# How to use a pellet pizza oven

Source: https://peelandflame.co.uk/blog/how-to-use-a-pellet-pizza-oven
Published: 2026-10-12
Publisher: Peel and Flame

**In short:** Fill the burner with a small handful of hardwood pellets, light them with a natural firelighter, then top up the hopper once they catch. Leave the door off or vent open so the fire draws, and wait 15 to 20 minutes until the stone reads around 400°C. Keep the hopper topped up and turn the pizza every 20 to 30 seconds.

Pellet pizza ovens burn compressed hardwood pellets fed from a hopper at the back. They give real flame and a hint of wood smoke, with less work than logs, and they are usually light enough to carry. Models in our guides include the BIG HORN Outdoors 12 inch and George Foreman pellet ovens. This guide covers lighting, feeding and baking. Always follow your oven's manual, as hopper and burner designs differ.

## How a pellet oven works

Pellets slide by gravity from the hopper into a small burner basket at the back of the oven. Air enters below the basket, the pellets burn with a bright flame, and the flame rolls under the dome towards the chimney. As pellets burn down, more slide in from the hopper. The stone heats from the flame above and the hot chamber.

Because the fuel feed is small and constant, a pellet oven needs regular topping up, but it holds a steadier flame than a wood fire once going.

## Lighting step by step

Use food-grade hardwood pellets made for cooking, not heating pellets for stoves, which can contain softwood or binders. Keep them dry: damp pellets swell, crumble and smoulder.

1. Place the oven on a stable, non-flammable surface in the open.
2. Remove the stone cover or door so air can flow.
3. Put a small handful of pellets in the burner basket.
4. Add a natural firelighter and light it, or use a blowtorch if the manual allows.
5. Wait 3 to 5 minutes until the pellets burn strongly.
6. Fill the hopper and close its lid.
7. Leave the oven to heat for 15 to 20 minutes.
8. Read the stone with an infrared thermometer before baking.

## Keeping the flame steady

Check the hopper every few pizzas and top it up before it runs low. If the flame shrinks and the oven smokes, the burner may be choked with ash; let it burn down, clear the ash when safe and relight. Pellets that bridge in the hopper and stop sliding can be nudged with a metal poker.

Wind affects small ovens. Turn the oven so the opening faces away from the wind, and use a windbreak if needed. Dense white smoke usually means pellets are smouldering rather than burning: more air, drier pellets or less fuel at once will fix it.

| Problem | Likely cause | Fix |
| --- | --- | --- |
| Thick white smoke | Smouldering, damp pellets | Use dry pellets, more airflow |
| Flame dies down | Hopper empty or ash buildup | Top up, clear ash |
| Stone not hot | Not long enough | Wait, read stone |
| Pellets not feeding | Bridging in hopper | Nudge with poker |
| One side burns | Flame near back | Turn pizza more often |

Pellet oven problems and fixes

## Baking in a pellet oven

Launch when the stone reads about 370°C to 450°C. The flame is at the back, so the back of the pizza cooks fastest. Turn it a quarter every 20 to 30 seconds with a turning peel. Most pizzas take 60 to 120 seconds. Keep toppings light and dough well rested. See [how to use an outdoor pizza oven](https://peelandflame.co.uk/blog/how-to-use-an-outdoor-pizza-oven) and [how to use a turning peel](https://peelandflame.co.uk/blog/how-to-use-a-turning-peel).

Let the stone recover for a minute between pizzas and keep the hopper full. If bases are pale, the stone is cool; if they burn, give the flame a moment to settle or wait for the stone to drop.

## Shutting down and cleaning

Let the pellets burn out completely and the oven cool fully before you move or cover it. Empty ash from the burner once cold, and store unused pellets in a sealed, dry container. Brush the stone once it has cooled; see [how to clean a pizza stone](https://peelandflame.co.uk/blog/how-to-clean-a-pizza-stone).

For more on fuel, read [what wood to burn in a pizza oven](https://peelandflame.co.uk/blog/best-wood-for-pizza-ovens). For pellet oven options, see our [best wood-fired pizza ovens](https://peelandflame.co.uk/best/best-wood-fired-pizza-oven) and [best portable pizza ovens](https://peelandflame.co.uk/best/best-portable-pizza-oven) guides.

Note: Never use lighter fluid or petrol. Keep the oven away from fences, sheds and overhanging branches, and never leave a lit oven unattended.

## Frequently asked questions

**How long does a pellet oven take to heat up?** Usually 15 to 20 minutes to reach pizza heat, longer in cold or windy weather.

**Can you use BBQ pellets in a pizza oven?** Yes, if they are 100 % hardwood cooking pellets. Avoid heating pellets for stoves.

**Why is my pellet oven so smoky?** Usually damp pellets or too little airflow. Use dry pellets and make sure the vent and opening are clear.

**Can I add wood chunks to a pellet oven?** Only if the manual allows. Most pellet burners are designed for pellets only.

## Buying guides on this topic

- https://peelandflame.co.uk/best/best-wood-fired-pizza-oven
- https://peelandflame.co.uk/best/best-portable-pizza-oven
- https://peelandflame.co.uk/best/best-12-inch-pizza-oven