Category: Technology

In the latest proof that satire is no match for today’s reality, The DOJ announced that a YouTuber pled guilty on Wednesday to obstructing a federal investigation by destroying the wreckage of an airplane he intentionally crashed for views and sponsorship money. Trevor Jacob, a 29-year-old former pro snowboarder turned YouTuber, recorded and uploaded his staged (yet very real) crash landing in Santa Barbara County, CA, in November 2021.

Jacob pled guilty to one count of destruction and concealment with the intent to obstruct a federal investigation, which carries a maximum sentence of 20 years in federal prison, as first reported by Gizmodo. He admitted in his plea agreement that his motive was profiting from a wallet promotion attached to the video.

Before taking flight, Jacob equipped the plane with video cameras while arming himself with a parachute, video camera and selfie stick. He ejected himself from the aircraft about 35 minutes into the flight, recording himself parachuting to the ground as the plane crashed into a dry brush area in Los Padres National Forest. (A dry brush area in wildfire country sounds like a terrific place to send an aircraft to its fiery demise.) He then hiked to the crash scene to recover his cameras and recordings.

Unfortunately, that wasn’t the end of Jacob’s wallet-shilling shenanigans. He then waited two days to report the incident to the National Transportation Safety Board (NTSB); in the report, he incorrectly described it as an accident. Then, after the NTSB told him he was responsible for preserving the wreckage for examination, he returned to the crash scene by helicopter, which he used to airlift the wreckage to a local vineyard and winery. There, he loaded it onto a trailer attached to his pickup truck and hauled it to Lompoc City Airport, where he cut the plane’s remains into pieces, dumping them into nearby trash bins. Around this time, he lied to investigators, telling them he didn’t know where the wreckage was.

Still wanting to ensure the wallet sponsorship money made its way to his wallet, Jacob uploaded the YouTube video “I Crashed My Airplane” on December 23rd, 2021. The video is still up and has tallied 3.3 million views. During a clip of his long hike back to civilization after the landing, Jacob says, “I’m so past the point of even saying I’m exhausted… but I saw a cow.”

This article originally appeared on Engadget at https://www.engadget.com/youtuber-pleads-guilty-to-intentionally-crashing-his-plane-for-a-wallet-sponsorship-194604042.html?src=rss 

The Instant Pot is one of those rare kitchen appliances to reach not just cult status, but broad mainstream appeal. An “all-in-one” multi-cooker that promises to replace a rice cooker, a yogurt maker, a slow cooker and more, the Instant Pot has risen to fame in part thanks to its versatility and also the fact that it’s a good electric pressure cooker. This lets you cook food at an accelerated rate — think pulled pork in an hour, or chicken curry done in 10 minutes. And because it’s electric, you just press a few buttons and walk away without having to keep an eye on it.

It’s no wonder why the Instant Pot has become a favorite among home cooks, even those of us on the Engadget staff. Not only have a few of us bought it for ourselves, we’ve recommended it in past gift guides. Sure, it’s not a gadget in the traditional sense (although there is a WiFi-connected version with an app), but it does have a lot of crossover appeal thanks to its promise of all-in-one efficiency.

But what do you do when you get one? With so many recipes on the internet and so many different things you can do with it, where do you even start? In this guide, I’ll attempt to give you a primer on the first steps you should take when you get one, some tips and tricks on how to use it and a few favorite recipes and source links. A lot of this comes from personal experience; I’ve been an Instant Pot owner for a few years. I’ll also note that the listed recipes reflect my own taste, but hopefully this guide will provide a good start for your own culinary adventures.

How Instant Pots work

For the uninitiated, the Instant Pot is an “all-in-one” kitchen gadget that promises to replace a rice cooker, a yogurt maker, a slow cooker and more. But the real reason the Instant Pot has risen to fame is that it’s also a very good electric pressure cooker. This lets you cook food at an accelerated rate; imagine pulled pork in an hour instead of five or a chicken curry done in 10 minutes. And because it’s electric, you just press a few buttons and walk away. Unlike a stovetop pressure cooker, there’s no need to keep a constant eye on it.

There are several Instant Pot models to choose from. Some of the lower-end ones lack the yogurt mode, and a couple of the higher-end models have extra features like sous-vide cooking and canning, but all of them have the pressure cooker function, and indeed, much of this guide focuses on that.

Which Instant Pot model is right for you?

Best for most: Instant Pot Duo (6-quart)

There are several Instant Pot models to choose from. Some of the lower-end ones lack the yogurt mode, and a couple of the higher-end models have extra features like sous-vide cooking and canning, but all of them have the pressure cooker function.

The Instant Pot Duo strikes the right balance of features, size and power for most people. It has pretty much every function you’d want, including modes for sauté, slow cooking, yogurt making and of course pressure cooking. We find that the six quart model is perfect for a couple who likes to meal-prep or have leftovers, or for a family of four.

Best for single users: Instant Pot Duo (3-quart)

Living by yourself? Then you might want to scale down to the three quart model, which has most of the same features as the six-quart model, except in a smaller footprint.

Upgrade pick: Instant Pot Pro

The Instant Pot Pro is designed for enthusiasts, offering an assortment of upgrades over other Instant Pots. The inner bowl has an extra thick bottom that can go on the stove, plus it has handles so it’s easier to lift. It comes with 28 customizable programs for different foods, and there are five favorites buttons that you can assign to frequently used settings. The steam release switch has also been upgraded to reduce noise and splatter, and there are even steam release reminder alerts with 5- and 10-minute pre-sets. The Pro is also one of a few Instant Pots that’s compatible with an optional QuickCool lid, which helps you release pressure faster.

If you want WiFi: Instant Pot Pro Plus

The Pro Plus includes many of the same features as the regular Pro, except it has WiFi connectivity as well, which allows it to control with a mobile app. This lets you release the steam remotely, or schedule when you want to do it after the cook is done.

A brief word on other Instant Pot models: 

The Duo Plus is an upgraded version of the Duo Series. It has two additional functions: sous vide (for temperature-controlled cooking) and sterilizer (a steam shortcut for sterilizing items like baby bottles). There’s also a cooking progress status bar plus an anti-spin design that keeps the inner pot in place when you’re sauteing.

The Duo Crisp + Air Fryer is basically an Instant Pot that comes with an additional lid that adds dry-heat cooking methods like baking, broiling, dehydrating and of course air frying. There’s also a $200 Pro version that pairs the air fryer lid with the Pro model mentioned above.

The Instant Pot Max is best if you’re really into canning your own foods. It’s the only one that’s capable of reaching 15 PSI, which is needed for pressure-canning.

The Star Wars Instant Pots are a great choice for avid Star Wars fans or anyone who appreciates novelty appliances. They’re really just rebranded versions of the Duo, with the same exact functionalities and features. They come in five iterations: Little Bounty, Darth Vader, Stormtrooper, BB-8 and R2-D2.

What about sous vide?

If you’re interested in trying sous vide but don’t want to make an investment in a standalone device, then the Instant Pot Pro, the Duo Plus, the Pro Plus, the Duo Crisp or the Max are good choices.

Getting started

The Instant Pot has three parts: the housing with the cooking element at the bottom; the stainless steel inner pot; and the lid, which comes with a sealing ring plus a steam-release valve. Setup is as easy as putting the inner pot inside the housing and plugging it in. You’ll also want to attach the tiny condensation collector on the back if the instructions call for it.

The first thing to do is a “water test,” which not only helps familiarize you with the basic pressure cooker features, but confirms your appliance is in proper working order. To do this, put three cups of water in the pot, twist the lid on — it’ll make a sound when it’s locked in place — and set the pressure cooker on high for two minutes. The way to do this varies from model to model; on the Duo machines, you’ll have to press Manual, select High, then dial down the time to two minutes. On something like the Ultra, you just need to go to the Pressure Cooker menu, dial it to two minutes and select High.

Then, make sure your valve is set to “Sealing” so that the Instant Pot can build pressure. On the Duo machines, this means rotating it so the arrow points up, while on the Ultra, the valve will automatically be set to Sealing. Finally, press “Start.” The Instant Pot will then build up that pressure to High, maintain it for the set two minutes, and then stop. In some cases, you’ll hear hissing and see steam coming out of the Instant Pot. This is totally normal. You’ll know the Instant Pot is under pressure when the float valve pops up and the hissing quiets down.

The lid cannot be opened when the Instant Pot is under pressure; you must depressurize it first. Once the cooking is done, you can let the pot naturally depressurize (also known as “Natural Release”), which simply means leaving it alone for 20 or so minutes until the float valve comes down.If you don’t want to wait that long, you can do a manual release (also known as “Quick Release”) by switching the valve to “Venting.” To do that on the Duo models you rotate the valve; on the Ultra, press the steam release button on top. This method will release a lot of steam, so I suggest doing this under a range hood if you have one. Again, once the float valve comes back down, you’ll know the Instant Pot has been depressurized.

Doing the water test teaches you the basics of sealing the Instant Pot, setting it and depressurizing it. Plus, if anything goes wrong along the way — especially if it doesn’t seal the pressure — you can call the retailer or manufacturer to troubleshoot or ask about a return or exchange. It’s a step that many people skip, but I recommend it for beginners.

Instant Pot accessories

The Instant Pot is ready to use right out of the box, but if you want to get even more functionality out of it, then you might want to consider some accessories. The following are just a few suggestions that we think will elevate your Instant Pot experience.

Tempered glass lid

The main reason to get an Instant Pot is to use it as a pressure cooker, but it has other functions too. If you want to use it as a slow cooker or you simply want to keep your food warm, you’ll want to invest in a tempered glass lid like our Editor-In-Chief Dana Wollman did. This lid is also a good way to keep your food covered if you want to transfer the inner pot to a table or in the fridge.

Steamers/PIP

Steaming food in the Instant Pot is quick and easy, but you’ll want specific equipment to get the job done right. Instant Pot makes two styles of silicone steamers; one is a stacking model that you can use for dumplings or fish, and another is a collapsible one that is ideal for batch-cooking vegetables. If you need even more capacity, we recommend this Hatrigo mesh steamer basket.

Along your Instant Pot discovery journey, you might come across a phrase called “PIP cooking.” This stands for Pot-in-Pot and involves putting another vessel inside the Instant Pot. This method is great if you’re cooking foods that don’t contain liquid (such as cheesecake) or you simply want to cook in smaller quantities. One of our favorite accessories for this is the Aozita Stackable Steamer, which not only acts as a steamer, but also contains tiered containers so that you could cook multiple foods at once.

Sealing ring

If you use your Instant Pot for both savory and sweet applications, then we suggest getting extra sealing rings so that the odor of one doesn’t affect the other. You don’t really want your cheesecake to smell like pulled pork or vice versa.

Air fryer lid

As the name suggests, the Instant Pot Air Fryer Lid essentially turns your Instant Pot into an air fryer. It’s a good option if you don’t want two appliances taking up space on your kitchen counter, and this add-on does a decent job of “air frying” foods. Still, the Lid really only works for small batches as well as smaller pieces of food. Even a hot dog is too large to fit inside the air fryer basket.

If you’re going to use the air fryer lid to add roasting and broiling capabilities to the Instant Pot — so you can brown a roast chicken or melt the cheese on a lasagna, for example — then it’s not a bad option. But as far as air frying goes, I’d recommend saving up and investing in an actual air fryer instead.

Tips and tricks

Don’t worry about all the buttons

When you first get the Instant Pot, you might be overwhelmed by all of the different buttons on the front of it. There are ones that say “Meat/Stew,” “Chili/Beans,” “Multigrain,” “Egg” and even “Cake.” With the exception of a few, most of these are simply shortcuts that Instant Pot programmed ahead of time. You might never need to use them.

The most important buttons to know are “Sauté,” which (as you might expect) lets you sauté things in the pot, and the aforementioned “Manual” or “Pressure Cooker” function. The rest are pretty superfluous, with the exception of “Keep Warm,” “Cancel” and non-pressure cooker functions like the “Slow Cooker” or “Yogurt” (which helps maintain the cultured milk at a specific temperature).

Add at least half a cup of liquid, and don’t go over the maximum

One of the things you’ll learn about pressure cooking is that you don’t need to add as much liquid as you would in regular recipes. But you’ll still need to add some because the pressure cooker requires moisture to build that pressure. Otherwise, the Instant Pot could overheat and show an “OvHT” or “BURN” error on the display. On the other hand, you shouldn’t fill it up beyond two-thirds capacity, which is handily marked on the inside of the inner pot. The Instant Pot probably won’t explode on you — it has a lot of safety features to prevent that — but you probably shouldn’t test its boundaries.

Cooking times aren’t always accurate

Setting the pressure cooker timer for two minutes doesn’t mean the entire cooking time is two minutes. You have to take into account the amount of time the Instant Pot needs to come to pressure and the time it’ll need to depressurize. The more stuff you have in the pot (and the colder it is), the longer it takes. Because of that, a “five-minute” chicken curry could really be more like 10 or 15 minutes from start to finish.

Clean it carefully and frequently

The inner pot is dishwasher safe, which is convenient, but the rest has to be cleaned by hand. Also, don’t make the same mistake I did and accidentally spill something hot directly on the cooking element. The outer shell is hard to clean because you can’t put it in the sink — electricity and water don’t mix, after all — and you risk damaging the appliance. As for the lid, hand wash it after every use. You’ll also notice after a while that the sealing ring — the rubber/silicone gasket on the inside of the lid — might develop a smell as it absorbs the scent of the food you’re cooking. I recommend soaking it in a vinegar solution, or you could also put it on the top rack of your dishwasher.

You can’t cook everything with it

Sure, you can cook everything from dog food to jam in the Instant Pot, but it’s not a miracle worker. You can’t deep fry in it. You can’t bake a pie in it. Don’t be ridiculous.

Recipes and guides

Now you’re all ready to cook, and you’re probably dying to know what to make in it. Due to the popularity of the Instant Pot, you’ll find no shortage of cookbooks and recipe tutorials online. The Facebook group I mentioned is a good place to start, and there are countless YouTube tutorials as well. Here are just a few of my favorite resources:

Pressure Cook Recipes

Amy and Jacky are part of the OG Instant Pot community, and their site is great for beginners. Not only will you get the low-down on the aforementioned water test, but you’ll also get great recipes for bone broth, “fail-proof” rice, yogurt, cheesecake and more.

Nom Nom Paleo

Whether or not you’re into the “paleo” lifestyle, you’ll like Michelle Tam’s list of Instant Pot recipes. Pressure cookers are great for shortening the amount of time for cooking braised meats, and she has a lot of recipes that cater to your inner carnivore. Her Instant Pot pulled pork recipe is still my go-to, and the short ribs are great as well.

Serious Eats

My personal favorite site for pressure-cooker recipes is probably Serious Eats. All of these recipes are fantastic. I’ve tried the chicken stock, the mushroom risotto, the chicken pho, the chicken and chickpea masala, and they’ve all been outstanding.

The New York Times

Another personal favorite is The New York Times’ Cooking section, which has a list of wonderful pressure-cooker-friendly recipes. My favorites are from Melissa Clark, who has written two Instant Pot cookbooks: Dinner In an Instant and Comfort in an Instant. There’s a recipe in Comfort in an Instant for spaghetti and meatballs that I was hugely skeptical of but turned out to be one of the most remarkable things I’ve ever made. I also love the recipes for chicken korma and shrimp biryani.

Other sources

Here are a few other guides that I found very useful in my own Instant Pot journey, and they contain links to many more recipes and sites than I have space for here:

Neven Mrgan’s Instant Pot guide

The Instant Pot Starter Guide from 101 Cookbooks

75+ recipes to make in your Instant Pot by thekitchn

With all of this information in your arsenal, you should have no fear in picking up an Instant Pot. Thankfully, not only is the base model pretty affordable at less than $100, Amazon frequently puts it on sale either on Prime Day or on Black Friday. So if you haven’t bought one just yet, it’s not a bad idea to wait until one of those times of year to get one at a deep discount. And when you do, come on back here, read through the guide once more and venture off on your own pressure-filled culinary adventures.

Images: Detroit Free Press via Getty Images (First Instapot); Portland Press Herald via Getty Images (Instapot / chopping board); Boogich via Getty Images (cooking)

This article originally appeared on Engadget at https://www.engadget.com/instant-pot-guide-131534709.html?src=rss 

“It all came about at 11:30PM on a random Wednesday.”

Penelope Bourbon CEO and founder Michael Paladini admitted that late-night calls are a regular occurrence for him. After his wife goes to bed, the kids are asleep and there are no emails hitting his inbox, he has time to get creative. One of these evening brainstorming sessions was with Robert Crandell, a regional sales manager for Tonnellerie Radoux and Pronektar. Radoux is a French cooperage that has been making barrels for decades. The company has been operating in the US since 1994, based in wine country California. What’s more, Radoux has conducted extensive research into the chemical composition and tannins of French oak.

Since 2008, Radoux has completed over 300 trials containing over 10 million analyses to observe polyphenols in the wood that can impact the appearance, taste and smell of wine. The result is a tool that can instantly measure these properties with Near Infrared Spectrometry, rather than using the time-consuming process of taking random samples from various batches of staves. The technology is called OakScan.

“French oak can be wildly inconsistent,” Crandell noted.

All of the variation in French oak can lead to unintended results without careful planning. Combine that in with the fact that the wood is more expensive than American oak and companies using it to age wines and spirits can greatly benefit from knowing how their liquid is going to react to the wood. It’s long been known that trees from different forests that are made into barrels will have different chemical compositions (the concept of terroir), and thus different levels of tannins. There can also be significant variation in trees just a few feet apart or from staves made from different parts of the same tree. What’s more, there can be distinctions in the grain width, which affects the extraction time for getting the tannins out of the wood.

“Even if you’ve gone to great lengths and you bought wood from the same forest, you still aren’t getting the same sort of precision and consistency [as with OakScan],” Crandell said. When Radoux uses OakScan to analyze staves bound for production, each piece of wood is assigned a barcode and a letter corresponding to its “tannic potential,” according to the cooperage. This not only helps with sorting, but it allows the company to build barrels with a specific polyphenolic index (PI), ensuring the wood is suitable for the style a winery or vineyard is trying to make. And since every stave is scanned, there’s uniformity of the tannin content of each barrel and all the data makes the end result repeatable.

OakScan also allows customers to select wood from different forests, but not by sourcing actual staves from those places. Instead, Radoux can build the tannin profile and replicate the terroir in a much more consistent way.

“If someone wanted a Voges-style barrel, we could work that out based on tannin level,” said Radoux national sales manager Craig Holme. “We can be more precise on what [the results are] going to be. Someone else will get a barrel that may be from two different trees [in that forest], and they might be completely different.” According to Holme, Radoux can pull 100,000% extracts from the staves that they can then put in a sample of a prospective customer’s product to show them what it’s going to do.

Originally developed exclusively for wine making, OakScan was initially used to analyze the chemical characteristics of barrel staves. Once the system was developed and fine-tuned, Radoux began using the same technology for tank staves. Thinner than a barrel stave, these pieces of wood allow for a quicker extraction process, which at the time was intended for larger volumes of wine. Where barrels are only toasted on the inside, tank staves are finished on all six surfaces and they’re designed to be completely submerged.

“Typically, the toasting process for wine is much more precise than the charring process for spirits,” Crandell explained. “So we came up with something very precise and very repeatable.” However, OakScan hadn’t really been used extensively in the spirits industry, he continued, except for a “small, experimental project” he had done a few years ago. Eventually, Crandell said he started working with Penelope and another micro-distiller to see if the detailed analysis of French oak could work for spirits.

Penelope isn’t your traditional bourbon maker. The company doesn’t actually distill anything. Instead, it sources aged bourbon from MGP: a producer of distilled spirits with operations in ​​Kansas, Missouri, Indiana, Kentucky, and Ohio, in addition to Mexico and Northern Ireland. MGP has its own brands of spirits (it actually announced the acquisition of Penelope earlier this week), but it also sells bourbon, rye whiskey, gin and more to other companies to package and sell on their own. Penelope buys bourbon of various ages and mashbills from MGP and blends it to their specifications. Sometimes they’ll bottle those blends as-in (Four Grain Bourbon and Barrel Strength Bourbon), while others undergo additional aging before they’re packaged.

While Radoux primarily caters to vineyards in France, Italy, Spain, the US and more, its colleagues at Speyside Cooperage (both owned by TFF Group) typically work with breweries and distilleries. Paladini and Penelope COO and founder Daniel Polise initially worked with Crandell to secure Rosé casks for secondary aging of its bourbon. They then collaborated with Speyside Cooperage to source toasted American oak barrels for a secondary finishing of its bourbon. For that treatment, Penelope would create a blend of aged bourbon and put it in barrels with varying char and toast levels for a period of time. In the end, Paladini and Polise discovered that even with the same bourbon in the same barrels, samples from each would be very different.

“It would go in completely different, wild directions,” Paladini observed. “We found that to be great, and that’s why that product was incredible.” Indeed, Penelope Toasted Series Bourbon won gold at the San Francisco World Spirits Competition in 2022. The company leaned into the variation in the aging results, indicating the char and toast levels on the bottles of each batch. Of course, that means each batch is quite different.

Following the challenges of the Toasted Series, Polise tried using some of the OakScan staves in some samples. “We have so many different products that show up and people want us to try and use them,” he admitted. “I finally tried it and I was just shocked.” Polise explained that the OakScan French oak “stood out from the others greatly.”

Thus the idea for Penelope’s Architect Bourbon was hatched. The company was hoping to tap into the success of Toasted Series by once again being transparent about the types of wood they were using for secondary aging. But while OakScan can create the ultimate consistency batch to batch, Paladini says he and Polise weren’t sure they really wanted that.

“Our first thought was to take an exploratory approach and highlight the actual flavor profile on the back of the label. That profile is coming directly from the oak engineer in France when they run the OakScan process,” said Paladini. On each bottle of Architect, there’s a spider graph that illustrates the characteristics of that particular “build.” The company is playing up the idea of constructing a flavor profile, so it calls each batch a “build” instead. Hence the name Architect.

With Architect, Penelope has created six different “builds” or stave selections and they’re all different. However, they’re still consistent, as Crandell explained. “We can make a build again, it’s repeatable,” he noted. And that’s because OakScan allows for that consistency rather than the company hoping they can recreate a hit. They will, of course, need to replicate the blended bourbon from MGP that undergoes the secondary aging in order to do so. Even if they can’t, the company can still give a new blend the same “build” as a previous version of Architect. Since the wood analysis gives them so much control over the end result, the combinations – and the creative potential – are seemingly endless.

“[OakScan] not only gives you the ability to be precise, but it also gives you the ability to be creative,” Crandell said. “If you know what the end result is going to be, you can change the end result – you can control the end result.”

For Penelope, French oak that’s been analyzed with OakScan is only being used in Architect right now. But, Paladini and Polise aren’t ruling out using the staves for another product in the future.

“We’re constantly playing with different woods and finishes,” Polise noted. “So whatever matches next, we may release. It just works like that.”

This article originally appeared on Engadget at https://www.engadget.com/penelope-bourbon-oakscan-150047828.html?src=rss 

Small outdoor pizza ovens have become popular backyard cooking options in recent years. While anyone with a decent-sized patio could have a permanent one installed, these versatile products are more compact and store easily in a bag when you’re not using them. That makes these portable pizza ovens great for home cooks who have limited outdoor space and allows you to take them on the road as needed. There are also great options for having a dedicated pizza oven indoors. Here are a few specs you’ll want to consider before making a purchase, plus some recommendations to get you started.

What to look for

When shopping for an oven, you’ll first want to consider what types of pies you plan to make. Most portable outdoor pizza ovens from the likes of Ooni, Solo Stove and others use wood and are primarily designed for the high-heat cooking required for light and airy Neapolitan-style pizzas. We’re talking high temperatures up to 900 degrees Fahrenheit. These units can certainly cook different styles at cooler temperatures, but they’re easiest to use when you’re running them wide open with a full load of wood.

If you purchase a propane or natural gas burner, you can adjust temperatures easily by turning a knob. For this reason, I recommend you spend the extra $100 or so on that accessory. It makes your pizza oven a lot more versatile and gives you the option to still have a freshly fired pie when you don’t feel like messing with wood or charcoal. If you only want to cook with gas, there are models available that only use propane or natural gas.

The other key consideration is size. Most companies make ovens that fit 12-inch pizzas, a perfect size for one person. They’re also great for parties, since people can customize their own without having to pick off toppings they don’t like. If you want to make larger pizzas or plan to use your oven for other things (pans, etc), consider a larger version that can accommodate more than just small pies. The interior dimensions – or at the very least the pizza stone size – will be listed on most product pages.

Plan for success

Making quality pizza at home requires a considerable amount of counter or table space. You’ll need room to stretch and prep your pizza dough, lay out your toppings and load pies onto a peel. Of course, some folks will be comfortable working in the tight confines of a small kitchen, but I’ve found it much easier to use extra space to make sure I’m not constantly moving things around during the various steps in the process.

It’s also less hassle to set up your pizza-making station in close proximity to your oven. As a beginner baker, I did the running back and forth from the kitchen to the back porch. It’s far from ideal. It’s difficult to maintain your fire (if using wood or charcoal) when you’re unable to watch it closely. The good news is a patio table can be easily converted into a pizza station with a large cutting board. This also gets your oven off the ground so it’s easier to access.

Ooni sells tables for its ovens that also offer shelving and storage for peels and other accessories. Solo Stove has a rolling stand for its Pi oven too, with small side shelves and a spot for your propane tank underneath. Of course, you can find other tables and stands to suit your needs, just make sure they can withstand any heat that may radiate from the bottom of the oven while cooking. Most ovens are either well insulated or don’t project too much excess heat toward the table, but you can never be too careful. For that reason, a stainless steel or metal surface is a good choice to set up an outdoor model.

Most of these pizza ovens cook quickly at high heat, especially if you’re making Neapolitan-style pies. Having everything you need nearby so you can keep tabs on the oven and quickly make the next pizza will ease a lot of unnecessary headaches. When your cook time is two minutes or less, you don’t want to venture too far.

Outdoor pizza ovens

A good multi-fuel outdoor pizza oven: Ooni Karu 16

If you’re looking to go all-in on an outdoor pizza oven, you can’t go wrong with Ooni’s Karu 16. It’s the company’s largest multi-fuel model, which means you can choose between wood, charcoal or gas (propane and natural gas burners sold separately). This one is equipped with a hinged glass door for keeping tabs on your progress and a digital thermometer monitors the ambient temperature inside. The larger size means you can not only cook bigger pizzas, but the Karu 16 can also accommodate pans and cast iron, so baking, roasting and searing are all possible here. It’s this versatility that makes the Karu 16 our top pick.

A solid outdoor pizza oven: Solo Stove Pi

Solo Stove may be on your radar for its fire pits, but the company also makes a solid multi-fuel pizza oven. Dubbed the Pi, this unit is made out of stainless steel and is round like the company’s trademark products. Solo Stove says Pi can hit cooking temperatures of 850 degrees Fahrenheit with wood and 900 degrees with a gas burner (sold separately). It explains that those figures translate to maximum stone temps of 750 and 800 degrees respectively. The Solo Stove Pi’s big difference from the Karu 16 and other Ooni ovens is that it doesn’t have a front door and stays open the whole time like a brick oven.

A great smaller option: Ooni Fyra 12

The Ooni Fyra 12 was the first outdoor pizza oven I used and it remains one of my favorites. It’s compact compared to some of the alternatives (22 pounds), so it won’t take up quite as much storage space. It also runs on wood pellets instead of chunks, and once you get the fire going, you just refill the chute from the top. This means there’s much less tending a fire on the Fyra than other wood-fired pizza ovens, so you can focus on making and cooking your pizzas. The Fyra does all the things other Ooni pizza ovens do well, including high-heat bakes (950 degrees) in as little as a minute.

Indoor pizza ovens

Let me preface this section by saying you probably already have an indoor option that you can use to make some great pizza. Whether that’s the main oven in your kitchen or a multi-function countertop unit, with some affordable accessories, you can easily up your game without spending $1,000 on a dedicated appliance. For example, my Breville Smart Oven Air Fryer has a convection pizza setting that automatically adjusts cook time based on the size, temperature and whether the pie is fresh or frozen. A key consideration here is size. These things are massive, about the size of a large microwave, so you likely won’t want to keep them out all the time unless you have a huge kitchen.

A versatile indoor pizza oven: Ooni Volt 12

Ooni made its name on outdoor pizza ovens that primarily burn wood or run on gas. For 2023, the company is taking things indoors with the Volt 12. Ooni’s first electric oven can also be used outside thanks to weather resistant construction, but this behemoth brings the company’s design and efficiency to your kitchen for the first time. Capable of temperatures up to 850 degrees Fahrenheit in as little as 20 minutes, the Volt 12 can fire up Neapolitan style pies in 90 seconds. Controls on the front give you the ability to adjust both the top and bottom heating elements. There are also cooking presets and a Boost function to quickly get the stone back to temp between pizzas. The 13-inch stone inside is square, so you can slide in pans for Detroit recipes or other baked goods.

A solid indoor pizza oven: Breville Pizzaiolo

If you’re set on buying a dedicated pizza oven, the Breville Pizzaiolo is another great option, but it’s just as pricey as the Volt 12. The Pizzaiolo cooks 12-inch pies as well, but the stone on this unit is perfectly sized for them and there’s a metal heat reflector panel inside that will also keep you from overshooting the cooking surface. This means you won’t be sliding larger rectangle pans in here like you can with the electric Ooni. Round pans fit just fine and some smaller square ones likely will too.

In terms of cooking ability, Breville offers presets for “Wood Fired,” New York, Pan, Thin & Crispy and Frozen pizzas with the added option to run the oven full blast at 750 degrees Fahrenheit. A second dial allows you to adjust the top heating element depending on how dark you want your pizza. Like it does on other Breville appliances, Element IQ tech adjusts the heating elements based on the selected style, creating the ideal environment for each one. For advanced users, the company offers a manual mode that turns the timer dial into a control for the bottom deck while the style preset selector manages the top. Breville includes a magnetic overlay for the front panel to show you temperatures for the converted controls. The instruction manual also gives you recommendations for where to begin with manual mode for the aforementioned styles.

The best pizza accessories for the oven you already have

If you want to make good homemade pizza without spending hundreds of dollars on a dedicated oven, you can definitely do it with the oven you already have in your kitchen. With a few gadgets, you can improve your game without splurging on a Breville, Ooni or Solo Stove. First, I’d recommend a high quality baking steel or stone.

Baking stones are great for getting better browning on the bottom of your pies than a pizza or sheet pan. You can also use them for bread, cookies and other items. The stone absorbs heat to cook pizza quickly, like the inside of a brick oven, which leads to a crisp crust. They’re also more affordable compared to baking steels. Those metal slabs do have one key advantage: higher heat conductivity. This means a steel will cook your pizzas faster since it can absorb more heat from your oven. While baking steels can be used as griddles on your stovetop and for other types of baking, they’re not ideal for some leavened breads.

The second item you’ll want is a pizza peel. These come in all shapes and sizes, made out of a variety of materials. I typically use a bamboo or wooden peel when topping and launching my pizzas and then a metal one for retrieving them. I’ve found that dough doesn’t stick as easily to bamboo during prep and the metal resists the high heat of the oven when turning or retrieving a finished pizza (bamboo will burn). There are also perforated peels which allow both steam and excess flour to escape. A peel is a great tool for loading and turning pizzas, and since you’ll typically be cooking them with your oven at 500 degrees or hotter, using something like parchment paper to move them around won’t work.

This article originally appeared on Engadget at https://www.engadget.com/best-pizza-oven-141550352.html?src=rss