Kettle Pizza Setup Questions?

[PuRowdy]

I just picked up a new Weber 22.5" Kettle Grill today and ordered the Kettle Pizza, I have a few questions about setting it up with the basic mods that are pretty popular and was hoping for some input.

I'm wondering what size/type of stones I should use for the cooking stone on the bottom and the upper stone to hold the heat in. 

Could I use my pizza steel on the lower cooking surface, I assume it would be okay if it was hit by flames?

What would be the max size you would recommend for the lower stone/steel?  I take it I want to leave some opening for air flow/flames?

For the upper stone should I just get the largest size possible?  I have seen pics of people taking a 21" and cutting it so that you can remove the side during cooking, I guess I'm not sure why I would want to remove it, any clarification on that would be great.

Thanks..

-Colin

[bfguilford]

Colin:

One of the challenges that we hear about with this setup (and all grill setups) is balancing top and bottom heat. Using a steel for the lower surface would make this even more challenging, because the steel is so much more conductive than cordierite or fibrament. I would definitely not use steel on the bottom. I'll leave the rest of the questions to others who have more experience with the Kettle Pizza setup.

Barry

[buceriasdon]

I'm in complete agreement with Barry. See post 10 and 11 for steel as a hearth.
Don
http://www.pizzamaking.com/forum/index.php/topic,13610.0.html

[pizzaneer]

I'd go with Jackitup's Red Head setup.  He done it right.

http://www.pizzamaking.com/forum/index.php/topic,19973.0.html