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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 Crisp
and
Modestly Apply Thine Toppings, And Be Happy, As No One Single Pie Can Be All Things To All People
Now, go forth and create great Pizza!
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I was given this grill modification for Christmas and have used it 6 or 7 times since. It is great fun to play with and produces a good product although my first 5 or 6 pizzas had a great deal of variance.I read that you couldn't get the fire to 600F with charcoal alone, and used a chimney full of hardwood (B&B Oak) charcoal and two medium (1.5in diameter x 5 inch long) oak logs in my first fire. The temperature pegged way above 700F, the thermometer glass turned a dark brown, the handles darkened on the side toward the fire, and I burned the bottom of my first two pizzas (still edible) after about 3 minutes. I have since cut back on the amount of wood (I used two oak pieces about the size of a fist last time and a chimney with 1/2 Kingsford and 1/2 B&B), and I bought a new thermometer. For my first fire it took 35-40 minutes to come back down to 700F after it went past 700F. You will just have to play with this, but it is easier to add fuel and raise the temperature than to have to wait for the temperature to come back down from 100000000F.
With less hardwood and charcoal it now takes me about 20 minutes to get the fire settled between 650-700F from the time I light the chimney, and I can cook pizzas in a few minutes each. If the dough is ready to go you can have great pizza in 30 minutes.
This is a great centerpiece for a party, but we have discovered that it also works well for just one or two pizzas.
I wouldn't make my party the first time I used the product.
Best Deals for KettlePizza Deluxe Kit for 18.5-Inch and 22.5-Inch Kettle Grills
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.
Honest reviews on KettlePizza Deluxe Kit for 18.5-Inch and 22.5-Inch Kettle Grills
I read up on this product and, across the board, getting heat to flow *above* the pizza was the biggest complaint. A few of the hacks suggested creating a lower, hotter cieling. We created our by:taking another grate from our Weber smoker
placing a second pizza stone on that
wrapping it in foil
dropping it on the TOP of the KettlePize insert.
With just chunks of hardwood, we can get the temp high very quickly and pizzas cook in minutes. Easy to set up, and we've used it three times in two weeks, and it works great. Hopefully storing it when we choose to BBQ outright won't be too much of a problem.
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