Pizzacraft PC7001 PizzaQue Deluxe Outdoor Pizza Oven Kettle Grill Conversion Kit, Silver, 18''/22.5''

I try to cook pretty much everything outside. I put this on my Weber kettle grill. It is a great way to get a kinda brick oven pizza. Assembly was pretty straightforward and didn’t take too long. It fit perfectly on my grill. I used it the next night to make four pizzas. Being my first time using it, I can say they turned out pretty good. I did learn a few things in the process. First, definitely use more charcoal than you would when normally grilling. You’ll need the heat. I wish I had used a bit more. I would recommend lump charcoal as it gets much hotter for longer. Second, make sure your pizzas are appropriately sized. I got a little carried away and one hung off the edge of the stone. A 10-12” pizza is about right. Third, don’t get too many toppings. Lighter is definitely better for this style of pizza. I’ll be tweaking things just a bit next time. The only negative I can think of is the charcoal fence is pretty flimsy. I might try to use something else that’s a little more sturdy. I’m also going to try a cobbler, baked beans and anything else I can think of. Between this, the grill itself, the griddle and a couple burners in my outdoor kitchen I really have no need to ever cook inside again!Update:I’ve had this for a couple of months now. I like it even more now. My only negative originally was the charcoal fence. I’ve replaced it with one of those charcoal vortex things and instead of putting the charcoal in the middle like they are designed for, I put it around the edge of it. Works perfectly! I’ve made about eight more pizzas, cheesy garlic breadsticks and a cobbler. I’ve experimented with several toppings. I’ve used a pan vs. just on the stone. All have turned out wonderful and were a big hit. My next task is making 10-12 pizzas at a time for a large family gathering. I do see several negative reviews on here and honestly I’m glad I ignored them. This thing is a great alternative to buying a separate pizza oven. For the price, I have no regrets and am now addicted to having this style of pizza.

After doing a lot of research on outdoor pizza ovens, I stumbled upon this product. The thing that struck me immediately was the price. There is another product that is twice the price. So we took a chance.That said, the installation/assembly is quite easy. I suggest you read the Q&A section and the reviews, as there is help there if you have a specific type of kettle grill (We have a Weber model where I had to remove the lid holder and these comments helped. The directions do not address this issue).As for heating/cooking, I could never get the grill up to 700 deg-F no matter what I did nor how much charcoal I used. The 10 lbs of charcoal is a reality. I have done some additional re-reading of reviews and the next time I use it, I plan on adding some hardwood to see if that extra fuel will take it the rest of the way up. One thing I noticed is that the dome thermometer on my weber next topped 400 deg-F where the PizzaQue thermometer read ~600 deg-F. I kept the dome vent shut so I'm questioning the accuracy the thermometer that came with my kit.Even with the heating issue, we cooked our pizzas and they came out great. Yes they took longer (about 15 minutes which it takes my wife to cook her pizzas in our oven), but it was fun. Overall, it is a good product. It takes doing research on how to best use it, but it cooks well.

What a deal! Assembly was pretty easy and straight forward. The photos in the instructions show you important things like orientation of the components. In a 22.5" Weber, using 5 lbs of charcoal briquettes arranged around the back of the wire basket as depicted in the instructions with three roughly 8"x2" aged oak branches laid on top after the coals were lit for about 10 minutes, I put the included stone in place and lid on with half open bottom vents and full open top lid vent. Even on a very breezy cool evening, the temp went to just over 800 degrees in another 10 or so minutes. I cooked two pizzas. The first was a bit of a challenge sliding off the included peel because of human error with prepping the fresh dough while the second one was easy. Halfway through, I used the peel to turn my pie 180 degrees to guarantee even cooking. The fire remain plenty hot enough for me to cook more pies. I'm very happy with the quality and performance of the unit, with the low price just making it an incredible deal. I look forward to perfecting making rustic pizzas and bread.Tips:To avoid cracking your stone, handle it with care, don't put too cold or moist of a stone into a hot grillI, and follow the fire setup instructions making sure not to place a heat source directly underneath the stone. As for the dough sticking to the peel or stone, proper interior and stone temperature, dough consistency and temp, and flower or corn meal dusting are important. Also, don't put topping, especially cheese, too close to the edge or it'll melt off the dough and onto the stone where it burns into a hard shell making it difficult to remove the pizza.Rome wasn't built in a day! Rather than get frustrated, have fun getting to know the unit and learning how to make great homemade pizza.

The PizzaQue was very easy to assemble and fit my 22" Weber kettle grill perfectly. It came with a curtain for the opening but, if used correctly you really won't need it...unless it is windy. After a few uses I really have it mastered.First off, 8" to 9" pizzas work best. Any bigger and you will be turning them a lot. I like making lots of 8" pizzas of different flavors.I recommend using lump charcoal as it burns hotter than briquettes. Follow the directions and make sure to preheat for a good half hour. Don't be afraid to remove the cover to add more charcoal to the top of the inner screen....just be quick. I add mesquite chuncks on top of that for more flames and flavor. Allow for the new coals to glow before cooking. I was able to maintain 750 to 800 degrees and cook 8" pizzas on 2 to 3 minutes....heavy toppings 4 to 5 minutes.Finally, use a little corn meal to keep the pizza loose on the peel or you will be swearing a lot! Don't get carried away or you will have too much burnt corn meal on your pizza.This was certainly a great purchase. It beats building a wood fired pizza dome or buying a dedicated wood fired pizza oven for $500 To $1000....unless you want to make pizzas every day.

So I finally got around to using this, and this thing performed awesomely!I can't comment on assembly, because, quite frankly, I'm horrible with following directions. However, all the pieces were there. The paddle is quite nifty. The thin metal gets underneath the pizza with ease. It also comes apart for easy cleanup. The stone is surprisingly hefty for something that's included in a kit - even thicker than a lot of stand alone pizza stones. As a result, it holds a good amount of heat and should last if cared for correctly. Another niftThe PizzaQue ended up not being able to sit completely inside my older style Weber Performer (stainless steel table). This does not seem to be a problem with other people based on their photos. I was able to get the walls completely inside, and no heat was escaping. Nonetheless, it sat a little higher. I don't think it was enough to make a difference. However, the top and toppings could have had a wee bit more heat applied to them for my liking. I'm considering putting a ceiling of some sort right above the PizzaQue as opposed to just using the lid and see if I like the results better. Nonetheless, I got decent light to medium brown blistering on my Serious Eats Neapolitan dough with a crunchy bottom.Overall, a great product, and I'm very happy with this purchase - especially given the price of its competitors.

Good idea but poorly engineered.The instructions were poorly written. Most instructions will show the screws in the diagrams so you can quickly figure out what you need. This one had them buried in the text above each diagram. And the instructions never explained how to put the door clips on.The clips for the door do not fit on anything and the holes in the door are punched in the wrong spot. I had to bend a few paper clips to get the door on. And it doesn't seal very well at all. And none of the pictures show you this door in action so I thought it would be a metal sliding door and its this plastic (probably silicone) door. The door doesn't "slide".....you have to stick your hand or something under it to pick it up like a curtain to get your pizza in. Don't burn your self on your now 900 degree grill!!!!!This makes your lid very leaky for air. Meaning when you are done and you close the vents on the lid......your coals keep burning. And everything is too hot to attempt to take it apart to get a better seal. I cooked 1 pizza but still burnt the entire load of coals. Its was an expensive pizza.Why do you insist on selling me a pizza stone and peal? This is silly. I already had both and didn't need a 2nd.On top of it there are no support options on their website. Yes you can email them but they don't respond. So if you are trying to figure out how to clip the door on with the clips they send that don't fit anything you are out of luck.....unless you know how to "fix" stuff.The only reason I didn't return this is because it would have been too much of a hassle to take it back apart.Don't buy this model. Wait for someone that has an engineering degree to make one.

This conversion kit fit perfect on my 22" Weber kettle and worked great. It only reached 700 degrees F on the stone at it's peak, which is not the 800-900 degrees F I was hoping for, but still hotter than a traditional oven and created tasty pizzas. Assembly was easy, and it fit into the grill great without any problems.There are more expensive conversion kits out there, but the fit and finish on this kit is great for the money and simply gets the job done.

We've had our PizzaQue for a few months now, and gotten through 3-4 pizza baking outings.It's a wonderful concept! Converts a simple sub-$100 22" weber kettle into a nifty pizza oven. Toss in some oak chunks, and you even get wood smoke flavor. (nice!).At $69 it's also roughly HALF the price of the competing 'KettlePizza Deluxe' product. And it includes everything you need to get rolling: pizza stone, a metal peel (handy for lifting pie's out of the grill; I use another wooden peel for putting them in), and of course the PizzaQue enclosure.We find that we get best results, following a tip I read some time ago for making Neopolitan-style pizza in your kitchen oven:1) Sauce and 'top' the ready pizza dough with everything but the cheese (no oil underneath). I do this assembly on a suitable wooden peel, with a good layer of corn meal on the peel to act as ball bearings - crucial point to getting the pie off the peel and on the stone in smoothly.2) Then put that uncheesed pizza into the "oven" (PizzaQue in this case) and bake it (500-700degr) for five minutes.3) At five mins, pull the pie (with the thin metal peel that comes with the PizzaQue), and add your cheese (mozzarella & parm/romano for us).4) Then, turn the pie 180degr before putting it back on the stone in the PizzaQue. That way it gets a nice even cook. Leave it in for an additional 4 mins, or until it's suitably done.The above process gets us a well-cooked 'done' crust, and a not-over-cooked/burned cheese on top. Even when the PQ is only running in the 500 degr range, we still get a good bake on our pies. Excellent combo!One other point: The pizza stone is a fairly small target. Don't be suckered into trying to put too large a pie in: It's easy to over-shoot when 'tossing' it in, off of the peel, and wind up with the pie scooted right off the back of the stone, and into the fire!For that reason, we've shifted down from 12" pies to 9-10" personal pies - much more wiggle room to land the pie on the stone, and less chance of tossing it into the fire. 8^S Also provides more room for folks to 'personalize' their own pizzas. :DLove it! Damn portable too: Haven't taken it to the cabin (we've got a weber 22" there too), but all it would take is the PizzaQue 'ring' and stone, to get the core of it into use there, with minimal overhead. Heck of a value.

Encaja perfecto en el de 22 pulgadas. Y la piedra es de buena calidad.

Converts my Weber charcoal grill into a pizza oven to make delicious pizzas! What’s not to love? It’s sturdy, and best of all provides easy access to add more wood/charcoal to keep the temperature up if making multiple pies. I used a different brand’s pizza oven converter before this one, and it was a nightmare having to take it apart - while blaring hot - to add more fuel. The charcoal fence is a little flimsy, but it works. The unit is easy enough to assemble. Recommended!

Outstandingly simple solution for those of us with big investments in kettle BBQs. Makes restaurant quality pizzas!

Excelente para pizza napolitana y empanadas

Great product pizza comes out fantastic