BIG HORN 12 inch Multi-Fuel Outdoor Pizza Oven: Specs, Sizes and Who It Suits

The BIG HORN 12 inch Multi-Fuel Outdoor Pizza Oven is a wood, gas or electric oven in the 12 inch class with a 12 in round cooking surface. Everything below is drawn from published manufacturer specifications and verified owner reports. Where a figure is not something we can stand behind, the row is left out rather than filled with a plausible guess.

A budget multi-fuel oven that accepts wood, gas or electric burners, though the burners themselves are sold separately, which is the catch worth understanding before ordering. As shipped it burns wood. The claimed peak temperature is high and we have no independent basis for repeating it, so treat the number in the listing as a manufacturer claim and confirm with your own thermometer.

What are the BIG HORN 12 inch Multi-Fuel specifications?

Rows omitted because we have not verified a figure we would be willing to publish: maximum temperature, weight. A specification page that guesses is worse than one with gaps in it, so the gaps stay.

What is it good at?

• One of the cheapest ways into a multi-fuel chamber.
• Accepts different burner types, so the fuel decision is not locked in at purchase.
• Burns wood as supplied, with no additional purchase needed to cook.
• Light and simple, with very little to fail.

What are its real limitations?

• Burners are sold separately, so the multi-fuel claim costs extra to realise.
• No temperature figure we are confident enough to publish.
• Thin construction and limited insulation, so heat retention is poor.

Who should not buy it: Skip it if you want predictable results or plan to cook regularly. The premium ovens cost more because insulation and sealing cost money, and both show up directly in the pizza.

How does the fuel type change how you use it?

Wood as supplied, with optional gas and electric burners sold separately. Kiln-dried hardwood only, and expect to feed a small firebox frequently through a session.

Multi-fuel is the hedge, and it is a sensible one. Most people who buy a wood oven discover that they want wood on a Saturday and gas on a Wednesday, and an oven that does both means that discovery does not cost a second purchase. The honest caveat is that the burner is usually sold separately, so compare the true two-fuel price rather than the sticker price when you are weighing it against a gas-only oven. Our fuel guide covers what to burn and what never to burn.

What dough suits this oven?

Without a reliable floor temperature figure, this is an oven to cook by measurement rather than by recipe. Read the floor before every launch and adjust bake time accordingly rather than following a published timing.

No manufacturer temperature figure is published that we are willing to repeat, so the bake time has to come from your own measurement of the floor rather than from a spec sheet.

Work the exact weights out rather than scaling a recipe by eye. The hydration calculator turns a ball count and a hydration percentage into flour, water, salt and yeast to a tenth of a gram, and the ball weight calculator sizes the balls for the pizza this oven can actually cook. Dough weight scales with area, not diameter, so a 15 inch pizza needs 78 percent more dough than a 12 inch, not 25 percent more.

What does it need alongside it?

An infrared thermometer is not optional here. Without a published temperature and with a floor that moves, it is the only way to know what you are cooking on.

Three things are close to mandatory for any oven in this class. An infrared thermometer , because the floor temperature is the number that decides the bake and no built-in gauge measures it reliably. A turning peel , because a pizza has to be spun during the bake and a launching peel cannot do it. And a digital scale , because every dough figure on this site is a weight and none of them can be measured by volume.

Safety, and this is not boilerplate. This oven burns fuel and is for outdoor use only. At working temperature the floor is between 700F and 950F and the shell will burn skin on contact. Keep it at least three feet from fences, walls, awnings and overhanging branches, use long-handled tools and EN407 rated heat gloves , keep children and pets well back, never move a lit or hot oven, and never pour water on a hot baking stone. Water flashes to steam instantly and the thermal shock cracks stone.

How does it compare with the alternatives?

Three ovens worth weighing against it, chosen because they are the ones people actually cross-shop rather than the ones with similar prices.

• Pizzello 16 inch Wood Fired: Trying wood firing without committing serious money, and anyone who wants a large floor cheaply.
• Cuisinart CPO-401: A first outdoor oven, or a small patio where a $500 oven is hard to justify.
• Ooni Fyra 12: Someone who wants wood-fired results without splitting logs, and who values a light, packable oven.

Which comparisons cover this oven?

No head-to-head names this model directly, but these category comparisons all apply to it, and each one narrows the decision more than a specification list does.

• Gas vs wood fired pizza ovens
• Charcoal vs wood in a multi-fuel oven
• Kiln dried logs vs wood pellets
• Indoor vs outdoor pizza ovens
• Home oven steel vs outdoor pizza oven
• 12 inch vs 16 inch pizza ovens

Where does it fit in a complete setup?

An oven on its own does not make pizza. The full kit is the oven, a baking surface if the supplied one is thin, a launching peel, a turning peel, a thermometer, dough containers, a scale, a cutter, fuel, and the items nobody thinks about until they are missing: gloves, a brush for the stone and a cover if it lives outdoors. We have costed that out completely at three budgets on the build pages, and the intermediate build is the one that suits most households.

If you are still choosing rather than confirming, the pizza oven roundup covers the whole category by tier, the oven index lists every model we track with its specifications, and the buying guide works through the decisions in the order they actually get made: fuel, then size, then budget.