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Balancing the fuel and the air flow is critical. You'll see in the video this is on a Master Touch Kettle.
Even so Weber isn't expecting the kind of heat the KettlePizza can generate. The Kettle metal has no trouble with it but the plastic grip on the dome valve was liquefied by the 800+ temp it hit in short order. Balancing the Stone & the Dome takes practice. You'll be eating a lot of pizzas while you're getting good at it, some more or less scorched. As you buy it here the Stone gets hotter than the Dome if you're not careful. I did add the Steel to the Dome. It's now more likely to scorch the top than the bottom but I find it easier to control the Steel heat while keeping the Stone hot than to heat the Dome without scorching the bottom.
BTW, a lot of videos on how this works, especially re: long burn, are bs. KettlePizza's in-house vids are limited but accurate. I use B&B oak charcoal but briquettes work fine. I lay on a few chunks of dried hardwood, either citrus, almond, walnut or oak.
If you're a cook it's lots of fun once you get the hang of it. The pizzas are as good as you'll get out of an oven costing many times more.
