Tscaife, I have a Big Steel Keg / Bubba Keg and did a little grilling on a pizza stone last fall, but wasn't too happy with the results, so decided to focus on the electric oven until I got more consistent results. I use 100% whole wheat ( home ground ) so that presents its own challenges. Unfortunately, the Maverick et 732 doesn't go high enough to give me good temp readings in the grill, and infra red just tells me the spot temp on the stone, which can vary. Sunday I hope to run a few pies in the grill - first I need to make a small wooden stop that I can use so that I can prop the top open enough to load and unload a pie - due to the size of the top of the BSK, I think I lose way too much heat when I open it up to load. Of course, sourdough just increases the variables dramatically, though I am hoping to steal some good info from you. Barry.