I've got my Kettlepizza fairly dialed in now but would love to add the pro-grate and tombstone or the baking steel. I'm leaning towards the prograte and tombstone but wanted thoughts from those of you have have one or the other or both.
My main reason for leaning towards the grate and stone is due to the fact that I have roached a few cooking grates already and find that none of my grates make it PERFECT for adding more wood during my cook without having to take some MacGyver kind of steps of either twisting the whole assembly so I can access the full "C" shape of my coals and wood setup, or taking things off to access it. The pro grate makes it easy to access all of these areas as well as prevents we from warping and roaching my cooking grates. I've even manage to warp the hell of out of my weber gourmet grate which is a lot heavier and thicker than my other grates. I'm sure part of that is the high heat as well as the weight of my 5/8's pizza stone.
I like the idea of the baking steel and see how it would work well, but I don't like that it kind of blocks you from being able to drop wood into the back center of the coals. I suppose that is not a problem when combined with the pro-grate since you can just toss the chunks in through the front or use a metal peel to get them in there.
What are your thoughts?