Dropped $400 on a wood-fired oven insert, now I'm back to the cast iron pan

Everyone in this sub raves about wood-fired ovens for that smoky crust, so I bought a stainless insert for my home grill. It was $400 and took 3 weekends to fit properly, but the heat distribution is a joke. The bottom burns while the top stays pale, and I've ruined 4 pizzas trying to work around it. My $30 cast iron pan on the same grill gives me a better char in half the time. Am I the only one who thinks these inserts are overhyped, or is my setup just cursed?

1 comments

1 Comment

garcia.miles15d agoMost Upvoted

Man, that sucks. I did the same thing last year with a ceramic insert, different brand, same exact problem. Bottom scorched before the top even set, wasted like six dough balls trying to fix it. Went back to my old cast iron and never looked back. Some things just don't translate to fancy gear.