KettlePizza Basic Kit for 18.5-Inch and 22.5-Inch Kettle Grills

by Kettle Pizza

• Transforms 18.5" or 22.5" kettle grills into a pizza oven
• Heat remains stable because lid does not need to be removed to access food
• Made of 20 gauge, 304 grade stainless steel. Made in USA
• Kit includes stainless sleeve, handles, thermometer and aluminum pan
• Works with charcoal or hardwood

Product Details

• Product Dimensions: 22.5 x 22.5 x 7 inches ; 8 pounds
• Shipping Weight: 9 pounds
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B005SFJLOI
• Item model number: KPB-22
• Average Customer Review: 4.2 out of 5 stars  See all reviews (35 customer reviews)
• Amazon Best Sellers Rank: #2,794 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)
  • #4 in Patio, Lawn & Garden > Grills & Outdoor Cooking > Grill & Smoker Accessories > Grill Rotisseries
  • #7 in Patio, Lawn & Garden > Grills & Outdoor Cooking > Outdoor Kitchens

Product Description

The KettlePizza Basic is a pizza oven conversion kit for 18.5 and 22.5 inch charcoal kettle grills. This product installs on top of your kettle grill transforming it into a charcoal or wood burning pizza oven.

Most Helpful Customer Reviews

29 of 30 people found the following review helpful

5.0 out of 5 stars KettlePizza is the bomb! September 13, 2011

By Renee Spindle

Amazon Verified Purchase

The kids got this for me for my birthday, and am I glad they did. I have cooked pizza on my Weber before,but I was always a little disappointed with the results. I have had this device for two weeks, and we have used it every Friday night since we got it. I was a little worried that I would not get the advertised temps, but it was no problem.

I use one full Weber chimney starter of ordinary Kingsford Briquets, (my preferred, their cheap)arranged in a semi-circle around the back of the grill, then I add about 6-8 fist size chunks of either applewood or hickory. It takes about 10 minutes for the temp to max out both of the thermometers. I have a 14" pizza stone that I got from a local big box store, (again, it was cheap and it works), and I put that in the oven to warm up with the grill.

We make the dough from scratch using Fleischmans Pizza Crust yeast. You don't have to wait for the dough to rise, and it makes a bomb crust. We roll the dough out on a wood pizza peel, using plenty of corn meal to keep it from sticking. Then each of the kids will add what they want for toppings and it goes in the oven. Total prep time for the pizzas is about 15 minutes, and once it goes it the oven it take about 4-6 minutes to cook. Golden brown crust, hot melted toppings, YUMMM!

The grill stays hot enough to cook about 3-4 pizzas before adding more fuel. I never have added more charcoal, we just add more chunks of wood when the temps drop below 700, and the temp comes right back up. The first time we used it we cooked 7 pizzas, which around here was just about enough.

There was a note in the box that said if you posted a video of the oven in use on youtube, they would send you a free gift. I posted the video, sent them the link, and within a week I received a very nice BBQ apron and some other gifts along with a nice personal note. You can't go wrong with customer service follow through like that.

American Made, does what it says it will do, great customer follow through.

Nuff Said..

14 of 14 people found the following review helpful

5.0 out of 5 stars Kettle Pizza review May 18, 2012

By David S. Saunders

I received the Kettle pizza basic kit as a birthday present as I had been admiring it for quite a while. It is the closest thing you can get to making wood fired brick oven pizza, without the brick oven. It does require a bit of a learning curve, as I discovered from some small non product related difficulties, which I will explain. I found in using it the first time, that my pizza stone I had gotten as a gift years ago was insufficient, and too thin, and translated too much heat to the surface of the dough, burning the bottom of the pizza before the top was cooked. Invest in a good, more expensive pizza stone, as big as possible, 16 to 16.5 inches, as the opening of the front of the pizza kettle attachment is approx. 17 inches. Position it in the middle but a little more toward the front, leaving more indirect heat space between the fire and your stone. You must close the top vent on the kettle lid while cooking the pizza, as this will channel the air from the fire over the top of the pizza which is essential to cook and brown the top of the pizza. I also found out that it is best to make the pizza as quickly as possible on the wooden peel, so the dough does not have time to stick to it, and a wooden peel is necessary with corn meal in order to have the pizza safely depart the peel to stone neatly and efficiently. The wooden peel provides natural texture with the corn meal, preventing sticking of the pizza to the peel, and sliding off neatly onto the stone. The pizza peel likes to stick to the metal peel if used with the raw dough, making it exceedingly difficult to shake the pizza off. I only use the metal peel for spinning the pizza around while cooking, as it cooks faster in the rear toward the fire, so it is essential to spin it around while cooking to insure even cooking, and the metal peel to remove the pizza. Pay attention to the top of the pizza and the bottom in judging when to remove it when you deem that it is done. I hope you enjoy using the Kettle pizza attachment as much as I do. My wife doesn't want to go out for pizza anymore though, she wants the good homemade wood fired pizza only this can give you. Good luck and enjoy !

9 of 9 people found the following review helpful

5.0 out of 5 stars This thing is great September 3, 2011

By Michael T. Kraus

Amazon Verified Purchase

I'd give this 6 stars if I could. I've had this thing for a couple of months now, and it is awesome. I use it in conjunction with a pizza stone, and am making some of the best pizza I've ever made. I've been using Cowboy charcoal, which seems to burn at a higher temperature than the Kingsford briquettes. I'd recommend getting that type of charcoal or something similar. After heating the charcoal in the chimney, I spread it around the back of the oven. Then I throw in some more charcoal as well as blocks of wood. In about 2-3 minutes the wood goes up and the grill is ready. I've discovered that the best thing to do is prepare the pizza on a pan with a lot of cornmeal. Put it in for a couple of minutes (on top of the pizza stone) until it looks like the crust has firmed a little. Then I take the pizza out, remove it from the pan, and put it directly onto the stone for a little longer, turning it periodically.

The only minor quibble I have is that the supplied thermometer stops around 700 degrees. I am getting heats well in excess of that, probably around 900+, although I don't know because the needle goes way past the last marking.

If you like to make pizza, this thing is probably as close as you will get to having a brick oven without actually building one.