The Pizza Kettle


Has anyone used the Pizza Kettle product that allegedly turns a standard Weber grill into a wood fired oven capable of really high temps? They seem to get pretty good reviews, but I thought it'd be worth deferring to the experts. I don't think I can talk the wife into letting me build a true brick oven in the backyard, so it seems like a reasonable alternative.

Jesse W.
posted almost 2 years ago

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I haven't tried it, but from the looks of it, it's legit. While you can get high temperature with grills, the biggest drawback is all that temperature dissipates the second you take the lid off. Because of how this is designed, it looks like they've solved this problem.

Also, reviews look favorable on Amazon:

http://www.kettlepizza.com/

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Raj Irukulla admin
posted almost 2 years ago


Thanks Raj! I'll add it to my wish list and report back once I have given it a go.

Jesse W.
posted almost 2 years ago


I have one. Is it a real wood-fired oven? No, but it is still a great tool. It can be difficult to manage the heat and fire though. There just isn't enough thermal mass to hold onto the heat, especially on top, and you can't burn large amounts of wood at once which means you have to add it frequently. That being said, it does a great job for the price and you can get some very good results.

Chuck W.
posted almost 2 years ago


We have the weber grill with the pizza que kit. I've made about 30 pizza's on this setup and I love it. Air temp is about 900° f and stone gets about 740° f. It takes roughly 4 minutes to cook a pizza. I did five pizza before Temps started dropping. Pizza's were really good. Only set back I don't like your limited on size. But for the price you can't beat it plus it is portable. Hope this helps

Jason P.
posted over 1 year ago


Since buying a Pizzeria Pronto, my home made version of the pizza kettle sits unused. I liked the results but it is hard to manage the temperature. I recently compared the Pizzeria Pronto to a Blackstone oven and the Blackstone definitely won in terms of duplicating a wood-fired experience. I use a bit of sugar in my dough so the Pizzeria Pronto does just fine by me but if I were not adding sugar, I'd go with the Blackstone.

Thomas Runyon
posted over 1 year ago


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