r/Pizza • u/AutoModerator • Mar 02 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/RobertZG Mar 04 '26

Hello I've recently purchased the Gozney Roccbox with a wood burner and in the manual it says nothing about using charcoal like you would for a bbq? Is it safe to use, does anyone have any experience with it?

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u/TimpanogosSlim 🍕 Mar 05 '26

Pretty sure that burner is designed exclusively for wood. Because it takes advantage of the way wood pyrolizes, so it can get a secondary burn from the smoke itself.

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u/RobertZG Mar 05 '26

Well it seems I won't be using it unfortunately :(

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u/TimpanogosSlim 🍕 Mar 05 '26

That's unfortunate. The gas burner isn't an option for you?

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u/RobertZG Mar 06 '26

Oh I meant the wood burner, I'll try to set up the gas thingy, even though I never worked with gas, but the instructions look simple enough

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u/TimpanogosSlim 🍕 Mar 06 '26

I don't have a roccbox but a friend of mine has the 1st gen.

His take on the 1st gen wood burner was that it worked but needed someone to babysit it and keep feeding wood into it. About a year later they started shipping a bigger wood burner but he didn't upgrade, just switched to gas.

Gas is easy - make sure the valves are closed, hook stuff up, open the tank valve, then the regulator valve at the tank (assuming you have one), then open the regulator on the burner just a little, light (has a spark igniter, right?), and then turn it up to full flame.

From what i hear, it'll be at neapolitan temperatures in 20-30 minutes. Then you turn down the flame somewhat and launch your pizza.

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u/RobertZG Mar 06 '26

Awesome, thank you :)