Introducing the Lone Star Grillz Wood-Fired Pizza Oven, the ultimate addition to your outdoor cooking arsenal. Crafted entirely from high-grade 304 stainless steel, this pizza oven ensures durability and longevity without any risk of paint flaking off, guaranteeing a safe and food-friendly cooking experience.
Versatility meets innovation with a top that doubles as a cooking surface, offering an ample 18” square space for culinary creations. A 5/8” thick ceramic baking stone for authentic pizza crusts, durability and versatility.
Experience the convenience of its lightweight two-piece construction, allowing for easy setup and transport. With air temperatures exceeding 900 degrees Fahrenheit and deck temperatures at 700+ degrees Fahrenheit, this pizza oven delivers consistent and precise cooking results.
Whether you’re craving traditional Neapolitan pizzas or indulging in deep-dish Chicago-style pies, the Lone Star Grillz Wood-Fired Pizza Oven lets you explore a world of culinary possibilities. Its unique design allows for delicate desserts and breads to be baked at low temperatures, ensuring that every dish is infused with irresistible wood-smoked flavor.
Enjoy the freedom to cook with the hood closed or open, with no recovery times between pizzas, allowing you to feed hungry guests without delay. With the Lone Star Grillz Wood-Fired Pizza Oven, anything that can be baked in your indoor oven can now be elevated with the rich, smoky taste of wood-fired cooking, all thanks to your LSG pellet smoker.
SPECS
- Dimensions-19'' Deep x 23'' Wide x 12'' Tall
- Weight 37lbs
- Cooking Surface 18''x18''
- Only works with standard configurations (Hopper on right stack on the left)
DIRECTIONS
Congratulations on the purchase of your new Wood Fired pizza oven attachment for your Lone Star Grillz pellet smoker. In order to use your new pizza oven you will first need to remove both cooking grates and the heat diverter. Insert the dome into the grill and slide it all the way to the right hand side until the side of the dome is next to the grate rails. You will notice the right bottom side of the dome is notched to sit on top of the pellet chute guard. Start your grill as you normally would and wait for the ignition cycle to complete and switch to running. Once in Running mode switch to Manual/Grill mode. This will allow you to achieve the highest possible temps and maintain that temp once you start cooking. As a starting point we recommend <50% auger speed for baking and >50% for pizza's. When using the pizza oven keep in mind that the pit probe is out side the oven and will not register the temp that's inside the oven (It will be much higher inside the oven than what is displayed on the fireboard controller). A infrared thermometer is recommended to read the deck temps inside the pizza oven when in use. You can operate the smoker and pizza attachment with the lid open or closed. To achieve the highest temps leave the lid closed while the pizza oven and stone pre heats. Typically it will take 30 minutes+- to come all the way up to the maximum temps (700+- on the deck).
