In a post in this thread from last year, I had conjectured that the outdoor company that Bakerstone had partnered up with was Camp Chef, but now I see this wasn't the case.
Just to reiterate, neither has a hope of doing a balanced Neapolitan bake, and I feel pretty strongly that the deflection is off on both, but can be corrected with foil. If I had to choose one, though, based upon the smaller size and the Neapolitan claims that Blackstone used to advertise, I'd probably lean towards Camp Chef. I'm not in love with the Camp Chef ceiling height, but, if push came to shove, a ceiling could be lowered via DIY, while the small inner dimensions on the Bakerstone can't be altered.
Neither insert is ideal, though, and neither is going to make great NY style pizza out of the box. Bert's insert is obviously the superior product, but when you get into his price range, that puts you pretty close to a blackstone.
If someone were to buy a Camp Chef and lower the ceiling, that level of DIY is really not that much more than not buying the Camp Chef and building the entire insert yourself. The wall material is really the only question mark in the DIY equation. We've discussed some incredibly promising wall materials in the past (such as black stove pipe), but, so far, no one's progressed that far. I'm hoping someone will take the baton and run with it this summer. In theory, if you own a webber and either a cordierite stone or a steel plate (of the right size), a DIY insert could probably be put together for less than $40.