Tom99 wrote:I bought one of these as my b'day treat the other month
http://www.kettlepizza.com/ and can honestly say i think it is fantastic and probably the best extra I have bought for my bbq after the chimney i bought a few years back. As well as making great Pizzas, it can be used with an extra rack to double the cooking space as well if you wish, or you can use the extra height for bigger joints that don't need a real low n slow method.
I can't compare it however to just a pizza stone on the kettle as I never explored this option, I went straight to the kettle adaption method, as adding the wood really gets the temp to soar and therefore cook the pizzas incredibly quickly (4-6 min) with a nice thin crisp base.
I do a full chimney of charcoal with a small log of wood stacked on the top and it gives fantastic pizza in about 5 minutes.
I did pizzas on the Outdoor Chef (gas) at Toby's yesterday and they were not as good, I think lacking crispiness because of the gas vs. charcoal profile. However doing four it was good to keep the temperature at 650-700F for 4 pizzas, because I'm sure on coal it would have lost a lot of heat by that time. I find at home that the second pizza takes a little longer than the first but have never gone beyond that, would be worried about lost heat.
I see that beyond perhaps ease of loading/heat retention they advertise more heat to the top of the pizza. I haven't really had a problem with that; I put an egg on and it comes out nice and soft after 5 minutes, but I guess it would be an enhancement and if money is no object then... Otherwise just a pizza stone for £10 does a fine job.