OnlyFire 22 Inch Stainless Steel Pizza Oven Kit for Charcoal Kettle Grill - Outdoor Pizza Maker Set with Pizza Chamber, Stone, Peel & Thermometer | Perfect for Backyard BBQs, Camping & Outdoor Cooking Parties

I’ve cooked around 10 pizzas on the OnlyFire and it is fantastic! It is incredibly well-built, using a heavy gauge steel. The 1 piece form factor is perfect - just remove the Kettle lid and set the OnlyFire on the grill and you’re ready to go! The design is great, with the low profile keeping the heat down on the pizza toppings, which is critical to getting the top cooked without burning the crust. The Kettle Pizza requires an additional baking steel option to accomplish this, pushing the price to well over $300, and is not nearly as well-built as the OnlyFire IMO. If you get one, here are a few suggestions:Keep the pizzas small - in the 8-10” range. That makes a huge difference in the cook, as you can easily move the pizzas around on the stone and monitor the crust much better. This also allows you to pull the pizzas towards the front, where the stone isn’t quite as hot but heat from the top is radiating back down, cooking the toppings really well. I’m finding that most pizza dough recipes that say they make 2 pizzas really make enough for 3. This recipe link is super easy and was the best I’ve tried so far: https://youtu.be/c_DrwsGB7OQGet a pair of pizza spinners. That way, you can spin pizzas without lifting the door in the front. This retains the heat on top of the pizza and lets you get the toppings piping hot. You can also use them to slightly lift the pizza edges to monitor the crust. I found these spinners on Amazon for around $10: https://www.amazon.com/Cuisinart-CPS-022-Alfrescamore-Pizza-Spinners/dp/B00N0L5Q6OGet an extra peel if you will be cooking multiple pizzas. That way, you can make a pizza on 1 peel and have it ready to go while using the other one during the cook and to remove the cooked pizza. I use a wooden peel to make the pizza, as the dough seems to slide off of it a little better than the metal one that came with the OnlyFire. I learned that after turning a pizza into a calzone when trying to slide it off the metal peel onto the pizza stone.Use a healthy dose of corn meal on the wooden pizza peel to get your pizza to slide off onto the pizza stone. I had read that using too much would cause the crust to burn, as the corn meal burns easily, but I haven’t had that problem.If you have a Slow ‘n Sear, I’ve found that it works perfectly with the OnlyFire. Using 3/4 of a chimney seems to be the right amount of charcoal to get the center of the stone to 600°, which I’ve found is the sweet spot.I highly recommend the OnlyFire! It has added yet another dimension to the Weber Kettle grill and pizza night is now an event, with everyone making their own custom pizza.