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.
