Cuisinart Propel+ 3-in-1 Review (2025): Pizza on a 4-Burner Grill

I am at pizza oven. I am at hamburger. I am at Pizza Four and Burger Grill combination.

Oh, and did I mention that I am also in the heating plate? And at the gas burner, uh? The new Hulking Cuisinart propels + 3-in-1 on my rear patio is one of those priest Franken pickers who always seem to be wonderful and terrible ideas at the same time. They fill you with envy and suspicion.

The Propel + is on the one hand a horn of large draft with four standard burners with two side tables. But turn the lid on one of these side tables and you will find a fifth burner under a cast iron heating plate large enough for a sextuor of hamburgers or pancakes. Under the heating plate, the gas burner is also installed so that it can heat a sauce of sauce if you need it.

But the blow of grace, and the bane – and probably a few Italian words too – is the pizza oven. Instead of the usual grid, the lid of this four -burning grill is rather shaped in the somewhat squat segment of a stainless steel pizza oven, with a smoked glass oven door. A 15 -inch cordiery pizza stone is also included, with a wrought iron mounting support which will appear it at the top of the grill.

Damn, it’s a good idea – one that seems that it should already exist. But very few comparable devices do it. CUE COUNTE AND SUIGHT.

An argument for the grill pizza

I will remove the suspense. You can absolutely make a pizza which you will be proud of this Propull +Cuisinart.

However, it took some unsuccessful attempts in part because I was attracted to a false temptation. This cook is a monster: a 44,000 BTU grill which can heat up to 600 degrees Fahrenheit in 10 minutes with the lid down, and Crest 700 in 10 or 15 others. With all at the very top, this thing pulls enough juice to empty a propane reservoir of 20 pounds in less than 10 hours. The lateral heating plate adds 11,000 more.

With Max burners, you can also heat the pizza cordieriter stone north of 800 degrees. At this stage, we are near the Neapolitan pizza territory. Or I was hoping. But alas, it shouldn’t be. The intermediate burners under the pizza stone will indeed overheat the stone. But the temperature of the ambient oven will not be high enough, exceeding below 750 degrees. Unless you reduce the average burners in medium, you will burn the bottom of the pizza before cooking the top.