Outdoor fireplace to Smoker/Pizza oven? Am I crazy?

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OK, on using only lump.  How about a mix of charcoal and lump?  It's obvious your quantity of production and mine are quite different.  We only need 1 pizza, or perhaps 2 if someone is over visiting.  I just spent the day getting all the necessaries together:  peel, corn meal, roller stone.  Only thing I couldn't find was a docker so that'll have to ordered via the internet.

As to the Kettle Pizza Attachment, as many on this site know, I like to take items I may have and adapt them to a new use.  In this instance, several years ago I experimented with an attachment to the kettle to make it a smoker, similar to a WSM.  It works, but then I fell onto the dark side and went ahead with a WSM.  The attachment, a Smoke EZ, now will be modified with the appropriate opening, shift the self supports lower to support the grid and stone.  After I get set up, I'll run some charcoal briq/lump combos to check the temps.  We're looking for a chamber temp of what, about 600*????

~Dave
 
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