Pizza Oven Ring with Wooden Handle for Akorn Kamado Grill - Precision Laser Cut Heavy Gauge Stainless Steel, Convert Char-Griller Akorn 22" Kamado into a Dome Pizza Oven, Easily Achieve 800+ degrees

I have been an admirer of wood/coal/ brick oven style pizza since a short visit to NYC several years ago. I found love in Grimaldi’s coal fired brick oven pizza shop sitting beside a total stranger across from a good friend with this circular dish of awesomeness bringing us all together. I have been searching for that same experience ever since. While this product does not necessarily create the same environment that we experienced there, it helps me to again experience the reason we found the place. New York style pizza is not something you easily forget. I was a little dubious about the product since there were so few reviews. My desire for pizza pushed me passed my doubts and soon I had a box at my door.Assembly: the directions were simple and with a easy to understand tutorial I found on YouTube it was soon assembled and fitted to my grill.Quality: I have only used this item once since purchasing it so as to longevity I can’t say either way. It seems durable and made of good quality without going overboard on details that don’t matter and making the price go up.Functionality: I loved it. I worried about wether the opening was going to be big enough and how my grill temperature would work. I wasted my time and energy on my worries. With a wooden pizza peel to insert the pizzas and a long thin steel spatula to turn and remove the pizzas I was soon transported back to a crowded room in New York eating pizza with my friends. No I’m not able to recreate the awesomeness of Grimaldi’s pizza but it satisfied my craving. (For the moment at least:) When I was finished cooking I simply lifted the lid on my Akorn (use a tool for this as the air escaping the grill is extremely hot) and grabbed onto the wooden handles and with a little wiggling it came right out and I set it on the ground to cool.Some tips: I bought a Cast Elegance pizza stone because of the high heat that I like to bake my pizzas at (600 to 700 degrees). Don’t waste your money on a cheap one. I did and it shattered on my last pizza of the evening. I used Kamado Joes lump charcoal and set my bottom vent on 3. The top vent I simply closed once I had reached around 400 or 500 degrees. Thus creating the brick oven style baking and air movement. I was able to keep a consistent 650 degrees or slightly higher for over an hour with no signs of slowing down on one batch of charcoal. My pizzas were around 10” in diameter, give or take a little and I used a 12” pizza peel. (All temps are in Fahrenheit)

Needed to run sandpaper along the edges because I caught a burr and sliced my finger. Other than that works really well and can hold 700°. No issues with how sturdy it is and I appreciate that handles so I can take it off while the grill is still going.

We throw a pizza stone in and make pizzas. Get a pizza peel or else you will fumble with a long handle spatula.

Looks a lot thinner than pictured The KPR is not laser cut out as pictured very flimsy