This is definitely a good product and worth the price. Some people have been saying it is thin metal and cheap which I disagree with. As someone that has purchased sheet metal before I can tell you that unless you're buying it in bulk, this is probably about $30 in stainless steel right off the bat. Factoring in the cost of a handmade in the USA product, the price is pretty fair in my opinion. I suppose once someone mass manufactures it, the cost should come down considerably.

On to the actual performance. As a few people have noted, it does not retain heat or conserve fuel very well. That is definitely true. How big of a deal that is, is up to what you are trying to do with the pizza. I wanted to do authentic pizza napoletana heated at 900 degrees. I was using Trader Joe's hardwood briquettes and a split up oak log. I was easily able to get the temp to around 900 degrees, but it burned fuel pretty quick at that temp. I let it heat up the stone for about a half hour and then added more fuel to get temp back up to 900. It lasted for 25 more minutes or so before needing to add fuel again (wood and charcoal). 25 minutes is enough time to do around 5 pizzas at 800-900 degree temp if you have them all ready to slide in one after the other.

The finished pizzas turned out very well. The first pizza was thin crust, tomato sauce and sliced buffalo mozzarella. It cooked perfectly at about 875 or so. The crust got nice and crispy thin layer on the bottom and the cheese all melted well. It was excellent. The second pizza was another thin crust with tomato sauce but regular pre-shredded mozzarella. The heat had dropped to about 650 when I put this in and I noticed that it didnt melt the cheese quite as much as I would have wanted it to before the crust got too done. It was likely because the pizza stone was at around 900 degrees while the air temp was 650, so they were cooking unevenly and I had to pull the pizza out before the crust got overcooked.

Also, I rotated each pizza with a spatula every 35 seconds. That seemed necessary. All in all, both pizzas came out fantastic and definitely better than I can do in my oven at 500 degree temp with convection, no question. Awesome crust.

4 stars for this because there needs to be some improvement on heat retention. It would be nice if you could just fuel this up once and it could stay at 900 degrees for an hour. I found a couple of blogs that talk about getting a huge 22" pizza stone and putting it on the top of the converter, so in effect you would have a top and bottom pizza stone with equal amount of heat radiating off both of them. Apparently there is no need to rotate the pizza when you do that. That stone is about $75 shipped from the company website. I will probably order that next. All in all that would mean around $300 invested in this oven. Relatively cheap compared to how much outdoor pizza ovens cost.

This is a excellent product if you want to do pizza on your weber kettle. I am doing 14" pizza, that comes out with that great WFO taste, and they cook from 2 to 4 minutes. HOWEVER!!! YOU MUST BUY THE KETTLE BAKING STEEL!!! Without the steel the tops of the pizza will not be cooked. If you are on a tight budget, double or triple line the webber lid with heavy aluminum foil. Learning to use the KP takes lots of practice and experimentation! You will burn a lot of crusts. I have followed the instructions, watched videos, and finally just developed my own procedures for consistent results. CONSISTENT is the key word. I will make one suggestion that no one seems to mention, buy a 12" pizza screen when you order your KP kit. I use my own cordierite 5/8" Kiln shelf (18 bucks), and can cook pizza on the stone, but it burns the bottom frequently at Neapolitan temps of 800+ deg when loaded directly on the pizza stone, even when turning the pie every 20sec. A pizza screen gives you just the right amount of protection you still get good spring on your crust, and the bottoms are not charred, though they will have leapording spots, you still need to turn every 20-25 sec. I have 10,12,14 inch screens 2 of each so one can be building a pizza while other is cooking. NOTE if having a pizza party, you don't want burned, the pizza screen will make you look like a pro.

I think this product is over priced, as it is, it should include 2 additions at no additional cost. 1st two 12 inch pizza screens, 2nd an extruded metal mesh charcoal briquette holder screen. Such a holder will allow the briquettes to be stacked higher against the sides and keep the heat rising around the perimeter to heat the KP Steel. Also such a mesh grid would allow to start one end of charcoal and slowly work its way around thus giving the cook a longer period of cooking.

Bottom line, I recommend this product and with the additions I mentioned it would be perfect.

I got this and the lid.

First pizza bake was really easy. Got about 500 degrees. Had to be a bit careful on the back of the pizza towards the back of the grill. Great flavor.

Next one was about 650 degrees. The pizzas just barely fit on the stone. Error on the small side. This helps protect the crust. An inch or so smaller than the stone is probably perfect. I ended up burning the crust on one side of one.

Cornmeal also likes to catch on fire at the hotter temps.

All an all really happy with the results and had fun. Definitely takes some trial and error. I think the 500 degrees was much more relaxing.

My Wife and Daughter got this for me for Father's Day and we love cooking on it. It does take some trial and error but usually even the errors were totally edible.

I've had pizza parties with a pizza bar of toppings and the only negative was watching everyone else chowing down and saying how great they are while getting another pizza on the grill. It does get hot standing in front of that 700 Deg. plus oven, but worth every singed hair.

I had one problem but it wasn't with the PizzaKettle itself, but with the grate. I bank the coals in the back of the grill and it would be logical to have the hinged grate aligned to allow the addition of charcoal and wood. However, this leaves the handle for the other hinged grate portion directly in the middle of the PizzaKettle opening. Solution, buy an extra grate and cut off one of the handles. I also cut off the hinged grate portion where I would be adding the wood and charcoal and made it even easier to add and help reduce the amount of time I had to have the kettle dome off.

My other tip is to not worry about getting the pizza close to the back where the flame is right away. For me this would result in accidentally pushing the pizza off the back side of the pizza stone when trying to slide my pizza peel back under it so i could spin it. Not good news! Instead I recommend first placing it closer to the opening and letting the bottom cook a little before trying to spin it.

My next purchase will be the pizza spinners from the manufacturer to try and spin the pizza inside the oven instead of needing to partially pull it out to spin it.

My other tip is to ensure you have some high temp leather barbecue or welding gloves. It helps when adding more wood because it gets VERY hot directly above the fire, hence the singed hairs mentioned above.

Overall Recommendation: Get it, enjoy the accolades and the pizza. My favorite accessory for my Weber Grill by far.

I really liked the convenience of being able to use our Weber grill. You need to read the directions carefully and follow them as to what has to be removed because of high heat. The opening is a bit narrow so keep an eye on the pizza and turn the pan so it doesn't burn. We had a great pizza night using it.