I've been using Kingsford competition charcoal. Full chimney, piled high in the rear. Once that is going I add another maybe 50% more coals distributed ... This gets me to maybe 500?
With the kettlepizza prograte and basket in the rear... after the coals heat up, I slide some big pecan chunks into the basket. That's what takes me over the top and adds great flameage. I know the prograte was expensive package, but I think it's a big success factor.
I won't throw on a pie until stone is 375+ and lid thermo at 600+.
I can do maybe 4 pies before adding more wood. I haven't added more charcoal mid cook because it's a pain in the butt... And if I drop in from the top I can't guarantee placement.
When I've cooked 8 pies I put even more charcoal initially, but then it's borderline too hot, even with vents closed.
After about 60-90 seconds I do quarter turns.
I've tried to maximize my pizza assembly for quick turnaround because the fuel does burn up quick. 3 wooden peels loaded and ready ... but, and this is funny, my DW doesn't like to touch flower ... Seriously, it's like nails on a chalkboard for her. So I run in and roll out dough then run back out to keep the process going.
I think if you set up to be able to drop wood in the rear easier, that should help. Hinge grate opened in rear maybe? And something on top of the kettlepizza to direct the heat over the pie, kettle dome is far and makes it take longer on the clock.
Sorry, I turned this response into a blog.
Sent from my Nexus 6P using
Weber Kettle Club mobile app