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

[whoareya]

This is what the Blacksmith made me (still unable to try it out due to E7 motor failure) But based on Bruno's reports it should work well

It is so well made from Stainless Steel , wished I'd asked for 2 as it is so much heavier and sturdier than the originalWeber one that came with the machine

Sits directly over the burnpot and is still stable when the attachment sits on it. Excuse last photo not easy to get a straight photo with the gap to get the phone down with the EX4, but tried my best.

Will update with how the flame performs and temperature when I finally get to fire it up after replacing motherboard and controller, when they arrive.

I may try also consider switching the pipe the other way round as its still a solid fit that way round sitting in the deflector to give me some extra pipe length down to the burnpot to see how it performs and if the pellets still travel smoothly to the burnpot down the chute

 

[Bruno]

Wow!! Just wow!!
I hope that works great! Can’t see it not being awesome!!

 

[Jayjay1976]

Now I'm def buying a stick welder. If I can do something half that nice with carbon steel...

 

[Jayjay1976]

Is a "check pellet" notification during startup normal? Seems like it does it every time even when the hopper is totally full. Just a reminder regardless of sensor?

 

[Goneincognito]

Is a "check pellet" notification during startup normal? Seems like it does it every time even when the hopper is totally full. Just a reminder regardless of sensor?

Not normal unless you are using charcoal pellets as the sensor can't see them.

 

[Jayjay1976]

Not normal unless you are using charcoal pellets as the sensor can't see them.

I am using charcoal pellets, thanks!!

 

[Bruno]

Not normal unless you are using charcoal pellets as the sensor can't see them.

Good call!

 

[Jayjay1976]

Today I finally had a chance to try out my GMG pizza oven; I trimmed the front and rear tabs to allow it to sit down in the track for the cooking grates. I left the flame guard out and though I didn't think to grab a photo, the flame from the burn pot was shooting straight up into the oven plenum. At 425f setting I was seeing 625-650f in the pizza oven and was able to turn out two pretty respectable pies. The first one was a bit over done but gladly it didn't taste charred. Second one was perfection. Frozen store bought dough stretched and dressed by my wife, a restaurant cook with considerable experience firing pizzas and more in wood-fired ovens. She was happy with the cooking temp/speed and so am I.

 

[whoareya]

They look excellent jayjay1976

 

[Bruno]

Very nice!!

 

[Jayjay1976]

Totally fuggin HOOKED!

I'm a native south sider, and as such, good pizza is a religion to me... We've been making our own homemade pizza at least once per week, so we have a pretty decent handle on it. These are by far the best tasting pizzas we've ever made and finally my wife is seeing the Smokefire as a worthwhile investment..

 

[Bruno]

Totally fuggin HOOKED!

I'm a native south sider, and as such, good pizza is a religion to me... We've been making our own homemade pizza at least once per week, so we have a pretty decent handle on it. These are by far the best tasting pizzas we've ever made and finally my wife is seeing the Smokefire as a worthwhile investment..

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Yeah I love mine too, wife asked for pizza this weekend. Yes!!!

 

[Jayjay1976]

Yeah I love mine too, wife asked for pizza this weekend. Yes!!!

My wife came home from the grocery store today with six balls of frozen dough....

 

[JpsBBQ]

You all are making me jealous. Enjoy!

 

[Jayjay1976]

I bought a 6" square of 11ga 304SS on Ebay, and picked up a 3-1/4" hole saw today. I'll post pics of drilling the flame shield.