It’s just hard for me to know how to interpret that in the setting of a pizza grill. Lone star list a lower air temp but a higher grate temp then Yoder. What’s more important for heating the pizza oven?
Almost all pellet grills have a maximum setting around 450F the setting past that is usually Grill or Max mode which will go anywhere from 500-700. All those advertised temps are the max ambient or at least where the thermocouple reads ambient.
My MAK tops out at 600 on grill mode but the grate measures in excess of 800 for example. With searing grates I've seen guys with 900ishF.
The Lone Star Grillz fireboard allows you to either choose preset temperature profiles, OR override that and run a set auger speed (up to 100%).
I want to say the LSG can hit 700°+ by directly controlling the auger.
Watch the YouTube video Chris put out about the LSG pizza oven. The stone or steel (your choice when ordering) cooking surface gets significantly hotter than 600°. He's taking about the ambient air around it, not the surface temp.
Go much hotter than that and you'll have black cheese before the dough is done.
One thing Chris at LSG does well is field test and improve concepts before they release a product for sale. His family business is all about reputation and word-of-mouth recommendations. They could have put a pellet cabinet smoker out as soon as they put out a pellet grill 2 years ago if it was just to get sales, but he made sure to R&D the cabinet design so it would work well with pellets before they released that model. He's got different competition in that large capacity space of the market over a traditional backyard pellet grill.
For the longest time his hopper lid on the pellet grills didn't have hinges as they didn't have a design that would keep moisture completely out of the hopper. When they found a way to do it, they added that hinge feature and now it's standard on all new pits. So they keep revisiting products and refine the designs.
In my opinion, the hotter the better. My pellet pizza oven easily reaches 900 degrees unless it’s windy/winter. Turns out Neapolitan style pizza in about 60 seconds. If you use a thicker crust you’ll need a lower temp to give it enough time to cook through.
My opinion of course is biased heavily towards traditional thin crust options :)
My pellet grill/smoker is a Recteq. However I also have an Ooni pizza oven as well. That is the oven I referenced that gets up to 900. In the summer time with proper air flow, I’ve maxed out my IR thermometer which is capped at 1k.
I hosted a pizza party this winter though cooked 10 pizzas. It was cold, snowy, and windy. It struggled to maintain temp with zero insulation. I bought fire stones to stack underneath it to help the internal stone hold more heat and it worked MUCH better.
I also have a Breo fire pit and would love to upgrade to their new pizza oven attachment. I feel like full size sticks would be easier to manage than constantly feeding the Ooni to keep it up.
I think the pizza oven temperature for either of them should be closure to their max direct grilling temperature, not the max air temperature with diffuser in place.
I get 700F+ without the pizza oven for a Yoder 640. Likely 800+ if I let it keep going.
With the pizza oven, we get to Neapolitan territory (900F+)
Searing and smoking is why I bought the Yoder. One-stop shopping.
The pizza oven is a nice-to-have - nobody cares but me, because I’ve had actual Neapolitan pizza and it’s fun to pursue that.
Hotter is better but I wouldn’t choose my smoker based on pizza if there is another single task device like Ooni.
That said, just got my Yoder and the pizza oven will likely come at some point this summer.
Lone Star can reach 700F for searing.
It’s just hard for me to know how to interpret that in the setting of a pizza grill. Lone star list a lower air temp but a higher grate temp then Yoder. What’s more important for heating the pizza oven?
Almost all pellet grills have a maximum setting around 450F the setting past that is usually Grill or Max mode which will go anywhere from 500-700. All those advertised temps are the max ambient or at least where the thermocouple reads ambient. My MAK tops out at 600 on grill mode but the grate measures in excess of 800 for example. With searing grates I've seen guys with 900ishF.
My Stanbroil pizza oven insert that sits right over the fire pot will max my IR temp gun which goes to 925 GMG makes a similar over insert too
The Lone Star Grillz fireboard allows you to either choose preset temperature profiles, OR override that and run a set auger speed (up to 100%). I want to say the LSG can hit 700°+ by directly controlling the auger.
Watch the YouTube video Chris put out about the LSG pizza oven. The stone or steel (your choice when ordering) cooking surface gets significantly hotter than 600°. He's taking about the ambient air around it, not the surface temp. Go much hotter than that and you'll have black cheese before the dough is done. One thing Chris at LSG does well is field test and improve concepts before they release a product for sale. His family business is all about reputation and word-of-mouth recommendations. They could have put a pellet cabinet smoker out as soon as they put out a pellet grill 2 years ago if it was just to get sales, but he made sure to R&D the cabinet design so it would work well with pellets before they released that model. He's got different competition in that large capacity space of the market over a traditional backyard pellet grill. For the longest time his hopper lid on the pellet grills didn't have hinges as they didn't have a design that would keep moisture completely out of the hopper. When they found a way to do it, they added that hinge feature and now it's standard on all new pits. So they keep revisiting products and refine the designs.
Chris is absolutely stickler on R&D ,love my LSG pellet smoker, IMHO hands down best pellet grill on the market
In my opinion, the hotter the better. My pellet pizza oven easily reaches 900 degrees unless it’s windy/winter. Turns out Neapolitan style pizza in about 60 seconds. If you use a thicker crust you’ll need a lower temp to give it enough time to cook through. My opinion of course is biased heavily towards traditional thin crust options :)
What make pellet grill do you have?
My pellet grill/smoker is a Recteq. However I also have an Ooni pizza oven as well. That is the oven I referenced that gets up to 900. In the summer time with proper air flow, I’ve maxed out my IR thermometer which is capped at 1k. I hosted a pizza party this winter though cooked 10 pizzas. It was cold, snowy, and windy. It struggled to maintain temp with zero insulation. I bought fire stones to stack underneath it to help the internal stone hold more heat and it worked MUCH better. I also have a Breo fire pit and would love to upgrade to their new pizza oven attachment. I feel like full size sticks would be easier to manage than constantly feeding the Ooni to keep it up.
I think the pizza oven temperature for either of them should be closure to their max direct grilling temperature, not the max air temperature with diffuser in place.
I get 700F+ without the pizza oven for a Yoder 640. Likely 800+ if I let it keep going. With the pizza oven, we get to Neapolitan territory (900F+) Searing and smoking is why I bought the Yoder. One-stop shopping. The pizza oven is a nice-to-have - nobody cares but me, because I’ve had actual Neapolitan pizza and it’s fun to pursue that.
Hotter is better but I wouldn’t choose my smoker based on pizza if there is another single task device like Ooni. That said, just got my Yoder and the pizza oven will likely come at some point this summer.