The KettlePizza is an assembly designed to transform a standard charcoal kettle grill into a pizza oven, allowing users to cook pizzas and other foods at high temperatures. It is compatible with both 18.5-inch and 22.5-inch kettle grills.

Function Description:

The KettlePizza system works by creating a high-temperature cooking environment within a charcoal grill, mimicking a traditional wood-fired pizza oven. The core component is a stainless steel insert that sits between the grill body and the lid, creating an opening for easy access to the cooking surface without lifting the entire lid. This design allows for consistent heat retention, particularly at the rear of the grill, which is crucial for achieving the high temperatures required for pizza. The system is intended for use with charcoal-style grills only and can reach temperatures between 600 and 750 degrees Fahrenheit, especially when supplemented with hardwood chunks or small logs.

Important Technical Specifications:

Compatibility: Designed for 18.5-inch and 22.5-inch charcoal kettle grills.
Material: Stainless steel insert.
Temperature Range: Achieves 600-750+ degrees Fahrenheit for optimal pizza cooking when using hardwood.
Assembly: No tools required for basic assembly.
Warranty: 90-day warranty on materials and workmanship.

Usage Features:

Assembly:
- The sheet metal body may expand when removed from the box, so caution is advised.
- The pizza oven ring is formed by connecting two 2-inch bolts through rear holes, secured with lock washers and wing nuts. For 18.5-inch grills, the rear holes overlap to decrease the diameter. Wing nuts should be aligned parallel with the top edge.
- Two handles are attached to the ring using bolts, lock washers, and wing nuts, also aligned parallel to the top edge.
- The round cooking grate from the 22.5-inch kettle grill is inserted into the middle of the pizza oven ring, resting on the three lower wing nuts to maintain a perfect circular form.
- A thermometer is inserted and tightened by hand with a rear wing nut.
- For Weber Performer style grills, two plastic standoffs on the side-mounted lid holder should be removed.
- The assembled KettlePizza oven is then placed onto the kettle grill body, and the grill lid is placed on top of the insert.
Starting Instructions:
- Place the unit in a safe area away from combustible materials.
- Remove the grill lid and KettlePizza body and place them in a safe location, preferably on the ground.
- Add charcoal to the grill, preferably using a chimney starter to avoid starting fluids. Fast-lighting charcoal is not recommended due to quick burning and potential foul flavor.
- Once charcoal is at temperature (starting to turn gray), gently dump it into the bottom of the grill body, watching for sparks.
- Move the charcoal to the rear of the grill body in a "C" shape using a long spatula, tongs, or metal pizza peel, concentrating most heat at the rear. A small amount of charcoal should be placed directly under the stone if using one.
- For higher temperatures (600-700+ degrees F), add hardwood chunks or small logs to the charcoal in the rear, as charcoal alone will not achieve these temperatures.
- Place the KettlePizza insert onto the grill, and then place the grill lid on top of the insert.
- For most cooking, keep the top vent closed and the bottom vent slightly open, experimenting with vent settings based on fuel combination.
Pan Pizza Cooking Instructions:
- Coat an aluminum pizza pan with oil-based cooking spray to prevent sticking.
- Flour an 8 oz. ball of dough and work it into a circle directly in the pan.
- Spread tomato sauce, cheese, and toppings. Having extra pans is useful for pre-making multiple pizzas and for serving.
- If the kettle hasn't reached optimum temperatures (600-700 degrees F recommended for pan pizza), remove the grill lid and KettlePizza insert to add hardwood.
- Insert the aluminum pan with pizza onto the center of the grate using a gloved hand or pizza peel.
- Rotate the pan 180° after about two minutes for even cooking.
- Check the top and bottom after 5 minutes; pizza should be near completion.
- Remove the hot pan from the KettlePizza.
- Allow pizza to cool, cut, and serve.
- Tip: If pizza bottoms burn, check for charcoal or wood chunks directly under the pan; heat should be concentrated at the back of the kettle.
15" Round Stone Cooking Instructions:
- Use KettlePizza Brand stones and either a wood or metal pizza peel. Non-KettlePizza stones are not recommended due to potential cracking at high temperatures.
- Place the cooking stone onto the grate of the KettlePizza, allowing at least fifteen minutes to heat up. Most coals and hardwood should be staged in the rear for maximum heat flow, with some coals under the stone.
- Test stone temperature by placing water droplets on it; if they "dance," the stone is hot. An infrared thermometer is also useful.
- Prepare dough (approx. 8 oz. ball) on a floured surface (flour, cornmeal, or semolina) using hands or a rolling pin.
- Coat a pizza peel with flour, cornmeal, or semolina, place the dough on it, and add sauce, cheese, and toppings. Fewer toppings make sliding easier.
- Slide the pre-made pizza onto the center of the cooking stone using the pizza peel.
- Rotate the pizza 180 degrees after about 2 minutes to ensure even cooking. KettlePizza Spinners (available separately) can help with spinning and popping bubbles.
- After 5 minutes, the pizza should be near completion. Check top and bottom for proper cooking.
- TIP (Doming): If the top needs extra heat, lift the pizza into the upper part of the dome with your pizza peel to cook toppings further.
Refueling:
- Use heat-resistant gloves.
- Refueling is easiest with two people: one person lifts the KettlePizza a few inches off the grill by holding both handles, while the other adds hardwood or charcoal to the rear of the kettle grill. Gently replace the KettlePizza insert.
Other Uses for KettlePizza Baking Steel:
- Can be used as a skillet without the KettlePizza insert for cooking breakfast, vegetables, or meats.
Cooking & Maintenance Tips & Tricks:
- Optimum cooking temperature is 600-750 degrees F, achieved with a charcoal base and hardwood on top.
- Experiment with cooking other foods like fish, vegetables, chicken, cookies, and brownies.
- A second grate can be added to the top standoffs to double cooking surface for non-pizza foods.

Maintenance Features:

General Notes:
- Always use grill gloves.
- Baking Steel will darken with use.
- Baking Steel is pre-seasoned to prevent rusting.
- Remove grill lid from KettlePizza after cooking to aid cooling.
- Store Baking Steel uncovered in a dry place when cooled.
- DO NOT remove hot Baking Steel.
- DO NOT move the grill setup when KettlePizza and Baking Steel are installed, as it will be top-heavy.
Cleaning KettlePizza Baking Steel™:
- Clean with a stiff nylon brush; soap and harsh detergents are not recommended.
- Avoid putting hot Baking Steel into cold water to prevent warping from thermal shock.
- Towel dry immediately if wet.
- Do not air dry, as this promotes rust.
- If rust spots appear, scour them off with fine-grade sandpaper or steel wool, then re-season.
Re-seasoning KettlePizza Baking Steel™:
- Maintaining seasoning prevents rusting.
- Wash Baking Steel with hot, soapy water and a stiff brush (soap is acceptable for re-seasoning).
- Rinse and dry completely.
- Apply a dab of organic flax seed oil (Barleans recommended) to the center, wipe evenly around both sides with a paper towel, then wipe off excess.
- Set oven to 375°-400°F.
- Place Baking Steel on oven rack.
- Bake for one hour. Turn off oven and let Baking Steel cool inside.
KettlePizza Cleaning Instructions (Stainless Steel Unit):
- Apply a stainless steel cleaning solution to the outside of the unit with a small towel or rag.
- Scrub the polish with a Scotch Brite™ pad; coloring should noticeably clean immediately.
- For older or frequently used units, multiple coats of polish may be needed.
- Once the unit reverts to its original silver appearance, rinse the outside lightly with water. The kettle grill can also be rinsed.
- Heat tint (brownish color) on the unit, especially with repeated use, is normal and will not damage the unit.
KettlePizza Wooden Peel Use and Care:
- Best for preparing pizza and sliding it onto the stone.
- Use cornmeal or flour to aid sliding.
- Avoid leaving on hot surfaces to prevent burning.
- Hand wash in warm soapy water, rinse, and hand dry.
- Never wash in a dishwasher.
KettlePizza Cordierite Stone Care:
- Made of high-quality materials with American workmanship; slight imperfections will not affect performance.
- To clean, scrape off excess food with a spatula.
- Once cooled, run under hot water and scrub with a brush.
- Do not use soap, as it may leave a soapy aftertaste.
- The stone will darken or stain over time; do not attempt to remove discoloration as it does not affect performance.
- Air-dry the stone after cleaning.

KettlePizza Kit - Page 6