Author Topic: 2stone Inferno Review  (Read 7786 times)

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Offline Everlast

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2stone Inferno Review
« on: March 17, 2013, 02:54:05 PM »
I owned a wood fired pizza oven (Forno Bravo Primavera 60) for about a year and recently moved into a new place where it was no longer possible to have the oven. Since I had become obsessed with making Neapolitan pizza, I knew I had to find a replacement. After months of research, I discovered the 2stone Inferno. I read as many reviews were available, watched all the videos, looked at all the posts on this forum, and decided to purchase the oven. Now that I've had it for a little over 3 months, I feel I've gotten to know the 2stone Inferno well enough to write a review.

Shipping:
The 2stone Inferno came in a wooden crate and a separate box for the pizza stones. Both were packed very well and there was no damage, not even a scratch, to any of the parts. It took about 3 weeks after I placed my order to receive the oven. I suspect it was because it was made to order. After unpacking, all the pieces fit together well and intuitively.

Build Quality:
The 2 stone Inferno is made of heavy gauge stainless steel and has held up nicely over the last 3 months (see the below pic which was just taken without the pizza in it - I've done about 10 bakes of 2 hours average each so there's about 20 hours of run on the oven). There are numerous welds and it is very well constructed. The sheer craftsmanship and amount of steel is easily worth the price I paid. The only minor drawback would be that some of the corners were a bit sharp. When removing a plastic cover that I bought for it, the edges would catch the cover a bit. However, I was able to easily smooth them out with a Dremel. The burner, at 145,000 btus, can be slid back and forth with a metal arm that protrudes from the middle of the front panel. The hoses and valves are all heavy duty and high quality. One other issue I had was with the electric motor that spins the lower pizza stone. It's a rotisserie motor that spins at a low rate of speed. I think it got off track one time and it kept spinning and bent off the track. The metal sleeves that hold it in place had to be bent back into place. No big deal but worth mentioning as I maybe it would be better if there were a way to lock it into place. Both stones are FibraMent - the top stone is square and covers the entire ceiling of the hearth, the bottom stone is round and 15.5" in diameter.

Customer Service:
A+. Willard made the entire process of buying the oven really enjoyable. Before I even bought the oven, we spoke on the phone and talked dough formulation, baking strategy, pizza opening technique, and our love of all things pizza among other things. It was a pleasure speaking with Willard and getting to know him. Once my oven arrived, Willard insisted on talking me through setup and operation of the oven. About the only way the customer service could have been better, is if Willard drove over to my house and helped me set it up. And you know what, I have a feeling he would have if I lived within driving distance.

In Action:
The gas for the 2stone Inferno is controlled by the knob on the lower left of the front of the oven. It goes from a small trickle of a flame to what is best described as a flamethrower in just a few turns of the knob. The first time I ever fired it up, I actually found it a bit scary. However, now that I'm used to it, I love the sheer power of the burner. There's a switch underneath the drive shaft that turns on and off the rotating hearth. I've found that I prefer to turn it off when launching the pizzas and then immediately back on after launch. The flame can be moved from directly under the stone to more towards the back. This allows for precise control of top heat and convection heat. The amount of control available for this oven is so great that it's taken me quite some time to learn what works best. I've found that going off the size and location of the flame provides the most consistency. Oven temps of anywhere from 400F to 950F or higher are easily achieved. Going from a WFO oven to the 2stone Inferno, I was actually worried that this oven would be too easy. However, there is definitely enough of a learning curve that I've become more skilled at dialing in the perfect environment.

The Pizza:
My wife says the pizza out of the 2stone Inferno is better than anything she's ever eaten from our WFO. Though I miss some of the magic and spirit of the WFO we used to have, plus the satisfaction of starting a wood fire and the artistry involved in oven management, I really appreciate the consistency of the 2stone Inferno. I always struggled with the top heat on the Primavera 60 - when the fire was big enough to provide adequate top heat, the pizza would always cook too much on the side closest to the fire. I was never able to achieve the micro blisters that you see in the below shots with my WFO. Also, when we have a pizza night with our friends, I can spend more time hanging out inside socializing and less time working on the oven. Does it cook authentic Neapolitan pizza? Well let me tell you - the Margherita in the below pics, which I ate last night was so delectable, I got what I like to call "elevated" while eating it. That's the word I use for a food experience so compelling and unmatched, you actually have a brief out of body experience - you know, where part of you lifts up and hovers overhead for a few seconds. The Tre Anelli 2010 Nebbiolo we paired with it just knocked it out of the park. Same for the brussel sprouts and smoked pancetta pizza. Both pizzas were baked in exactly 90 seconds.

Convenience:
The 2stone Inferno can be ready to bake pizza at 850F in 10 minutes - need I say more?

Room for Improvement:
First, as mentioned before, it would be nice to have the motor housing lock into place. There's a point, after every full rotation where the motor housing can move slightly if touched. If it does move at that point, it will bend out of the track and cease to work. I'm guessing it probably occurred while I was vigorously sweeping the hearth with a metal brush or perhaps when I turned it off when launching a pizza. It hasn't happened since, so it it possible the likeliness of this ever happening is low. Second, I think an on/off switch for the motor on the front of the oven would be a great addition. It's just easier to launch a pizza with the hearth standing still and reaching underneath the drive shaft to hit the power switch while holding a pizza on the peel is a minor inconvenience. I may construct a foot switch on an extension cord as a workaround. Third, a piezo ignition would be a nice feature. However, it may simply not be possible for a piezo unit, battery operated or push clicker, to withstand the constant 900F temps.

Conclusion:
I love my 2stone Inferno. The oven is easy to operate, infinitely adjustable, precise, well-made, durable, and a great value. I would recommend the 2stone Inferno to anyone looking for what is probably one of the best alternatives to a WFO available in the market.

If anyone has any 2stone Inferno questions, feel free to hit me up on this post or in a personal message.

Damian
« Last Edit: March 18, 2013, 04:32:37 PM by Everlast »


Offline Everlast

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Re: 2stone Inferno Review
« Reply #1 on: March 17, 2013, 02:55:28 PM »
Herbed focaccia baked in the 2stone Inferno and a couple more shots.

Offline Tscarborough

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Re: 2stone Inferno Review
« Reply #2 on: March 17, 2013, 03:01:58 PM »
Very impressive, beautiful pizzas.

Offline norma427

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Re: 2stone Inferno Review
« Reply #3 on: March 17, 2013, 04:55:07 PM »
Everlast,

I agree, those pizzas and the herbed focaccia look great!

Norma
Always working and looking for new information!

Offline slybarman

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Re: 2stone Inferno Review
« Reply #4 on: March 17, 2013, 05:22:18 PM »
That first pie is gorgeous. The leoparding is so consistent all the way around.

Offline mkevenson

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Re: 2stone Inferno Review
« Reply #5 on: March 17, 2013, 10:05:29 PM »
From a 2Stone owner, thanks for your review, I am envious, as I was only able to afford the grill model. I am glad to hear that you have had none of the drawbacks I have, bottom crust scorching. I have made some adjustments and the 1 st pie was an improvement.
Thanks again, Willard is a great service specialist.


Mark
"Gettin' better all the time" Beatles

Offline tinroofrusted

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Re: 2stone Inferno Review
« Reply #6 on: March 18, 2013, 12:00:59 AM »
Thank you for the really detailed, well written and excellent review. It takes time to put together a review like this, so thanks for doing it!  Sounds like this is a really nice alternative to a full blown WFO if you lack the space, etc. 

Best regards,

TinRoof

Offline PizzaJerk

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Re: 2stone Inferno Review
« Reply #7 on: March 18, 2013, 12:00:38 PM »
I never thought the 2Stone was capable of producing these results. I stand corrected on my ignorance.

Great work, I would love to see more.

Anthony
May I glorify the Lord in all that I do.

Offline Serpentelli

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Re: 2stone Inferno Review
« Reply #8 on: March 18, 2013, 12:32:49 PM »
What a unique perspective!

I'm sure that the number of people on this earth who have similar qualifications is small! (Prior WFO owner who can't keep the WFO) :)

There's no questioning the quality of your pizza :drool:. And the grill itself looks great. But not as versatile as a WFO in terms of steaks, roasts, etc.

To me, it seems like the 2stone would be a good fit for a NP "freak" who was living in a condo or place where a WFO wouldn't fit or be allowed. Heck, maybe even on a boat??? ::)

I hope that I won't have to part with my WFO for many years to come. However, I will say that after reading your post and seeing your pics I would DEFINITELY consider this product. Previusly, I would not have...

John K
I'm not wearing hockey pads!

Offline Everlast

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Re: 2stone Inferno Review
« Reply #9 on: March 18, 2013, 01:57:46 PM »
Thank you guys for the compliments on the pizza and the review. I gave up the WFO with a heavy heart when we moved and there's no doubt I will own another WFO at some point. For now, the 2stone Inferno satisfies my NP obsession. One other thing I meant to mention in my review, my friends often ask me how much gas the 2stone Inferno goes through. Last time I filled up the LP tank, I averaged out the total per night. On average, for 4 pizzas, gas cost me about $3.80 per night.


Offline chaspie

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Re: 2stone Inferno Review
« Reply #10 on: March 18, 2013, 05:39:26 PM »
To convert that to gallons of propane we need to know how much it costs you.  For example, I recently paid $3.50 a gallon to fill several small 20 pound tanks.  A cost of $3.80 would mean a consumption of about 1.086 gallons of propane at my price.  If you are using a cylinder exchange, your cost per gallon is likely higher, and so you might be using less than a gallon of propane for four pizzas.
« Last Edit: March 18, 2013, 05:41:58 PM by chaspie »

Offline Everlast

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Re: 2stone Inferno Review
« Reply #11 on: March 18, 2013, 06:03:27 PM »
I paid around $3.69/gallon, so yes, a little less than a gallon for four pizzas.

Offline Joepalma

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Re: 2stone Inferno Review
« Reply #12 on: March 28, 2013, 06:23:38 AM »
Great review on the 2stone. Thanks for sharing. I recently purchased the same oven and love it. However, I am still climbing up the learning curve. I would appreciate you sharing your warm-up procedure. For example, do you keep the the flame at the center, or move it towards the back? Also, once you place a pizza on the rotating stone where do you place the flame? Do you move it frequently? What temperature ranges work best for you? I'm using the oven exclusively to make Neapolitan pizzas. Thanks for your help.

Offline Everlast

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Re: 2stone Inferno Review
« Reply #13 on: March 28, 2013, 02:12:22 PM »
Joepalma, I only bake Neapolitan pizzas as well. When I first fire up the Inferno, I set the gas at full blast (about 3-4 turns on the gas valve) and pull the burner slider all the way out which sets the burner closest to the center. Once the rotating floor gets up to 800F, usually right at about 10 minutes, I slide the burner to the very back. I then turn the gas down to a point where the flames rise about 1-2 inches past the rotating floor, keeping the burner in the very back. At that point, I get the first pizza ready and by the time I come back, the floor is usually at about 850F. I turn the burner down so the flames dip just below the floor, turn off the motor for the rotating floor, launch the pizza, turn the motor back on, then turn the gas up so the flames just start to bend up onto the ceiling. I set a timer for 90 seconds and take the pizza out at that time. I don't use the slider during the 90 second bake, which is pushed all the way in and the burner is all the way back, but will adjust the gas slightly if needed for more or less top heat. Once I've removed the pizza, I turn the flame down to the 1-2 inches past the floor again for the interim before the next pizza, then repeat. Hope that helps.

Offline MrPibbs

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Re: 2stone Inferno Review
« Reply #14 on: March 28, 2013, 03:16:24 PM »
Everlast, I have read and reviewed this thread, and your PM to me at least a dozen times now, as well as going back and forth to Willard's 2Stone website, and just finished speaking with him again!  LOL!

He gave me some very useful information since I converted my Weber Genesis from LP to NG from the house because I was going through LP propane tanks too fast.  With the three Weber jets fully open the entire time, and allowing 30-40 mins for full top stone heating, I only was getting 2-3 pizza making events (3-4 pizzas each event) per bottle. 

I actually get hotter temps with the Weber NG setup than I did with LP in my 2Stone.  I have run it this winter in 10F and got 740F on bottom stone and 715F on top stone...BUT I have to let it heat up for 35-40 mins.  So when looking at the Inferno, I was leaning towards continuing to use my NG quick connect setup that comes with a Weber NG grill.

HOWEVER, Willard just told me that in addition to not being able to slide the flame burner (because you cannot use the flexible metal hose and still be in code with NG), it is also plumbed (probably smaller diameter pipe and orifices) so that the top temp only reaches about 700F with the NG Inferno.  NG works under a much lower pressure, and to get higher delivered volumes, you have to plumb with larger pipe and burner orifices.

So now it is looking like for our purposes (especially if you want to go into Neo ranges), the LP model might be a better choice.  Willard thought that because of the focussed flame directly on the stone setup that an LP bottle lasts much longer than I was getting with the 2Stone.    I looked up that the typical 20 lb LP bottle holds about 4.1 US Gallons of propane, and I think you said earlier that you use just under a gallon for a 3-4 pizza event?  Walmart charges $18 for an exchanged tank which is about $4.40/gallon.  Can you comment on that aspect--in terms of how many "events" you get out of a bottle?  It's such a nuisance to run out of a tank when you are in the middle of cooking something.

One last thing, can you share how you made that luscious looking herbed focaccia ?  I have never seen or eaten anything that looks like that.
« Last Edit: March 28, 2013, 03:29:16 PM by MrPibbs »

Offline Joepalma

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Re: 2stone Inferno Review
« Reply #15 on: March 29, 2013, 06:03:18 AM »
Everlast, thanks for your clear explanation. I really appreciate it. I will give your approach try on my next bake. Thanks again for your help.

Offline Everlast

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Re: 2stone Inferno Review
« Reply #16 on: March 29, 2013, 02:45:59 PM »
MrPibbs, I also explored the NG option for the 2stone Inferno until I discovered my new place did not have the NG hookup I thought it would. That's interesting information about NG versus LP. If you want NP pizza, it seems that the LP version is the way to go. I also really appreciate being able to slide the burner on the fly at any time.

Regarding your question about propane per 4 pizza event, I have a 5 gallon tank that costs $3.69/gallon to fill up. On average, for a 4 pizza bake, I'm achieving at least 4 and sometimes 5 nights per tank.

The herbed focaccia was made using a 48h 65F ferment, 2% Ischia, 3% salt, 62.5%HR Caputo 00 pizza dough. To shape the focaccia, I gently pulled a ball of dough apart making sure to not compress the dough. I then brushed the entire top with olive oil, added fresh rosemary and sage, a little sea salt, then microplaned parmesano reggiano to finish and lock the herbs in. Baked at 850F for 90-100 seconds.

Offline MrPibbs

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Re: 2stone Inferno Review
« Reply #17 on: March 30, 2013, 04:57:41 AM »
Again, many thanks for those details.  That bread looks so awesome.

Offline wsonner

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Re: 2stone Inferno Review
« Reply #18 on: March 30, 2013, 09:07:54 AM »
WOW! Those pizzas look amazing!  Great review.

Wes

Offline MrPibbs

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Re: 2stone Inferno Review
« Reply #19 on: April 01, 2013, 03:11:01 PM »
MrPibbs, I also explored the NG option for the 2stone Inferno until I discovered my new place did not have the NG hookup I thought it would. That's interesting information about NG versus LP. If you want NP pizza, it seems that the LP version is the way to go. I also really appreciate being able to slide the burner on the fly at any time.

Regarding your question about propane per 4 pizza event, I have a 5 gallon tank that costs $3.69/gallon to fill up. On average, for a 4 pizza bake, I'm achieving at least 4 and sometimes 5 nights per tank.

The herbed focaccia was made using a 48h 65F ferment, 2% Ischia, 3% salt, 62.5%HR Caputo 00 pizza dough. To shape the focaccia, I gently pulled a ball of dough apart making sure to not compress the dough. I then brushed the entire top with olive oil, added fresh rosemary and sage, a little sea salt, then microplaned parmesano reggiano to finish and lock the herbs in. Baked at 850F for 90-100 seconds.

You have really been great sharing all your info.  I have now looked at this thread, 2 Stone, this thread, your PM, this thread, called Willard, this thread, 2Stone.....and I think that bread alone may push me over the edge to get the Inferno Pro LP.


 

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