Big Horn Pizza Oven Review – A Budget-Friendly Outdoor Pellet Pizza Oven 

Ever since the Big Horn Pizza Oven blasted onto the scene, people have been making it a Big Horn vs Ooni Fyra thing. Indeed, it was there; yet not anymore. The tables have turned. We’ll dish out the deets on that later, but let’s get back to the topic first.

Big Horn Pizza Oven Review

Ooni Fyra has long been hailed as the top dog of pellet wood ovens, and for good reason. Then comes the Big Horn pellet pizza oven that struts its stuff and flaunts its curves, which are clearly inspired by the Ooni Koda and Fyra. With a relatively inexpensive price tag, the ability to cross the 450c temperature line, and a lightweight body, it excellently explodes with performance.

However, all that glitters isn’t gold. In our Big Horn Pizza Oven review, we’ll slice through the hype and serve up the piping-hot truth about this oven’s pros and cons. Plus, we’ll throw in the tastiest, most practical alternative to this pizza-making machine

Big Horn Pizza Oven Review – Does This Make Troubles for Other Pellet Pizza Ovens


Big Horn Pizza Oven

So, does the Big Horn Pellet Pizza Oven rustle up a storm for its competitors? The answer is a resounding NOPE! First off, Ooni Fyra isn’t even in its league anymore. I mean, sure, they share some familial features, but a shared complexion doesn’t exactly start a food fight. There’s more to this pizza showdown than just a beauty contest.

So, which oven has the moxie to step into the ring with our Big Horn buddy?

In our humble opinion, it’s the Vevor Outdoor Wood Pellet Pizza Oven that really takes the cake – or should we say, the pizza?

Who’s is It For: People really on tight budget, Casual users, travelers, Intermediates who knows how to handle pellet wood thing, extremely low volumes,

Who Should Avoid It: High volumes, Beginners, Pizza fanatics


  • Competitively priced for a quality pizza oven
  • Doesn’t take an eternity to leap over 800F
  • Whips up pizzas nicely and swiftly
  • Lightweight and a cinch to set up, making it a breeze to handle during on-the-go situations
  • Respectable fuel consumption


  • It’s the most compact in the 12” pizza oven category, so crafting a 12″ pizza requires a bit of finesse
  • The pellet compartment is small, so refilling pellets becomes a never-ending job
  • It runs hotter than a jalapeno’s armpit

Design and Usability:

Inspiration from Ooni Signature Design, but execution isn’t much crispy.

Yes, Big Horn and many same niche pizza ovens like ECOWELL, carry some similar characteristics to what Ooni Fyra or Koda pose. , the devil’s in the details, and that’s where we find some hiccups.

First of all, the most straightforward design sense renders the lightweight champ to a mere 25 lbs, making it a top contender for backyard pizza enthusiasts, wanderlust travelers, and mountain-scaling hikers. 

The Big Horn pizza oven’s brushed stainless steel body is shiny enough to make a magpie jealous. Our pal Leonard thought this budget oven would be a snooze-fest, but boy, were we all surprised! The manufacturer has done a bang-up job, smoothing out curves and edges for tip-top safety.

Big Horn Pizza Oven

Now, not everything about this bad boy is a home run. Some aspects didn’t quite hit our A+ standards. Exhibit A: the stainless steel door with a wooden handle. Without hinges, it was like wrestling a greased pig just to put it in or take it out. Plus, the solid metal door lacks a glass or peephole, so we felt we were flying blind when it came to checking on your precious pizza.

And while we didn’t experience this, some users griped about the wooden handle’s durability – or lack thereof. Apparently, it gets loose over time and might even break in certain situations. Talk about a party pooper!

We reckon the cordierite pizza stone is the thinnest we have tested in the portable oven category. While we didn’t face any cracks or breaks, its slim profile signaled us it’ll need some TLC and careful handling.

Good Points of Design and Usability

  •  Lightweight and easy management
  • Great finishing and durable build quality
  • Most straightforward design for beginners ease

Bad Points – Yes These Exist

  • Unhinged door with wooden handle doesn’t have a perfect fit
  • Thinnest Cordierite stone

Performance and Temperatures:

A zigzag! But Overall, shows decency!

The Big Horn Pizza Oven’s performance was a roller coaster ride for us. I mean, what can you expect from a pellet pizza oven? The manufacturer claims it can reach a toasty 850-860°F in 18 minutes. But in our neck of the woods, we had a bit of a struggle hitting those high notes due to various reasons.

First off, Brian reported we maxed out at 780°F in 25 minutes; though it isn’t half bad, it deviates from the manufacturer’s claims. The real pickle here, though, is temperature management and heat retention. Although the oven features a thick-gauge stainless steel body, its insulation properties are inferior to those of the Ooni Fyra.

Performance and Temperatures

Secondly, brace yourselves for a “whoosh” of heat loss whenever you open the door, which the pizza oven struggles to regain. Blame it on the thin cordierite stone that has a reduced capacity for heat retention, impacting the overall performance.

Consequently, heat retention and temperature regulation become inconsistent and unpredictable.

Thanks to this, our first pizza (11”, because it’s a 12×12 inches cooking arena) was more like a doughy appetizer (yielding a slightly undercooked result) than the mouthwatering main event, taking longer than the advertised 2 minutes. But practice makes perfect, right?

Our 2nd and 3rd attempts had us dancing with delight over ooey-gooey cheese and crispy crusts. So, mastering the Big Horn Pellet Pizza Oven might just become a delicious art form and learning curve for pizza newbies.

Good Points of Performance and Temperature

  • Can reach to Neapolitan standard temperatures
  • Cook evenly and hot piping pizzas
  • Can deliver pizza under 2 minutes

Bad Points – Yes These Exist

  • Heat retention is a real challenge in windy weather
  • Temperature management requires a skill

Fuel Consumption and Safety:

Feeding pellets to this pizza oven is a never-ending task. The pellet compartment is undoubtedly tiny. Even when it’s filled to the brim, it won’t last long enough to maintain the toasty temps needed for cooking a scrumptious pizza.

But focus on this one!

On the bright side, the Big Horn pizza oven isn’t a fuel-guzzling monster. We burned a modest 1.5 lbs of pellets over 2 hours, which isn’t too shabby. But heads up – you’ll need someone standing at the oven’s rear end for a pellet-pouring patrol.

Now, while juggling pellets is one tricky situation, safety is another ball game altogether. Remember that not-so-great insulation we mentioned earlier? Well, it turns the oven’s exterior into a scorching-hot no-touch zone. So, if you’ve got hyperactive fur babies or mischievous kiddos running around, keep them away from the Big Horn pizza oven like it’s a top-secret treasure. Safety first, pizza lovers!

Fuel Consumption and Safety

Good Points of Fuel Consumption and Safety

  • Not a fuel-hungry pizza oven
  • Feeding pellets and igniting the oven is an easy job

Bad Points – Yes These Exist

  • Tiny Pellet compartment
  • It get blistering hot due to poor insulation

Alternative to Big Horn Pizza Oven: Vevor Outdoor Wood Pellet Oven, Ooni Fyra

If we’re spilling the beans and being brutally honest, the Vevor Outdoor Wood Pellet Oven takes the cake (or pizza) over the Big Horn any day. With a lighter price tag and weight (just 21.2lbs), Vevor serves up some piping-hot features. It boasts better insulation, thanks to a snazzy combo of 430 stainless steel and a cool rolled shell. This dynamic duo not only locks in heat like a champ but also keeps the exterior from turning into a no-touch inferno.

But wait, there’s more! Vevor also leaves the Big Horn pellet pizza oven in the dust when it comes to temperature reach and cooking time. Whip up a 12″ pizza in a jaw-dropping 90 seconds, hitting sizzling temps of up to 1000°F. And let’s not forget – Vevor is a multitasking marvel, handling wood pellets or chips and charcoal like a boss. Talk about a double whammy in the pizza oven world!

People Also Ask – FAQs

How hot does the Big Horn pizza oven get? 

The manufacturer claims the Big Horn can achieve 860F within 30 minutes. But as we tested, it has been doing 760-780F under variable conditions. So, exact temperatures can vary based on conditions and fuel use, but it’s known to comfortably leap over the 750F mark.

How long to cook pizza in Big Horn?

Again, the manufacturer claims it gets ready to cook in 18 minutes and can give you hot piping pizza under 2 minutes. While this is also one-sided, we tested 21 minutes to reach 700F and got our first pizza in under 100 seconds. 

How do you clean a Big Horn pizza stone?

The Big Horn’s pizza stone is a delicate thing, featuring 0.4” thickness. So, you must have strong hands and careful eyes to clean the stone. Like other cordierite stones, don’t use any dishwasher; let it cool down first and then clean it with a damp cloth. You can also use a brass-wire brush to clean the dirt and stubborn debris.  

The Bottom Line

So, the Big Horn Pizza Oven Review comes to an end, and we must say, this pizza oven isn’t the best in the market but can be a decent option if you have the narrowest budget. Though it has some imperfections in design and temperature management, seeing the price point, skilled chefs can handle these scenarios very well. If you still don’t find this YOUR thing, why don’t you focus on the Alternative to the Big Horn pizza oven? It covers up the majority of the Big horn’s weaknesses.

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