YOU ARE HERE >> AmazingRibs ยป Ratings & Reviews ยป Earthstone 90-PA Wood Fired Oven Review
All of our reviews are done independently by our team of testers and are in no way influenced by advertising or other monetary compensation from manufacturers. Click here to learn more about our unbiased product review process.
Earthstone’s 90-PA Wood Fired Pre-Assembled Oven is their most popular free-standing residential model. With a 35″ cooking diameter interior and a 20″ wide by 9.5″ high oven entrance, it’s big enough to do three to four 8″ pizzas or two to three 12″ pizzas. It is also available as a gas model or combo gas and wood model.
The oven body parts are a cast 4 to 6 inch thick, high temperature refractory material. The steel support frame and enclosure are constructed of heavy gauge welded tube steel and angle iron. The void area between the cast oven body and steel circular enclosure is filled with a hardened lightweight insulation mixture. This combination of cast refractory body and outer insulation shell is designed to maximize thermal mass or heat storage capacity, and reduce temperature fluctuations. Total weight is 2500 pounds.
The exterior is gray powder coated steel. Most owners elect to install 90-PAs inside a more attractive, decorative outdoor kitchen setting.
The hearth floor tiles are composed of kiln fired refractory material. The cooking oven body and floor tiles are cast and assembled individually to reduce the possibility of stress cracks due to normal heat expansion and contraction and allow for easier replacement.
An Infrared Gun is useful to accurately check floor and dome temps. The cast aluminum door has Teflon handles. Your choice of a stainless steel or copper hood cover is included, along with a stainless flue adaptor and pizza peel.
The Model 90-PA is U.L. listed for installation with a 1-inch side clearance to combustible materials.
Product Information:
Manufacturer:
Earthstone Ovens was founded in 1987 by Maurice Sabbagh Yotnegparian, a car mechanic who relocated from France to California in the 1950s. An avid cook, Yotnegparian found time to explore culinary pleasures while pursuing his craft restoring luxury cars in the Los Angeles area. He became friends with several French chefs in LA and built a pizza oven at his home. Eventually he began importing and selling ovens from France. The initial success of this venture led him to design and build his own ovens. Today Earthstone produces a large selection of residential and commercial ovens and accessories.
Because much of their business is commercial, all components must be food grade. All ovens are manufactured in California and are UL and ULC listed backed with a five year limited warranty. Earthstone is still owned and operated by the Yotnegparian family.
Published On: 12/10/2014
All of the products below have been tested and are highly recommended. Click here to read more about our review process.
Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.
When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty โbarkโ on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
From TBoneJack, the unofficial Poet Laureate of The Pitmaster Club:
AmazingRibs is where you go,
To get the best advice,
Youโll find out how, to smoke a cow,
And it will turn out nice.
Smokers, gadgets, recipes,
Charcoal, gas, or wood?
The how, the why, and what to try,
When things arnโt going good.
Selection, prep, and cook techniques,
Marinades and such,
Rubs and brines and temps and times,
And how to use the Crutch.
Brisket secrets are revealed,
For moist and tender meat,
The point, the flat, the rendered fat,
The proper mix of heat.
I found out how to smoke spare ribs,
Great bark and taste and worth,
I want some more, Iโll have them for,
My last meal on this Earth.
Memphis Dust did suit them well,
I served them without sauce,
Not 3-2-1, not overdone,
No precious flavor loss.
Jambo, Lang, or Meadow Creek,
Itโs hard to make the call,
Almost a crime, so little time,
Iโd like to try them all.
Iโm not ashamed, Iโm not alone,
โCause many have this lot,
But Iโll admit, here in the Pit,
My wife said Not! Not! Not!
Weber, Brinkman, PBC,
No need for budget breach,
They cook great food, just ask me dude,
โCause I have one of each.
Obsessed I am, I know itโs true,
They call it MCS,
I saw the doc, he was in shock,
He too is in this mess.
Myron Mixon, Johnny Trigg,
Cool Smokeโs Tuffy Stone,
Harry Soo, Chris Lilly too,
And Moe who cooks alone.
Theyโre all good, I like them fine,
Iโm sure they cook good Q,
Theyโve earned the right, I see the light,
Iโll give them their fair due,
But I have learned, thru many cooks,
This web site is da bomb,
For what to do, browse over to,
AmazingRibs dot com.
Tired of seeing popup ads?
No need to throw a fit,
Donโt you know, just spend some dough,
And join us in the Pit.
And if you travel, donโt despair,
No further should you look,
The answerโs clear, put down your beer,
And order Meatheadโs book.
High quality websites are expensive to run. If you help us, weโll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we donโt have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please donโt think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50ยฐF so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators