Pizza Braai Thermometer 0 – 400 °C

We recently bought the Pizza Braai XL and highly recommend getting the thermometer too. The first few times without the thermometer it was a real guessing game whether the inside is actually hot enough and our pizzas took far too long and the bases were not crispy enough. This was despite a large fire on top, plenty of coals (also under the braai).
When we got the thermometer afterwards and waited for the temperature to reach 300-320 (as suggested elsewhere in this forum) the first few pizzas came out super quick (actually too quick and we suddenly had the table full of food). With 11 people and 1 oven that was, however, OK on that occassion. We therefore took some of the coals off and waited a bit.
Another important thing is to use wood that generates hot coals. The last times we used hardwood in the beginning and then had ordinary braai wood in a small feeder fire next to the oven.
So, in summary our suggestion is to use hardwood in the beginning and get the temperature to 300-320, thereafter other wood can be used to maintain the heat and coals.

One negative design flaw, in our opinion, is that the handle is a bit too close to the drawer. When the oven has heated up the drawer front is incredibly hot. After having blister burnt our knuckles a few times we now use a cloth or oven glove.

Mark D (Cape Town)

Love our new Pizza Braai. A wonderful way to entertain and connect with family and friends. Highly recommended

We baked bread in our Pizza Tourer and so glad we bought the thermometer to guide us.

Absolutely fabulous! We take our camping and use it at home. Delicious pizza in minutes once the oven is warm - a real treat.

good product