Stanbroil Wood Fired Pizza Oven Attachment Pizza Maker for Traeger, Pit Boss, Camp Chef, Green Mountain Grills, Z Grills, Smokin Brothers Pellet Grills, Silver

Love it! Easy to use and install; but; I do wonder why it is so pricey. I guess after about 15-20 homemade pizzas it will pay you back. It gets real hot (700+ degrees F) in about 15 minutes, so watch the temp closely. There is no temp gage, so I use a temp gun. Regulate temp with grill settings. On my Traeger Pro Series 57G grill, a 310 degree setting will place the temp inside the StanBroil attachment right at 560-580 degrees, making your pizza done in 5 minutes or so, depending on the size. You will need to close the grill top to get the temp of the oven up quickly. My grill top closed with no interference (perfect fit!) I make single serving pizzas (8 inch round or square). Better than the kitchen oven, and I can get the crust crunchy like I like it, without burning. Works great, cooks quick--no issues. Makes you want your own pizza every day! This is why I like it...it is simple to make your own pizza and have it ready in less than 10 minutes in the oven. Shipping was fast and it came with no damage (nicely boxed). I truly recommend this Pizza oven. NOTE: I think it goes without saying, run the oven through a cycle before cooking. This will burn off any grease or chemicals that may be left on the grill during the manufacturing process. It will smoke heavily during this initial cycle.

The media could not be loaded. Super easy to put together, fits just fine in a Pit Boss classic 700. It is adjustable to help fit into a variety of pellet grills. I was concerned about whether enough heat would be generated above the pizza to properly cook toppings, and the unit did pretty well in this regard! I used cheapo Pit Boss mesquite pellets and I did not notice any discernible smoke flavor on the pizza, which I don’t really get from a real wood fired oven either so no problems there.The photo is of the very first pizza attempt, right after assembling and a short cook-off and preheat at 350. I lack an IR thermometer but I understand this should achieve around 700 F at the stone. There will be a learning curve as with every oven, and I put too much semolina on the bottom which caused some premature burning. The Mozarella began to brown before achieving many blackened spots on the crust, which I later addressed by launching the pizzas a little deeper into the oven and rotating more frequently. Unfortunately, the sun set shortly after this example and I did not get any more pictures, but each pizza came out a bit better than the last. The sixth pizza was basically perfection and was easily as good as any pizza I have had from a real (expensive) wood fire oven or a top of the line Ooni.UPDATE: so after many more pizzas I have decided to actually follow the owners manual and set the grill to “HIGH” (after some fooling around) and also purchased a laser thermometer gun. Removed the analog temp gauge which was blocking the Pit Boss lid from closing completely and experimented with various temp settings and having the lid open/closed. Setting the grill to 350 F and leaving the lid closed was getting about 550 at the stone and about 250 over top (measured by aiming at the underside of the lid, the side that would be reflecting heat to the top of the pizza). Leaving the lid open increased the stone heat slightly but raised the lid by a large margin. I concluded that the grill was pushed more pellets to compensate for low temp, since the lid was open, and perhaps more oxygen flow? A lot more fire shot up over top when the lid was ran open for a minute or two. So, i went ahead and ran it on HIGH and got 700ish at the stone and about 500 on top, regardless of the lid being open or closed. Presumably the grill was pushing the same or similar rate of pellets and fan speed. Pizzas are progressively getting better—and they were excellent to start! Anyway, just wanted to share some data. Make sure you experiment a lot and I am sure you will find that this attachment will serve you well. Everything had a learning curve.

I put it in a mid-sized Traeger and can't be happier. It takes about 20 minutes to heat up. At that point the stone is right at 700°F and it holds temp quite well.Each pizza takes 4 minutes to cook, but needs rotated halfway through. Tasty, fast, and fun.

This pizza oven insert is well made and fits perfectly inside the Traeger Silverton Model 620 pellet smoker. The fisrt product arrived with the pizza stone completely cracked. The return process was simple but instead of returning the defective stone, the entire oven had to be returned. The second product arrived undamaged.I like that the product came preassembled except for the pizza stone. It slides easily into the oven but one has to be careful that it aligns with the guides. There is a space at the rear of the oven between the end of the stone and the back wall. This can be troublesome as smaller sized pizzas can slide off the stone and fall into the firebox as I experienced with a 12" pizza.I like the fact that the metal base forms a funnel that sits directly over the firebox. The two metal handles on the base allow easy insertion and removal from the pellet grill. A word of cautions the metal handles may be still hot so wait a sufficient time after grill cooldown before attempting to remove the pizza oven insert, One could use an infrared thermometer to check the temperature of the insert before removing it.This pizza oven insert will cook pizza quickly in a matter of minutes so one has to be prepared to be present and pay attention to pizza as it bakes. The wood fire taste of the end product is amazing and it will be almost impossible to go back to baking a pizza in a conventional oven.

Love this thing works great in my pit boss pro 850

Bought for PitBoss 1150PS3, fits nicely, heated up well. 3 things to know/need to set you up for success it barely fits a 12” pizza. 9” pizza turn is optimal for the cooking process. Lastly I highly recommend a laser thermometer.

We installed this into a PitBoss Pro 1100 grill. It is a struggle to get it into position. We had to install the front feet after we got it into position; which, with my big hands, was very challenging.Installing it with 10 degree outdoor temperature didn’t help things.This grill has upper rack brackets and those posed a challenge to maneuver it into position. We had to take it out to adjust the depth of the back legs and at one point, I didn’t think we were going to get it out.The first pizza bake is this evening. We are burning it in right now.The first bake went very well. It’s a great oven. All worked and the bakes were delicious.