I would be glad to help. Just be prepared for a long journey. It took me almost a year to get to the point I'm at now. Your learning curve should be much shorter though as I did not have a proven path to go on.
In order to answer your overarching question of "should you do it" well that's up to you as I make no promises that in the end you will be successful. I must also caveat my stance by stating that my grill is different. Perhaps a lot different from yours. It uses infra-red technology as its primary heating source. What does that mean? Well in layman's terms I have observed that it means the bottom of the pie doesn't burn as quickly like in regular gas grills which use a direct heating method. It allows the top to char at approximately the same rate as the bottom. How does it do that? I have no clue.
You asked for pictures. I would refer you to the Patsy's Reverse Engineering thread where I posted a number of pictures of my setup. My grill's hood technically didn't warp rather, the back plate warps inward due to the super high temperatures after a period of time. This causes the grilling area to be compressed and all sorts of problems occur. My hood is actually made of the highest grade stainless steel available (according to the manufacturer) and it handles the heat quite well.
If I were sitting where you are sitting right now, and were intent on proceeding forward, here's what I would begin with:
- Place foil shiny side on the grates (to deflect the intense heat emanating from your cast iron burners.
- In fact, place several sheets on the grates. Cut them to the exact size of your tiles or stone.
- Place your tiles or stone on the foiled grates. If using tiles, stack 2 layers not just 1.
- Preheat your grill for however long it takes to achieve maximum temperature and then wait another 1/2 hour or more. The TEC achieves an 800 degree temperature in 5 minutes or less. Your grill will probably be more like 15 minutes or so.
- Practice peeling your lightly topped pie into your preheated grill so that you minimize the time your hood is open. Ensure you open the hood just enough to slide the pie in as you have to trap as much heat as possible. If you open your hood fully, forget it, all the top heat is lost and the top of your pie will not bake properly.
- Do not open the hood to check on the pie. You must keep the hood closed during baking. This is the really tricky part of grilling. You cannot see the status of your bake. You will appreciate just how difficult it is to properly cook a pie after a while. Right now it seems like an inconvenience. After a while, it will be a tremendous limiting factor and one which has led me to planning a Neapolitan wood-fired oven.
- If your grill heats up to 700 or so, I would start with a 5 minute bake and adjust from there.
- Report back with your progress.