Here is my inexpensive approach to the Pizza Kettle:
Built a metal ring out of aluminum to lift the lid of the kettle about 6 inches (got the idea from a "tamale pot" thread here on the forum) Use the charcoal baskets to lift the stone away from the fire:
Pizza stone nice and high:
The rig with the lid on:
I fired up TWO weber chimney starters with Royal Oak lump and put the grill, charcoal holders, pizza stone, and lid on. Dome temp was about 575 as measured by my thermapen. Cooked the crust alone for 2 minutes and then removed it. Turned the crust over (cooked side up), added my topping, and retuned to the stone for about 4-5 minutes. Results were pretty good. The main drawback with this setup is that I have to remove the dome to remove the pizza, thus losing all the heat built up in the dome. As a result, the dough cooks pretty fast on the hot pizza stone, while the toppings cook slower as heat has to build back up in the dome. I am now searching for some material that is stiffer than the aluminum flashing, so that I can cut a section out which will allow me to move the pizza in and out without removing the lid. That is the key feature needed to make this work.
If you find an inexpensive alternative to the pizza adaptor, please share.