I prefer no stone... do the crust on the grill, then take off, put on toppings, and finish on the smoker. I like to use a variety of toppings from traditional sauce and pepperoni to balsamic vinegar reduction and smoked duck.
Phil, I may have to try that last minute on the grill part... or use a MAPP torch to brown it all! Then I get to play with fire even more!
Oh, and kcquer... sounds like all lies to me... no pics, it's all just made up... no batteries, yeah right!
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)