Stampede Pizza

[RPopeilFan]

I didn't pay close enough attention. Not connecting directly to firepot would be a no go for me. But I understand the ease of leaving the grill put together against taking it apart. It makes me wonder if the pit boss approach of a slotted grease tray with movable louver would work well with an on grate oven.

 

[larry4406]

The GMG unit looks pretty clever.

Doesn't it then shield the RTD probe, so how is temperature regulated?

 

[Greg Jones]

I'm not saying the new RT models won't make a great pizza, but I used similar pizza ovens on other grills before and they were far from impressive. I can't see it being able to get anywhere near as hot as the GMG. Curious to see some honest reviews of he RT from people that have experience using the GMG.

I’ve not used the GMG oven, but I agree completely with the concept. Yoder has, and I own one, a wood fired oven option that works very similar to the GMG. The results are amazing.

 

[pungo]

The GMG unit looks pretty clever.

Doesn't it then shield the RTD probe, so how is temperature regulated?

I was thinking the same thing, though with the lid of the grill closed, plenty of heat leaves the opening in the front of the oven to get to the RTD probe. Set the temp to ~450 and inside the pizza oven gets to ~850, so yes, it is clever.

 

[SmokeOCD]

I bought this thing in January - weather is keeping me from testing it out. The stainless is really thick, the stone is super thick, seems to be a quality item. It will sit about where the diffuser goes (everything else removed). Performance should be somewhere between GMG and Recteq. It has pretty deep side skirts to catch the heat, but not the chimney/funnel effect of the GMG. Yes, it's Chinesium - many more sellers now selling the exact same item since I bought it, all within $10-$15 of each other. It was a cabin-fever purchase, fueled by this thread (thanks @pungo !). I will update once the weather breaks for the better and I get to test it out.

 

[pungo]

I bought this thing in January - weather is keeping me from testing it out. The stainless is really thick, the stone is super thick, seems to be a quality item. It will sit about where the diffuser goes (everything else removed). Performance should be somewhere between GMG and Recteq. It has pretty deep side skirts to catch the heat, but not the chimney/funnel effect of the GMG. Yes, it's Chinesium - many more sellers now selling the exact same item since I bought it, all within $10-$15 of each other. It was a cabin-fever purchase, fueled by this thread (thanks @pungo !). I will update once the weather breaks for the better and I get to test it out.

Curious how this thread I created toward the end February fueled you to buy this in January

Interested in hearing about your results with this new oven oven.

 

[RPopeilFan]

There are gaps around the edges of the GMG to allow heat out. So far my experience is that enough heat escapes to regulate normally. I'm not a thermodynamics engineer (but I stayed at a holiday Inn express) but my guess is the mass of the pizza oven is equivalent to the mass of the firepot cover, grease tray and grill grate. The oven is just localizing the firepot output

 

[SmokeOCD]

Curious how this thread I created toward the end February fueled you to buy this in January

Interested in hearing about your results with this new oven oven.

You know, you’re 100% correct! I just searched pizza threads since 1/1/2025. I must have had an independent thought at some point in January.
( or I suck at using search) Maybe just pure cabin fever then necessitating a grill accessory purchase. Apologies for implicating you in the crime.
Still a great thread.

 

[Jim6820]

The

I must have had an independent thought at some point in January…

That is called “divine enablement.”

 

[DRN]

Recteq has one now, but they didn't when I got my 1250. I'm still waiting for someone to do a review of the Recteq version. but I doubt we'll get a comparitive review against the GMG until some you tuber gets both for free.

I got the RT one with my recently purchased Deckboss 590. The instructions leave much to be desired. They do say to remove the drip pan and center over the deflector. Tried it a couple of times and not impressed yet. I think I need to let the stone heat up longer. I noticed the lid of the grill does not close completely and there is a small gap. The lid rests against the oven part. I’m going to write Recteq and see what they have to say. As a side note, instructions say to initially wash with mild soap and water. I’ve since read that soap is a no no on a pizza stone. I’m waiting to leave an official review.

 

[ocarternc]

I'd like that dough recipe. Looks just the way I like it.

 

[DRN]

Follow up on my Recteq pizza oven. After some issues, contacted recteq and they were fantastic! I do not recommend using soap on the stone per much research on the internet, although recteq says to. Anyway, the recteq kit is great! I’m new to this and after learning to let the grill get nice and hot, pizzas come out amazing. Nice even cooking. Only used Trader Joe’s dough so far and am anxious to try homemade dough. The recteq kit is excellent!

 

[SmokeOCD]

Finally got around to using the new pizza oven. 350 on the controller gets a 600 cook chamber. I bought the Ooni IR thermometer on clearance for $20 so I’m plus or minus a few degrees. Anyway, here’s how it fits in the 1070 which 2 or 3 people have. And pizza #1 so forgive the slight oblongness of my first pizza.

 

[Jim6820]

Dang; that looks good enough to eat! And, the “slight oblongness” just adds to the character of a hand-made pizza. Nicely done.

 

[Jim6820]

I’m wondering about using my round Made-In griddle as a pizza steel. Any thoughts on this?

 

[SmokeOCD]

I’m wondering about using my round Made-In griddle as a pizza steel. Any thoughts on this?

It all works for pizza. Pizza stone, my steel griddle, cast iron pan, pizza screens. I’ve got em all - just needed a new toy to keep things interesting. Go for it!

 

[SmokeOCD]

Whodathunkit the hardest part of making pizza is the peel slide. That’s a bit of an art form I need to work on. Just flour works, the crust is 100% better on corn meal. Getting the coverage right and just the right motion is still something I’m working on. The rest of it all - I’m very content with.
Edit: 6 pizzas Thursday, 3 pizzas today. Can’t perfect it if you don’t practice.

 

[RPopeilFan]

These are my 4 things for a clean slide
- lots of flour on the board when shaping the dough, if you can't handle the dough without sticking then more flour.
- a cool peel is a happy peel
- semolina/coarse corn meal then dough on peel, sauce it and top on the peel
- give it a 1/4 slide in the house and fix it then not at the fire

 

[RPopeilFan]

I want to mention that I use a metal peel with the gmg pizza oven I have for my 1250, the oven mouth is short and I find the metal peel easy to insert at a very slight angle then a quick 2-3" stroke with abrupt stop to set the back edge on the stone. Then steeper angle with a single smooth reversing stroke to lay the pizza out.