Green Mountain Grills Wood-Fired Steel Pizza Oven Attachment Accessory for Daniel Boone/Jim Bowie Model Grills with Square Pizza Stone, Silver

I've tried every other method to do pizza on my Grilla Silverback pellet grill. Pizza stone on the grill (ok), pizza steel on the grill (better), removing the heat shield/drip pan and letting the firepot flame directly hit the stone/steel (bottom turned to charcoal) and just putting the pizza directly on the grill (disaster),Then, I found the GMG pizza oven add on. I've NEVER given anything I bought on Amazon 5 stars. This product deserves 5+ stars. It makes great pizza, brown bottom, crisp edges and bubbly brown cheese.I debated if I should get a dedicated pizza oven, but decided against it. Dedicated ovens can be pellet, propane or wood fired. All would work well, but I would also need to get a table to put it on. Using the GMG pizza oven does require any additional floor space on the patio and I don't have to deal with another cooking fuel, I'm all in with pellets.Pros:1. Fits perfectly in the Grilla Silverback. An adjustable stack fits perfectly into the firepot. All heat is directed to the metal plate of the adapter. The stone sit on top of the plate.2. The weight of the unit is held by front and rear tabs that engage where the grill normally would. No weight is placed on the firepot or the pellet auger tunnel. I didn't like how other competing units placed weight directly on the firepot and pellet auger tunnel, they just didn't look very stable.3. Quality construction. Heavy stainless steel construction and a quality stone. They should last the lifetime of the grill.4. Able to get a stone temp of 800F - 900F+. Pizza cooks in 8 minutes or less.TIP: Install the adapter, turn the grill on to 500F and heat up the pizza oven with the BBQ lid CLOSED, it will heat faster. When the grill reaches an indicated 480F, OPEN the lid. When the indicated grill temp reaches 400F close the lid and repeat the process.The opening and closing of the lid always ensures the grill is always feeding pellets to the firepot and flames are always heating the pizza oven. If you leave the lid always closed, the grill will think it reached 500F and go into a maintain temp mode. The stone temp will lower. If you leave the lid always open there is a chance the pellet feed auger may overrun demand and too many pellets will be in the firepot, lowering efficiency and temps.Cons:1. The unit is very heavy. This can be a good thing, it should last the lifetime of the grill.2. The unit will NOT fit storage area under the Grilla Silverback. The front and rear tabs that hold the unit above the firepot are about 1/2" too wide for the storage area doors to close. Keep the shipping box and store the cooled unit in the garage when not in use.3. During operation the minimal ash has nowhere to go and accumulates in the firepot. Some ash escapes, but most stay in the firepot area. You should clean out all ash after every pizza session.4. Putting the pizza oven in and later taking it out requires handing the grill, drip tray and heat shield. Its greasy, grimy and drips. Deal with it, the unit makes great pizza.

I had been in the market for an outdoor pizza oven for some time and had generally been balking at the prices of the ones that seem to be actually good.After driving an hour each way to look at a 2nd hand propane-fired oven that turned out to be badly damaged, a casual friend asked if I had a pellet grill because he has and loves the green mountain pizza oven attachment on his Daniel Boone Prime.I tracked down a used DB Prime for sale in excellent condition for $320 and that kinda sealed the deal. Lots of the better dedicated pizza ovens are $500 on up.I like to make a neapolitan type thin crust and yes you want your deck temperature over 700f for that. This pizza oven easily achieves those temperatures and higher. The manual warns that it can get over 1000f on the highest grill settings and I believe it.OF course over the next month I made several pizzas and smoked several meals on the GMG and I was in love.Online you run into pellet grill enthusiasts who talk about getting a 2nd pellet grill to serve as a dedicated home for the pizza oven, and it turns out that although i am sure Green Mountain and other manufacturers will tell you not to try it for liability reasons, different manufacturer pellet grills are similar enough in design that this pizza oven will work in several other pellet grills, sometimes with minimal ingenuity required.It also turns out that the depreciation in used pellet grills can be pretty brutal, and that their repair is not difficult if you put in a little effort and have a little technical ability but many people who are willing to drop a grand on a grill aren't up for it.If you search around often enough and pay attention, minimally damaged pellet grills even go for free not too infrequently.And so i acquired a well-used, fully functional, and very dirty Camp Chef PG24SE ("Smoke Pro Pellet Grill SE") from a condo dweller who had bought a much more compact tabletop model for his meat smoking needs and was desperate to get it out of his tiny tiny garage. For all of $50.The firepot in the PG24SE is a little further to the front of the grill than a GMG, or the ledge that the grates sit on is a little wider front to back, or both, so minimal ingenuity was required to transfer it to the PG24SE.A 22" length of metal angle stock laid across the back ledge for the rear tabs of the pizza oven attachment to rest on was all it took. I bought a random light-duty painted steel bracket at the Habitat ReStore for $1 and cut it to length. It's about 1"x2" but 1" angle stock would work too. Aluminum may work fine since the tabs probably don't get hot enough to soften it.Flat stock may work too but I felt like angle would be less likely to deform.Since the temperature sensor is mounted high in the camp chef vs. low in the green mountain, the temperature you set on the control panel is going to be different. It appears that you need to set it higher on the camp chef. Your experience may vary. 350 is on the edge of too hot in the GMG, not hot enough in the PG24SE.Per the manual, you can also use the top of the metal base of the pizza oven attachment to host a pan or griddle for a searing station. Camp Chef sells some excellent reversible cast iron griddles that are roughly the same shape as the pizza stone and should work great for this. I have one but haven't tried it yet.

Bought this knowing it was designed for the green mountain grills. There’s lots of warnings in the manual and on the packaging that it’s only designed to work with the GMG grills. I recommend that you always follow manufacturer guidance. However, this thing fits perfectly on my Traeger Silverton 620 which is the costco exclusive model. The pizza oven sits on the shelf just as designed and the fire box connection is the perfect length and size for this model. I was able to achieve 600 degrees on the pizza stone. If I had let it warm up longer it probably would have gone up more. Also fits in the lower storage compartment when not in use.Pizza came out great and my kid loved making the pizza. We did have some discoloring on the pizza stone from spilled toppings. However that seems to be normal with any pizza stone.-DO NOT use soap to try and clean the pizza stone. The porous surface will absorb the soap and make your pizza taste bad.-Go get some semolina flour at your local grocery store to help getting the pizza to slide in.-Make sure to get a Pizza peel as well since this would be nearly impossible to use without one.-The booklet has an easy and good pizza crust recipe. It recommends type “OO” flour. I was able to find this at a local store, but it can be hard to find so you may consider ordering it online as well.-If you get a take and bake DO NOT put the tray it comes on in the oven, no matter what the directions say. The pizza stone gets too hot and will burn the tray.-Pizza Stone will retain heat for some time. So plan this into your cooking plans. You won’t be able to disassemble this for a few hours after you’re done cooking.Great product. My tastebuds rejoice, but I’m going to have to up my exercise routine!