I am in the process of converting an EXTRA weber grill into a PIZZA OVEN. I have done one years ago, but this one will be an ADVANCED PRODUCTION. I will post it on Store VS Homemade thread when completed. Will look in similar fashion as this kit, but will have a closing front door so pizza does not have to be turned.
I will also line the perimeter with refractory bricks, as well as insulate the cover with lightweight perlite mortar layer. Hank Juice powered, and hoping to reach 900* temps. Or as hot as needed. The refractory will be preheated and should hold the heat well. Pizzas in and out in less than 5 minutes at high temps. Here is my burner. It puts out some WICKED HEAT
View attachment 1463027 My current setup works good, but cant get the temps up much over 500 or 600, and loose much of the heat when I open up.
View attachment 1463043
its on the Food Network it uses less sugar fats
