Just wondering if anyone uses their slow n sear for pizza? I have a brand new cast iron pizza stone, and my slow n sear is always looking for some work. I haven't used my stone yet, and I haven't done pizza on the kettle yet. But I'm wondering if I could combine the 2. Maybe put most of a chimney of coals in the slow n sear, and put a few directly under the stone maybe to help finish the crust...? Just thinking. Feel free to chime in if you've done pies with a slow n sear...