Reviving this thread because few seem to address the broiler-drawer question.
I have a 500 degree max gas oven with broiler drawer. The broiler element seems to channel heat downward. I believe that the oven temp is actually lower on the broiler setting than on 500 bake.
I've had success with a 3/8 baking steel, preheated under the broiler for an hour. Bake for about 4-5 min, maybe 6. Great rise on the dough, spotting on crust, etc. However, the steel didn't retain enough heat and the bottom of the crust sufficient browning. Not bad, but should better.
Alternatively, I place the steel on the top rack of the oven and crank the oven as high as it goes. The steel browns the bottom of the crust beautifully and the ceiling of the oven reflects heat to adequately cook the top. The rise of the dough wasn't as impressive as the broiler method, and the total cook time inched closer to 8 minutes or so.
Will soon try preheating in oven and then moving stone to drawer, but this is a pain.