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About chefneem

  1. Woodstone pizza ovens

    hello roosterchef, Ive been researching the Josper by woodstone oven grill. Since you mentioned that you purchased one, I wanted to get some insight from you on how it is working out in your restaurant. If you could answer a few questions for me i would GREATLY appreciate it. Which size grill did you purchase? How much wood/mesquite do you use per 5 hour? At what point does the temperature drop in the oven? and when it does, how do you fuel it during business operation? Overall, what are your thoughts of the grill? is it worth the $20,000? I understand that you may be busy, any insight you can give me will go a long way for me. Thanks! Neem