Get the Blackstone and don't look back. That's just my opinion. I was all set on the kettle pizza also. I had some good pies but to inconsistent. I had to make smaller pies to make it work better and it is more work.
Only regret was not getting it first so I could have had it all summer.
BS does make good pie. But for those contemplating this, or a comparable oven, I'll put this out there.
We have been making pizza from scratch now for 3+ years (flour, Ischia, san marzanos, even fresh mozzarella, fresh basil, etc.). For precise stone temp I use a calibrated HF IR gun. But last night, we picked up a doughball from Whole Foods (it was partially frozen), and relied on Blackstone's thermostat reading between 350 and 400. The result was a great pie - better than 90% of the restaurants around here, albeit not a Craig topper. I should have taken a photo - burp - but there wasn't time.
All I'm saying is that after chasing an ideal, when we tried a "take and bake" doughball with (okay) scratch sauce and store-bought cheese, the result was something that we could enjoy many times over. With a decent oven, it isn't difficult to make $5 worth of store-bought ingredients taste better than $25 down the street - and that means the Kitchenaid mothballed, no weekly feeding the fridge, no 3-day rise, no curd slicing, etc - way less muss and fuss.
Before the end of the year we'll probably host another neighborhood party, and this time, I'm considering store-bought dough. I think they will love it (just like those pigs in Park City did last month