Propel Cuisinart Prope+ 3-in-1 (2025): pizza on 4-burner grill

I am in Pizza oven. I am in Grill. I am in Pizza mixture oven and a grill burger.

Oh, and did I mention that I am also in the grill? And in, uh, the stove gas? The new super-OIPEL+ 3-1-1 cuisine on a backyard is one of these unreasonable, unreasonable cuisine who always looks like great and terrible ideas at the same time. They fill you with envy and doubt.

Propel+ is on the one hand, a large grill honored but standard four burning with two side tables. But turn the cover on one of these side tables and you will find a fifth stove under a large ray of iron, enough to set a thickness or pancakes. Under the grill, the gas stove is also created so that it can heat a degree of sauce if you need it.

But the coup de Gres, and Bête noire – and perhaps some Italian words, also – is the pizza oven. Instead of the usual grill summit, the cover on this four -in -burning grill is formed in the squatch bracket somewhat of a stainless steel oven, with a smoked glass oven door. The 15 -inch Cordierite Pizza Stone was also included, with a slide of widespread iron that will be released to the top of the grill.

A curse, this is a good idea – that it seems to be already present. But very few similar devices do. Greed braid, and doubt.

An argument for a barbecue pizza

I will get suspense from the road. You can definitely make a pizza you will be proud of with this PROPEL+kitchen.

It took a few failed attempts, partly, because he was lured with false temptation. This kitchen is a monster: 44,000 British thermal units can heat up to 600 degrees Fahrenheit in 10 minutes with the lid down, and Crest 700 in 10 or 15 others. With everything on a height, this thing pulls enough juice to drain the Proban 20 lubricants in less than 10 hours. The side grill adds 11000 BUS.

With burners in Max, you can also heat the 800 -degree Cordiereite stone. At that point, we are near the Napoli pizza region. Or so I hope. Unfortunately, it was not the case. Central Sharkia under the pizza stone will already heat the stone. But the surrounding oven temperature will not rise enough, as it leads less than 750 degrees. Unless the medium -to -medium burners turn, the bottom of the pizza will be scored before cooking the top.