Professional OEM/ODM Manufacturer Since 2013

21 Inch ceramic pizza oven

Premium 21″ Ceramic pizza oven with Cast Iron Cart & Locking Wheels – The ovens gives the perfect cooking size of 21 inches along with its Premium cart that comes with the purchase of your grill, including locking casters.

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Description

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The oven includes new innovation, featuring a thick-walled, heat-resistant shell that locks in smoke and moisture at any temperature. Smoke at 225F with precise temperature control using our ceramic Tower Top Vent or ramp up the fire to 750F and sear with direct charcoal flavored heat on the 2-Tier Divide & Conquer grill system.

The pizza oven is compatible with robust rang accessories and grilling surfaces providing you premium results for any type of grilling or smoking that it is called upon.
Premium 21″ Ceramic Grill with Cast Iron Cart & Locking Wheels – The ovens gives the perfect cooking size of 21 inches along with its Premium cart that comes with the purchase of your grill, including locking casters and wheels

2-Tier Divide & Conquer - Divide & Conquer Flexible Cooking System transforms the humble grill grate into the most powerful cooking tool in your arsenal. The revolutionary multi-level, half-moon design frees you to cook different foods in different styles at different temperatures—all at the same time

Ceramic Tower Top Vent - Maintains consistent air setting for precise airflow management during dome opening and closing. Constructed of powder coated cast aluminum.

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COOKING

How we test

To determine the best gas grill and get a feel for how these grills perform in a variety of cooking scenarios, we perform three tests. Based on different meats, methods and heat settings, these tests show us how efficiently and evenly a grill does (or doesn't) cook.

Ribs

Our first test is ribs. It's an anecdotal round, so there isn't a connected thermometer set or software capturing specific data. We preheat each grill on high for 10 minutes before turning it down to low, indirect heat. Depending on the grill size, that means turning one or two burners off completely.

We remove the outer membrane on a rack of St. Louis-style short ribs and season it with an all-purpose rub we use for ribs and chicken. Then, the ribs are placed on a piece of aluminum foil and grilled for three hours with the lid closed the entire time. 


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