Outdoor Pellet Pizza Oven – Original Pellethead PoBoy Wood Fired Portable Grill with Peel, Blower, 13″ Pizza Stone Accessories Kit

Fantastic little pizza oven!
I don’t often leave reviews on Amazon, but I like this oven so much I wanted to tell everyone and correct some of the negative comments. Now that I’ve been using the oven for about a month I think I’ve got a pretty good feel for it. It wound up to be a pretty long review.TLDR: it’s a great oven and most of the complaints are nonsense.I love pizza and I love to cook pizza. Over the past 40 years I’ve cooked pizza in various home ovens, commercial production ovens, and on all sorts of grills. The Pellethead Po Boy is my very favorite. It heats up quickly and is easy to operate. The oven cooks pizza perfectly with a crisp outside on the crust and nicely cooked toppings. The wood fire gives just the right hint of smoky flavor. It comes back to temperature quickly so you can cook another pizza.The oven itself is well constructed and solid. The double wall holds heat well and the outside (except for the smoke stack) doesn’t get very hot. The blower does help heat the oven more quickly, but if you are patient you could get up to cooking temp without it (I got it to 650F in about 25 minutes without the blower).Using the oven is very easy. I’ve been using fire starters designed for charcoal. Once the starter and a few pellets get started burning I turn on the blower and start feeding it. I’ve had the best results by adding about 1/3 cup of pellets every 2-3 minutes. Within 15 minutes the oven is up to 850-900F. When it’s held there about 5 minutes I remove the blower and cook the pizza.At that temperature the pizza will cook very quickly (under 2 minutes). You will need to watch it and turn it about every 20-30 seconds so it cooks evenly. I’ve been preparing the pizzas on a wooden peel and then sliding them off that peel onto the stone and using the aluminum peel for turning while cooking and then removing from the oven.The pizzas turn out great and I have a great time using the oven. A lot of the comments in the negative reviews seem to be completely different from my experience and I’d like to address some of them.Some reviewers complained that the edges of the metal parts are sharp and dangerous. There aren’t any sharp edges on my oven. The metal parts are all quite thick and the edges are cut square and smooth. I don’t see how you could possibly injure yourself on any part of the oven. OK, yes there is one little burr on one corner of the pellet hopper. I could probably scratch myself on it if I really tried.Some reviewers complained about splinters on the wooden handles. I wasn’t expecting cabinet finished hardwood (and didn’t get it). There were a few burrs around the drilled holes on some of the handles. While I was assembling the oven I spent about 30 seconds trimming off the burrs with my pocketknife. Problem solved.Some reviewers complained of sparks, flames shooting out, dangerous temperatures requiring protective gloves, etc. Did you miss the part where the description says this is a wood fired oven? There can be some flames. If you drop in a big load of pellets and then open the door you can get some flames rolling out. It wouldn’t be dangerous unless you stuck your face in the opening as you pulled the door open. The way the handles on the door and the pellet hopper are arranged your hands are well protected from the openings. There can be a few sparks/embers from the fire box especially if the box isn’t inserted all the way, but not much more than your average charcoal grill. I’ve been perfectly comfortable using this grill without any protective gloves of mitts. If you can safely operate a charcoal grill then this oven won’t be any problem. If you can’t, better stick to frozen pizzas in the microwave.I’m overall terribly pleased with this oven and very glad that I didn’t spend a whole lot more on the ones with bigger brand names.

Makes pizza in 45 seconds
Honestly I watched dozens of review videos on a bunch of these trying to decide the right one, did I get it right, I don’t know. But for my first pizza oven I can’t imagine anything better, maybe just larger – but this is my first stab at getting into it. First; let me say that it cooks pizza so fast that it doesn’t seem real, about 45 seconds and you have a bubbling top and a nice crust underneath. Heating the stone is the key! I failed several attempts until I was patient enough to wait about 45 minutes for the stone to heat up. Next, I will say that the top and where the pizza top is, is really close so you have to be really careful taking it out. But I think that’s fairly common on these smaller ovens. Someone stated that you have to constantly load pellets, I haven’t really had that issue maybe because I’m only cooking 2 pizzas at a time. For the money you can’t go wrong – it’s a really nice-looking piece and makes great pizza. It’s also a lot of fun when people come over. I was worried that I would be cooking pizza all night but that wasn’t the case – we ripped through about 12 pizzas in roughly 30 minutes everyone made their own and cooked it. I will say that having a longer handle pizza shovel would be nicer than the one that comes with it.OH OH BIG ONE HERE – when you first put pellets in and start it up burn it for about 2 hours or so as there was oil on some of the parts and it smoked for a little which is normal for these things brand new.Pros:- Has all the right stuff and is inexpensive for your first dive- Cooks like the fire of Satan and creates a really nice cheese bubble top- So, ease to build and get goingCons:- Slightly small, I’ve never seen another one in person so maybe this is just a thing.- Need to keep an eye on it because it cooks pizza like a nuclear oven- Some sharp edges so watch out for the littles and your 10 piglets as you caress your new shinny ovenWife wants a larger one now but I’m sticking with this one.