Leg Extensions for Nomad Series

Used the pipe oven for the first time with the grandkids last night. Great craftsmanship. Worked as advertised.

Great coffee pot and I like the hot water tank as well

It appears to be quality built. I did a first burn in my new stove outside and had it installed. It worked great it will be a nice addition to my skyliner.
Thanks

The components seem very well made. Easy to assemble and just the right size for my SpringBar Classic Jack 140. That said, I struggled a few nights to get temperature right and to get any semblance of longevity. By the fourth night it was way better, but I’m still learning. Just know it’s a dance between type of log species, how many to use, starter option (fat wood seems to be the best), ability to re-light in the middle of the night, balance of outside temp and all the above.

45 Degree Pipe Section - 2.5"

Nomad - Medium

Works well, temps stayed around 300-350. I used 1/8 size baking sheets inside.

I am a fall/winter camper. Everything revolves around the fire. My goal is to sleep well, relax, and eat great food. All of this revolves around the stove. I can’t believe I went so long without one. I can’t camp without it now.

Delightful. Right from the first cup of coffee! BUT, I can’t find any help ANYWHERE for removing a stuck/really stuck spark arrester from the pipe it was packed in. Boo.

Pipe Brush - 3.5"

Quality made product just like all Winnerwell products. Excellent service with quick shipping. Thank you A+

I haven't got a chance to put a fire into it yet but I am anxious to do so. I have un packed everthing, inspected everthing and put it into it's carry / storage bag. Everything looked good and fit well into the bag, including the foldable tray. Thanks I am happy with my purchase.

Grate Replacement for Winnerwell Stoves

No smoke and mirrors here!

Winnerwell
My Honest Review of Winnerwell Pizza Ovens

To start with full transparency, I’ve spent time in a real, bougie West Hollywood pizza joint on Sunset Strip back in the ’80s, and I’ve had home pizza ovens, including setups in my kitchen. I’ve cooked pizza in my original Kamado, Big Green Egg, and XXL Green Egg in my Ooni pizza oven, only using oak, almond, and olive wood and a few fruit chunks here and there. With that in mind, I’ve consistently managed to turn out good to excellent pizza, regardless of what reviews, videos, or manufacturers claim.

The one company I particularly like is Ooni. There’s definitely a learning curve, and when I read reviews, I often wonder if they’re in-house. When you follow the exact instructions, things don’t always turn out as stated. My review here is on the Winnerwell. It takes work to cook good food

On FB Marketplace and other sites I see all the reasons people sell these for a fraction: negative reviews, etc. They just need to learn and want to learn.

That said, the Kamado, the Big Green Egg, and the Extra Large Green Egg all make amazing pizzas if you want to turn out pizzas for 10–20–40 people and keep them coming — truly mind-blowing.

What I found with the Winnerwell: I accidentally acquired one, or perhaps I should say stole one, for a small price—just a bottle of wine I had at home (not entry level, so a fair trade as I knew the prices). I assembled it, and mind you I already have the Nomad Large stove for my Springbar tent (mind-blowing).

From the first pizza, nails it. I brought it to my parents’ home and, at the end of the evening, my 94-year-old father said, “Buy one for here so I don’t have to drag it back and forth.” We did, and the satisfaction of setting up the new package that arrived was great.
I ordered the oven rack to bake and have a larger fire area and extension legs. The current special includes that and, as well, a pair of great gloves.

A couple notes to take into consideration:
*These are HOT. At night it glows. Wear the gloves and use any precautions where you set it up and where guests will be.
*If you are going to move it around and camp like myself, bend your knees and use your core.
*Use only cured hardwood, or you will have excess soot, bitterness, and wood that does not last long. I buy the cut logs, cut to 12” with electric saw. The chunks are perfect for adding a bit as not to waste
*Speaking of soot, use your leaf blower everywhere in the garden to rid the ashes and down the pipes after each use.
*Every once in a while, hose it down and use the 3 1/2” Winnerwell brush and you will be golden!

Last thought. My rule is when pizza comes out, add 12” log 1/4 - 1/2 the size of the oven and keep turning the pizzas for even cooking
Pizza in 90 seconds

Thank you for taking the time to read my review.