Deco Chef Outdoor Pizza Oven with 2-in-1 Pizza and Grill Oven Functionality, 13\" Pizza Stone, Portable 3-Layer Stainless Steel Construction, Pizza Peel, Dough Scraper, Scoop, Slotted Grill

I was skeptical about this product because some reviewers said they had trouble maintaining temperatures/cooking. However, we have found it easy to put together, get up to temperature, and cook with. It will lose heat quickly if you do not maintain the fuel, but this was to be expected. It's not a sit-it-and-forget it kind of thing. We've made pizzas, steak, and chicken wings in the pizza oven, all with great results. Just be sure to turn the pizza often or it will burn on the side closer to the fire. Overall, you can't beat this product for the price. If you have experience with grills/smokers you will have no trouble learning how to use this pizza oven.

I've seen other pizza ovens and like the design of this one the most. Black with Silver is perfect and nothing is plastic. Some others have plastic parts and should not be around anything that gets so hot. Also like the main unit there are no setups and it's all one piece. Con: The only thing I can thing of is the smoke stack needs a mount so it doesn't look like it might fall off if you touch it.

I can see it get to 900F easily, but pellets burn really fast. I'd probably use combination of pellets and hard wood. It takes time to master controlling the heat. I also keep burning pizzas but once I nail the process I can see how awesome this works

Christmas 🎄 presents for my two grandsons and they love 💗 it

Easy to use. Easy to store. Heats up great. Pizza tastes great in it

Good value for the money. Portable and well made. It will take a couple of attempts to get the perfect pie, but once you get the hang of it, it's great!

love it but the lid is strange it does fall forward otherwise very nice.

Not good for frozen pizza but works really well. Very impressed, just let pizza thaw some before cooking or cheese will burn.

It's ok... been having a lot of trouble using it and it just doesn't maintain heat well. Feeding the pellets and determining how much to add is going to take some time. Frozen pizza has been successful but using fresh dough and toppings has been a challenge.

After 1 hour at 900*F the pizza stone was only 395 at the rear and 200 at the front. Terrible design, the roof od the oven has vents all along the top so that the heat just travels between the roof layers and out the chimney. Go elsewhere!