KettlePizza Deluxe 22.5 - Pizza Oven Kit for 22.5 Inch Kettle Grills, Includes Imported Pizza Stone & Wood Pizza Peel

Extremely easy to use, with much better results than the other methods I've tried for grilled pizza. Simple and calm enough process to do while entertaining and produces amazing pizzas. I use my bread machine to make the dough and roll 9-10 inch pizzas using lots of flour (dough is sticky).I found it simple to master the steps:1. Get Charcoal going.2. Add some wood chunks. Hickory 4" ish chunks worked for me, though I have Apple on order, as I believe that's what's usually employed. Hickory is all I could find at Home Center in small, but not chip size. You need this size to controll heat.3. Place stone and cover (close top and bottom dampers on Weber to maximize flow over stone)4. Let heat build and stone heat for 10-15 minutes.5. Slide in pizza off peel (you can use flour and even a circle of parchment paper)6. Watch pizza and rotate with grill tongs (very important) once back side (close to fire) is getting brown (around 5 minutes for me).7. Slide out pizza using grill tongs onto platter or cutting board.8. Add a little more wood if you want to repeat. This step requires hinged grill grate and grill tongs and your forethought on earlier placement of grill grate within KettlePizza, so that you can reach fire from opening. You will also need a convenient fireproof place to set Weber lid. What I did was build a 18x36 metal rolling cart similar to:[...]from a kit I bought at local Containers store. I place the cart in an L with my Weber cart.Assembly is a snap, but you'll probably want to buy another grill grate (the wired rack that you place food on), as it is convenient to leave one in the KettlePizza Attachment.I used charcoal, with a couple of Hickory chunks I bought at Lowe's. Oven hit around 800 degrees F, no problem and stayed at 700 or above for two pizzas. I would recommend adding a little wood between pizzas, as the heat falls quickly, once the wood chunks are consumed.I used Emile Henry Flame Pizza Stone, instead of stone in kit. It is the same size (important for flow of hot air, as heating is indirect) as one in kit, but is designed for higher heat and is easier to keep clean.[...]In retrospect, I'd skip the Deluxe Kit, and buy small pizza peel (needs to fit in oven mouth) and Emile Henry Stone.

I just made my first 2 pizzas, and I'm still learning how to use this device. It produces excellent results, but be aware - if you use too much fuel it will produce extreme heat levels! I pegged the thermometer and almost incinerated my first pie... but I got carried away with both the amount of charcoal as well as added wood. I used a chimney starter, as recommended, which I filled to the brim...after the coals are ready and spread around the edges, add about 1/3 (by volume) additional hardwood. The temperature will spike as the wood begins to burn. When the flames subside a bit, put the PizzaKettle top on. Wait till the temperature stabilizes at about 700 degrees before starting to cook. And while the product can be used with a baking stone, don't try this the first time out. You'll have plenty to do just using a pan, and the pan is easier to rotate for even cooking. I used apple wood as the hardwood fuel, which always produces a nice flavor when I use it in a vertical smoker.The charcoal produces a longer lasting, even heat, but it's the hardwood that will take you up into the pizza cooking temperature range of 600 - 700 degrees. Your food will cook quickly, so don't walk away! If you are cooking at night, and light is not good, grab a flashlight and check your progress frequently. Peek at the underside, as well as the edges of the crust. Cook times are greatly affected by the amount of topping, thickness of the crust, temperature of the uncooked food, etc. You should have enough fuel for as many as 5 pies if you have them already assembled (or have backup support in the kitchen). A pizza can be cooked in as little as 3 minutes when the wood is really going strong.For those on the path to pizza Nirvana, I want to share some well-known noobie mistakes, which I believe are rules to live by:Spread Not Too Much Sauce Upon Thy Pizza, For Thy Pizza Wilst Become A Soupy Mess and Thine Crust Will Never Be CrispandModestly Apply Thine Toppings, And Be Happy, As No One Single Pie Can Be All Things To All PeopleNow, go forth and create great Pizza!

I couldn't wait to try the kettle pizza oven. It was easy to set up. There were no tools required. Everything arrived in the package and it was all good quality as promised. I couldn't believe that I would be able to have my BBQ reach 700 degrees, but with the use of hard lump charcoal and real mesquite wood, it was no problem. The third time I used it, I got a little carried away with the wood and the temperature reach about 1000 degrees, amazing. The pizzas were great from the first one and have just gotten better as I gain experience. My 19 year old daughter said she will never order a pizza to be delivered again. We have had fun creating new pizzas and using different doughs. The crust comes out crispy on the bottom and still has a nice chew as well. We had a group of friends and family over one Saturday night. Everyone had a good time creating their own favorite pizza. It was a real hit. I highly recommend this Kettle Pizza Oven if you like great pizza and grilling at the same time. Trader Joes has very good pizza dough that is ready to go, and you can't beat the price. Enjoy!