Kind of hard to hit that ~800deg all-around sweet spot though for handmade pizzas on a cast iron with direct heat from a pellet smoker's pot. My guess is you don't get that crispy top/cheese/ingredients that you would get from a brick oven style that circulates the heat all the way around and not just direct heat on the bottom. I'm looking for that full brick oven result but at home for very little cost. At $20/pie you can pay for a $100 pizza attachment at home pretty quickly. I'm not saying it will be a drastically different result and I don't know we'll use it every night but I think it will be fun the nights we have friends over for "Make-your-own-pie" nights.