GMG pizza oven is awesome

pungo

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Messages
95
Location
Maryland
Grill(s) owned
  1. Stampede

gumbee

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36
Location
Wisconsin
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  1. Stampede
great price! I got one last summer for 140. Works great. I just picked up a steel that fits and it gets even hotter.
 

pungo

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Messages
95
Location
Maryland
Grill(s) owned
  1. Stampede
I found the GMG pizza oven for $80 on eBay and used it for the first time last weekend. It fits perfect, gets super hot and cooks pizzas in a matter of minutes. Highly recommended if you’re into that!
Great find! Since the grill temp probe is outside of the pizza oven, I'm curious how well the grill regulates temperature. Do you run it at the max temp with the default feed rate? What temo did the grill probe read?
 

DenStinett

Well-known member
Messages
218
Location
Northern Utah
Grill(s) owned
  1. Bull
We're a bit lazy, so we do the Papa Murphy thing and just put the Pizza on the Racks
The Bull holds 4 Large easy
We'll pull them off their "Pan" and put them on the Smoke Mats (on the Bottom Rack) sometimes
Poppa's Favorites.jpeg
 
Last edited:

pungo

Well-known member
Messages
95
Location
Maryland
Grill(s) owned
  1. Stampede
I was considering getting one of these GMG pizza ovens but kept thinking... Every time I wanted to used it, I'd have to remove the grates, drip tray and heat deflector, store them somewhere, then install the pizza oven. Cook a few pizzas for several minutes each, let everything cool off, remove the pizza oven, store it somewhere, put the heat deflector, drip tray and grates back on. Nothing difficult about it, just seems like a pain in a$$ every time I wanted to use the pizza oven for 10 minutes worth of cook time.

I've used a pizza stone on my Weber gas grill with rotisserie burner on (for above pizza browning) which has worked great for many years, but missing the wood smoke flavor, even when using the built in smoke box filled with wood chips, the smoke just never goes across the pizza enough to impart smoke flavor.

So tonight, I used the pizza stone on the 590 and it came out great with a nice crispy crust. Sure it took 10 minutes instead of a few minutes like the GMG pizza oven, but I'm okay with that since I didn't have to go through the routine of removed and reinstalling all the grill parts. Plus the stone takes very little storage space compared to the pizza oven, which it pretty large.

I don't have Papa Murphy near me so I make my own dough in the bread machine. Used parchment paper making it much easier to slide the pizza on the stone.

I can understand if you need to cook many pizzas (pizza party), the reduced cook time using the pizza oven would really pay off. I don't cook a lot of pizzas at once, so for my needs, the pizza stone works fine. I have another slightly smaller stone, so the 590 can easily cook 2 pizzas at the same time which is plenty for my needs. YMMV

RT-590 pizza (our pizza is squarish, because we don't cut corners, locals will understand)
IMG_3421.JPG


Weber pizza
Pizza.jpg
Pizza2.JPG
 

ShawnKevin

New member
Messages
1
Grill(s) owned
  1. Bull
I was considering getting one of these GMG pizza ovens but kept thinking... Every time I wanted to used it, I'd have to remove the grates, drip tray and heat deflector, store them somewhere, then install the pizza oven. Cook a few pizzas for several minutes each, let everything cool off, remove the pizza oven, store it somewhere, put the heat deflector, drip tray and grates back on. Nothing difficult about it, just seems like a pain in a$$ every time I wanted to use the pizza oven for 10 minutes worth of cook time.

I've used a pizza stone on my Weber gas grill with rotisserie burner on (for above pizza browning) which has worked great for many years, but missing the wood smoke flavor, even when using the built in smoke box filled with wood chips, the smoke just never goes across the pizza enough to impart smoke flavor.

So tonight, I used the pizza stone on the 590 and it came out great with a nice crispy crust. Sure it took 10 minutes instead of a few minutes like the GMG pizza oven, but I'm okay with that since I didn't have to go through the routine of removed and reinstalling all the grill parts. Plus the stone takes very little storage space compared to the pizza oven, which it pretty large.

I don't have Papa Murphy near me so I make my own dough in the bread machine. Used parchment paper making it much easier to slide the pizza on the stone.

I can understand if you need to cook many pizzas (pizza party), the reduced cook time using the pizza oven would really pay off. I don't cook a lot of pizzas at once, so for my needs, the pizza stone works fine. I have another slightly smaller stone, so the 590 can easily cook 2 pizzas at the same time which is plenty for my needs. YMMV

RT-590 pizza (our pizza is squarish, because we don't cut corners, locals will understand)
View attachment 10961


Weber pizza
View attachment 10960
View attachment 10962
Which pizza stone are you using, link? I have a Bull on order to be delivered Wednesday and I'm already planning all kinds of things to cook on it. Also, I have a set of grillgrates coming with it and have heard that the flat side does a great job with a pizza screen rather than stone.

Any thoughts from the veteran Recteq users? Of course it depends on personal preference but ultimately I just want a uniform crust that I can control how crisp with the time it's cooking. Thanks in advance!
 

pungo

Well-known member
Messages
95
Location
Maryland
Grill(s) owned
  1. Stampede
Which pizza stone are you using, link? I have a Bull on order to be delivered Wednesday and I'm already planning all kinds of things to cook on it. Also, I have a set of grillgrates coming with it and have heard that the flat side does a great job with a pizza screen rather than stone.

Any thoughts from the veteran Recteq users? Of course it depends on personal preference but ultimately I just want a uniform crust that I can control how crisp with the time it's cooking. Thanks in advance!
The stone is over 15 years old so no links. I read you can get rectangular/square stones used in a ceramic kilns.
I'm sure there are hundreds of pizza stones available on Amazon. Selecting the right size is important since you don't want to go beyond the drip tray but you want it big enough for a large pizza. The one in my pic is 15" and is smaller than the 590 drip tray. Tip: Never use any soap to wash it, soak in warm water only.

I tried cooking pizza on a mesh mat directly on the stock grates and the bottom was burning before the cheese was done, that's why I tried the stone. I have grillgrates which just so happen to fit both my Weber gaser and 590 and though I have not tried them for pizza, I'd think they get too hot and would burn the bottom before the cheese was bubbling brown the way I like it. Those grillgrates got into the high 900s on the weber when I did a reverse sear.
 

KRedman

Active member
Messages
29
Grill(s) owned
  1. Stampede
Great find! Since the grill temp probe is outside of the pizza oven, I'm curious how well the grill regulates temperature. Do you run it at the max temp with the default feed rate? What temo did the grill probe read?
I set it between 400-450 and it regulates pretty well. I should set up some probes outside the pizza oven to see what the ambient temps are. I assume it’s accurate, hard to say exactly since this setup isn’t exactly what the grill is designed to do. I’ve found that sweet spot where my pizza stone temp is 750-800° and it’s awesome, so I’m happy.
 

pungo

Well-known member
Messages
95
Location
Maryland
Grill(s) owned
  1. Stampede
I set it between 400-450 and it regulates pretty well. I should set up some probes outside the pizza oven to see what the ambient temps are. I assume it’s accurate, hard to say exactly since this setup isn’t exactly what the grill is designed to do. I’ve found that sweet spot where my pizza stone temp is 750-800° and it’s awesome, so I’m happy.
I guess enough heat emanating from the pizza oven makes it over to the grill probe to regulate the correct pellet feed rate to keep temp. I though it might try to overfeed pellets to try to get to temp, but looks like it's working great for you (y)
 

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