The stones on the smoker work pretty well, but I have to give the edge to the CI (for crispiness.) Also, this was the first cook on those pans, and the pizza did not stick at all. I even slid one from the CI onto a cooling rack. It came right off the pan without a problem. Of course, these were the pre-seasoned Lodge pans (this was my first purchase of a pre-seasoned pan, but I can now say I highly recommend them!)
We've cooked pizza on CI frying pans and griddles before - that's why I knew I wanted to go ahead and invest in the pizza pans.