I'm an avid home oven pizza maker, but I'm preparing to make the leap ourdoors. I have a charcoal grill already, and a gas grill coming soon. The main things I'm wondering...
Is one type of fuel (charcoal or gas) better than another?
Will my stone be safe on both grills?
What sort of preheating times am I looking at? Seems like a lot of propane is going to be spent on the gas grill if I warm-up for a full half hour.
In my home oven I have a stone on the bottom and a layer of tiles a few racks up for maximum heat distribution -- any ideas on how to set up a gas grill in this way? Is it even necessary with the higher heat of an outdoor grill? I saw the youtube viideo someone posted and I'm cursious about some of the gear being used. Looks homemade.
Lastly, does anyone love or hate their gas grill? Necessity is causing me to look at the lower end of the price spectrum. Thinking about a Weber Spirit e 310.
Thanks in advance!