Looks like it'll work to me, design-wise anyway. Just be careful of that stone spalling under heat. I remember reading somewhere about that happening with granite while in my search for a better stone alternative to the store bought 1/2" thick pieces of crap that crack after one use. I ended up using an 1-1/2" thick hunk of sandstone for my kamado and it works great.
Maybe run the 3/8" plate right under it in case the stone does spall?
Good luck either way. I LOVE PIZZA!!!!!
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
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