Testing the Basic Cooking Ability of the Pacific Living Outdoor Portable Pizza Oven

Chef Tony Matassa has set up his Pacific Living outdoor portable pizza oven to test its basic cooking ability. The first item on the menu is a chuck roast, which he has placed in the oven with the top rack and bottom heat diffuser removed, replaced by the included ceramic stone. The oven is preheated to the low 300s, and the roasting pan is set in the center of the middle rack. After about 45 minutes, Chef Tony checks on the roast and finds that it has been cooking for about an hour and a half. He adds a little water to the roasting pan and lets it continue to cook for another 30 minutes or so. The result is a deliciously cooked chuck roast.

Next, Chef Tony decides to bake some cookies to test the oven's heat distribution. He places two batches of cookies in the oven, one with the ceramic stone on the bottom and the other with the metal diffuser in place. The first batch looks pretty even after 12 minutes, while the second batch bakes a little more evenly when the stone is set at the bottom. These results suggest that the Pacific Living outdoor portable pizza oven can distribute heat fairly evenly.

Moving on to smoking, Chef Tony reconfigures the oven and places a whole chicken in it with some soaked pecan wood. The chicken is placed over an aluminum drip pan, and the smoker box is moved to the right side so it can sit directly over the burner. After about 35 minutes, the chicken has been smoking for a while, and Chef Tony notices that it looks and smells great. He decides that the oven gets a solid B++ as an outdoor smoker.

Now, it's time to test the Pacific Living's pizza-making ability. Chef Tony starts by placing a pizza stone in the center of the oven and setting the included ceramic stone on top. He places some homemade pizza margherita dough on the stone and sets the interior temperature to about 650°. After two minutes, the pizza is cooked for four minutes, with a total cook time of five minutes. When Chef Tony removes the pizza stone, he checks out the performance by placing it back in the oven and setting the included ceramic stone on top again.

The results are impressive: even without a second stone, the Pacific Living's pizza cooks evenly and quickly. The only drawback is that the baking time may be slightly longer than expected. However, Chef Tony notes that this doesn't affect the overall quality of the pizza, which turns out perfectly cooked.

"WEBVTTKind: captionsLanguage: enhi I'm Chef Tony Matassa today I have a bunch of different food items lined up so that we can test the cooking ability of the Pacific living outdoor portable Pizza Oven I have it preheat it outside I'll begin by testing its basic skill with a chuck roast so I've removed the top rack and bottom heat diffuser which I've replaced with the included ceramic stone with the oven preheated to the low 300s I'll set the roasting pan in the center of the middle rack roast has been in for about 45 minutes I'll turn it over and check on the juice level in the pan it's now been roasting for about an hour and a half it's looking good I'll add a little water to the roasting pan and let it roast in another the 30 minutes or so it smells and looks done I'll bring it inside for a closer look so far so good now let's bake some cookies for dessert this should tell us if the oven's Heating evenly or not it's been 12 minutes they look pretty even I'll bake another batch with the metal diffuser in place and the stone set in the middle not too bad it looks like setting the stone at the bottom instead bakes a little more evenly next I'll reconfigure the oven for smoking and we'll test out its smoking ability with a whole chicken and some soaked pecan wood place this chicken in the center set over an aluminum drip pan it's been smoking for about 35 minutes I'll turn its skin side down and let it roast that way for a while you'll notice I moved the smoker box to the right side so it can sit directly over the burner at a total of 45 minutes the chicken looks and smells great I would say so far the oven gets a b++ as an outdoor smoker oven now let's get down to the nitty-gritty it's time to test its Pizza of an ability starting out with a pizza stone set in the center and the included ceramic stone set on the top rack and have some homemade pizza Margaritas prepared on neopolitan style crust the interior of the oven is preheated to about 650° let's begin the pizza's been baking for 2 minutes we're now at a total of 4 minutes and the total cook time is 5 minutes this looks amazing now let's remove my pizza stone and set the included Stone on the center rack to check out the performance the pizza's been baking for 2 and 1/2 minutes it's now been in a total of 5 minutes total baking time is 6 minutes even without a second Stone it does a good job it seems it just makes for a slightly longer bake time but the most important thing is that it's still baked my pie evenly thank you for watching for more information about the Pacific living pizza oven please give us a call or check us out online today I'm Chef Tony Matassa and remember at bbqguys.com we smoke the competitionhi I'm Chef Tony Matassa today I have a bunch of different food items lined up so that we can test the cooking ability of the Pacific living outdoor portable Pizza Oven I have it preheat it outside I'll begin by testing its basic skill with a chuck roast so I've removed the top rack and bottom heat diffuser which I've replaced with the included ceramic stone with the oven preheated to the low 300s I'll set the roasting pan in the center of the middle rack roast has been in for about 45 minutes I'll turn it over and check on the juice level in the pan it's now been roasting for about an hour and a half it's looking good I'll add a little water to the roasting pan and let it roast in another the 30 minutes or so it smells and looks done I'll bring it inside for a closer look so far so good now let's bake some cookies for dessert this should tell us if the oven's Heating evenly or not it's been 12 minutes they look pretty even I'll bake another batch with the metal diffuser in place and the stone set in the middle not too bad it looks like setting the stone at the bottom instead bakes a little more evenly next I'll reconfigure the oven for smoking and we'll test out its smoking ability with a whole chicken and some soaked pecan wood place this chicken in the center set over an aluminum drip pan it's been smoking for about 35 minutes I'll turn its skin side down and let it roast that way for a while you'll notice I moved the smoker box to the right side so it can sit directly over the burner at a total of 45 minutes the chicken looks and smells great I would say so far the oven gets a b++ as an outdoor smoker oven now let's get down to the nitty-gritty it's time to test its Pizza of an ability starting out with a pizza stone set in the center and the included ceramic stone set on the top rack and have some homemade pizza Margaritas prepared on neopolitan style crust the interior of the oven is preheated to about 650° let's begin the pizza's been baking for 2 minutes we're now at a total of 4 minutes and the total cook time is 5 minutes this looks amazing now let's remove my pizza stone and set the included Stone on the center rack to check out the performance the pizza's been baking for 2 and 1/2 minutes it's now been in a total of 5 minutes total baking time is 6 minutes even without a second Stone it does a good job it seems it just makes for a slightly longer bake time but the most important thing is that it's still baked my pie evenly thank you for watching for more information about the Pacific living pizza oven please give us a call or check us out online today I'm Chef Tony Matassa and remember at bbqguys.com we smoke the competition\n"