I would not use lump in the kettlepizza, it will crack your stone! I hit over 1200 with the lump, Natures Own maple lump! Burnt the pizzas to charcoal, pun intended.
Here is what I found:
I took a spare/old grate, removed the flip up sides, removed the handles and put it in the kettle pizza attachment upside down. This sits in the kettle pizza the long way, KP opening grates run away from you, NOT across. I had a grate bend while making pizzas, not pretty and the neighbors now think I am nuts! Watch out for the flying dough!!
Pizza stone, if you get the KP kit with stone, I hear it is pretty good. I have used the D shaped stone and Pampered Chef 15" round stone. The D shaped ones give you more space and can work but I found the round ones are way more easier and more consistently good pizzas.
Always lit with a chimney starter!
Kingsford, full Weber chimney, Oak has worked best and apple is very good too. About 12" long split, smaller pieces. I usually put in 2-3 pieces. So far this heats the longest, 3-6 pies depending on how well you keep up with the wood. I normally go about 2 pies, one right after the other, then re-load 2 more pieces of wood.
Stubs briquette, same as above, less junk to dump after a burn but for the premium price it does not last very long, about 2-3 pies
Start you charcoal and once fully lit dump it in the back, immediately put on the KP sleeve WITH stone inside towards the opening. No wood yet! Put on the top with the vent half closed. (I can not say I have seen this make too much difference.) Let the stone heat up for at least 10 minutes to 20. It will crisp much better on the bottom.
Stone now to temp. carefully pick up the KP with top and add 2-3 pieces of wood, see above. Note: with the Weber Performer this is easy, lift up the kit to the side, balance and add wood. I would NOT do this with the Silver, Gold or others! I recommend gloves but I have not found the wood handles to be too hot.
**The KP sleeve, grate, stone and Weber top are VERY HOT!! Be very careful with the above!!**
Pizza peels, I prefer wood to make pizzas on with either coarse corn meal or bread crumbs. I also use a long handle small end wood peel for spinning the pizzas while cooking and removing. I must note that I have made pizzas for years and used to be a chef. This may be easier for myself than others. A little practice is all it takes. I can spin the pizza 180 with out touching it and no additional tools. It is also a very good way to clean the bottom of the pizza before removing after it is done.
For peels, pizza wheels, (cutters) and pans. Locate a restaurant supply store, especially one that sells used stuff! I picked up 8 14" pizza pans for $2.00 each, 4 times thinker than the new ones @ $12.00 each. They just needed to be cleaned. There is a huge quality difference in cutters too. We try to make pizzas once every week or two, the money you save is astonishing!
Dough, check out Forno Bravo, they have a great recipe that is very simple. If you use there's or anyone else's, I highly recommend to get a good digital scale. Your dough will be perfect each time. Cup measurement is not precises at all, a cup of flour is not always a cup. You can accidental pack more than a cup in. 500 grams IS 500 grams! We learned this the hard way. Last make the dough the night before, it really makes a difference or locate a local pizza shop that makes thin crust pizzas. They usually will sell their dough, most places small (14") doughs are enough.
Sauce, I find whole pealed plum canned tomatoes, drained and then crushed by hand to be very good. Crushed canned tomatoes are also very good for kids pizzas.
CHEESE!! WHOLE MILK LOW MOISTURE! The cheaper skip milk Mozz is garbage! Unless there is a need or all you have, they extra couple of dollars goes a long way!! The exception to this is Fresh Mozz. Mmmmmmmmmmmmmmmmmm
Last, be daring, try a provolone, bacon and peanut butter pizza! If you like peanut butter and have not had this, you will thank me latter!