Not sure of the GMG pizza attachment is an accessory or mod...

[Bruno]

Finally a day off when it's not raining, I'll test fit it today and take some photos.

Thanks, I want to order one but need to know how it fits.

 

[Jayjay1976]

I did a quick test fit yesterday before dinner, forgot to grab a tape measure though. Out of the box it fits quite well, though trimming a bit off the tabs would allow it to sit right in the track for the grates. It must sit directly centered over the firepot to reach proper temps, on my EX6 that doesn't leave enough room on either side for the grates.

 

[Jayjay1976]

My impression so far is that this is a very well-built accessory oven for the price. I paid $140 on Amazon, other grill-top pizza ovens sell for $100-$150 and none of them include a conical base that funnels the heat of a pellet burner directly into the oven.

The base itself is a single unit comprising a pyramidal-shaped cone and a flat plate that acts as the floor of the oven in a permanently welded assembly of very heavy gauge stainless steel. The support tabs are not just short stubs, they extend all the way through the base from front to back adding even more strength to the unit. At the bottom of the funnel is a sliding stainless steel duct with a flange, it serves to take up slack to fit multiple GMG models. I think it can be removed, I'm going to try extending it a few inches with a piece of aluminum dryer duct to close the gap between the pipe and the burn pot on my SmokeFire, though that could interfere with the pellet slide and might not be a good idea.

The heavy steel floor of the oven is what takes the direct heat from the burn pot, acting as a shield for the pizza stone, which itself sits on 4 cast-in feet to create an air gap. In my opinion this is really key to longevity, and I have little concern about the stone lasting a long time.

The dome is formed from a single piece of heavy gauge stainless steel, and includes a stout removable SS handle that can be installed in any orientation or omitted entirely.

The packaging was really well done, unlike some unboxing videos I've seen, there was no styrofoam, instead it uses a clever arrangement of heavy corrugated cardboard that will serve as a convenient and safe way to store the oven when not in use. The box itself has handle cutouts that make it easy to lift and carry (it's heavy!) and the box dimensions are just large enough to pack everything inside without wasting any space.

 

[Bruno]

My impression so far is that this is a very well-built accessory oven for the price. I paid $140 on Amazon, other grill-top pizza ovens were at or over $100 and none of them include the conical base that funnels the heat of a pellet burner directly into the oven.

The base itself is a single unit comprising a pyramidal-shaped cone and a flat plate that acts as the floor of the oven in a permanently welded assembly of very heavy gauge steel. The support tabs are not just short stubs, they extend all the way through the base from front to back adding even more strength to the unit. At the bottom of the funnel is a sliding steel duct with a flange, I think it serves to take up slack to fit multiple GMG models. I think it can be removed, I'm going to try attaching some aluminum dryer duct to reduce the gap between the pipe and the burn pot on my SmokeFire.

The heavy steel floor of the oven is what takes the direct heat from the burn pot, acting as a shield for the pizza stone, which itself sits on 4 cast-in feet to create an air gap. In my opinion this is really key to longevity, and I have little concern about the stone lasting a very long time.

The dome is formed from a single piece of heavy gage steel, and includes a stout removable handle that can be installed in any orientation or omitted entirely.

The packaging was really well done, unlike some unboxing videos I've seen, there was no styrofoam, instead it uses a clever arrangement of heavy corrugated cardboard that will serve as a convenient and safe way to store the oven when not in use. The box itself has handle cutouts that make it easy to lift and carry (it's heavy!) and the box dimensions are just large enough to pack everything inside without wasting any space.

Thank you, just placed my order.

 

[whoareya]

Finally a day off when it's not raining, I'll test fit it today and take some photos.

Looking forward to reading how you got on

My impression so far is that this is a very well-built accessory oven for the price. I paid $140 on Amazon, other grill-top pizza ovens were at or over $100 and none of them include the conical base that funnels the heat of a pellet burner directly into the oven.

The base itself is a single unit comprising a pyramidal-shaped cone and a flat plate that acts as the floor of the oven in a permanently welded assembly of very heavy gauge steel. The support tabs are not just short stubs, they extend all the way through the base from front to back adding even more strength to the unit. At the bottom of the funnel is a sliding steel duct with a flange, it serves to take up slack to fit multiple GMG models. I think it can be removed, I'm going to try attaching some aluminum dryer duct to reduce the gap between the pipe and the burn pot on my SmokeFire.

The heavy steel floor of the oven is what takes the direct heat from the burn pot, acting as a shield for the pizza stone, which itself sits on 4 cast-in feet to create an air gap. In my opinion this is really key to longevity, and I have little concern about the stone lasting a very long time.

The dome is formed from a single piece of heavy gauge steel, and includes a stout removable handle that can be installed in any orientation or omitted entirely.

The packaging was really well done, unlike some unboxing videos I've seen, there was no styrofoam, instead it uses a clever arrangement of heavy corrugated cardboard that will serve as a convenient and safe way to store the oven when not in use. The box itself has handle cutouts that make it easy to lift and carry (it's heavy!) and the box dimensions are just large enough to pack everything inside without wasting any space.

Thanks ordered as well, looking at the pictures you kindly posted, looks a good 12" clearance between the 2 sides in total, so should fit my EX4.

Last one I could find at a decent price for the Daniel Boone/Jim Bowie model (£159) over here, so had to grab it as sure it would probably go, if I waited any longer. As there were 3 left on Friday.

 

[Jayjay1976]

A word of caution on grill heat setting, GMG grills have a pizza mode that sets it to the proper temp. On a SmokeFire obviously we don't have that option so it's important to be careful not to set it too high and risk damaging the grill. Not sure what that damage would look like but Weber's warranty certainly will not cover it.

According to the manual that came in the box, the grill temp setting and resultant pizza stone temps are pretty far apart i.e. the stone gets far hotter than the grill's set point. Here is the table as reference, I think it's crucial to use an IR temp gun to monitor the stone temp and slowly adjust up the grill until it reaches the desired cooking temperature, and note that setting for future use. Also note that GMG states 430f as the HIGHEST safe temp setting with the pizza attachment installed. Consider yourself warned..

 

[Dalwhinnie]

Looking forward to reading how you got on

Thanks ordered as well, looking at the pictures you kindly posted, looks a good 12" clearance between the 2 sides in total, so should fit my EX4.

Last one I could find at a decent price for the Daniel Boone/Jim Bowie model (£159) over here, so had to grab it as sure it would probably go, if I waited any longer. As there were 3 left on Friday.

Let me know if it fits your ex4

 

[Indy]

A word of caution on grill heat setting, GMG grills have a pizza mode that sets it to the proper temp. On a SmokeFire obviously we don't have that option so it's important to be careful not to set it too high and risk damaging the grill. Not sure what that damage would look like but Weber's warranty certainly will not cover it.

According to the manual that came in the box, the grill temp setting and resultant pizza stone temps are pretty far apart i.e. the stone gets far hotter than the grill's set point. Here is the table as reference, I think it's crucial to use an IR temp gun to monitor the stone temp and slowly adjust up the grill until it reaches the desired cooking temperature, and note that setting for future use. Also note that GMG states 430f as the HIGHEST safe temp setting with the pizza attachment installed. Consider yourself warned..

View attachment 5342

the 430° limit defined by CMG is for their product, since we have a 3" or more gap between fire pot and the intake, we will need to run higher. I've run up to 450°, and may need to run 475° to maintain sufficient stone temp above 600° - of course ambient temp, wind, etc. will play a factor. I think w/ the Smokefire + GMG oven you have to fine tune based on trial and error to get the desired results.

 

[Jayjay1976]

the 430° limit defined by CMG is for their product, since we have a 3" or more gap between fire pot and the intake, we will need to run higher. I've run up to 450°, and may need to run 475° to maintain sufficient stone temp above 600° - of course ambient temp, wind, etc. will play a factor. I think w/ the Smokefire + GMG oven you have to fine tune based on trial and error to get the desired results.

Thank you for sharing your experience with this setup, I was just including the GMG info out of an abundance of caution. I really don't want anyone wrecking their $1200 grill by trying to cook pizza at max temp. I still might try adding a some metal ducting to close the gap but this is definitely wandering out into the wilderness beyond Weber's warranty. Tread cautiously.

 

[Bruno]

Thank you for sharing your experience with this setup, I was just including the GMG info out of an abundance of caution. I really don't want anyone wrecking their $1200 grill by trying to cook pizza at max temp. I still might try adding a some metal ducting to close the gap but this is definitely wandering out into the wilderness beyond Weber's warranty. Tread cautiously.

I see no risk to the Weber, possible cracking of the stone maybe.
I work with stainless pipe I will look into adjusting the pipe. I have seen the middle get incredibly hot though so I don’t think the gap is an issue. Looking forward to some experimenting.

 

[Jayjay1976]

I see no risk to the Weber, possible cracking of the stone maybe.
I work with stainless pipe I will look into adjusting the pipe. I have seen the middle get incredibly hot though so I don’t think the gap is an issue. Looking forward to some experimenting.

If you come up with an accessory shroud or whatever, put me down to buy one..

 

[Goneincognito]

I was only joking when I said something about closing the gap between the bottom and the fire pot but it looks like I have sparked some peoples imagination and I am keen to see the results.

 

[Bruno]

I was only joking when I said something about closing the gap between the bottom and the fire pot but it looks like I have sparked some peoples imagination and I am keen to see the results.

I don’t think the gap will be an issue, my first test will be to set the SF around 350-400 not sure yet and see what it takes to get the stone to 600 which is my target temp.
Picked up this to help, double laser temp gun. Seems bad ass for the price.

 

[whoareya]

I don’t think the gap will be an issue, my first test will be to set the SF around 350-400 not sure yet and see what it takes to get the stone to 600 which is my target temp.
Picked up this to help, double laser temp gun. Seems bad ass for the price.View attachment 5350

I'm hoping it'll get to +700F but we'll see when it gets here and work with what it can get up to.

Always used Frozen dough's for the bases previously, which are fine, but can see me going down the homemade pizza dough recipes rabbit hole now

 

[whoareya]

Arrived today and tried it out to see what it heated to on my EX4, experienced a few problems along the way, which i think will need some modding due to the flames not going straight up the hole and some flames even escaping out the back or front (depending where I positioned on the Grate runners.

Tried the back tabs on the the actual grate runner at the back which left quite a bit of overhang on the front, at 360-380F the flames didn't seem to bad and most went up the hole but the stone never got higher than 450F, turned it up to 400f and the flames came out the back

Moved it to the slightly higher ledge at the back above the runner, same thing happened with temps as above but flames came out the front on occasions and the stone never went past 450F

Was out there 2 hours in all trying to get it right, moved it slightly left or right occasionally, but it still persisted, when I moved it further back could see what was happening in the burn pot and with the lid opened constantly the temp drops on occasions, the Smokefire tries to compensate by firing more pellets, but they build up towards the front of the burn pot and getting a raging fire when they finally ignite.

Hopefully a modded pipe down to the burn pot will control the flame better, so long as any escaped flame doesn't shoot up the pellet chute towards the augur.

If anyone has done a successful mod or can see where I've gone wrong be grateful for advice, can see it could work, just not ideal at the moment, hoped the stone would heat up more