Has anyone seen this. I think that it is the best pizza stone that I havbe ever seen for the Kettle
http://www.youtube.com/watch?v=AXhoFX8c3B0

I've seen that video before and have always wondered how the bottom of the crust doesn't get burned before the toppings are fully cooked.

thickness of the stone might have something to do with the dough not burning. he was doing all that on a wood deck with no protection !
50.00 plus shipping.

I'm still skeptical. I've even experimented with placing pizzas directly on 1" firebricks at grate level and still had problem cooking the toppings while the bottoms were getting overdone.

I think the stone needs to be raised a few inches off the grate and closer to the lid to get the cheese and toppings done the way I like. Nice looking stone for a nice price though, thanks for sharing.