As a restaurant chef with over a decade of experience at my establishment, Dequte Restaurant LironBoylston, I’ve worked with numerous pizza ovens to perfect my craft. In this article, I’ll compare two popular options: the Big Horn Pizza Oven and the Bakebros 14 Pizza Oven, both of which I’ve tested in my kitchen. I evaluated them on several aspects, including quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and how long it takes to cook a real pizza. For a more in-depth look, you can check out my separate article detailing the pizza oven testing process.
The Big Horn Pizza Oven is a compact, wood pellet-fueled oven designed for simplicity and portability. On the other hand, the Bakebros 14 Pizza Oven offers a modern, versatile approach, catering to both beginners and professionals.
Here, I’ve done an in-depth comparison of the Big Horn Pizza Oven and the Bakebros 14 Pizza Oven, backed by my test results.
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Winner
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Loser
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Our Rating:
4.3
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Our Rating:
2.8
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Pros:
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Pros:
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Cons:
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Cons:
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- Decent stainless steel build with a silicone door seal
- Heats up to around 500-550°F in 15-16 minutes
- Dome shape that promotes airflow
- Lighter and more compact
- Relies solely on wood pellets
- Cleaning requires more effort, especially with removing ash from the wood pellets
- Constructed from stainless steel
- Practical design
- Smaller and lighter (39.5 pounds), making it highly portable
- Struggles with consistent heat retention
- Requires a bit more practice to get used to
- Runs exclusively on LPG (propane gas)
- Requires more frequent maintenance due to less effective soot control
Disclaimer: If you choose to purchase one of these ovens, I’d greatly appreciate you using my referral links. It helps keep my blog alive at no extra cost to you. Thank you for your support!
Big Horn VS Bakebros 14: Quality and Materials
| The Big Horn features durable stainless steel construction with a premium cordierite stone for excellent heat retention and longevity. |
The Bakebros 14 uses lightweight stainless steel with a good quality stone surface, though the overall materials feel less robust.
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Big Horn VS Bakebros 14: Temperature Control
| The Big Horn Pizza Oven excels in creating a rich smoky flavor using wood pellets, though it requires manual temperature monitoring and adjustments for optimal results. |
The Bakebros 14 offers propane-fueled temperature control, ensuring steady heat with minimal effort, ideal for quick adjustments.
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Big Horn VS Bakebros 14: Shape
| The Big Horn has a traditional dome-shaped design, ensuring even heat circulation for crispy and golden crusts. |
The Bakebros 14 features a compact, half-circle shape that promotes good heat distribution but can feel cramped for larger pizzas.
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Big Horn VS Bakebros 14: First-Time Usage Impressions
| The Big Horn has an intuitive setup, with some learning required for pellet feeding and heat management, but delivers a satisfying cooking experience once mastered. |
The Bakebros 14 is beginner-friendly, with a straightforward setup and fewer complications due to its propane-powered system.
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Big Horn VS Bakebros 14: Power Source
| The Big Horn Pizza Oven relies on wood pellets for fuel, delivering a deep, smoky flavor that enhances traditional pizza-making. |
The Bakebros 14” Pizza Oven uses propane for fuel, making it convenient for consistent, hands-free cooking.
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Big Horn VS Bakebros 14: Size
| Compact yet spacious, the Big Horn comfortably fits 12-inch pizzas and remains lightweight and easy to transport for outdoor events. |
The Bakebros 14 claims to support 14-inch pizzas but functions best with 12-inch sizes due to internal constraints, maintaining portability.
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Big Horn VS Bakebros 14: Ease of Cleaning
| The Big Horn includes an ash tray for easy removal and has accessible parts, although wood pellet use adds more cleanup steps. |
The Bakebros 14 simplifies cleaning with removable trays and a gas system that leaves minimal residue, saving time.
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Pizza Cooking Test
The Big Horn Pizza Oven preheated to 500–550°F in about 15–16 minutes, maintaining steady heat despite being fueled by wood pellets. When I slid in a Margherita pizza, the wood-fired charm quickly came to life. It cooked in approximately 1.5 minutes, resulting in a crispy, golden crust with a delicious smoky flavor. The cheese melted evenly, and the toppings were perfectly charred, offering a balance between rustic taste and modern precision.
The Bakebros 14” Pizza Oven required a bit more time to warm up, reaching its optimal 500°F temperature in roughly 20–30 minutes using propane. However, the actual cooking time was impressively fast—just about 60 seconds for a Margherita pizza. The crust was light and evenly cooked, with no burnt edges. The flavor profile was clean and consistent, though it lacked the smoky depth that wood-fired ovens like the Big Horn provide.
In conclusion, both ovens performed admirably, with the Big Horn excelling in flavor and authenticity while the Bakebros 14 delivered on speed and convenience.
How We Tested
To evaluate the performance of the Big Horn and Bakebros 14 pizza ovens, we conducted a series of tests in a controlled outdoor setting to ensure consistency. Each oven was set up according to the manufacturer’s instructions, and we used similar ingredients and dough recipes for all tests.
We started by preheating both ovens to their optimal cooking temperatures, monitoring the times with a stopwatch. The Big Horn, fueled by wood pellets, and the Bakebros 14, powered by propane, were observed for their heating efficiency and ability to maintain consistent temperatures.
For the cooking test, we made classic Margherita pizzas. Each pizza was assembled with the same base, sauce, and fresh mozzarella to eliminate variations in ingredients. The pizzas were baked one at a time, with the cooking times measured for each oven. We also rotated the pizzas during cooking to account for differences in heat distribution and ensure even results.
Finally, we assessed the taste, texture, and appearance of the pizzas. The crust’s crispness, cheese melt, and overall flavor were scrutinized, along with how well each oven’s features—like insulation and temperature control—contributed to the results. This thorough process provided an accurate and fair comparison of these two ovens.
Conclusion
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Winner
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Loser
|
|
Our Rating:
4.3
|
Our Rating:
2.8
|
|
Pros:
|
Pros:
|
|
Cons:
|
Cons:
|
- Decent stainless steel build with a silicone door seal
- Heats up to around 500-550°F in 15-16 minutes
- Dome shape that promotes airflow
- Lighter and more compact
- Relies solely on wood pellets
- Cleaning requires more effort, especially with removing ash from the wood pellets
- Constructed from stainless steel
- Practical design
- Smaller and lighter (39.5 pounds), making it highly portable
- Struggles with consistent heat retention
- Requires a bit more practice to get used to
- Runs exclusively on LPG (propane gas)
- Requires more frequent maintenance due to less effective soot control
Ultimately, the choice between the Big Horn Pizza Oven and the Bakebros 14 Pizza Oven comes down to your preferences and priorities. The Big Horn shines with its rustic charm, wood-fired flavor, and affordability, while the Bakebros 14 offers modern convenience with its gas-powered design and precision temperature control. Both ovens deliver excellent pizzas, so either option will elevate your outdoor cooking experience.
If you decide to purchase one, I’d greatly appreciate it if you used my referral links. They help keep this blog alive, and it’s at no extra cost to you. Here are the links:
Thank you for supporting my work, and happy pizza-making!