Onlyfire Pizza Oven Kit Product Review 

Don't you have to still rotate the pizza since one half is much closer to the fire? The fire side is always 100 to 200 degrees hotter.

Cool, let me know how it turns out

I just assembled it and everything was in good condition and the handles fit on nicely. My one big gripe so far is that the thermometer only goes up to 700degF. I bought pizza dough from our local Sure Fine deli and it looks like the dough in many U tube videos from Napoli. Not at all firm. Eventually we hope to order some 00 flour from Walmart and try making our own dough. One reason we decided to do this is that we are moving to an area where the only good pizzerias are only open in the summer during the tourist season.

GE Daryl; I did my first cook on my new Onlyfire pizza oven. The outcome was amazing . Two pizzas cooked on an average of about 4 min. each. Perfect crust and everything cooked to perfection. I can't be more pleased. I make my own crust with King Arthur A P flour. and follow their recipe from their website. A very good product. My temp. on the oven achieved over 900 F and had to close the bottom and top vents to get the temp to a manageable 800 F. This Onlyfire pizza oven does what it is advertised too do, Cook great pizzas. ... Mike

That's a great idea! Thanks for watching, I am going to have to fire it up again soon

That is my question also! Was this the recommended setup??? I'de still eat the pie….Rock On!!!

Guys, I don't have this one but I have had the Kettle Pizza version which looks eerily similar. I can tell you the idea is to get the heat rolling over the top of the pizza. So you set the fire in the back, wait for the stone to heat up (20-30 minutes) and then when you put the pizza everything cooks evenly. If you put the fire underneath, the stone will get much hotter than the toppings above and you end up burning the crust. Ask me how i know... ;-) But with the fire in the back of the kettle, the heat rolls over the top of the pizza and out the front door and that air movement over the top of the pizza is what causes the pizza to cook evenly front to back, left to right, and top and bottom. Kettle pizza also made a baking steel that would sit about 4 inches over the top of the pizza which helped alot. Daryl, if this isn't right, feel free to correct me.

Baby Back Maniac you are right on point Justin, it is also important to not have the stone too far back in the kettle or the back of the pizza will burn before you get a chance to rotate it half way thru the cook

I have the Kettle Pizza but the principles stay the same, you want the charcoal around the back and sides of the stone so you get the effect of convection. Placing the charcoal under the stone will give you crisp crust with undercooked toppings whereas having the convection will cook both the top and bottom evenly. The trick is being patient and waiting for the stone to preheat, btw this was the toughest part of the learning curve for me lol. FWIW a Papa Murphy's large pizza is about the simplest way to go for quick and easy pizza on the grill from my experience.

Thanks Steven for the tips, I will try that next time I fire up the pizza oven attachment, we had the coals in the back but not along the sides, will have to make that adjustment next time, thanks again.

Wow, his heat must have been out of control. I have never had any issues with damage to my lid. I do a lot of low and slow cooking, but when I grill or sear a steak I don't have any issues after closing the lid,

I put my grate upside down so the hinged grate hangs down so i can easily add coal and wood at the back. With wood and lump coal i can spin the temp guage all the way around and have had it past the 150F mark so about 800-900F!!! Beware though when you go to those temps you have to take the plastic daisy wheel handle off before it melts!!! It gets pliable as the kettle heats up and you can take it off easily without deforming it to use after. At those temps you’re Pizza is done in less than two minutes so you have to turn it quick.

I have the Kettle Pizza, same layout different brand, and generally find Papa Murphy's works great over the grill. Just FYI.

True, hopefully we will get better at using the device in the future, it was our first time using it. I think the dough we used had a lot to do with it also, it was that cheap "just add water" dough so it did not cook like I wanted..... Thanks for watching and commenting, appreciate it.

This one goes on the Weber Kettle, not sure if it will fit on the smoky mountain, thanks for watching.

It can fit on the 22.5 WSM, but I have no idea how you would set that up fire wise...

Good review. Thanks

Mine was real hot, but I had the coals in a Slow n Sear basket so it helped get the temp up, make sure you have all the vents open on the kettle, adding wood chunks will also help raise the temp

Was using brickets with vents open but no basket. Outdoor temp was about 55degF. Will get a basket and see if that makes a difference.

if you use just charcoal make sure they form a semi circle around the back and sides of the pizza stone

Will the Webber Char-Basket™ substitute for the slow n sear?