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Trade Reviews & Forum Discussions:
Customer Reviews:
January 8, 2012
By Kimberly M.
Hello George & Al,
I received a KettlePizza as a Christmas gift and it is the best gift ever! I luv my Weber and the KettlePizza has brought it to another level. I have grilled pizzas and I can't wait to use it to grill other things.
When I was growing up in Lombard, Illinois my Dad and Mom always used the Weber Grill for cookouts. My Weber, which roasts the best turkeys, was purchased in 1992 and still has the original grates. But as you can see in the photo, I lost the ash/drip pan that went in between the legs under the grill, so I made a temporary substitute. I also decided that my new KettlePizza insert really needed a better looking grate to sit on, so I purchased a new Weber cooking grate. But, the old one will hang proudly on my barn wall.
Thank you,
Kimberly M.
Yukon, OK 73099
Ingenious, January 2, 2012
By Ritchie
So simple yet ingenious. Product does exactly as described. All turned up quickly, and very well packed. Thanks! P.S. The first time we used it we didn't use the wood as suggested - think you should in order to prolong the high temperature.
Amazing!, December 1, 2011
By D. McLaughlin
I honestly do not know why Weber has not bought this invetion up yet! I have had mine for almost a year now and there is no comparision to conventional homemade gas/electic oven pizza! I normally cook my pizza around 1,000 degrees on this bad boy and there is a HUGE difference in the final product! Why spend thousands on a brick and mortar oven when this does the job.
BUY ONE Today!
kettle pizza oven, October 13, 2011
I couldn't wait to try the kettle pizza oven. It was easy to set up. There were no tools required. Everything arrived in the package and it was all good quality as promised. I couldn't believe that I would be able to have my BBQ reach 700 degrees, but with the use of hard lump charcoal and real mesquite wood, it was no problem. The third time I used it, I got a little carried away with the wood and the temperature reach about 1000 degrees, amazing. The pizzas were great from the first one and have just gotten better as I gain experience. My 19 year old daughter said she will never order a pizza to be delivered again. We have had fun creating new pizzas and using different doughs. The crust comes out crispy on the bottom and still has a nice chew as well. We had a group of friends and family over one Saturday night. Everyone had a good time creating their own favorite pizza. It was a real hit. I highly recommend this Kettle Pizza Oven if you like great pizza and grilling at the same time. Trader Joes has very good pizza dough that is ready to go, and you can't beat the price. Enjoy!
KettlePizza Deluxe, September 25, 2011
By David A.
Shortly after I received my Kettle Pizza Deluxe Oven I posted some pictures of the awesome wood-fired pizzas I was now making with it on Facebook. All of my friends were amazed [and envious] and one by one they too are ordering the Kettle Pizza Oven and posting their pictures. Everyone who has seen the oven in action is amazed and they can't get enough of the great tasting wood-fired pizza.
KettlePizza is the bomb!, September 13, 2011
By Renee Spindle (Mira Loma, CA United States)
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..
Review from Queensland Australia, September 8, 2011
By campovencookqld
Well designed and very well made.
Works well, does what the manufacturer claims.
I used pure lump charcoal, not briquettes.
Agree with a previous review, the temperature gauge was not accurate at higher temps and I had the fire running far too hot and burnt my second Pizza base. Will allow for this next time.
Something different for a family gathering!
The Pizzas are great!
The only one Down Under I am told!
Kettle Pizza Kit, September 2, 2011
By Jim Jackobs, West Virginia
The Kettle Pizza Kit is a must have item if you plan to use your Weber Kettle as a pizza oven to create a wood fired pizza. Though a little pricey this concept beats the high cost of building a wood fired oven in many facets and it is portable. With a bit of patience, imagination and practice you too can be enjoying a tasty pizza not normally found in any of the big named pizza companies or even the smaller local pizzerias in your area.
Great summer pizza, August 1, 2011
Bobbi Spofford (Danvers, MA United States)
I am very happy with this product and the good people that created it! Good old American ingenuity as its best.
This is great. I'm not a huge fan of charred crust or hot kitchens - this solved both problems. You use a pizza stone so no charred crust and the insert lets the grill heat up to 500 degrees and you never need to take the lid off the grill so it cools down. Just be sure to use enough charcoal.
Excellent, July 17, 2011
By Michael K
I’ve made pizza with this a couple of times now, it is excellent. If you use hardwood charcoal along with some actual pieces of wood you can get temperatures in excess of 700 degrees (not sure how hot because the supplied thermometer runs up to 700). If you are making multiple pizzas you may have to refuel in order to maintain really high temperatures. I’m still perfecting my technique, but starting the pizza on the pan on top of the pizza stone, and then transferring the pizza to the stone without the pan seems to work really well. Corn meal is your friend here, use it liberally. I’m getting very close to making brick-oven quality pizzas. If you have a Weber grill and like pizza, I highly recommend this.
Super Fun! July 27, 2011
By Christian H.
It's just plain old fun cooking pizza with my family and the KettlePizza. We love it!
KettlePizza is a hit!, July 10, 2011
By Marsha W. (Mahopac, NY United States)
I just made my first 2 pizzas, and I’m still learning how to use this device. It produces excellent results, but be aware – if you use too much fuel it will produce extreme heat levels! I pegged the thermometer and almost incinerated my first pie… but I got carried away with both the amount of charcoal as well as added wood. I used a chimney starter, as recommended, which I filled to the brim…after the coals are ready and spread around the edges, add about 1/3 (by volume) additional hardwood. The temperature will spike as the wood begins to burn. When the flames subside a bit, put the PizzaKettle top on. Wait till the temperature stabilizes at about 700 degrees before starting to cook. And while the product can be used with a baking stone, don’t try this the first time out. You’ll have plenty to do just using a pan, and the pan is easier to rotate for even cooking. I used apple wood as the hardwood fuel, which always produces a nice flavor when I use it in a vertical smoker.
The charcoal produces a longer lasting, even heat, but it’s the hardwood that will take you up into the pizza cooking temperature range of 600 – 700 degrees. Your food will cook quickly, so don’t walk away! If you are cooking at night, and light is not good, grab a flashlight and check your progress frequently. Peek at the underside, as well as the edges of the crust. Cook times are greatly affected by the amount of topping, thickness of the crust, temperature of the uncooked food, etc. You should have enough fuel for as many as 5 pies if you have them already assembled (or have backup support in the kitchen). A pizza can be cooked in as little as 3 minutes when the wood is really going strong.
For those on the path to pizza Nirvana, I want to share some well-known noobie mistakes, which I believe are rules to live by: Spread Not Too Much Sauce Upon Thy Pizza, For Thy Pizza Wilst Become A Soupy Mess and Thine Crust Will Never Be Crisp and Modestly Apply Thine Toppings, And Be Happy, As No One Single Pie Can Be All Things To All People Now, go forth and create great Pizza!
Best Pizza Ever, June 30, 2011
By Mike from Texas
This is one of those things that make you go, “Why didn’t I think of that?” To make real pizza you have to have high heat. 700 degrees is easy with the KettlePizza. Our first try was ready in eight minutes, and turned out better than any dine in, take out or delivery pizza we’d ever had. We’ve made many pizzas, many different ways now. Thin crust, thick crust, simple Neapolitan style and one I call the Fat Texan Pizza. The FTP has pepperoni, Canadian bacon, hamburger, Italian sausage, anchovies, button mushrooms, carmelized Vidalia onions, Spanish olives, mozzarella, provolone and parmesan. I’ll never eat pizza out of a cardboard box again. And for my next trick…CALZONES!
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