I was curious, from guys that might have experience on one or both, which would be a better oven? One difference would be steel decks vs stone. Both ovens are close price wise. I don't know that I can swing buying both. The Blodgett 1000S is a double stack, the Blodgett 1048 is a single. I would be cooking NY style, Chicago thin and Deep Dish. Both seem to be in similar condition etc. I will of course get more information about these particular ovens once I talk to the owner again, but was just trying to find out any general info before going to see him this weekend. I greatly appreciate any help on this one.
thanks,
Todd
