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I have seen your posts on this topic, and I have been envious of your success. I sure wasn't offended by your post. One of my favorite things about the Kettle Pizza is that it's also fun, my kids and I get a kick out of sliding it in, and watching the flames come up around the pizza. My boys...

Gary, the Kettle Pizza folks sent me a new stone, for free, that looks like it ought to do the trick. I also ordered the Baking Steel lid, I'll have that in 2-3 weeks (backordered), I cannoy wait to test that out.

I do that too...I preheat my stone in a 500 degree oven for 20 minutes, then transfer it to the grill, and give it another 10 minutes or so on the grill, which is somewhere around 750. I got my new tone Wednesday from the Ketlle Pizza folks, it's very thick and sturdy, I don't see it cracking.

Very cool. For what it's worth, the Pizza Kettle folks have thought about ease of refueling, too. They now offer a grate (for the pizza stone to sit on), that has cut-outs on the side and in back, to make it easier to *** fuel. They call i tthe "pro grate". I give those guys at Pizza Kettle...

Gary, very slick indeed! Today, I do what you do in the top photo, except I put the stone on the top grate first, then cover that with foil...and I broke that stone right-quick. From what my engineer friends tell me, the Baking STeel on top will transfer heat down to the top of the pizza, much...

Here is a link from the kettle pizza site, showing the Baking Steel accessory. Looks very, very promising, especially in light of the articl;e I posted about the Baking STeel combined with the Kettle Pizza. http://www.kettlepizza.com/KettlePizza-Baking-Steel-for-22-5-Kettle-Grills-p/kpbs-22.htm

Sure thing. Today, I do what yuo said...I cover the top of the kettle pizza extension with heavy duty tinfoil, works awesome. But check out this article...a pizza website. They used a generic Baking Steel Plate, which has awesome heat transfer. This review was so good, that it spurred a...

James, I put the stone on the grate just after I dump the cxharcoal. I emailed the Kettle Pizza folks, and no questions asked, they said they'd send me a replacement stone for free, as well as 10% off some other accessories I was considering. Now that is customer service. DO you have the new...

Bob, I have tried that, and maybe it's the dough I'm using, but it doesn't taste the same. I like crust that's almost burnt on the outside, light and chewy on the inside, and I get my best results at about 700.

I'm using the Kettle Pizza accessory, and starting to get pleased with the results. Problem is, with heat that sometimes hits 800 degrees, I have cracked both my stones - one from Walmart, one from Weber. Can anyone recommend a stone that can handle that heat? They sell stones at the Kettle...

Bob, congrats, the whole community here was rooting for you! I loved you storytelling in th eprevious thread, in particular your transcripts of conversations with your SIL made me crack up loudly. Next year you can do what the butcher would call a "big" pig...

Robert, I also struggle with sticky pizza. SO you load the pizza and the parchment paper, onto the stone? Does that prevent you from rotating the pizza around the stone for even cooking? And when done, you outteh peel between the pizza and the paper, or do you pull the cooked pizza and paper...

When I camp, I use an outdoor stove/griddle/grill combo by a company called 'Camp Chef'. They make what they call an "artisan pizza oven' that looks similar. I don't have one though... http://www.campchef.com/italia-artisan-pizza-oven-pz90.html Ah, the pursuit of the perfect grilled pizza...

I've been using extra virgin olive oil. I usually pre-heat my stone in the oven at 500 degrees for a half hour, then put it on the grill. Look at this link, related to a link that J Reyes provided. Here, someone used the new & improved Pizza Kettle. Then, in order to keep the heat just above...

X2. Great book for the beginning charcoal griller.

Oh. My. God. The pics of that pepperoni pie on that thread are amazing. It's 11 AM here, I till have to get through work, I'm tempted to quit and go home to start experimenting. I wonder how fire bricks would work on top of the higher grate? That might really create a brick-oven effect.

Assuming I can get the pizza from the peel onto my stone, using the conversion kit i have, I can get temps well over 700. The included thermometer goes up to 700, and i can easily bury the needle. I don't know if that's a good thing or not. Anyone have suggestions for crunchy, crispy crust...

I have tried cornmeal, flour, breadcrumbs, and grits, all on advice from folks at pizza restaurants. Still, there are times when if I turned the peel upside down and shook it, the dough would not fall off the peel. I have some luck when I cook the dough a bit first to dry it out. This also...

There are some long, long threads, on this site, about this thing. Should be able to find it via search. I own one, bought it after seeing a yuotube video. I have probably used it 25 times. Results are good, but not perfect. I like it, I think it's cool to watch because it looks like what...