KPSE-22S “Serious Eats” Pizza Oven Kit For Weber 22.5
SERIOUS EATS KIT includes base kit plus specially designed pro-grate, tombstone shaped cordierite cooking stone, stainless baking lid, aluminum pizza peel and wooden pizza peel
Only works with 22 inch kettles (non-adjustable)
“For those who want the absolute best – the Serious Eats inspired kit includes everything that you can possibly want to create mouth-watering Neapolitan pizza on your Weber kettle grill.”
Ernesto Aldape Solbes4.0 out of 5 stars Excellent results (when you learn how to use it properly)Verified Purchase
The first time I used it the results were not the best.. charcoal rolled under the pizza stone when moving the weber to another location, which caused the stone to be too hot and burn the bottom of the pizzas.
The second time I used it I placed an empty charcoal basket as a barrier to keep the charcoal and wood at the back of the kettle. I also covered the holes in the stainless steel lid so the heat wouldn’t escape through them and would force all hot air to exit through the front opening. The results were amazing.. Temperature in the gage was around 900°F and the flames licked the entire stainless steel lid. This allowed for a fast (about 2 min) bake of neapolitan style pizza.
8 people found this helpful
HelpfulReportLoeken5.0 out of 5 stars Amazing pizza – at home!Verified Purchase
Took a couple pizzas to fine tune the process, but a wonderful addition to our grill and expanding our options for cooking on the grill. Definitely recommend getting the tombstone pizza stone and baking steel. Next up…cooking on the baking steel!
HelpfulReportJan Allen5.0 out of 5 stars Well MadeVerified Purchase
Worked as described. Loved the results…
Note: It is heavy and will make the grill more difficult to move. So be sure your grill is where it needs to be before lighting.
Final note: If you like good pizza, this set up will deliver….
HelpfulReportmathias5.0 out of 5 stars Excellent choice for pizza fansVerified Purchase
Excellent product quality and also excellent customer service.
HelpfulReportOld Guy5.0 out of 5 stars Makes excellent pizza, takes a little work and planningVerified Purchase
I bought the Serious Eats version with the heavy stainless steel slab to go over the top of the baking chamber to reradiate heat down onto the pizza and the two pizza peels. To give you an idea how heavy that slab of steel is, (plus the pizza stone) I used a small two wheel hand truck to move the box to the back yard for assembly, it is a seriously heavy piece of steel, about 5/32″ thick. I could have moved it by carrying it but it would have been uncomfortable and I didn’t want to unbox it on the front porch and carry it back piecemeal.
The oven was well and thoughtfully packaged, I had no damaged items.
Assembly took a few minutes, but was not difficult or complex. I suggest having a small adjustable wrench on hand, they supply wingnuts but having a wrench makes it easier to tighten the bolts up so that the wing nuts are aligned per the directions.
I fired the grill up with a full chimney starter (the big Weber one) of charcoal briquettes with five or six pieces of hardwood lump charcoal laid on top after I distributed the briquettes per the instructions. I used the included wood basket to help confine the charcoal into a more even “C” shape, that seemed the most logical use for it. After that was all going and shortly before time to make pizza the oven was around 500f. At that time I dropped several pieces of hickory wood chunks onto the burning charcoal.
Here is where the first challenge occurred. With the unit installed with the heavy steel plate in place over the baking chamber, you can drop wood on the coals on either side of the fire, but not the back. I ended up using a pair of grill tongs to push wood chunks off the back edge of the pizza stone onto the burning charcoal. That worked fine and I soon had a pizza oven running 700f.
Note that once the complete unit is in place unless you have superhero hand and arm strength you are not going to lift the unit on and off to play with your fire. The handles are at about 4:00 and 8:00 and so the bulk of the weight is not between your hands, but out in front of you. I felt like something might bend if I tried to horse it off and back on so I just feed the fire thru the slots on the sides of the plate, or thru the front of the unit as needed.
I didn’t have time to make dough so I picked up a couple of refrigerated dough rolls at the grocery, made my first pizza since 1971, and slipped into the oven. It took a little learning curve to figure out how to get it off the wood peel and to turn it in the oven. (Rub flout into the wood peel and then flour it on top of that, it seemed like it first needed to have the wood grain filled with flour and then a little loose flour on top of that to let the pizza slip off.) (I wore leather work gloves for most of the time I was working with the oven, highly recommended to avoid blisters from a careless bump or touch.)
At 700f it only took a couple of minutes to have a bubbling hot pizza ready to pull out. Despite grocery store packaged pizza dough the pizza was excellent, the crust was good from edge to center, no doughy center. My second pizza was a square piece of dough and some of the corners burned. If you get too close to the edge of the pizza stone that is going to happen, there is flame around the edge while the pizza is cooking, just watch and be careful of the placement of the pizza. I had to add more hardwood chunks before the second pizza but the oven came back up to temperature very quickly.
I was surprised at how well it all went for the first trial. A shout out and thanks to the YouTube channel “Glen and Friends Cooking” for some valuable tips on pizza making and using a pizza oven, I think they shortened my learning curve and helped me get two good pizzas on my first try. If you don’t mind buying charcoal and wood, I think that anyone can use this oven to make outstanding pizza with just a little thought and practice. I look forward to mixing up my first batch of real dough and making a complete scratch pizza. Oh, I used the longer of the common “Pizza Hut Copycat Sauce” recipes and was well pleased with the flavor. I see pizza one day a week from now on.
Google “Kettle Pizza” and you can find the company website, they have good videos on assembly and use as well.
In short, having investigated other pizza ovens, unless I wanted to invest in an actual dome type firebrick wood fired pizza oven ($$) I think this is the best combination of pizza quality, ease of use and portability for my needs. If something were to happen to it tomorrow I would order another kit without hesitation, I do not see myself not having this in my backyard.
** Updated after making more pizzas to highlight potential issues. First and most important, if you have the tombstone pizza stone in its rack installed, do not try to move the unit off the grill to feed the fire. The body of the pizza oven flexes enough that if you try to lift it by the handles the rack with the stone can slip out and fall.
Adding wood to the fire is easy on the sides, harder at the back. I am going to make a long tool to push wood chunks off of the back of the pizza stone onto the coals without getting my hand too close to the opening in the oven.
The unit is sensitive to wind, in that a steady cool breeze will require a little extra wood on the fire to maintain cooking temperature. Winter is going to be interesting.
I suggest that if you order it, 1) get something to push wood off the back of the pizza stone onto the fire, 2) have a tool to help turn the pizzas and to pop air bubbles to prevent your crust from burning when it bubbles up, and 3) some kind of long handled brush to keep the stone clean. Make sure the handles are long enough to keep your knuckles away from the edge of the opening in the front of the oven.
13 people found this helpful