Sturdy. Well built. Easy to assrmble

Wow! We wanted to love this pellet burning pizza oven. We tried and tried and tried every which way. The pellets burn out, the pellets need torching again and again, or if pellets are burning you can't put too much to keep it going or it will go out or wait too long and they go out all together. We managed to get the pellets lit inside the unit and kept it going by adding a fan in the back of the unit to keep the flame of the pellets going. But its a very delicate balance of knowing when to add more as to not put too much pellets in to put it out, to keep the flame alive. All the while you can't see what's going on unless you open the door and then there goes all the heat. To get the oven to a optimal 750-900f, boy thats when the fun begins!! The pizza stone just cant get hot enough to get a nice underside crust. This pizza oven was a total bust. Buyer be ware.

Missing pizza stone

I HIGHLY recommend this oven.So I got into home pizza 1st with a BigHorn wood pellet fired pizza oven I got on Amazon. It is very much like the OOni ovens. It was great but I struggled with the following:You have to open and close the door to get in and turn the pizza every 30 seconds or it will burn badly in the back. Its very hard using the peel and turner to do this in small ovens and it lets the heat out. Not too mention back will burn before crust is firm enough to turn so many times you mangle the pizza.... Next, the fire box is narrow so flame across top is not very wide. Which cooks pizza uneven. Lastly the pellet chute clogs and no pellets get down into the fire box so it's flame would go out.I searched and found so many other ovens, many at insane high prices.I came across this East Oak and WOW I am so glad I did.1. It's a larger size so there is more room to cook inside.2. It's got thicker insulated walls and front door, so it keeps heat in and runs hotter.3. The firebox is the entire width of the rear, so the flame is more than 12 inches wide cooking pizza very evenly across the whole top.4. The firebox is fed with a great rotating shovel that is easy to scoop pellets, insert, twist and remove. Never putting out flame.5. The real game changer. The stone ROTATES!!!! Wow! Simply slide pizza in on hot stone, close door and slowly turn the front knob to turn your pizza inside while it cooks perfectly. Opening door very slightly just to peak at it from time to time until it's done the way you like. The spinning pizza stone is genius and NOT a gimmick at all.6. Last but not least, the price on this oven was amazing. So much lower than others and I feel it's far better!!!I am truly happy with this oven.

Straight up, it SHOULD get 5 stars because it's that good...it's their misleading advertising and poor product description that costs them 2 stars. By the way, the online videos you'll find are paid hacks that I bet never went through the pain of trying to make this thing work.I did an absolute ton of online research before buying this thing, the rotating stone, the nice front cover, and the tube refill are all wins.Assembly is easy, just follow the pictures...take note because you'll be wanting to take it apart here and there to clean things.By the way, it is absolutely necessary to do a heavy burn in before ever adding food.Now for the big one, how to use it and keep it burning. Like I said, the online paid shills make it look super easy and incredibly fuel efficient - outright lies. First off, plan on using about 1 quart sized bag of pellets - which is a far cry from the 1-2 tubes they try and tell you. Get them burning well in the tube as you hold it, quite well. Anything less than a very hot mess of pellets will not hold the flame when you dump them into the hopper.The flaw in their design here is the hopper doesn't encourage the dumped pellets into where they tend to want to be to burn. That's ok, I bought a $10 ash poker that's 26"...perfect. So the trick here is to get probably a total of 2 tubes worth of pellets burning inside at first, then rake them forward toward the stone. Where the hopper levels out is the true burn area. Once I figured this out I can make this oven so hot that flames come out the front.Once you have a healthy flame going in the back, get that lid into place. The lid is important because it directs the airflow and creates a more robust fire.By the way, never leave your tube inside the hopper after you dump pellets. Pull it right out after the dump and preload it for the next round.I bought a bag of lump charcoal (not briquettes) and will mix in small pieces on the second dump...they burn slower and help keep the fire going.You know you have a decent fire when the flames are even across the back and come toward the front at least 1/4 of the stone. By the way, the front cover on also helps heat the stone, keep it rotating while you're heating things up.It will take you about 20 minutes and prob 3 tubes of pellets to get up to temp. I've been baking with the stone at least 600 F.If you're having trouble keeping it lit, it will come down to not enough fuel or not dragging your fire toward the front. I can't stress how that changed everything for me, I too was frustrated the first time. That little rake makes the world different.If you're not getting up to temp then it's probably not enough fuel and keeping the lid on. Once you've figured out how to get that stone to 700 F and the chamber to at least 900 F you'll see it takes about 1-4 minutes to cook a pizza. Don't be afraid to get that stone hot! A stone with a cool spot will leave thick crust still doughy.Like I said in the beginning, once you master the fire part you'll see how great this thing is, but until they show people how to build a good fire it's going to get poor reviews. Don't be afraid to experiment a little with fuel either. In the end it's just a miniature wood stove. I've even started mine with wood chips from my outdoor smoker and then added pellets.I hope this helps because I considered myself pretty good with fire and this thing was a challenge.

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