Boy, you guys are really causing me to take a hard look at this. 6:35 PM EDT, in Tampa, FL, 86 degrees, with 90% humidity, and the wife has a pot pie in the oven. The air conditioning is really working hard to keep up.
I used to have a gas grill in the lanai (covered screened patio for you northerners). Lined it with the cheap unglazed quarry tile from Home Depot to cook my pizzas. Worked great, even started smelling like a Chicago pizzeria from the old days. Then one day, I started it up, walked inside to the air conditioning to let it warm up. Walked back out with the pizza, and flames were shooting from the front of the grill, right through the aluminium where I had burned it out. So got rid of that, and bought a weber charcoal grill, since the steaks taste better that way, but the pizza is now made in the house oven.
Now I'm thinking of buying something to try to keep it cool in the house, but still make good pizza.
A couple of questions that I have:
1) I'm a thin crust, cracker crust, deep dish, kind of guy - Yeah, from growing up in Chicago in the 50's-60's... Will this really work for those styles?
2) Since we have the occasional (Hah!) afternoon thunderstorm, how about cooking steaks, burgers, chicken, pork chops, probably in a cast iron skillet in this thing? Anybody do that yet?
3) How well do you think it will last in the Florida humidity. I can stick it in the garage, but I think the humidity will get it there, too.
4) and I guess the last is not really a question, but I checked on Cabela's website, and it said the product is no longer available. I can get t from Griddleguru's, but is Blackstone going to stay around?
Thanks for any info.