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Deco Chef 2-in-1 Portable Outdoor Pizza Oven & Grill: Pellet $130, Propane

$150
$270.00
+ Free Shipping
+19 Deal Score
23,754 Views
BuyDig has Deco Chef 2-in-1 Portable Outdoor Pizza Oven & Grill (Propane or Pellet) for the prices listed. Shipping is free.

Thanks to Deal Editor iconian for finding this deal.

Available:
  • Deco Chef 2-in-1 Portable Outdoor Propane Gas Pizza Oven & Grill $149.99
  • Deco Chef 2-in-1 Portable Outdoor Pellet Pizza Oven with Pizza & Grill $129.99
Includes:
  • Propane
    • Deco Chef Propane Pizza Oven and Grill
    • Product Manual and Guide
    • Pizza Stone and Grid Rack
    • Grill Rack and Drip Tray
    • Pizza Peel
    • Propane Hose, Regulator, Inlet Port
  • Pellet
    • Safe Handle Oven Door
    • Safe Handle Removable Fuel Tray
    • Stainless Steel Pizza Peel
    • Removable Pizza/Baking Stone
    • Stainless Steel Dough Scraper
    • Stainless Steel Scoop
    • Removable Stainless Steel Slotted Grill with Drip Tray
    • Oven Mitt
  • Deal Image
  • Deal Image
Deal Image
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Edited May 21, 2024 at 11:37 AM by
Deco Chef 2-in-1 Portable Outdoor Propane Gas Pizza Oven & Grill $149.99Deco Chef 2-in-1 Portable Outdoor Pellet Pizza Oven with Pizza & Grill $129.99
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Created 05-21-2024 at 08:25 AM by iconian | Staff
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Deal
Score +19
23,754 Views
$150
$270.00
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About This Product
    Product Name: Deco Chef 2-in-1 Propane Gas Pizza Oven & Grill, Portable, with Pizza Stone & Peel, Black
    Product Description: Bake and cook your favorite meals with the turn of a dial
    Great for making pizza, both novice and advanced recipes
    Portable all-season design that can be stored when not in use
    Includes essential accessories: pizza stone, peel, grill rack
    Product SKU: buydig_DGPGPRN200BLK
    average_preheating_time: 700 °F (371°C) in 15 minutes
    cooking_area: 13 x 13.4 in
    gas_type: LPG (Propane)
    injector_size: .93 mm
    max_gas_consumption: 283.9 gr/hr
    max_pizza_diameter: 11.8 in (30 cm)
    operating_pressure: 2.8 kPa
    oven_burner: 3.9 kW/hr
    product_size: 16.5 x 20.1 x 21.7 in
    using_grill_rack: 842 °F (450 °C)
    using_pizza_stone: 450 °F (232 °C)

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    Featured Comments

    I have had the gas version of this pizza over for almost a year. We use it at least once a week for homemade pizza. (took a few weeks to find the right recipe, if anyone is interested I am happy to share it). Trick is to heat the oven for about 8 to 10 minutes before putting in the pizza. You will get a really good crispy undercarriage. and perfectly sizzling pie. We don't use the second compartment much. But its good for eating up pastas, seafood and so on. You can tell its very well made. Ours has been sitting outdoor since day one and has no ruse or any damage.
    ·
    Watch Vito Iacopelli's videos on pizza on YouTube. I was wondering the same thing. He walks you through pizza making and he is a crust genius as far as I am concerned. I made his recipe earlier this week and it is amazing!!! It takes some time and planning but it is delicious! And use 00 flour. That is double zero flour. Similar to bread flour but it is the stuff they use for the true Italian pizza. It is pricey....but very good!!!!
    ·
    My opinion is that bread flour yields an easier to work dough. I divide into balls and let them proof on plates, covered with plastic wrap for about 3 hours. I will punch them down flat 1 hr before I plan on making them. The 1 hr rest should help them relax and be easier to work. Still requires practice and figuring out how much hydration in your dough you are comfortable working with. Enjoy.
    ·

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    Joined Feb 2012
    L5: Journeyman
    > bubble2 709 Posts
    105 Reputation
    yakky
    05-22-2024 at 04:49 AM.
    05-22-2024 at 04:49 AM.
    If you have money burning a hole in your pocket, find a used Ooni on marketplace, way better and if it doesn't workout you'll get your money back.

    If you want to make great pizza, check out pizzamaking.com, its a great forum.
    >
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    Joined Feb 2020
    L4: Apprentice
    > bubble2 445 Posts
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    doitdontdoit
    05-22-2024 at 05:39 AM.
    05-22-2024 at 05:39 AM.
    Quote from BrianD1969 :
    Watch Vito Iacopelli's videos on pizza on YouTube. I was wondering the same thing. He walks you through pizza making and he is a crust genius as far as I am concerned. I made his recipe earlier this week and it is amazing!!! It takes some time and planning but it is delicious! And use 00 flour. That is double zero flour. Similar to bread flour but it is the stuff they use for the true Italian pizza. It is pricey....but very good!!!!
    thx for the tips
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    Joined Feb 2020
    L4: Apprentice
    > bubble2 445 Posts
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    doitdontdoit
    05-22-2024 at 05:39 AM.
    05-22-2024 at 05:39 AM.
    Quote from TheShakwurst :
    I find pretty solid results from the dough they sell at Walmart deli for like 2 bucks a pop... let it rest at room temperature for a couple hours then divide in half. These type of ovens the thinner the crust the better the end result
    Thanks for that
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    Joined Jul 2015
    L3: Novice
    > bubble2 106 Posts
    18 Reputation
    pokypig101
    05-22-2024 at 06:57 PM.
    05-22-2024 at 06:57 PM.
    Quote from dontra13 :
    This or the Member's Mark 12" Portable Rotating Gas Pizza Oven on sale for $149.99 at Sam's Club? https://www.samsclub.com/p/member..._product_2
    I went with the Member's Mark for brand familiarity. Thanks for sharing here.
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    Joined Nov 2014
    L5: Journeyman
    > bubble2 553 Posts
    114 Reputation
    1CheapSOB
    05-22-2024 at 09:04 PM.
    05-22-2024 at 09:04 PM.
    Quote from doitdontdoit :
    What is the secret to making dough that actually stretches and stays in shape?!

    Dough can't be cold, let it sit room temp for 1 hour. Also, you might need more water than what you're using
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    Joined Dec 2014
    L3: Novice
    > bubble2 128 Posts
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    Omarious
    05-23-2024 at 05:22 PM.
    05-23-2024 at 05:22 PM.
    Stay away from this oven. It's not insulated properly, it lets heat escape. Gozney roccbox or ooni or even solo pi oven. Anything but Deco. Don't frustrate yourself with this purchase.
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    Joined May 2004
    SAVE A LIFE > marrow.org
    > bubble2 1,578 Posts
    1,306 Reputation
    mrpickles
    05-23-2024 at 10:13 PM.
    05-23-2024 at 10:13 PM.
    only 12" and how often are you going to make pizza outside vs inside?

    I'm usually going to be grilling stuff outdoors vs baking pizza outside.
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    Joined Dec 2013
    L3: Novice
    > bubble2 131 Posts
    26 Reputation
    Preclude
    05-24-2024 at 04:01 AM.
    05-24-2024 at 04:01 AM.
    Quote from doitdontdoit :
    What is the secret to making dough that actually stretches and stays in shape?!

    Letting the dough rest. When the dough is worked, it develops the gluten network, but also makes it tense up. Giving the dough time to rest will allow the gluten to relax.

    For instance, doughs I have left in the fridge for a few days to cold proof/age take little too no effort to stretch.
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    Joined Aug 2013
    L1: Learner
    > bubble2 64 Posts
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    DanH7646
    05-27-2024 at 07:48 AM.
    05-27-2024 at 07:48 AM.
    According to the manufacturer, No.

    Speaking of fuel options, this gas pizza oven doesn't use natural gas, wood pellets, or chips. It is not a multi-fuel pizza oven. If you're looking for a wood-fired pizza oven or wood burning pizza oven, then you should check out the Deco Chef Portable Outdoor Pizza Oven, 2-In-1 Pizza And Grill.

    But... if you know how to work with gas, then you need to swap out or drill out the orifice(s), set up the right pressure, and adjust the air fuel mixture.
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    Joined Aug 2013
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    > bubble2 64 Posts
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    DanH7646
    05-27-2024 at 07:49 AM.
    05-27-2024 at 07:49 AM.
    Quote from jtree1 :
    Can the propane version be used with natural gas instead?

    Sorry posted comment not reply. See my comment for answer.
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    Joined Feb 2020
    L4: Apprentice
    > bubble2 445 Posts
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    doitdontdoit
    05-28-2024 at 05:53 AM.
    05-28-2024 at 05:53 AM.
    Quote from Preclude :
    Letting the dough rest. When the dough is worked, it develops the gluten network, but also makes it tense up. Giving the dough time to rest will allow the gluten to relax.

    For instance, doughs I have left in the fridge for a few days to cold proof/age take little too no effort to stretch.
    Great tip thanks
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