Two years ago I dumped my gas grill and went with two 22.5" Weber kettle grills for my outdoor kitchen, and I haven't looked back.I have since cooked a wide variety of food, including burgers, brats, chicken, ribs, veggies, and more of the usual stuff. The Weber handles briquettes, lump charcoal, and hardwoods with ease. I looked for new reasons to cook out, whereas with the gas grill, I never had the passion for trying new things or getting into more experimental areas - it was steaks, burgers, and chicken all the time. Since going back to the kettles and coals, I was doing things I never would have dreamed of on my gas grill, especially employing indirect heating, drip pans, and steam pans for that "low and slow" cooking that is very close to what a smoker can do. It still all comes down to heat and meat (and veggies), but when cooking with coals on a kettle, I feel like more of an artisan. It's more primal than propane.Then I added the KettlePizza accessory, and my world exploded again. Now my grill has double the cooking area, as there are 2 grates. Depending on how I set the temperatures, I can cook veggies and sides on one grate, and meats on the other. It also allows for convection cooking and does it as well as an oven. I can set one level for searing/grilling, and the other for baking. Major flexibility.When using the KettlePizza with briquettes and hardwood chunks, I can get the temp to 700 degrees. This is great for pizza with crispy bottoms, chewy insides, and melty tops. You can play around with different surfaces (such as pizza stones, baking steels, and cast iron) and tweak your rig for the exact types of crust you crave. I make my own pizza dough from scratch or sometimes buy it from a quality grocery. At high temps, pizzas take about 4 minutes to bake to perfection. I broke a couple ceramic pizza stones early on, and quickly switched to a baking steel, and most recently acquired a round cast iron pizza pan. I now have 4 different pieces of cast iron cookware, and plan to expand my collection. Cast iron is so versatile and consistent, I use if for almost everything when cooking outdoors on the grills.Pizza, calzones, bread, whole chickens, chicken pieces, pork tenderloin, seafood, beef brisket, shoulder, even cookies are now within the domain of my outdoor kitchen. Haven't tried them all yet, but I'm now fearless about trying new things, and more confident they will turn out fantastic.My cooking area consists of a large cement patio, a powder-coated steel gazebo with 2 slate bar surfaces, 4 bar chairs, and 2 Weber kettles, one with an integrated preparation surface on one side. The gazebo protects me from wind and rain, and keeps the sun off of me. I also have a patio dining table with 6 chairs, and several other chairs and small tables for relaxing. Outdoor speakers powered by an amp in the basement, and controlled by any handy mp3 player, smartphone or tablet, complete the setting. If the weather is bad, we move to the 3-seasons room when it's time to eat.The best part about having a nice outdoor cooking and dining area is hanging out with family and friends in great weather, enjoying some refreshments, and grooving to good music while cooking a delicious meal.The KettlePizza is worth every penny, and is a no-brainer investment for an outdoor cooking area/kitchen. You'll want to buy some new utensils (pizza peel & a long-handled spatula are helpful). If you love cooking "al fresco," buy this accessory immediately.