You really need to supply more information. Here's my fuel set-up from last week, the KP does work within reason, but I feel that there are a lot more options available right now that surpass it's technology. Do not add any fuel directly underneath the stone, keep it to a "C" configuration against the back wall of the kettle & you need to feed it a lot of wood to maintain temps.May have gotten it a smidge too hot…
That’s the stone.
Weird, I use my mom's old oven stone that she had when I was a kid, never an issue (and it gets a LOT of use!) I wonder what kind of formulation the thing is, no markings on it, so no way of even knowing who made it. I've even used it in my pellet grill with no issues.I had a Pampered Chef pizza stone years ago. The first time I used it in the oven it shattered during heat up. I put it in with everything cold and started together. I guess that's why people use steel pizza plates now, no more shattering ceramic.
I have the same stone and no issues. I mostly use it inside to do pizzas. For the kettle I have had a BGE stone for about 10 years.My Weber kettle pizza rig came with a stone and it is going strong. I mixed it up once with a different pizza stone we have in the house, and that stone snapped into pieces before a pizza even hit it. I learned that they are not all the same.
It was very good actuallyGlad the pizza survived.......