My wife is the master of making homemade pizza on our charcoal grill. It's amazing. After a few years, we decided that she should have this to bring it to the next level.First off, it is quite effective at holding heat in the kettle. So much so, that the other night, the plastic handle for the air vents on the lid of the kettle literally melted off. While this was a bummer, it kind of validates why you are buying this thing: to keep high heat in the kettle for making excellent pizzas, and this thing definitely delivers. It is a bit tricky to figure out at first. You want to lift the lid as little as possible: the whole point of this thing is to keep things nice and hot, so you need a nice... giant spatula made for pizza (sorry: I don't know what they are called). This will allow you to put the pizza in and take it out without taking off the lid. I also think having a pizza stone is a must: I would imagine trying to smoothly take pizza out or put it in over the bare grates would be problematic (not to mention it would likely scorch the dough almost instantly). You will also need to be mindful of the fact that depending on how many pizzas you are cooking, you will likely need to have a plan for adding more charcoal.Once you figure out all the little things that you need to do to use this, it becomes kind of an amazing little addon for your Weber grill. We love it.

This is just what I was looking for to turn my Webber Kettle barbecue into a wood burning pizza oven.Easy to assemble and use.Once you have got your kettle barbecue up to the correct heat it cooks the perfect wood fired pizzas.

So ein tolles Produkt. Es entstehen aufgrund des Aufsatzes die besten Pizzen. Auch unsere Freunde sind begeistert, waren hin und weg wie toll dies funktioniert

Parfait. Je viens de le recevoir hier soir, et hop, j'ai voulu l'essayer. Je suis bluffé par le résultat. Il suffit de faire de la braise, puis de rajouter du bois, on place le Kettle Pizza puis le couvercle du Barbecue et quelques minutes après on peut enfourner. La cuisson est rapide et le résultat digne d'une pizzeria...C'est livré avec un plat intox de cuisson, mais si vous voulez encore aller plus loin, il faudra prévoir une pierre et une pèle avec un manche assez long.PS: J'avais essayé de faire des pizzas sans le Kettle Pizza l'été dernier, juste avec une pierre a pizza: le résultat était nul en cuisson et long...

Have had this for about 4 months now, and it is simply amazing! There is a learning curve, and you will need to learn the ideal combination of wood and charcoal to get the ultra high heat levels. I use Dragon's Breath charcoal and HARDWOOD chunks (usually Apple wood) for excellent results. With every additional pizza, I get better and better results!

Two years ago I dumped my gas grill and went with two 22.5" Weber kettle grills for my outdoor kitchen, and I haven't looked back.I have since cooked a wide variety of food, including burgers, brats, chicken, ribs, veggies, and more of the usual stuff. The Weber handles briquettes, lump charcoal, and hardwoods with ease. I looked for new reasons to cook out, whereas with the gas grill, I never had the passion for trying new things or getting into more experimental areas - it was steaks, burgers, and chicken all the time. Since going back to the kettles and coals, I was doing things I never would have dreamed of on my gas grill, especially employing indirect heating, drip pans, and steam pans for that "low and slow" cooking that is very close to what a smoker can do. It still all comes down to heat and meat (and veggies), but when cooking with coals on a kettle, I feel like more of an artisan. It's more primal than propane.Then I added the KettlePizza accessory, and my world exploded again. Now my grill has double the cooking area, as there are 2 grates. Depending on how I set the temperatures, I can cook veggies and sides on one grate, and meats on the other. It also allows for convection cooking and does it as well as an oven. I can set one level for searing/grilling, and the other for baking. Major flexibility.When using the KettlePizza with briquettes and hardwood chunks, I can get the temp to 700 degrees. This is great for pizza with crispy bottoms, chewy insides, and melty tops. You can play around with different surfaces (such as pizza stones, baking steels, and cast iron) and tweak your rig for the exact types of crust you crave. I make my own pizza dough from scratch or sometimes buy it from a quality grocery. At high temps, pizzas take about 4 minutes to bake to perfection. I broke a couple ceramic pizza stones early on, and quickly switched to a baking steel, and most recently acquired a round cast iron pizza pan. I now have 4 different pieces of cast iron cookware, and plan to expand my collection. Cast iron is so versatile and consistent, I use if for almost everything when cooking outdoors on the grills.Pizza, calzones, bread, whole chickens, chicken pieces, pork tenderloin, seafood, beef brisket, shoulder, even cookies are now within the domain of my outdoor kitchen. Haven't tried them all yet, but I'm now fearless about trying new things, and more confident they will turn out fantastic.My cooking area consists of a large cement patio, a powder-coated steel gazebo with 2 slate bar surfaces, 4 bar chairs, and 2 Weber kettles, one with an integrated preparation surface on one side. The gazebo protects me from wind and rain, and keeps the sun off of me. I also have a patio dining table with 6 chairs, and several other chairs and small tables for relaxing. Outdoor speakers powered by an amp in the basement, and controlled by any handy mp3 player, smartphone or tablet, complete the setting. If the weather is bad, we move to the 3-seasons room when it's time to eat.The best part about having a nice outdoor cooking and dining area is hanging out with family and friends in great weather, enjoying some refreshments, and grooving to good music while cooking a delicious meal.The KettlePizza is worth every penny, and is a no-brainer investment for an outdoor cooking area/kitchen. You'll want to buy some new utensils (pizza peel & a long-handled spatula are helpful). If you love cooking "al fresco," buy this accessory immediately.

First things first I rate this at above 4 stars and below 5 but not sure if you can do that here hence 5 stars. It's good but not perfect.I love my Weber grill. I have several different grills including a pellet smoker type. The Weber is versatile but takes more work. So I get the pizza oven... I thought it was probably more of a novelty than anything else and the first time I used it I thought it was a POS but then I thought about it a bit and realized I wasn't setting myself up right and tried again. FANTASTIC PIZZA!!.You need to remember that fresh pizza dough can stick to your peel and also to your stone. I use cornmeal on both to avoid this. If it sticks you are in trouble from the beginning and disaster is waiting. Test it on the peel. If it sticks there it will stick to your stone too. If not then the stone is probably good too.Get your fire started by making a C with your briquettes on about the back third of your kettle. I use a full starter can of them. Let them get good and hot then put on plenty of wood. Vents both wide open. Lid vent to the front. It takes a bit to get the whole thing up to temperature so be patient. Once the thermometer is up in the right range then adjust your vents to hold it. Slide in your pizza and stand by to turn it 180 after a couple of minutes. I use a pair of tongs for turning, you can use the peel or whatever you find works there. I think the manufacturer sells some kind of pizza turning forks or something but I don't have them.Keep an eye on the pie. Thin crust takes a bit less time than thick crust. Once you get the hang of the whole thing this turns out fantastic pies.This isn't just an in and out and turn your back thing but if you have the patience to get the fire going right and stand by while the pizza cooks this is probably the cheapest way to make wood fired pizza at home. It is a bit expensive even at that but it is fun and satisfying so I will forgive the price.I don't know about anywhere else but here in Alaska the wood they recommend is pretty expensive. So a $19 sack of wood is probably good for about 4 or 5 events. An event being about 4 pizzas so that is $1 of wood per pizza which now that I see that written down doesn't sound so bad.Summation, This isn't as good a backyard brick oven but it works well and is much less expensive than other alternatives for wood fired pizza and the product is really fantastic. If you are into making your own pies or just wood firing the ones you buy at the market this is the product for you.

Hammerteil, wesentlich besser als das Weber-Original, obwohl ich eigentlich totaler Weber-Fan bin. Die Möglichkeiten sind ungleich vielfältiger. Ich kann jetzt endlich meine langstielige Paellapfanne auch in "geschlossenem" Zustand unterbringen oder mit 2 Grillrostebenen arbeiten. Mit ein wenig Fantasie und handwerklichem Geschick braucht man jetzt auch nicht mehr die erheblichen Mehrkosten für die Aufsätze für Mangal-Set oder Rotisserie auf sich zu nehmen.Einfach im Aufbau, aber extrem vielfältig in den Nutzungsmöglichkeiten.Der Preis steht sicherlich in keinem Verhältnis zu den Materialkosten, aber wer kann sich schon mal einfach irgendwo um die Ecke das dicke Edelstahl-Blech rund walzen lassen, damit es geschmeidig bleibt und nicht unter Spannung steht? Außerdem muss so eine gute Idee auch honoriert werden. Und wie schon gesagt: es eröffnet sich eine Vielzahl neuer Möglichkeiten.