I normally give it a little recovery time every other pizza - Jason
Have you tried a fresh take & bake pizza yet from say Papa Murphy’s , Costco, etc?
Great video 👍🏻
That is a really good Idea! I have a video in the works making premade, frozen, pizzas. I think some of the take and bake might be a little too big to fit in the big horn. I will ad take and bake to the list!! Thanks for watching - Jason
Thanks for the informativ video. I really want this but seems like it uses a ton of pellets.. please update us if you make anything else on the oven like steak or wings
@Sophia J You are very welcome. I have a chicken wing video in the works! Thanks for watching and the giving the content idea!
Pizza bro!
Thanks for the video! I’m about to try my big horn out for the first time today. One comment you made stuck out to me. You said that unless you freeze your cheese, the bottom of your pie won’t crisp up before the cheese begins to burn. How long do you let the oven preheat before you start making pies? Pizza stones heat up very slowly. Have you tried waiting at least 30-40 minutes before cooking the first pie?
Yes, wait at least 30 minutes for optimal results. The frozen cheese thing is a way to slow down top cooking if you are having trouble getting a crispy bottom. You’ll notice that the second and third pizza won’t be as crispy on the bottom if the oven isn’t giving ample time to recoup some heat on the stone. I do 2 pizzas in a row then give it about 5 minutes. Hope this helps, good luck! - Jason
My oven came so I had to come back to this video. Is that string cheese you shredded? I am having trouble finding low moisture whole milk cheese.
Yes it is! Galbani brand offers whole milk shredded and block cheese if you can find that. If not, most grocery stores carry their string cheese. The string cheese really works well if you can’t find whole milk - low moister mozzarella. Thanks for watching - Jason
Great vid but the crust looked undercooked on the bottom side. Did you not preheat the stone long enough?
To be 💯 no the stone wasn’t preheated long enough. It takes at least 20 minutes and better 30 minutes to get to proper temperature. Also, I find giving it a 5 minute rest between every other pie helps too. Made 10 pizzas one time and figured that little trick out. Making the videos and feeding the oven along with cranking out a bunch of pizzas in succession is a bit of a challenge 😂. Thanks for watching! - Jason
That chicken! Bwahahahahaha!!!
I have not used mine yet. Was figuring I needed to set it on a stone or metal table due to heat beneath, but yours was simply set on a plastic table. Do you find that it does not get hot underneath?
@Mark McEathron I have had no issues using the bighorn on plastic Rubbermaid tables or my IKEA teak table. Since most of the heat is vectored up to the roof to radiate heat down onto the stone floor of the oven I think the heat coming off the bottom is fairly subdued.
Have you tried anything else in the oven? Or just pizza? Great video
HH - I have done chicken wings and steak. I made a video on chicken wings. The capacity of the oven kind of makes personal portioned everything. That is the problem with stuff other than pizza. But, it's great for fast-cooking items. I am working on some videos with different stuff. - Jason
Truly, this video is the manual Big Horn doesn’t include. I’ve only had one problem - my wooden handle is loose and the door wants to rotate upside down when you pull the door out. Our first efforts made for good eating though.
I'm glad you found the content valuable. Try a little thread lock like this - amzn.to/3MItzT0 - on the screw thread that goes into door. - Jason
Thanks for the tips, Did my first pizza last night. I had the opposite problem that you did. The top and of my pizza/crust looked perfect. And the bottom of my pizza was pretty much burnt. Still tasted good. But what do you recommend for this issue?
Did you have excess flour on the bottom of your pizza?
Steve Furse - How long did it take to cook the pizza? A lot of toppings on top take more cook time to crisp up but at the same time the bottom of the crust can get away from you. That’s why the Neapolitan pizza style has such little amount of toppings compared to others. Excess flour or semolina like Faith Cortez mentioned will burn to bottom of pizza and make it look really burnt as well. - Jason
@@JTVLIFE I had the same issue. I think we added too much cornmeal and it blackened to a crisp. I was wondering, however, was the stone too hot? How do we know? We just used some flour on the second pizza, and it was much better. Subsequent pizza then took longer and longer to cook, but didn't burn.
@@DigitalWorkshopBangor back then I was using a metal peel. Significantly less dry lube is needed on a wooden one. About every two pizzas it needs about 3-5 minutes to continue to cook like the first ones!
So no spinning it half way or 1/4 way through needed to cook evenly??
Nope! As long as you have the oven good and hot. 20 - 30 minutes pre-heat time. The oven is so small and not insulated so the heat lost in opening the door isn't worth any extra evenness you might achieve turning. The flames go from fire box in back up front to the flume. The door also radiates heat onto front of oven. So, rotating is not necessary- Jason
Any tips to get a more well done bottom without burning your toppings? Ever try to pre cook the dough?
Pre cooking could help. The oven needs to be preheated for at least 15 minutes. The longer you preheat the better cook you will get on the bottom. I also put the shredded cheese in the freezer for about 20 minutes before I cook pizza so it is slightly frozen. This slows the browning of the cheese down a little so you can get the bottom more crispy. I hope this helps!
@@JTVLIFE thanks man. Cheers
You ever use charcoal or combo w pellets or wood chips
@L M. Never the chips. I feel like they would tend to smoke or offer a harsh burn. When I get my hands on some small chunks and cubes I’m gunna try those!
Have you done frozen pizza in it? Hard to get crust crispy in this oven. Maybe it isn’t hot enough I don’t know.
All about the heat! Gunna be doing a frozen vid soon!
No me tion of tempeture levels ?can you hit 700+ degrees?steaks?
Nelson - Temps range between 750 and 900 when the oven in up and running. Hope this helps. - Jason
What do you do to brush off the burned flour on the stone when doing multiple pizzas? The build up of burned flour/corn meal when doing multiple pizzas is very noticeable and can make later pizzas kind of unappetizing.
I use this simple grill brush - amzn.to/39JKoOI - that I have had on hand for years. When I worked at a restaurant that had a wood pizza oven we used something like this - www.webstaurantstore.com/carlisle-4152000-sparta-oven-and-grill-brush-with-42-wooden-handle-and-scraper/2714152000.html - Key is reach back, then place brush down and sweep back towards door. After last pizza just let the oven cool and cook the rest of the stuff on stone then remove before next light off and brush real good with same brush. Just keep what ever brush you use dedicated to pizza oven because you don't want to streak grease or anything tacky onto the stone. - Jason
The instructions with the oven say to spin the pizza every 15 secs or so. Did you spin your pizza or just leave it for 2-3mins?
I’ve gotten pretty even cook on my pizzas. Some time a 180 deg turn 2/3 through. If the oven of roaring and not cold out leaving the door open and turning every 15 seconds might be feasible. I just don’t like loosing the heat of constantly opening and closing door when it is 55 out. Thanks for watching - Jason
I suspect that you should be pre-heating for at least 20 minutes and that might help the bottom to crisp up better
For sure Eric. This is an early video in my back yard pizza oven journey. Been making new ones as I learn and perfect. Thanks for watching! - Jason
Mine burns my cheese way too easily. Can you cap the chimney while you cook to pizza to prevent that ?
The chimney helps create the draft that brings the flames up the roof. I've learned its not so much slowing the top from cooking to fast as much as cooking the bottom faster. Make sure you have preheated the oven for at least 20 minutes but up to 30. My temp gun maxes out at 750 deg F and I wait until that happens to cook the first pizza. Also putting your cheese in the freezer for about 20 minutes before you make your pizza will help slow it down little so the bottom can reach perfection before the cheese is toast. Hope this helps!
@@JTVLIFE dude thank you so much
hey bro...throw that chicken in there..LOL
My wife would throw me in there lol. They're laying hens. Long game with these guys. Cheers - Jason
Never put water, not even a damp cloth on a baking stone it will cause it to break.
Do you ever have any issues with the dough sticking to the stone?
@Chris Dozhier No, as long as the stone is hot and you have some flour, preferably semolina, down on peel before you put it in you’ll be Golden. Just don’t touch the pizza for at least a minute. Also avoid very thin parts on you dough where sauce could leak through and clear all rouge toppings and cheeses off peel before you slide pizza in. Little rando pieces of stuff WILL glue your pie to the stone! Thanks for watching Chris
I had that issue with sticking my first several times trying to bake - I was using regular flour to dust the peel and dough - I switched to semolina and no more sticking.
did u spin it while it was cooking? like spin in it in the oven?
@Tony Gilbert. If you land it closer to the door and it is good and pre heated you usually don’t have to spin it. Some times it will cook a little faster on the fire box side and I’ll give it a rotation but for the most part it actually cooks pretty even. Thanks for watching!
I previously rotated the pizza but still managed to have some burned spots. I’ve repurposed my Weber rotisserie motor and bought a round pizza stone so it rotates by itself now. Tried it this past weekend and it definitely makes more consistent looking pizza and not burn one side.
@@bdtang That is badass. Did you fit that in the Big Horn?
@@JTVLIFE I drilled a hole through the bottom. Mounted the motor underneath the big horn with and the spit going into the oven to rotate the round pizza stone. I turn it off to put or take a pizza out then flip the switch to have it continuously rotate pizza with the door closed.
@@bdtang is there a way you can send me some pictures of your setup and maybe a parts list?
Have you measured how hot the stone gets?
Well over 800 degrees F. I don't have the technology to get the actual temp but I would suspect 850-950 - Jason
I noticed you didnt rotate the pizza. Was that on purpose?
Yes, I find if the oven is hot enough you don’t really need to turn. Just land the pizza closer to the door than the fire box and it will cook fairly even. It’s a give and take on opening door to turn real quick or leaving it and not letting all the heat out and having a small portion of the pizza have more char but an overall quicker cook and better texture over all. Try it both ways! Let me know how it works. -Jason
I get so much burning on the bottom of my crust it is inedible. Also - my piza takes about 30 seconds...if I left it in there for 2 minutes it would be charcoal. I did an infra thermo onto the stone and I was close to 800 deg. What am I doing wrong with my Big Horn
Do you have flames coming across the top of the oven when you put it in? It sounds like your oven is getting stupid hot. 800 is about on target for the stone. What type of dough are you using?
@@JTVLIFE flames yes. I buy the dough from a pizza shop. 2 large balls I can get 6 smallish 10" pizza out of.
I also have to use *some* semolina flour to slide it off the peel. The oven in the kitchen gets to 450 and semolina doesnt burn.
@@JTVLIFE why would mine be getting so hot that my pizza can't be in there more than 30-45 seconds? Pellets? What brand do you recommend?
@@nathanshilling1408 I like the pit boss the best. They ignite easily. Do you cook with the door off? The moisture level of that dough might be higher than what you want for a Neapolotain pie if they make more NY-style pizzas.
The bottom of the pizza you showed was definitely not optimal.
I would recommend letting the stone heat up more before cooking.
@@chrisgill1302 for sure 👍
Buy a pizza steel instead of that stone so your bottom cooks properly
I have never really used a steel. You like it better than a stone? Why? Does it preheat quicker? If I used a peel and put the pizza straight on the stone they get crispy. This video was kind of showing a "no peel hack" so it didn't get the same results of skr8 on the stone. - Jason
@@JTVLIFE heats quicker, keeps heat consistently higher, no way it will ever crack. You can cook faster with better consistency
LOL
your first pizza had very undergooked crust... wait till stone gets hot before first pizza....
@Brian Shaw - Thanks for the feed back. I am doing about a 20 minute preheat these days.
I buy pizza dough from the local pizza shop.
That's a great option. You my friend are "Pizza Privileged". How does it feel to not have to wait days for homemade pizza? huh? Huh? lol. Thanks for watching - Jason
My pizza burns on the top but is still dough at bottom
How long are you preheating your oven for? Let it heat up for at least 15 minutes after flames come out of the chimney. Also, during this period make sure that you are feeding pellets to the oven the whole time to keep that fire roaring. Then, right before you cook your pizza make sure that you add some pellets and wait for them to ignite before putting the pizza in. Finally pre heat and cook with the door on! Hope this helps. I have some new big horn pizza ovens in the works. Thanks for watching - Jason
No leopard spotting on the bottom
Oven was not preheated nearly enough in this video. logistics of shooting the video solo made it tricky to capture it all while the oven was hot enough. Now I preheat a good 20-30 minutes before I start cooking and then 5-10 minutes between every 3rd pie. - Jason
That bottom is not hot enough, an you need more time
Yes, Now I do minimum of 20 minute pre-heat and 5-10 minutes recovery between every third pie. - Jason
AND what else have u tried in it, im thinking steaks
I haven’t don’t anything else in it yet but I do wanna try chicken wings and making pita/naan bread it.
Bighorn CHICKEN WINGS VIDEO?
Chicken Wings in Pellet Pizza Oven!
czcams.com/video/Z_K3D-ajFGc/video.html
@@JTVLIFE oh duh 🤦🏼♀️thank you! I saw it after
Italians watching this rn 😔😔
oh know lol. what do you think? watch this video and give me your honest opinion! - czcams.com/video/iKXztTDWL58/video.html Thanks for watching! - Jason!
Get that up to around 750 degrees and put that outfit in the oven
Those PFG shirts are surprisingly flame retardant. What should I wear for you baby? - Jason
Yo dude, no way did you up draft her dude, totally not cool dude 👍
bottom looks under done. no sound whwn you cut it. domt steam the pizza un carsboard box.
Yes I’ve learned a lot since these early vids. Watch some of the newer ones. Definitely a cooling rack to keep the crisp! Thanks for watching - Jason
This guy is wicked tite