Looking for an outdoor pizza oven that gives you both convenience and wood-fired flavor in one unit?
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What is the “Bertello SimulFIRE 16″ Rotating Outdoor Pizza Oven – As Seen on Shark Tank”?
You’ll find that this oven is designed to combine gas and wood in a single cooking system. It’s marketed as a hybrid outdoor pizza oven that can reach high temperatures quickly, has a rotating stone for even baking, and was featured on Shark Tank, which adds to its recognition. You’ll get details on how that combination affects flavor, speed, and control as you read on.
How the SimulFIRE technology changes cooking
You’ll appreciate the idea of using gas for convenience and wood for flavor at the same time. The patented SimulFIRE system lets you burn gas and wood simultaneously so you can maintain steady heat while getting smoke and char from the wood—something many single-fuel ovens don’t offer.
Key specifications and what they mean for you
Below is a practical breakdown of the most important specs and how they will affect your use. This table gives a quick view so you can compare and decide whether the oven fits your needs.
| Feature | Detail | Why it matters to you |
|---|---|---|
| Model | Bertello SimulFIRE 16″ Rotating Outdoor Pizza Oven – As Seen on Shark Tank | Identifies the specific unit and edition you’re buying. |
| Heating System | Exclusive “Flame Thrower” Dual (Over and Under) Burner System | Two burners heat stone and toppings separately—faster browning and crisping. |
| Fuel Type | SimulFIRE: Gas + Wood simultaneously | Convenience of gas with authentic wood-fired flavor. |
| Rotating Stone | Motorized, runs on power cable or AA batteries | Ensures even baking without manual rotation; portable power options. |
| Max Temperature | Heats up to over 930°F | Very high heat for fast, Neapolitan-style pizzas. |
| Construction | Carbon/stainless steel body with heat-resistant powder-coating | Durable and less prone to denting or discoloration. |
| Legs | Ultra-stable “wide stance” folding legs | Stable setup and easier storage/transport. |
| Cooking Surface | 16″ stone (rotating) | Fits standard 12–16″ pizzas; rotating stone gives even result. |
| Weight (approx.) | Moderate—portable but substantial | Portable to a degree, but still a solid build. |
| Power for Turntable | AC power or AA batteries | Flexible setup if you’re off-grid or in the backyard. |
| Use Cases | Backyard pizza, parties, camping with care | Suited to enthusiasts wanting high heat and wood smoke flavor. |
Design and build quality
The oven feels solidly built when you handle it, and you’ll notice the heavier gauge carbon and stainless steel compared with cheaper alternatives. The Bertello black powder-coated finish resists heat discoloration and minor dings, so it looks better for longer. The wide stance folding legs add real stability on uneven backyard surfaces, and they collapse for easier storage and transport.
Portability and footprint
You’ll find it portable enough to move around the yard or place on a patio table, but it’s not meant for throwing in the car for long road trips without planning. The folding legs help, and the ability to run the rotating stone on batteries adds convenience for tailgating or outdoor events where outlets aren’t available.
Durability and materials
The combination of carbon and stainless steel keeps rust and warping down, while the robust finish helps maintain appearance. Compared to “tinny” ovens with thin uncoated walls, you’ll feel the difference in weight and resilience.
Purchase The Bertello SimulFIRE 16″ Rotating Pizza Oven
Heating performance and temperature control
This oven is built to achieve very high temperatures—over 930°F—which means you can cook a pizza in 60–90 seconds if you manage the heat correctly. That’s prime territory for a Neapolitan-style crust with blistered char and soft, airy interiors.
How the FlameThrower Dual Burner works
You’ll love that the dual burner system has two separate heat sources: one under the stone to get the crust set and cooked, and one above to brown toppings and create the desired blister. That over-and-under approach reduces the need to move pizzas around or compensate for uneven heat.
Gas vs wood vs SimulFIRE
If you use gas only, you’ll have fast, controllable heat. If you use wood only, you’ll get smoky flavor but more variable temperatures. SimulFIRE lets you combine both—use gas for steady baseline heat and add wood for smoke, char, and aroma. You’ll still need to manage airflow and wood placement to avoid too much flare or uneven flames hitting the toppings.
Rotating stone: why it matters and how it performs
The rotating stone is one of the standout features because it rotates your pizza slowly so it cooks evenly without you rotating it manually. That’s especially helpful at very high temperatures where quick, steady heating is crucial.
Power options for the turntable
You can run the turntable from an AC power cable or with AA batteries. You’ll find batteries useful when you’re outdoors and away from outlets, but for continuous heavy use, AC power is more reliable and avoids the need to replace batteries mid-session.
Evenness of baking
You’ll notice fewer hot spots on the crust when the stone rotates. This becomes very noticeable with large batches—each pie comes out closer to identically cooked, which is a big plus when you serve guests.
Cooking experience: pizza and beyond
This oven shines with pizzas, especially high-temperature styles like Neapolitan. You’ll also be able to cook flatbreads, roasted vegetables, and smaller cuts of meat if you control heat and cooking time carefully. The high top heat from the upper burner is great for char and blistering, while the lower burner stabilizes the base temperature.
Typical cook times and technique
Expect cook times between 60 and 120 seconds at high temps for a Neapolitan pizza, and longer (4–8 minutes) for thicker pies or other dishes at lower temperatures. You’ll want to preheat the oven thoroughly with both burners to stabilize the stone and chamber temperature. Use a pizza peel to slide pizzas onto the rotating stone and keep an eye on edge charring.
Tips for best results
- Preheat for at least 20–30 minutes for consistent stone temperature.
- Use small, dry hardwood pieces for wood flavor without excessive smoke or embers.
- Keep toppings light to avoid soggy centers; the high heat favors quick, intense cooking.
- Rotate dough on the peel before placing to ensure even thickness.
- Practice launching and removing pizzas with the turntable engaged to avoid accidental collisions.
Setup and first-time use
You’ll need about 30–45 minutes for initial setup and preheating. Assembly is straightforward—attach the legs, connect the gas and any accessories, and place the stone. The included manual usually outlines safety steps for combining wood and gas, and you’ll want to test the dual-firing function in a controlled environment.
Safety and ventilation considerations
Because you’re using wood and gas, you’ll need to follow safety guidelines: keep the oven on a stable, non-combustible surface; maintain clearance from structures; and operate in an open area. You’ll also want a fire extinguisher and to avoid using the oven in enclosed spaces.
Preheating and seasoning the stone
You should season the stone gradually during the first few uses to avoid thermal shock. Start with shorter heating cycles and increase time until the stone is stable at high temperatures. This prevents cracking and improves the stone’s thermal properties.
Cleaning and maintenance
You’ll find cleaning relatively simple with a few routine steps. After the oven cools, brush the stone with a stiff brush to remove char and crumbs. Avoid soaps or soaking the stone. Wipe down stainless and coated surfaces with a damp cloth and mild detergent if necessary. Empty ash from wood use to keep airflow efficient.
Long-term maintenance tips
Store the oven under a cover when not in use to protect the finish. Check burners for blockages and clean gas jets per the manual. Replace batteries for the turntable as needed, and inspect seals and gaskets if you notice smoke leaking in odd places.
Accessories and add-ons
You’ll likely want a few accessories to get the best experience. Consider a long-handled pizza peel, a quality infrared thermometer, a log holder for small hardwood pieces, and a protective cover. Some users add a thermometer that reads stone surface temperature for more accurate control.
Suggested accessories and why they help
- Long-handled pizza peel: safer handling at high heat.
- Infrared thermometer: quick check of stone and dome temperature.
- Protective cover: extends life of powder-coated finish.
- Extra stones or replacement plates: in case of damage from thermal shock.
Pros and cons
You’ll want a clear list to weigh the decision quickly. Here’s a practical summary of strengths and weaknesses to help you decide.
Pros
- Hybrid gas + wood SimulFIRE system for both control and flavor.
- Dual over-and-under burners for balanced cooking and topping char.
- Rotating stone for more even bakes without manual rotation.
- Reaches very high temperatures (over 930°F) for authentic Neapolitan-style pizzas.
- Durable carbon/stainless steel construction and heat-resistant finish.
- Foldable wide stance legs add stability and easier storage.
Cons
- Learning curve for managing simultaneous gas and wood combustion.
- Not as compact as ultralight portable pizza ovens for travel.
- Turntable battery reliance can be inconvenient if you forget spares.
- Wood usage creates ash and requires cleanup and careful handling.
- Very high temperatures require attention and caution to avoid burning.
Comparisons: Where it fits among other outdoor pizza ovens
You’ll want to compare to single-fuel gas ovens, purely wood-fired ovens, and hybrid models. The Bertello SimulFIRE 16″ blends features from multiple categories, offering a middle ground of control, flavor, and speed.
Versus gas-only ovens
Compared to gas-only models, you’ll gain authentic wood-fired flavor with the SimulFIRE. Gas-only ovens are simpler for temperature control, but they won’t provide the smoky aroma and char that wood adds.
Versus wood-only ovens
Wood-only ovens can have wildly variable temperatures and require more fire management. You’ll find SimulFIRE easier to regulate while still enjoying wood smoke. If you crave absolute authenticity and don’t mind the extra work, a pure wood oven might appeal to you—but SimulFIRE gives you a very usable compromise.
Versus other hybrids
Some hybrids claim similar benefits but don’t offer the same over-and-under burner system. If you want upper topping browning and a hot stone base without constant manual rotation, this Bertello model has advantages you’ll notice in results.
Who should buy this oven?
You should consider this oven if you:
- Want the convenience of gas and the flavor of wood combined.
- Like fast, high-heat pizza cooking (Neapolitan-style).
- Entertain often and want consistent results with a motorized turntable.
- Value durable construction for outdoor use.
- Don’t mind learning to manage both fuel types and performing basic maintenance.
When you might want something else
You might choose a different oven if you:
- Need an ultra-lightweight, highly portable oven for backpacking.
- Prefer a purely traditional wood-fired experience and enjoy constant fire tending.
- Want a cheaper, entry-level option and don’t care about top heat or a rotating stone.
Troubleshooting common issues
You’ll run into a few common problems, but most have simple fixes.
Problem: Uneven charring or undercooked toppings
If toppings are undercooked, try increasing the upper burner or adding more small wood pieces for flame. If the crust is overcooked while toppings lag, reduce bottom heat or lower the stone temperature slightly.
Problem: Turntable stalls or battery issues
If the turntable stops, switch to an AC power cable if available. Replace batteries with fresh high-quality AAs and check that the motor is free of debris.
Problem: Excessive smoke
Too much smoke usually means the wood is not fully dry or airflow is restricted. Use smaller, drier hardwood pieces and clear ash from the combustion area for better airflow.
Recipes and cooking ideas to try first
You’ll want to test the oven with a few crowd-pleasers that show off its strengths.
Classic Margherita (Neapolitan-style)
- Thin, hand-stretched dough, light San Marzano-style tomato, fresh mozzarella, basil, finish with a drizzle of olive oil.
- High heat, 60–90 seconds cooking time; watch for blistered char on the crust.
White clam pizza (for variety)
- Garlic oil base, blanched fresh clams, parsley, chili flakes, lemon zest.
- Medium-high heat, 90–120 seconds depending on topping load.
Roasted vegetables and polenta
- Par-cook thicker veggies, finish in the oven to get char and caramelization.
- Use lower heat and longer cooking time; the upper burner helps caramelize tops.
Price and value considerations
You’ll pay a premium for the dual-fuel system, rotating stone, and durable construction compared to cheaper discretionary ovens. Consider the cost per use: if you cook often and entertain, you’ll likely save time and achieve consistently better results—adding real value. If you only make pizza occasionally, a simpler oven might be a better economic fit.
Warranty and customer support
Check the current manufacturer warranty and customer service options when you buy. You’ll want to register the product if listed to access support and ensure parts coverage if something fails.
Final verdict
If you’re serious about making wood-flavored, high-heat pizzas with consistent results and minimal manual rotation, the “Bertello SimulFIRE 16″ Rotating Outdoor Pizza Oven – As Seen on Shark Tank” is a strong choice. You’ll benefit from the hybrid fuel system, rotating stone, and robust build. You’ll need to invest time learning to balance gas and wood, and you’ll perform routine maintenance, but the payoff is fast bakes, great flavor, and a durable outdoor cooking unit that stands apart from basic models.
Quick buying checklist
- Confirm the unit fits your outdoor space and storage needs.
- Buy extra AA batteries or plan to use AC power for the turntable.
- Pick up essential accessories: peel, cover, infrared thermometer.
- Stock small, dry hardwood pieces for SimulFIRE sessions.
- Review safety guidelines and warranty details before first use.
Frequently asked questions (FAQ)
Is the rotating stone necessary?
The rotating stone isn’t mandatory for cooking pizza, but it delivers consistent, even bakes without manual rotation. If you value uniform results and simple workflows, you’ll appreciate the turntable.
Can you use it without the turntable?
Yes, you can use it without engaging the turntable, but you’ll need to manually rotate pizzas for even exposure or accept potentially uneven results.
How loud is the turntable motor?
The motor is quiet enough not to be intrusive in backyard gatherings, but you will hear a faint running sound—especially if batteries are powering it.
How much wood should I use?
Use small hardwood chunks or split pieces. The Bertello SimulFIRE system doesn’t require big logs; too much wood increases smoke and can be harder to control.
Can you leave it outside in the rain?
It’s better to use a protective cover or store it in a sheltered area. Prolonged exposure to moisture will reduce longevity even with powder-coating.
If you want, I can help you compare this oven to specific competitors, recommend accessories based on your typical cooking habits, or outline a first-night-of-pizza checklist so you get great results on your first bake. Which would you like next?
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