This weekend I was rolling a lid-less kettle with my well-used pizza stone ($14 Walmart years ago) sitting on the grate and the kettle tipped. I didn't let it hit the concrete, but my stone fell off and cracked in half.
I haven't used it for pizza on a kettle yet, but was mostly making biscuits on it. I was under the impression that, for pizza, I needed a super hot setup like the KettlePizza or Weber's new pizza thing - not just a standard 22.5" kettle.
But when I started shopping on Amazon for a replacement stone, I saw a cast iron pizza pan with reviewers saying it's better than stone and works great on the Webers as well as a stove top griddle, in an oven, over campfires, etc. Sounds good to me!
I got enough birthday money to buy a KettlePizza, but what's the benefit? Does anyone have experience cooking pizza on a kettle with just stone or cast iron pizza pan? It would be great to have spending money left over if I got just the CI pan. It would be so durable... outlive me, and I really enjoy cooking on CI. But if KettlePizza or Weber's unit is better, I'll do that (and probably later get the pan anyway!)
Opinions?
Sent via smoke signals from my Weber kettle