Kettle Pizza KPD-22 Deluxe Kit for 22-1/2-Inch Kettle Grills

[z3r01]

what do you guys think about this? im trying to get this next month

[Mal]

There's been some excellent coverage of the Kettle Pizza Grill insert on Slice (seriouseats) by J Kenji Lopez-alt:

The two most recent articles on the ?improved edition of the Pizza Grill:-

http://slice.seriouseats.com/archives/2012/05/the-pizza-lab-we-test-the-new-and-improved-kettlepizza-grill-insert.html

http://slice.seriouseats.com/archives/2012/06/pizza-lab-in-which-we-get-the-kettlepizza-insert-working-and-meet-its-maker.html

[z3r01]

thanks!!!!

[scott123]

Z3r01, if you have any kind of DIY skills, you can build this for about $150 less.

[Mal]

A member, madbare, wrote about his DIY pizza grill on this thread:

http://www.pizzamaking.com/forum/index.php?topic=20159.0

[z3r01]

yes i saw someone talk about "LBE" (idk if thats what you're referring to)

[TXCraig1]

LBE = Little Black Egg

For example: http://www.pizzamaking.com/forum/index.php/topic,13036.msg127367.html#msg127367

[scott123]

A Little Black Egg is a somewhat similar concept to this but, but it's a gas burner, while a kettle pizza insert is geared towards wood and charcoal. Because of this, it takes a different approach.

An LBE 'bends' superheated air up and over the pizza while an insert like this traps rising heat in a lower, thermally dense ceiling- at least when it's set up correctly with a top stone (a la Kenji).

[z3r01]

yea im gonna go buy the weber grill at homedepot later today then se what my options are after that. i was looking at longterm risks if i do it myself (which im good at but)

[mkevenson]

Z3r01, ah heck, it's cute!!!!!!!!!!!!!!

I have a 22 Weber kettle, and I can get the temp up to 350 or so with extra vents. Getting it to 650 or so with lump charcoal will be a challenge.

I have never burned wood in mine and you may have some ideas on how to get your temps high enough for your desired style of pizza.
Let us know how it works out.

Mark

[ccgus]

I used a hacked up Kettle Pizza and had tons of success with it before putting a WFO in my back yard.  Here's a list of the various things I used to make it work "right" (aka, 900 degree temps):
http://shapeof.com/pizzalab/archives/2012/7/make_your_own_marvin.html

Hopefully you can get some ideas from it.

[apizza]

Another thread is here
http://www.pizzamaking.com/forum/index.php/topic,19017.0.html
Marty

[PuRowdy]

I'm very excited to finally learn about this, would be neat to see if they made a different version for people like me and others in this forum that are trying to get the super high heat and low bake time.  This seems like the most cost effective/ease of setup option I've come across.  Definitely may be investing very soon in a Weber.  I've been wanting a charcoal grill for a while anyways.