Is anyone else still using a dedicated grill, or have you switched to an outdoor pizza oven? I recently tried a portable wood-fired oven and it completely changed my weekend routine — the char on the crust is something gas can't replicate, but gettin

Opening thread commentary.

I went through this exact transition last year and it was a love-hate relationship for about three weekends before I clicked. The char is unbeatable — there's no cheat code to replicate that wood smoke/high-heat combo on gas or electric — but the learning curve is real. My first four pizza nights were basically experiments in thermodynamics where everything came out either doughy or burnt on one side.

The trick for me was a temperature probe and committing to preheating for at least 45 minutes before I started cooking anything. The oven needs that thermal mass built up, otherwise you're fighting the rock every time you open the lid. Now it's my standard Saturday setup — charcoal/wood for the pizza stone, then keep

Still a dedicated grill for me honestly. I love it simple and fast more than fussy.