Onlyfire Stainless Steel Pizza Oven Kit for 22 Inch Charcoal Kettle Grilll - Outdoor Grill Top Pizza Oven Kit, Pizza Maker Tool Set Including Pizza Chamber, Pizza Stone, Pizza Peel and Thermometer

I’ve cooked around 10 pizzas on the OnlyFire and it is fantastic! It is incredibly well-built, using a heavy gauge steel. The 1 piece form factor is perfect - just remove the Kettle lid and set the OnlyFire on the grill and you’re ready to go! The design is great, with the low profile keeping the heat down on the pizza toppings, which is critical to getting the top cooked without burning the crust. The Kettle Pizza requires an additional baking steel option to accomplish this, pushing the price to well over $300, and is not nearly as well-built as the OnlyFire IMO. If you get one, here are a few suggestions:Keep the pizzas small - in the 8-10” range. That makes a huge difference in the cook, as you can easily move the pizzas around on the stone and monitor the crust much better. This also allows you to pull the pizzas towards the front, where the stone isn’t quite as hot but heat from the top is radiating back down, cooking the toppings really well. I’m finding that most pizza dough recipes that say they make 2 pizzas really make enough for 3. This recipe link is super easy and was the best I’ve tried so far: https://youtu.be/c_DrwsGB7OQGet a pair of pizza spinners. That way, you can spin pizzas without lifting the door in the front. This retains the heat on top of the pizza and lets you get the toppings piping hot. You can also use them to slightly lift the pizza edges to monitor the crust. I found these spinners on Amazon for around $10: https://www.amazon.com/Cuisinart-CPS-022-Alfrescamore-Pizza-Spinners/dp/B00N0L5Q6OGet an extra peel if you will be cooking multiple pizzas. That way, you can make a pizza on 1 peel and have it ready to go while using the other one during the cook and to remove the cooked pizza. I use a wooden peel to make the pizza, as the dough seems to slide off of it a little better than the metal one that came with the OnlyFire. I learned that after turning a pizza into a calzone when trying to slide it off the metal peel onto the pizza stone.Use a healthy dose of corn meal on the wooden pizza peel to get your pizza to slide off onto the pizza stone. I had read that using too much would cause the crust to burn, as the corn meal burns easily, but I haven’t had that problem.If you have a Slow ‘n Sear, I’ve found that it works perfectly with the OnlyFire. Using 3/4 of a chimney seems to be the right amount of charcoal to get the center of the stone to 600°, which I’ve found is the sweet spot.I highly recommend the OnlyFire! It has added yet another dimension to the Weber Kettle grill and pizza night is now an event, with everyone making their own custom pizza.

There is a learning curve to using this. It’s not just perfect from the start. I have messed up a few pizzas mostly due to my dough making. The oven itself works well tip though make the fire hot against the back and keep spinning your pizza. It’s more work than I thought it would be but worth it when they come out right.

I am still learning how to make dough and use this oven. Concept is great but I am no expert. So far I had an issue sliding dough on stone because window is tight and hot as hell, LOL. Second time I managed using corn meal but the bottom cooked a bit hard. Based on other reviews I am sure I will figure it out with trial and error, I will master making pizza on it as well as other things like calzones and stuffed rolls. You can cook fish , chicken and all meats also. I will definingly keep trying and I am sure I will love it more. Its probably worth buying it. Nice construction and gets very hot. It does. Perfect for pizza baking. Cooks quickly in this oven. You will bang pizzas out after learning. Great for party's or when you crave pizza like pizza shop anytime of day or night.

After seeing pizza kettle years ago, I made my own weber kettle pizza oven from sheet metal, bolts, a couple grates and pizza stones. charcoal and oak chunks and it hit 700 degrees, worked great. I bought Only Fire as an affordable upgrade to my home built pizza kettle, and it did not disappoint! With a chimney of charcoal in the back, and a couple volleys of 3 chunks of oak the size of softballs, and following the directions, we cooked 12 pizzas with each taking 2-3 mins. They came out perfect! Tip: I had to reload the oak chunks 3 at a time every 10 mins or so to maintain temp of 550-650 deg F. two oak chunks did not maintain temp above 500. Very usable! Easy, and stores compactly in my patio box.

So you want to cook pizza on a kettle grill? I ordered this for my 22" RecTec Bullseye pellet grill, in an effort to cook the top of the pizza faster. I'd been using a 16" stone in the middle and while it worked good it took longer than I liked and the top of the pizza took longer than the bottom. This kit brings the lid down closer to the pizza so the top cooks faster. Issues - the opening to get the pizza in and out is very small, making this task more difficult. The stone is small and thin. The door hinges are cheap tack welded and will break. The tabs that hold the stone up are small, not enough of them and cheap. They're not even welded straight so the stone wobbles. The theory of operation is to direct all heat up from the rear and across the top of the pizza. This works well but it will cook unevenly so you have to rotate the pizza, which you typically do not have to do if using a stone on the grate. So in the end, the better solution seems to be raising the stone up from the cooking grate so it is closer to the lid, which is what the Only Fire does with the lower lid. So in my experience it is far easier to get the pizza in and out of the grill using the main lid and placing a raised stone in the center of the grill. The Only Fire works, but you can replicate the benefit for far less $$.