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The KettlePizza Deluxe is a pizza oven conversion kit for 18.5 and 22.5 inch charcoal kettle grills. This product installs on top of your kettle grill transforming it into a charcoal or wood burning pizza oven. Includes pizza stone and wooden peel.
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KettlePizza Deluxe Pizza Oven Kit for 18.5-Inch and 22.5-Inch Kettle Grills
Turn your charcoal grill into a pizza oven.KettlePizza maintains constant, high heat.
Stainless steel sleeve fits 18.5" - 22.5" charcoal grills.
Turn your charcoal grill into a wood-fired pizza oven with a KettlePizza Pizza Oven Kit. KettlePizza works with all kettle grills including Weber and others. The basic KettlePizza kit includes a laser machined stainless steel riser sleeve, a high-temp thermometer, wood handles with stainless hardware and a 14 inch pro pizza pan. Deluxe versions include a hand-made, USA-manufactured baking stone and your choice of wood or aluminum pizza peel. Users can assemble and install the riser sleeve in minutes. The sleeve creates a cooking chamber that doesn't need to be opened to access the food. The temperature remains steady yielding superior pizza. You can use hardwood to achieve a great smokey flavor too.
There's no need for a door; works just like a pizza oven.Make delicious custom pizzas on your charcoal grill
Some basic assembly is required (no tools needed). The product is proudly Made in USA and has patents pending. Note: buyers must first have a kettle grill such as a Weber One Touch 22.5 Inch Gold or Silver.
How KettlePizza Works
Everyone wants to cook pizza on their grill. Traditional grills, however, are not suited for cooking pizza. Pizza needs high heat and constant temperature to cook properly. This is difficult to achieve in a regular grill because the constant opening/closing of the grill top leads to massive variations in cooking temperature. The common result is a well-done bottom and under-cooked toppings.
KettlePizza solved this problem by designing a stainless steel sleeve that fits between the kettle grill bottom and top creating a cooking chamber. There is an opening in the front that allows access to the chamber. The heat comes up from the back of the kettle, along the rear of the cooking chamber and over the top exiting the front opening. This creates a consistent heat loss that forces heat over the top of the pizza ensuring a properly cooked top. A door is not necessary and the product can maintain consistent temperatures upwards of 750 degrees F with a base of charcoal and hard wood.
Achieve Temperatures up to 900 Degress with No Door Needed
The KettlePizza, during testing, has achieved temperatures of up to 900 degrees using a mixture of charcoal and hardwood. These tests were done with thermocouples set up inside the dome and at the opening of the pizza oven. Stone temperatures above 650 degrees F. are common as well.
Wondering why there is no door? With KettlePizza, there is no reason for one--after all, most traditional pizza ovens do not have doors. The goal is for consistent heat loss that flows over the top of the pizza as it exits the opening. The result is a steady, high cooking temperature that still gives you full access to what's cooking.
Cook More Than Just Pizza
The KettlePizza is not just for pizza. Using pizza pans and skillets, almost any food can be cooked. If you purchase an extra grill grate, they can be added to the top standoffs, creating a "double stack". This will double the cooking surface of your traditional kettle grill.
Choose the KettlePizza Pizza Oven Kit that's Right for You
1x 304 Stainless steel pizza oven sleeve for 22.5" kettles2x Wood handles with stainless steel standoffs
1x Hi-temp thermometer
1x 14" Aluminum pizza pan
Stainless steel hardware 1x 304 Stainless steel pizza oven sleeve for 18.5" and 22.5" kettles
2x Wood handles with stainless steel standoffs
1x Hi-temp thermometer
1x 14" pizza pan
Stainless steel hardware
1x 15" Hand crafted Cordeirite pizza stone
1x Wooden pizza peel 1x 304 Stainless steel pizza oven sleeve for 18.5" and 22.5" kettles
2x Wood handles with stainless steel standoffs
1x Hi-temp thermometer
1x 14" pizza pan
Stainless steel hardware
1x 15" Hand crafted Cordeirite pizza stone
1x Aluminum pro pizza peel with hanging S clip
Grill not included
KettlePizza is a registered trademark of KettlePizza LLC
Weber is a registered trademark of Weber-Stephen Products LLC
KettlePizza is not affiliated with Weber-Stephen Products LLC
Patents Pending
Customer
Reviewed in Canada on August 13, 2018
Great product.. used twice and baked a beautiful pizza
H. Livingstone
Reviewed in Canada on April 10, 2016
I was nervous about how the first pizzas would turn out, but after reading lots of reviews and comments, we nailed it first time! Basically, just use the chimney to start the charcoal, have plenty of hardwood chunks on hand to regulate the heat, and have the pizzas ready to go. We did buy 14inch pizza screens so that we'd have something to prep the pizzas on - this made spinning them for even cooking very easy as well, and allowed the heat to access from the stone to the pizza base to keep the flavour. Brilliant invention!
ASIA .C
Reviewed in Canada on June 7, 2015
It works great
grimley
Reviewed in Canada on June 30, 2015
Well made, well packaged, well documented. Manufactured in the USA (apparently). Take the time to work your way through a few YouTube videos before use. Firewood is needed as an adjunct to the charcoal in order to generate enough heat - and heat there is: 600+ F. in a matter of minutes. Problem is, the kettle dome does not retain enough heat. I'm sure you could wait for the heat level to subside in order to achieve some balance between top and bottom, but that will surely prolong your baking time. The solution is to capture more heat at the top and I am pressing a second pizza stone into service (on top of a second kettle grill). All of this to say that this is not "perfect wood oven pizza in a box". You will need to do some tweaking.
NotTheDude
Reviewed in the United States on September 7, 2011
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.
Marsha Waldman
Reviewed in the United States on July 10, 2011
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!
stockjock
Reviewed in the United States on October 13, 2011
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!
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