"I purchased the Model M-1 gas appliance from Vamparossa approximately a year ago. Since installing the appliance in my outdoor Forno Bravo 39” Artigiano wood-fired pizza oven we have enjoyed cooking in three different modes: gas only, aged wood only and a combination of wood and gas. From our experience, the most enjoyable way to cook pizza and many other foods including meats, bread and certain vegetables, is to use a combination of natural gas fire and limited quantities of aged wood (oak, hickory, cherry, etc.) The wood is added to the cooking surface just before the desired temperature is achieved (typically 650F-750F) creating a limited amount of smoke to permeate the food as it is cooked. Cooking in a wood fired oven only is also very effective but the wood fire gives off a large amount of smoke and particles at startup, before the oven is sufficiently heated. The smoke can be disturbing to nearby or surrounding neighbors if it permeates their ventilation system. Since there is no way to control the wind direction and force when you decide to cook in the pizza oven, the gas option can be used with great success (i.e., no complaints from the neighbors or calls to the local fire department). I highly recommend adding the Vamparossa gas burner option as part of your pizza oven experience."

​"I have been using Vamparossa gas burners for my custom brick ovens for years now. They are very easy to install and straight forward to use. They have also been very reliable, so it's my choice for all my commercial ovens. The folks at Vamparossa are also very helpful and knowledgeable. They are always readily available and helpful with any questions I do have."

"I bought a burner from you about four years ago which has been working great (on natural gas) in a brick oven. I bake sourdough bread in (50 loaves every other weekend)"