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The KettlePizza Pro 22 Kit transforms kettle-style charcoal grills into wood-fired ovens.
RECOMMENDED: This kit converted our Weber charcoal grill into a pizza oven that sent temperatures inside the dome above 900 degrees, allowing us to crank out impressive restaurant-caliber pizzas. Its tombstone-shaped baking stone and custom-grate replacement have openings in the side that made adding more coals and wood chips easy, letting us keep the temperature in the optimal range and crank out multiple pizzas. A “fire basket” held wood chips right next to the baking stone, ensuring crispy, charred crust with wood-fired flavor.
*** Our editors proudly maintain an unassailable reputation as an unbiased and advertising-free cooking authority, and our objective reviews are strictly uninfluenced by product manufacturers, distributors, or retailers. ***
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America’s Test Kitchen is the most-watched cooking show on public television—up to 2 million viewers watch each episode. The show is filmed in the test kitchen of Cook’s Illustrated magazine, located just outside Boston.
Each episode features recipes we’ve carefully developed to make sure they work every time. The test cooks solve everyday cooking problems, test equipment so you never have to waste money on things that don’t work, and taste supermarket ingredients to save you time in the store. It’s a common-sense, practical approach you won’t find on other cooking shows.
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whatttttt?!?!?!??!?!? oh yeah!!! gotta get this!! i make good pizza in teh oven with a pizza pan with holes in it but this looks insane!
Waste of money and completely unnecessary. Forget expensive pizza stones too. Go search for "Cooking pizza on BBQ grill without pizza stone" on YT.
I'd like for you folks to try the KettlePizza Gas Pro for pizza on a gas grill and see what you think. There are several other similar devices that are like the Gas Pro, so you might do a comparison!
GOT IT….so been there, done that, got the t-shirt and hat…….KettlePizza is AWESOME!!!!!
NOPE. Ive had this for at least 3 years now. Youre only going to get 800+ degrees if you add more charcoal than what a full size Weber basket can do or throw in some wood chunks. On top of that youre only going to get 2 or 3 pizzas out of this before you have to add more fuel to your fire. To top it off… the bottom of the pizza gets burnt (blackened) by the time you do your third pizza and that even with putting most of the coals to the side. Im not done! —> The worst part of this kettlepizza contraption is the top of the pizza doesnt get done! The Weber dome is too tall. I would return mine if I could but Ive used it too many times. Probably sell it on CL or something for pennies its so worthless. AND I KNOW HOW TO MAKE PIZZAS TOO. This isnt the best way.
I liked everything about the Cusinart Griddler!>>>ur2.pl/1080 I also purchased the waffle plates along with the cleaning brush.
why cant these chefs wear hair nets?
Go to Gardenfork where he shows you how to make a portable wood fired brick oven on saw horses. Free bricks,some rusty angle iron and two slabs of cement board and some oak logs for the fire. KISS.
plumbers blowtorch. trust me.
I would love to fill her pizza with my special recipe Italian pepperoni to satisfy the meat-lover in her.
900 is WAYY too hot for a pizza. I've worked in a pizzeria for over 9 years, and only our thin crust marg. gets heated at 600-650 degrees for about 9 min. Our regular 18 inch pizza takes about 13 min (from prep to oven to finish) at about 550-600 degrees.
why not make your own brick oven?
OMG! Nearly 250.00 bucks. Yeah right! I'll just make the pizza on a stone like I was taught. The stone alone costs a pretty penny!
Btw, there's also a similar stove top apparatus. Has Atk tested it? If so, can anyone share the link? TIA! 🙂 xoxo
Agree ATK should have shown at least one alternative or maybe even a DIY. That said I have a KP22 and it is outstanding. I wasn't able to find anything else in its class and my DIY"projects" should be labeled "disasters"!
money , money and just miney , no flippin' Integrity . . Appliance review , my Arse …
So, the basket is what boosts the temp by 250 degrees over the Deluxe model?
Man she's hot
With all the hype that I've been reading about the superiority of baking steels over baking stones, I'd be interested in hearing/seeing how this gizmo would work if you swapped out the stone for a steel. Might the crust turn out even better?
Lame.
Cooking at too high a temp usually ends up leaving the center of my dough under cooked, or the dough that is directly under the toppings a little raw. I'm not a fan of "charred" pizza, but I definitely love the cheese and the dough to be browned some.
I guess for someone that has nothing better to do with their money… Extravagance comes to mind… Plenty of people like that out there… Nothing like looking out for the 1%…
Sorry that was weak!!!!!!!!!!!! umm So like what happened to how you tested it and other more in-depth reviews or is this the new way since Chris left???
I love my Lodge cast iron pizza pan! I put it in the oven while preheating the oven. After it's plenty hot, I pull it out, brush it with olive oil then throw on my pizza dough. I pre-bake the crust for about 8 minutes, then take it out of the oven, put on all the toppings and bake again for another 8-10 minutes or until the cheese is bubbly and golden. Best pizza pan I've ever used! I have much better luck with it compared to using my baking stone.
but Italian pizza is good
but Italian pizza is good
WHY ARE YOU CALLING THEM PIES??! THEY ARE PIZZAS!!!
@America's Test Kitchen This doesn't seem to be an unbiased review specially when you are selling the product for "20% off winning pizza kit, today only!". I love your show and I buy your cooking books but this does not look at the level of your standards of "unassailable reputation."
I kwow you have change the CEO and sadly I can tell… :/
i bake Digiorno pizza in a regular oven @ 250F for 100 mins, crust is soft and chewy, toppings won't get dried out. Restaurants can't do this, due to time constrains.
http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet
nice constant masonic handsigns
Yikes? America? I don't think so! Price is conveniently not mentioned. This totally sours me on so-called Americas test kitchen. But they have been going in that direction for some years now ….
Amen. Perfect food.
I found that using my 18" I get similar results. I just hear the pizza stone to 500 in the oven, Make the pizza on it, then transfer the whole thing onto a smoking hot grill.
Perfect pizza
How much money do you make when someone buys that thing? What I'm really saying, is that I trust your reviews to be unbiased and objective, or I used to that is.
Do not make ads disguised as legitimate reviews, it's a filthy thing to do with the trust we give you…
I realize that you might be being honest about the product, but to accept money without an overt disclaimer is unacceptable.
I'd like to see this compared to a slab of A36 steel. If stuck inside a Kamodo grill, the temperatures should be insanely hot.
"20% off winning pizza kit, today only! http://bit.ly/2a1YUyy"
So the winning product coincidentally is also being sold on sale? Shady as fuck.
For people that don't know how to use the broiler function on their oven and like charred crusts?
Ridiculous price. Shame on ATK
it definitively seems like a paid promo, as you usually compare a lot more products from many brands… I'd love to see a pizza plate review, but not in this format. I miss the pros and cons, other brands and models..
I just throw a stone onto my gas grill and preheat it. Works great. Though I do have a decent grill for baking, really holds the heat in. If you don't watch the temp it sometimes gets too charred.
Why can't I just slap a pizza stone onto the grill and call it a day? Did you test cheaper alternatives?
Very cool looking product. I've just started making pizzas on my gas grill using a 14" stone. Gets to 700 and I actually feel like it's too hot. I make thin crust pizzas with it and after 2 minutes I get a perfectly marbled crust on the bottom, but not as much browning on the top as I'd prefer. After 3 minutes or so the bottom is completely black and charred. How fast do the pizzas cook in the KettlePizza Pro at 900F? I really wish I had a big pizza oven with those long peels so I could pick up the pizza after the crust is done, but still let the top brown a little more.
ATK used to be non-commercial, just excellent, tested cooking advice. Now it's sell, sell, sell. Sad.
Unsubbed.
Cheaper price at Sears $199 not $239 as advertised here: http://www.sears.com/kettlepizza-deluxe-kit-for-22.5inch-kettle-grills/p-07122825000P?sid=IDx01192011x000001&gclid=Cj0KEQjwh428BRCnvcyI-5nqjY4BEiQAijebwmyCzAVpfKOnWhQ8dV8xb3EiAu090i13CWodMZM6kaYaAl7N8P8HAQ&gclsrc=aw.ds
Wonder if this would fit a Big Green Egg?
900 degrees? Better have a 20 foot peel.
What kind of heat can the stone take? I'm thinking this would be much better if it had a baking steel surface instead of stone.
Love it