Onlyfire BRK-6023 Pizza Oven Conversion Kit for 57 CM/ 22.5” Kettle Grills and Smoker, stainless steel ring with thermometer, pizza stone, aluminum pizza peel

I had been thinking about buying a Pizza Oven converter for my old Weber Platinum for some time but thought some of the American offers a bit pricey. Decided to make one from an old oil drum and half way through spotted the ‘onlyfire’ on Amazon. Given I’d have had to buy a 15” pizza stone and some other bits and pieces, at the price this is a no brainer. It arrived quickly, is Stainless Steel and well made with a profiled bottom edge which fits the 22.5 inch Weber perfectly. The top is also rolled to fit the Weber lid and it goes together very easily once handles have been fitted to the converter. A slight negative is when tightening the nuts it slightly distorts the surrounding metal but is not detrimental to performance. The 4 supplied adaptors raise the Weber grill supports so the pizza stone is ideally place to unload from the peel. I fitted a removable curved steel stop to my Weber grill which stops the stone moving back into the oven during use, just a bit of bent steel with studs welded on and wing nuts to secure. Have now tried it with a minimum charcoal load in two baskets, plus some oak wood in a high level third. The results were very good hitting 650 deg F on the fitted supplied gauge. Pizza turned out very well on the cordierite stone so I think this thing is great, also if you added 4 stainless bolts at the top of the converter a second grill could be fitted increasing the capacity and versatility - chicken etc on bottom grill and other things on the top grill under the lid. More charcoal/wood would be needed to make Pizzas for several people but this thing is really good and improves the variety of things you can do with your Weber, so I am happy to recommend it.

Have now used the Onlyfire BRK-6023 twice. The first time was a disaster...I managed to melt the vent handle on my shiny new Weber kettle. I think my mistake was to leave the vent in the open position above the fire, dohhh. Anyway 2nd attempt (this time with a kettle lid from an old BBQ and no plastic handle to melt) was much more successful. The Onlyfire is a simple piece of kit that very quickly converts a kettle BBQ into an excellent pizza oven. I used Jamie Oliver pizza dough recipe....bit of a disaster there as I found that the method of mixing the flour and water directly on the work surface did NOT work for me....I ended up with a puddle of water/yeast mixture on the floor....I'll be making the dough in a bowl next time. Anyway, as soon as I had my dough mixture in a warm place to prove for an hour, I put the pizza stone in my regular oven at top temperature to get an initial heating. The stone really needs a long heat to get super hot. I found that just heating the stone on the BBQ for 10 minutes did not produce a crispy base, plus you really want to be ready to cook your pizzas as soon as the BBQ is up to temperature. Once the dough had doubled in size, I lit a full load of lump wood charcoal in the starter chimney for about 10-15 mins. During this time I prepared my pizza bases, stacking them in between sheets of baking parchment sprinkled with flour and polenta. I setup my Weber grill using the charcoal baskets to create a semi circle at the back of the BBQ. I loaded the lit charcoal into the semi circle and then put in the grill tray in upside down so that the hinged grate was open and above the charcoal. I put in the already hot stone, lid on (vent closed!) and gave the coals an additional 10 minutes to get evenly hot. Temperature gauge on the pizza insert registered just under 600 at this point, so I quickly opened the lid and dropped some wood on top of the coals, put the lid back on and with the wood lit, the temp soon exceeded 650. Time to add the pizza. I used a wooden peel (Rustler, also available from Amazon) with a sprinkling of polenta and launched the pizza onto the stone. Set the timer for 3 mins and built my next pizza on the wooden peel. After about 3 mins, I used the Onlyfire metal peel to turn the pizza. You really want a wooden peel to build and launch the pizza and then use the Onlyfire metal peel to turn and remove the pizza. Also have a pair of tongs handy to manoeuvre the pizza onto the peel if required as it's all too easy to push the pizza into the flames as I found out on my first attempt! A couple more minutes and the first pizza was done. I managed to cook another pizza before the heat started to subside so after the 2nd pizza was cooked, I added another log (remove lid, drop wood onto hot coals through open grate and replace lid) and only had to wait a few minutes for the temp to exceed 650 again. The pizzas were very good! I managed to get a reasonably crispy base, much better than I've ever managed in my regular oven. The teenagers in the house announced they were the best pizzas they'd ever tasted! I think I still need to experiment with the dough recipe as I like a more chewy texture. My top tips would be: 1) close the air vent on the BBQ lid and remove any plastic handle if you can, or otherwise position the closed vent away from the direct flames. 2) Preheat the stone in the oven for at least an hour 3) have everything prepared so you can build your pizzas quickly 4) invest in a wooden peel as it's a good idea to have a built pizza ready to cook so you can get a pizza production line going (the high temps don't last very long). Uncooked dough won't stick to a wooden peel, use polenta to dust the peel. I Hope this review is helpful. I certainly recommend this kit and I'm looking forward to experimenting with different dough recipes. Will be exercising like mad over the coming months so that I don't end up looking like a pizza :-)

Easy to fit and remove. Heats up quickly and retains heat for a long period. Food tastes great and it’s a great conversation starter

Fitted my Weber perfectly and its a great addition. Well made and has a useful temperature gauge. It is tricky to get the pizza oven up to a decent temperature for that wood fired pizza taste.

What a piece of kit. I got in on offer for £71 odd.Easy to assemble and fit to my Weber - Being the loose cannon that I am, I did freestyle it and didn't read the instructions. To be fair it's 3 bolts all together, but it's still proper thug life.I used the charcoal baskets to get the fire going at the back - no charcoal chimney. I left the middle Weber Gourmet System grill off, leaving a large hole for ease of adding large blocks of wood. I used kiln dried birch, and from the pics you can see the temp - and that wasn't even full heat, it reached far beyond 700f. The drier the wood, the higher the heat.Ready made Pizza Express dough was used, and the other pic is the part eaten calzones I made., All cooked in about 6 mins (rotated during cooking)The only issue I had with the extreme heat was the softening of the plastic section of the vent handle. But I removed it before it melted.You will definitely need corn meal (only because I couldn't find polenta) to stop the dough sticking to the peel.Finally, for those that have bought it and says it doesn't work / doesn't get hot enough / poor quality, I'm not sure you used it correctly. In fact for the safety of yourself and other, I'd suggest you don't go near anything that's fire or barbecue related - you seriously need to rethink even handling matches and you do not have a clue what you're doing.In conclusion - a great value, fully functional piece of kit if used correctly. Yes, you could spend several hundred on and Ooni, or build a brick pizza oven. But if you already have a Weber, I'd suggest getting one - even if full priced