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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-18-2007, 11:12 AM   #1
MileHighSmoker
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Thumbs down Countertop Pizza Oven?

Take a peek at this countertop pizza oven. Seams to me to be missing at least one element of making "tasty dishes just like in a wood-burning oven" and that would be WOOD. No wood = No Smoke = No Authentic taste.

http://www.ariete.net/catalogo_06/ca...sp?prod_id=193

http://www.ariete.net/catalogo_06/pr...s/ext1_902.jpg

I guess some people will put just about anything on their countertops these days.
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Unread 09-18-2007, 11:15 AM   #2
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Use liquid smoke in your sauce and call it a day.
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Unread 09-18-2007, 11:54 AM   #3
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Default EZ-Bake Pizza Oven

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Originally Posted by timzcardz View Post
Use liquid smoke in your sauce and call it a day.
I agree this thing looks like a total waste. They should have called it EZ-Bake Pizza Oven
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Unread 09-18-2007, 08:17 PM   #4
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Reminds me of something...


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Unread 09-18-2007, 08:25 PM   #5
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Some people must have an abundance of counter space is all I know. Ours is limited. Thats why I want to cook pizzas outside.

I can throw a $5 DiGiorno in the convection oven and be eating in 18 minutes. I don't see the need for a countertop oven.
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Unread 09-18-2007, 09:21 PM   #6
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Doesn't look very sturdy to me.
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Unread 09-18-2007, 11:07 PM   #7
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Quote:
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Doesn't look very sturdy to me.
I agree, and even though it is cool to the touch it still has what appears to be fake dials and such on the front.
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Unread 09-20-2007, 12:07 PM   #8
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Quote:
Originally Posted by Brauma View Post
I can throw a $5 DiGiorno in the convection oven and be eating in 18 minutes. I don't see the need for a countertop oven.
18 Minutes??? Crank up that heat man. I run at 475 and have a custom topped - "store bought dough" pizza done in 9 minutes.
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Unread 09-20-2007, 08:56 PM   #9
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Quote:
Originally Posted by NCGrimbo View Post
18 Minutes??? Crank up that heat man. I run at 475 and have a custom topped - "store bought dough" pizza done in 9 minutes.
Thanks for the tip. We've just always run the oven at 400 - which translates to 375 on the convection. I'll try that next time.
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