Adam, as to steel plate - I would avoid it. I have done some experimenting with 3/8 thick steel - and once it get around 600 F or higher - it transfers the heat instantly to the bottom of the crust and the pie burns and sticks very quickly - approx a minutes. Corderite would be the way to go. I have been using a Weber Summit grill with corderite and am pretty pleased so far. It has the rotisserie burner, but that led to burning of the cheese. For the last few weeks I have been using with lid closed at all times, just heat from below the stone and the other below grate burners, then propped open only a few inches to load and unload the pies, but still have a problem with the cheese browning before the crust. I think having some way to control the heat above the pie, as well as the heat at the stone level will be very helpful. Either an extra burner, or a flap or door to release heat would probably work as well. I have read of people making pies in very short times, but agree with other posters that it may come out better with slightly longer times - 4 to 4 1/2 minutes.