chasenpse, I have cooked on ceramic style ( Big Steel Keg) a Weber gas with an infrared broiler, and now a Blackstone. Sorry to say but IMHO, not even close Blackstone is a 10 and the Weber grill is a 4 and the ceramic style was a 3. The BS is made for pizza, so it rotates the bottom stone so it does not overheat, and has a top stone to get some browning on the top. While many of us have modified the BS, it isn't necessary to do any mods to get a great pizza. I use my ceramic for smoking, and some grilling. To use it for pizza is a PITA. First, all the heat is from below, and it is so hot, it would burn the bottom very quickly. So you load the lump charcoal, then add a heat difuser, then add the grate and a pizza stone, and give it plenty of time to warm up, 45 minutes is probably about right, then put on the pie. Even with all those steps, there is no heat coming from above the pizza, so you don't get the browning of the top unless you bake it for a long time. As a plus, you can get some good flavor from the wood chips. The Weber Gas solves some of those problems, since you can set the gas around medium so you don't burn the bottom, and you can fire up the infrared burner which provides top heat. The problems are that if you open the grill hood all the way, you lose all the built up heat, so I would open it up just a few inches, to check and turn, and since the IR burner is in the back, you have to turn it frequently otherwise the back top got burned before the front got color. The BS is just in a diff league. Warmup time is 15 to 20 minutes, you don't need to add heat difusers, or do any special prep, the stone rotates the pizza so you don't have to do that, and there is a slot in the front so you don't have to open it to check to see if it is done. If you can swing it, I would definitely go with the BS. I haven't tried a Weber with the kettle kit, but some of the pizza's look pretty good.