BakerStone Original Gas Pizza Oven vs Harbor Gardens KUK002B

I, like it, it's a good, solid piece of gear, so if christmas is coming and your loved one needs something special, i recommend the baker stone. So go...

Lots of bent parts that had to be twisted back into position. I thought very strongly about sending it back, but I really wanted this item. Some parts I couldn't use because they busted during shipping. It's great you packed it in Styrofoam on the outside, but inside the box the materials took a beating

I had often toyed around with building my own pizza oven. This popped up on the web somewhere and I did some investigation on it, how it held up, and most importantly..

It was a nice weight metal and we have used it and it has held up well. We were about to buy a really big, bulky, expensive pizza oven and I bought this just because we couldnt agree which one. We could not be happier with this purchase! it is inexpensive enough that if we tire of making pizzas no big deal. Also if it falls apart in two years we could afford to buy another instead of being stuck with a $4,000 heavy pizza oven

You do not want to go too big on that so 8 or 9 in is just enough. The opening to the oven is approximately 12 to 12 and a half inches and you need to be able to actually spin the pie.

Well I will start but it’s built well but very Small and very low to the ground looks like a child’s toy it’s so small and the stone to cook on is only 12x12 tile don’t waste yr money. I haven’t cook on it yet just disappointed by the size

I followed all the tips in the manual and in the Amazon feedback -- removed the flavorizer bars, made sure the gas pipes were unclogged and in good working condition -- and had all four burners on full-blast. The air was still and the outside temperature was 98°F, so I can't blame the weather. The built-in temperature gauge made it as far as the line between "oven" and "fire," which my IR thermometer measured as just shy of 500°F. I can do that inside in my normal oven! Apparently, I would have been better off continuing to use an ordinary pizza stone in my normal oven

Tonight was the second time cooking in the oven and I cooked 7 or 8 pizzas and that last 6 came out amazing after dialing in the heat. You need to add a second pizza stone on top of the one that comes with it, otherwise you will burn the bottom quickly. I had to remove the top stone a couple of times between pies to reduce the temperature of the stone. The thermometer will last one use and now can't be seen