KettlePizza Basic 22.5 - Pizza Oven Kit for 22.5 Inch Kettle Grills. Made in USA

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.

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 definitely a good product and worth the price. Some people have been saying it is thin metal and cheap which I disagree with. As someone that has purchased sheet metal before I can tell you that unless you're buying it in bulk, this is probably about $30 in stainless steel right off the bat. Factoring in the cost of a handmade in the USA product, the price is pretty fair in my opinion. I suppose once someone mass manufactures it, the cost should come down considerably.On to the actual performance. As a few people have noted, it does not retain heat or conserve fuel very well. That is definitely true. How big of a deal that is, is up to what you are trying to do with the pizza. I wanted to do authentic pizza napoletana heated at 900 degrees. I was using Trader Joe's hardwood briquettes and a split up oak log. I was easily able to get the temp to around 900 degrees, but it burned fuel pretty quick at that temp. I let it heat up the stone for about a half hour and then added more fuel to get temp back up to 900. It lasted for 25 more minutes or so before needing to add fuel again (wood and charcoal). 25 minutes is enough time to do around 5 pizzas at 800-900 degree temp if you have them all ready to slide in one after the other.The finished pizzas turned out very well. The first pizza was thin crust, tomato sauce and sliced buffalo mozzarella. It cooked perfectly at about 875 or so. The crust got nice and crispy thin layer on the bottom and the cheese all melted well. It was excellent. The second pizza was another thin crust with tomato sauce but regular pre-shredded mozzarella. The heat had dropped to about 650 when I put this in and I noticed that it didnt melt the cheese quite as much as I would have wanted it to before the crust got too done. It was likely because the pizza stone was at around 900 degrees while the air temp was 650, so they were cooking unevenly and I had to pull the pizza out before the crust got overcooked.Also, I rotated each pizza with a spatula every 35 seconds. That seemed necessary. All in all, both pizzas came out fantastic and definitely better than I can do in my oven at 500 degree temp with convection, no question. Awesome crust.4 stars for this because there needs to be some improvement on heat retention. It would be nice if you could just fuel this up once and it could stay at 900 degrees for an hour. I found a couple of blogs that talk about getting a huge 22" pizza stone and putting it on the top of the converter, so in effect you would have a top and bottom pizza stone with equal amount of heat radiating off both of them. Apparently there is no need to rotate the pizza when you do that. That stone is about $75 shipped from the company website. I will probably order that next. All in all that would mean around $300 invested in this oven. Relatively cheap compared to how much outdoor pizza ovens cost.