Pinnacolo IBRIDO Hybrid Pizza Oven Wood or Gas with FREE Accessories

Description

The Pinnacolo Ibrido is a hybrid pizza oven that burns real hardwood or propane in the same chamber: a double wall insulated stainless dome finished in black porcelain enamel, a wall to wall cordierite floor of 745 square inches, and a 35,000 BTU burner at the back of the oven that lights with a push and a turn.

Ibrido means hybrid in Italian, and that is the whole idea. Build a fire on Saturday for the flavor and the show, turn a knob on Tuesday for dinner in half an hour, and never own two ovens to do it. It stands on a matching stainless cart with four locking casters, and it arrives with the full Pinnacolo tool kit in the crate. Crustify is an authorized Pinnacolo dealer, and every Pinnacolo Ibrido ships free by freight.

What sets it apart from the wood only PREMIO is the burner, and what sets it apart from the gas only L'Argilla is the fire. The Ibrido is Pinnacolo's one oven that does both, with a stainless fire separator for wood mode, a cover that protects the burner while the wood burns, and a lower cart that stores the propane cylinder and the wood supply side by side.

This page covers the two fuels and how you switch between them, the dome and the floor, the burner and the igniter, the door, visor and damper, the cart, what is in the box, where the oven can sit, cooking and care in each mode, how the Pinnacolo Ibrido compares to the other Pinnacolo and hybrid ovens we carry, and what to know before you order.

Wood or Gas: How the Two Fuels Work in One Oven

Most hybrid ovens are a gas oven with a wood tray bolted on, or a wood oven with a burner tucked into a corner. The Pinnacolo Ibrido is built as one chamber that takes either fuel properly. In wood mode the fire burns on the cordierite floor inside a stainless fire separator, the way it does in the PREMIO; in gas mode a 35,000 BTU burner at the back of the chamber heats the same floor and the same dome with no fire at all.

The dome of the Pinnacolo Ibrido does not know which one you picked. It holds the heat and radiates it back onto the food either way.

Wood mode

Pull the dust cover over the burner at the back, set the stainless fire separator in the center of the floor, and build a match lit fire in it with kindling and newspaper, no starter fluid. Feed it two or three larger pieces until it is established, then slide the separator and the fire to the left side of the oven with the wire brush and let the floor and dome soak up the heat with the door vented.

The manual's guide is to light the fire about an hour before you cook and to take the stone to 340 to 385°C, roughly 645 to 725°F, for pizza. The log holder on the Pinnacolo Ibrido cart keeps the next pieces dry and close.

Gas mode

Take the dust cover off the burner, open the cylinder, push the knob in and turn it to ignite. The manual's routine is 5 to 10 minutes to 572 to 626°F on the gauge, or about 15 minutes with the knob at maximum and the door closed to reach what it calls Neapolitan heat, 400°C in the air and 350°C on the floor.

Once the Pinnacolo Ibrido is there, turn the burner down and open the door; the dome holds the temperature and you launch. Two rules the manual is firm on: do not run the burner at maximum for more than 20 minutes, and do not take the oven past 800°F on gas.

Switching between them

There is no conversion. The burner cover goes on for wood and comes off for gas, the fire separator goes in for wood and comes out for gas, and the knob stays off whenever wood is burning. Pinnacolo's own line is that you can cook old world wood fire one weekend and modern gas fire the next in the same oven, and that is how owners use it: wood when the fire is part of the evening, gas when dinner is the point.

Our comparison of wood fired vs gas lays out what each fuel does to the pizza, and the Pinnacolo Ibrido is the oven that lets you keep both answers.

The Dome and the Floor

The dome of the Pinnacolo Ibrido is a double wall of stainless steel with insulation between the walls, finished on the outside in black porcelain enamel, the coating used inside a home oven because it takes repeated heating and cooling, moisture and weather without lifting. The insulation is what makes the two fuels work: it keeps the chamber's heat in, so a modest fire or a burner on low holds temperature instead of pouring it out the walls. Pinnacolo rates the chamber to 800°F in normal use, with peaks toward 1,000°F, and puts the working range for most cooking at 650 to 800°F.

The cordierite floor

The Pinnacolo Ibrido floor is eleven cordierite tiles laid wall to wall, six across the front, four at the rear sides and one at the rear center, 29.5 inches wide by 25.25 deep, 745 square inches. Cordierite is the material for a floor that sees a fire one day and a burner the next: it shrugs off thermal shock, and it pushes heat into the bottom of the dough hard enough to set a crust in a couple of minutes.

Pinnacolo rates it at two average pizzas at once and up to four small ones, with room for a pan of vegetables or a loaf beside the pizza. Hairline crazing in the tiles over time is normal and the warranty treats it that way.

A 35,000 BTU Burner and a Push and Turn Igniter

The Pinnacolo Ibrido burner is a T shaped tube across the back of the chamber, rated at 35,000 BTU on a 1.78 mm orifice, fed by the regulator and hose assembly in the parts list from a 20 lb cylinder on the cart shelf. Rear mounting keeps the flame away from the mouth, so the peel never crosses it and the heat comes from the back wall and the dome rather than from under the pizza alone.

The knob on the front of the cart runs from off through ignite to the cooking range, and a stainless cover drops over the burner whenever wood is burning so ash and embers never reach the ports.

The igniter

Ignition on the Pinnacolo Ibrido is electronic, a battery box beside the knob and an ignition needle at the burner. Door open, knob off, open the cylinder slowly, then push the knob in and turn it to the 90 degree position for 5 to 10 seconds until you see the needle spark and the burner catch.

The manual notes the first light on a cold oven can take a second try: turn the knob off, wait three to five minutes, and try again. If the needle will not spark, the manual's backup is a match on the lighting rod held to the burner with the knob at 90 degrees, your arm kept 200 mm back. The flames should be blue and steady with no yellow tips; if they are not, the burner ports need a cleaning before the next cook.

Propane only

The Pinnacolo Ibrido ships set up for propane and stays that way. There is no natural gas conversion for it, and the manual says plainly that connecting a propane unit to natural gas is dangerous and voids the warranty. If your outdoor kitchen has a gas stub and that is the fuel you want, the HPC Fire Forno is the hybrid on a cart in natural gas or propane, and the Kokomo 32 dual fuel comes in both as well.

The Door, the Visor and the Damper

The Pinnacolo Ibrido door is a stainless arch with a large wooden handle that stays cool, and it does two jobs. Closed, it holds the chamber's heat through the preheat and for roasting and baking; open, it is the throttle, since the manual has you raise and lower the heat by how far the door is set rather than by the knob alone.

A small plate on the door keeps it from toppling when it leans against the mouth, and a clip at the top of the opening secures it so it cannot swing open on its own. Above the mouth a stainless visor catches what comes out of the opening and keeps the enamel face clean.

A fixed gauge on the front of the Pinnacolo Ibrido dome reads the air in the chamber, which is the number the manual's gas preheat is written to; the infrared thermometer in the kit reads the floor, which is the number the pizza cares about. The stainless chimney has an adjustable damper on an air door handle: open it to pull more air through a wood fire, close it down to hold heat on gas, and lift the chimney off when it needs a brush. With the chimney on, the Pinnacolo Ibrido stands about 78 inches tall on its cart, the number to check against anything overhead.

The Cart

The Pinnacolo Ibrido cart comes in the crate as flat stainless panels and leg assemblies and bolts together in thirteen numbered steps with the hardware in the bag; the oven dome drops onto it last with twelve screws through the top panel, so the oven and the cart are one piece once it is built and it cannot walk off.

Four swivel casters with brakes on all four let you roll it to the spot and lock it there. Two 14 inch stainless side shelves fold out for the peel and the toppings, a front crossbar carries S hooks for the tools, and hooks on the right panel hold the broom.

The lower bay of the Pinnacolo Ibrido is the part a hybrid needs that a single fuel oven does not. A fixed rod and a ring hold a standard 20 lb cylinder upright, 26 inches tall and 12.5 wide, with its valve toward the back of the oven and the hose run to the junction behind the dome; the tank cover in the kit dresses it.

Beside the cylinder the log holder keeps a stack of split hardwood off the ground and out of the weather. The manual's rule for the bay is the cylinder in use and the wood, and nothing else: no spare tank under or near the oven, no storage on top of it.

The Full Pinnacolo Tool Kit in the Box

Every Pinnacolo oven ships with the brand's accessory kit, and the Pinnacolo Ibrido's is the hybrid set: a 12 inch perforated aluminum peel for launching and turning, two acacia wood peels for building and serving, a stainless rocker cutter, an infrared thermometer for the floor, high temperature gloves, a wire bristle broom with a scraper, the stainless fire separator for wood mode, a Pinnacolo apron, a cover for the propane tank and a fitted weather cover for the oven on its cart.

Pinnacolo may substitute an item at its discretion. It is why the What Else to Order section on this page is short: the cover, the peel and the thermometer we would normally tell you to add are in the crate.

Where It Sits

Outdoors only, in open air, never in a garage, on a porch or veranda, under an awning or in any covered or enclosed space, and never on a boat or in a recreational vehicle. The CSA plate asks for 24 inches from the sides and back of the oven to any combustible construction, the manual keeps flammable materials 39 inches away, and its danger box goes further, 10 feet from any structure or other gas tank and 25 feet from flammable liquids.

Nothing combustible overhead, ever. Plan an open patio spot on a hard level surface, roll the Pinnacolo Ibrido there, lock the four casters, and close the cylinder valve between cooks. Let it cool completely before you move it or cover it. Our guide to where to put a pizza oven covers the clearances in plain language.

Cooking in the Pinnacolo Ibrido

Before the first cook the Pinnacolo Ibrido is seasoned: the manual asks for two or more burns that take the chamber to 400°C and are left to die out, which sets the enamel and the tiles. After that, pizza is the same in either mode once the floor is hot. Check the stone with the infrared gun rather than the gauge, aim for 340 to 385°C, dust the peel with flour and semolina, launch, and turn; the manual puts a pizza at under three minutes and says to lift the edge with the peel to check the crust.

On wood, feed small pieces to the left side between pizzas and keep the flame off the ceiling of the mouth. Our pizza oven temperature guide covers what each reading is good for.

Past pizza, the two fuels of the Pinnacolo Ibrido split the work. Gas is the roasting and baking fuel: turn the knob down, set the door in, and the insulated dome holds a steady heat for a chicken, a tray of vegetables or a loaf without you feeding anything. The manual's bands for wood are the same ones that work on gas: 230 to 315°C on the floor for roasting meat, fish and vegetables, 160 to 215°C for bread, pies and desserts, which on wood means pulling the embers after the stone has held 260°C for fifteen minutes.

Grilling is a wood mode trick: rake the embers to the front of the floor and set a cast iron grate with legs over them. Seasoned hardwood only; our pizza oven wood guide covers the species, and the manual's own list runs from apple and cherry to oak, hickory and pecan.

Care of the Pinnacolo Ibrido is a brush and a cloth. Once the oven is cold, sweep the ash and debris off the tiles with the wire broom, wipe the stone with a damp cloth if it needs it, and never use detergent, citrus cleaners or steel wool in the chamber, because the stone keeps whatever goes on it. Wash the stainless with soapy water along the grain and dry it.

Brush any food residue off the burner and never enlarge its ports. Before each gas cook, check the hose for cracks and the ignition needle for damage, and the manual asks for a weekly look at the gas line in season. Cover it cold. For the winter the manual suggests an enclosed dry space with a light oil on the metal parts, and a full leak test before the first spring cook. Our pizza oven maintenance guide puts the cover first for a reason.

How the Pinnacolo Ibrido Compares

Pinnacolo makes three ovens, each with the same tool kit in the box, and we carry three other hybrid ovens that run on wood or gas. The Pinnacolo Ibrido is the one that does both.

Within Pinnacolo the choice is the fuel: wood and nothing else, the PREMIO; gas only under a clay dome, the L'Argilla; both in one oven, the Pinnacolo Ibrido. Against the other hybrids, the Pinnacolo Ibrido is the one with the enameled dome, the fire separator and the tool kit in the crate, and the one that is propane only. All three Pinnacolos are in the Pinnacolo collection, every wood or gas oven we carry is in the Hybrid collection, every oven on wheels is in the Freestanding and Cart collection, and our best dual fuel pizza ovens post ranks them against each other.

Who Should Buy the Pinnacolo Ibrido, and Who Should Not

Buy the Pinnacolo Ibrido if you have gone back and forth between a wood oven and a gas oven and cannot settle it, because this is the oven that does not make you. It is for the cook who wants a real fire on the weekend and a knob on a weeknight, for the household where one person loves tending a fire and the other wants dinner on the table, and for the patio with no gas line, since the cylinder lives on the cart. It is also for anyone who likes that the peels, cutter, thermometer, gloves, brush and cover arrive in the same crate as the oven.

Do not buy the Pinnacolo Ibrido if you need natural gas; it is propane only with no conversion, and the Kokomo and the HPC Forno are the hybrids on a cart with a natural gas option. Do not buy it for a counter, since the burner and the igniter are built into the cart; the Summerset hybrid is the countertop answer.

Do not buy it for a covered porch or an awning, or for a spot tighter than 24 inches to a wall, and not for a restaurant or a food truck. And if you already know the fire is the whole point, the PREMIO is the same floor and the same kit for less. Our pizza oven buying guide walks the whole decision.

What Else to Order

Very little, because the Pinnacolo Ibrido arrives nearly complete. The peel, the cutter, the thermometer, the gloves, the brush, the fire separator, the cover and the hose and regulator are in the kit. Pick up a 20 lb propane cylinder locally, and a supply of seasoned hardwood split small, about 10 inches long and half an inch thick per the manual, for wood mode. Any long handled peel or brush from our accessories collection works with the 745 square inch floor. Accessories ordered with the oven ride on the same freight at no added charge.

Buying the Pinnacolo Ibrido From Crustify

Crustify is an authorized Pinnacolo dealer, so the one year Pinnacolo warranty applies. The Pinnacolo Ibrido ships by freight on a pallet, delivered curbside with a $95 residential liftgate fee at checkout; a business address with a dock pays no liftgate. Orders over $750 ship free in the contiguous 48 states; Alaska, Hawaii and Puerto Rico are quoted before you order. Inspect the crate before you sign and note any damage on the delivery receipt; concealed damage is reported within 48 hours.

Returns on an unused oven in its original packaging follow our return policy, with return freight paid by the buyer. Chat and email go straight to the owner and are usually answered the same day; if you are unsure about the spot or the clearances, send a photo through our contact page and we will check it against the manual before you order. Pinnacolo's own page for the oven is at fireoneup.com.

KEY FEATURES

• Pinnacolo Ibrido PPO-1-03: hybrid pizza oven that burns real hardwood or propane in the same chamber, switched by a burner cover and a fire separator, no conversion
• Pinnacolo Ibrido dome: double wall insulated stainless, finished in black porcelain enamel; stainless door with a large wooden handle, anti toppling plate and top clip; stainless door visor
• Pinnacolo Ibrido floor: wall to wall cordierite, eleven tiles, 29.5 by 25.25 inches, 745 square inches; two average pizzas at once, up to four small ones
• 35,000 BTU rear mounted T shaped propane burner with electronic push and turn ignition and a match light backup; stainless cover protects the burner in wood mode
• Gas preheat 5 to 10 minutes to 572 to 626°F on the gauge, about 15 minutes to Neapolitan heat; wood fire lit about an hour ahead; working range 650 to 800°F, peaks toward 1,000°F; pizza in under 3 minutes
• Fixed ambient thermometer on the dome; stainless chimney with an adjustable damper that lifts off for cleaning
• Pinnacolo Ibrido cart: matching stainless with four locking swivel casters, two 14 inch side shelves, front crossbar with S hooks, broom hooks, and a lower bay with a fixed ring for a 20 lb cylinder and a log holder
• Dome 32 inches wide by 35 deep; 46 inches wide with shelves; about 78 inches tall to the chimney top; about 180 lb
• In the box: two acacia peels, 12 inch perforated peel, stainless rocker cutter, infrared thermometer, high temperature gloves, wire brush with scraper, fire separator, apron, tank cover, weather cover
• Propane only; no natural gas conversion
• CSA approved outdoor cooking gas appliance, ANSI Z21.58 and CSA 1.6; one year Pinnacolo limited warranty; not for commercial use
• Ships free by freight on a pallet; $95 residential liftgate

SPECIFICATIONS

Document: Pinnacolo Ibrido what's in the box (PDF).

VIDEO

INSTALLATION GUIDE & USER MANUAL

Unpacking. The Pinnacolo Ibrido dome, chimney, cart panels, leg assemblies, gas system, door, tools and the accessory kit ship on one pallet. Check the 54 item parts list in the manual and inspect the dome before you sign; concealed damage is reported within 48 hours. Remove all packing material, the burner tie down straps and the protective film from the stainless.

Cart. Thirteen numbered steps with the supplied hardware: leg assemblies onto the left and right panels, the bottom panel and its two supports, the rubber rings and the cylinder rod, the gas system, knob and trim onto the left front leg, the front decorating panel, then the dome onto the cart with twelve screws through the top. The corrugated gas pipe passes through the rubber ring to the burner and ties to its hook with the ignition wire. Chimney and cap, side shelves, front handle, broom hooks and S hook follow, and the door assembles last with its handle, plates and anti toppling support.

Gas. With the knob off, set a 20 lb cylinder upright in the ring with the valve facing the rear of the oven, connect the hose to the junction at the back, open the valve slowly, and leak test every fitting with a cup of water and a teaspoon of detergent; bubbles mean close the valve, tighten and test again. Never test with a flame. Repeat after every tank change. Clean the burner tube of webs and nests before the first light and monthly in late summer.

Lighting the Pinnacolo Ibrido on gas. Burner cover off, door open, knob off, cylinder open. Push the knob in and turn it to 90 degrees for 5 to 10 seconds until the needle sparks and the burner lights blue. If it does not, turn it off, wait three to five minutes, and try again; the match light procedure in the manual uses the lighting rod with the knob at 90 degrees. Keep your face and body 20 inches from the door. Never leave the burner at maximum more than 20 minutes or take the oven past 800°F on gas.

Lighting the Pinnacolo Ibrido on wood. Knob off, cover on the burner. Build a match lit fire in the stainless fire separator in the center of the floor with kindling, newspaper and a food safe starter, feed it two or three larger pieces, then slide the separator and the fire to the left side with the wire broom and close the door vented. About an hour to a 340 to 385°C stone. No starter fluid, no treated or resinous wood.

Running it. On gas, preheat with the door closed, then turn the burner down and open the door for pizza; roast and bake with the door in and the knob low. On wood, cook pizza at 340 to 385°C on the stone, roast at 230 to 315°C, bake at 160 to 215°C with the embers pulled. Close the cylinder valve after every gas cook. Let the oven cool completely before moving or covering it.

Care. Sweep the cold floor with the wire broom, damp cloth on the tiles, no detergent, no citrus cleaners, no steel wool. Soapy water on the stainless along the grain. Brush the burner and never enlarge its ports. Check the hose and the ignition needle before each gas cook and the gas line weekly in season. Cover it cold; for the winter, store it in an enclosed dry place with a light oil on the metal parts, and leak test before the first cook of the season.

Documents: Pinnacolo Ibrido owner's manual, user guide and warranty (PDF), Pinnacolo Ibrido what's in the box (PDF).

WARRANTY INFORMATION

Term. Fire One Up Sales Inc., the importer and distributor of Pinnacolo Pizza Ovens, warrants the oven and its components, the body, floor, venting system, factory finish, stand and door, to be free of defects in materials and workmanship for one year from the time of purchase. Parts are repaired or replaced with new or functionally sound parts at Pinnacolo's option after its investigation of the claim.

Not covered. Hairline cracking in the cordierite stones and minor cracking from expansion and contraction; problems caused by extreme temperatures; icing or wet mopping the oven while it is hot or cooling; improper chemicals or liquids used inside; storing material on, under or in the oven; assembly or installation contrary to the instructions or local codes; non standard use, including thrown firewood, non approved accessories, driftwood, coal, plywood, sappy or treated wood, or any attempt to run the oven on natural gas; normal wear, scratches and discoloration; and damage from flood, freezing, fire, earth movement, wind or storms. Dealers cannot alter the warranty.

Claims. Contact us first with photos, your order number and a description of what happened and we handle the claim with Pinnacolo, which requires the model and proof of purchase and issues a return authorization before anything ships back. Shipping damage is separate: note it on the delivery receipt or report concealed damage within 48 hours. Missing or incorrect items are reported within ten days of delivery.

FREQUENTLY ASKED QUESTIONS - FAQ'S

Your Questions Answered Before You Buy

These are the questions we get most often about the Pinnacolo Ibrido, answered from Pinnacolo's manual, its product page and the what's in the box sheet. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.