This is my own Kettle Pizza version from a food grade 55 gallon drum, with influence/tips from
@Antisven84 and
@CharliefromLI . It's the bottom third of the drum cut just above the bulge and flipped over. I used a fireplace gasket for a better seal and stainless steel hex nuts stabilize the stacker. There are two fist sized holes cut in the (now) top of the drum and the original kettle lid sits perfect on top. Fire bricks were used for the "floor" and a stock grate was cut to allow for quick refueling. Some donated Summit thermometers are placed at the top air transfer point, and down where the firebricks are located. The handles are replacements for the fireplace lid. After the first cook, I had to swap the bowl from the DO* OTG with the AH* OTG for a better fit with the gasket. I haven't cooked any more pizza since
@zavod44 graciously made me a set of Redheart handles, (can be seen here:
http://weberkettleclub.com/forums/weber-kettles-accessories/more-of-zavod's-magic/new/#new)
It worked very well the first few times through. Areas I will attempt to improve will be:
1. Different grate system (weight of bricks destroyed the stock grate by the 2nd cook, needs to be a bit higher)
2. A single baking/pizza stone (instead of bricks, less weight)
3. Gloss paint instead of flat (what I had on hand at the time)
4. Figure a way to line the interior of the stacker with the fire bricks
5. Test cooking a pizza on top of the stacker but under the OTG lid (two pies at one time potential, would require another stone)