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WANTED: KettlePizza Deluxe Kit for 18.5-Inch and 22.5-Inch Kettle Grills

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    WANTED: KettlePizza Deluxe Kit for 18.5-Inch and 22.5-Inch Kettle Grills

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

    http://goo.gl/wEqd4T

    Click image for larger version

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    #2
    Are you looking to get one?

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      #3
      yes... I am thinking about getting one very seriously! I have always wanted a wood fired pizza oven, this might be a quick substitute

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        #4
        I do have one. Meathead has a review thats not so good. I'm looking for it now...

        its here;

        http://amazingribs.com/BBQ_buyers_gu...zza_tools.html


        I dig mine. I have the 22 with a pro kit and did some mod to the top. its fun.

        BUT the review is accurate! I cannot disagree with it. Like I said I do have fun with it.








        Last edited by Jon Solberg; October 20, 2014, 06:50 PM.

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        • smarkley
          smarkley commented
          Editing a comment
          awesome... thanks!

        #5
        Nice input Jon

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          #6
          I have one, really enjoy it and would recommend it. The commentary is correct in that storage is an issue if you are tight for space and it is a single use item. However, in comparison to building a pizza oven (as my dad did) it's a winner. My Dad's dome is so large I swear Coptic Christians are going to start petitioning him to hold services in it.

          Plusses:
          It gets to temperature fast. You can cook pizzas in the Neopolitan 4 minute range. The pizzas are outstanding with a good dough.
          It looks really cool! (which is a factor - people feasting with their eyes, and they do get excited. Just makes it more fun).
          It does capture a smokey flavor
          The stone has not cracked (yet!)

          Minuses:
          Storage
          Cost

          Things to consider: The wooden peel it comes with is too thick for the opening / the narrow edge is a little too blunt to get under the pizza first time every time. It's fine loading the oven, but scooping the pizza out in an art that I only master occasionally. It's worth going to a restaurant supply store and spending $10 on a slim metal peel like Jon's. Keep the wood one for a)making the pizza on and b) serving the pizza on - if its a large pizza.

          It only stays in the temperature range of 750+ for 20 minutes tops. Which is fine for 2 to 3 wide pizzas. However, a tribe of children making individual pizzas requires some juggling. I simply lift the whole assembly and hold it to one side while a friend chucks on more wood, but it's not light.

          Finally, the really hot temps destroy the food grill grate. I dedicate last year's decommissioned grate to the pizza kettle.

          Finally finally, candied jalapeno's are essential for every pizza.
          Last edited by mtford72; October 21, 2014, 09:02 AM.

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