Does anyone here have any experience with both the GMG pizza oven attachment and a traditional wood fired oven? I wonder how they compare and if the GMG works pretty much just as good as a traditional wood fired oven?
The big problem with doing pizza's in a grill is getting heat to the top of the pizza, so it will cook before the bottom burns. This one looks like it makes an attempt to fix this problem. I would be interested in whether it works as advertised and if it would fit any other pellet grills, like my Timberline.
Never used the GMG, but have used wood-fired pizza ovens (no better tasting pizza IMO.) In looking at the GMG on line, it appears it would provide the same type cooking, just doing it a little differently as you would expect. I would be interested to see how the GMG works in real life
Well I went ahead and ordered it. I’ve not really seen any bad reviews. The biggest thing I’ve seen was people saying to keep your dough moisture levels and thickness consistent. Then find the right temp for that mixture and don’t change it. I’ll keep you guys updated. I may even do a little video review of it. I’ve never used a traditional brick oven so I won’t be able to compare it to that, but I have eaten pizzas from one in NYC so I do know what to expect as far as taste. It looks like it will work well. We shall see!