There are tons of recipes for grilled pizza, but they almost all suggest putting the pizza directly on the grill, usually after prebaking it to firm it up a little. Is there any reason not to use my pizza stone in the grill? My thought is that if I get enough charcoal in there I can fire that baby up way past any temp I could get in my electric oven. The grill owner's manual warns against getting the temp too high as they claim it'll wear out the bottom of the grill faster, but it's not as if it's going to eat right through it all at once like acid, so why not? If it means I have to buy a new grill next spring, OK.
The only other concern I can think of is that it may get so hot that I won't have any idea what the temp is inside the grill - the built-in themometer only goes up to 500F - but as long as I keep an eye on the pizza, so what? Thoughts? Anybody tried this?