I am a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston. In this article, I will compare the Cru Oven Model 32 and the Cru Champion, since I have used both extensively in my kitchen. I evaluated their quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and conducted a real pizza cooking test to see how long it takes to make great pizza. If you’d like to learn more about my testing approach, you can also check the thorough process I follow to test pizza ovens in my separate article.
The Cru Oven Model 32 is a versatile wood-fired oven designed to balance portability with solid heat retention.
The Cru Champion is a larger, premium model built for serious outdoor cooking and bigger gatherings, offering impressive capacity and robust build quality.
This article features a thorough comparison between the Cru Oven Model 32 and the Cru Champion based on my personal tests.
Finally, please note that I use referral links throughout this article. If you decide to purchase through these links, I’ll receive a small commission at no extra cost to you. It’s a simple way to support this blog and help me continue creating detailed guides like this one.
Cru Oven Model 32 VS Cru Champion: Quality and Materials
| The Cru Oven Model 32 is crafted in Portugal with a sturdy dual-layer 304 stainless steel build, plus ceramic fiber insulation and thick Cordierite pizza stones. The construction feels reliable and purpose-built, with a design that favors function over flashy embellishments. |
The Cru Champion also uses premium AISI304 stainless steel with a multi-layer construction that includes thick ceramic stone and lacquered aluminum. The materials are heavy-duty and attractive, though the chimney showed discoloration over time. Overall, the build quality is excellent and solid.
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Cru Oven Model 32 VS Cru Champion: Temperature Control
| The Cru Oven Model 32 does a good job reaching and maintaining high temperatures, though it requires closer attention to preheat fully (usually about 40 minutes). Once hot, it retains heat quite effectively for a wood-fired oven in this price class, and adjusting the burn to maintain consistent heat is straightforward with some practice. |
The Cru Champion preheats faster (around 12–15 minutes to 850–900°F) and maintains heat with less effort, thanks to heavier insulation and more thermal mass. Temperature stability is strong, making it forgiving during long cooking sessions.
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Cru Oven Model 32 VS Cru Champion: Shape
| The Cru Oven Model 32 has a classic barrel-shaped dome with a wide opening, allowing flexibility for large pizzas, bread, and even cast iron pots. The simple detachable dome design is practical, helping with both airflow and cleaning. |
The Cru Champion features a semi-round dome with thick walls and a spacious interior. The shape improves circulation and heat retention. The large door and big cooking surface are perfect for bigger batches or oversized pizzas.
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Cru Oven Model 32 VS Cru Champion: First-Time Usage Impressions
| My first experience with the Cru Oven Model 32 was smooth overall—easy setup, intuitive to use, and it cooked pizzas evenly once fully preheated. The removable dome made cleanup surprisingly fast. The learning curve mainly came down to understanding how to manage the fire for steady heat. |
The Cru Champion felt impressive right out of the box, with its massive cooking area and premium finish. The quick heat-up time and consistent performance were standout positives. However, the unit’s size required more planning to position and move safely.
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Cru Oven Model 32 VS Cru Champion: Power Source
| The Cru Oven Model 32 can run on wood or charcoal. I primarily used wood, which produced a classic, smoky flavor. The option to use charcoal adds flexibility, especially for more controlled, even heat during longer cooks. |
The Cru Champion also burns either wood or charcoal, giving you the same flexibility. Its firebox design and included wood rack help optimize airflow and burn rate for consistent heat.
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Cru Oven Model 32 VS Cru Champion: Size
| At 22″ x 20″ x 17″, the Cru Oven Model 32 is compact enough to fit in most outdoor spaces while still offering a generous cooking area. The 56 lb weight makes it possible for one person to reposition when necessary, though two people are better for safety. |
The Cru Champion is larger at 30″ x 31″ x 38″. Its 4 sq ft of cooking area can handle two 10″ pizzas or a large roast easily, but the 150+ lb weight and bulk mean it’s essentially stationary once set up. It’s excellent for volume cooking but less portable.
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Cru Oven Model 32 VS Cru Champion: Ease of Cleaning
| The Cru Oven Model 32 shines in cleaning simplicity. The removable dome lets you lift off the top, sweep out ash, and wipe the interior in minutes. Fewer crevices mean less buildup and maintenance over time. |
The Cru Champion is also straightforward to clean, though its larger size means there’s simply more surface area to wipe down. Ash removal and brushing off the cooking stones are simple, but the chimney’s discoloration can be harder to maintain aesthetically.
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Pizza Cooking Test
The Cru Oven Model 32 took about 40 minutes to fully preheat. While it was a little longer than the manufacturer’s suggested time, it was worth the wait. Once the stone reached around 850°F, I slid in a classic Margherita pizza. The cooking itself was fast—about 2 minutes from start to finish. The result was a beautifully blistered crust with a crisp edge and a chewy interior, plus a subtle smoky flavor that really set it apart. The toppings melted evenly, and the overall bake had a rustic authenticity that felt like a true wood-fired experience.
The Cru Champion was impressively quick to heat up. In my test, it reached 850–900°F in about 12–15 minutes, which is among the fastest I’ve seen in a wood-fired oven this size. Once hot, I baked the same Margherita pizza, and it cooked in only 90–96 seconds. The pizza turned out excellent—thin, bubbly crust with balanced charring and a soft center. The flavor was bright, fresh, and slightly more delicate than the Cru 32, likely due to the more stable heat and faster cook.
Overall, both ovens produced delicious Neapolitan-style pizzas, but the Cru Oven Model 32 stood out for me with its deeper wood aroma and satisfying old-world character.
How We Tested
To fairly evaluate the Cru Oven Model 32 and the Cru Champion, I followed the same testing process for each oven. I started by assembling them on a level, heat-safe outdoor surface. For both models, I used the same type of hardwood to keep the heat and flavor consistent. I preheated each oven fully before cooking to ensure the stones were up to temperature.
Once each oven reached its target heat range (approximately 850–900°F), I prepared identical Margherita pizzas using the same dough batch, sauce, and toppings. During cooking, I rotated the pizzas periodically to ensure even browning.
I also took note of warm-up times, how consistently the heat held between bakes, and how the ovens responded to reloading fuel. After each test, I cleaned the ovens to compare ease of maintenance. This approach helped me get a clear, side-by-side view of their strengths, weaknesses, and the overall user experience.
Conclusion
Ultimately, it’s your choice whether the Cru Oven Model 32 or the Cru Champion is the better fit for your cooking style and outdoor setup. Both ovens have unique strengths that can elevate your pizza game.
If you decide to buy one, I’d highly appreciate it if you use my referral links below—this helps support my work at no extra cost to you:
Happy cooking!
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