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None whatsoever. Two however are 1/2". The 1/4" by 15" round was chosen so Laurie could easily lift it. I'm not there now to hold a ruler against it, but I've never noticed any issues as I watch fat move around on it, stovetop. Leveling the gas range is the dominant issue, not warping. I deliberately did not buy the griddle with a fat moat. I never create enough fat to be an issue, and there's always paper towels for the outliers. Don't walk away, one could imagine how a grease fire could start here. The 1/2" is an incremental improvement over 1/4", with 3/8" perhaps a happy compromise. Various vendors on Amazon sell work-alikes thinner than 1/4", and defend their economical choice with comments about how slight the marginal improvement is with thickness. But hey, do I cook on a Weber or a Komodo Kamado? The marginal advantage may vary with the application, but it's there.

Absolutely have done them with blue cheese. Our favorite formula is: 2 parts feta cheese 1 part blue cheese 1 part panko bread crumbs 1/2 - 1 part mayonnaise We've tried all blue cheese but that can be a little over powering. We've also tried just plain cheese (feta or blue) without the panko and mayo but it doesn't crust as nice. The panko and mayo addition makes it more creamy with a little texture and crusts up beautifully.

The boxes are hand packed with only medium to larger pieces.. Larger than usual because I wanted pieces that are less carbonized and still have lots of organic material for flavor.. Sorta like smoking charcoal. No sense in buying it for the flavor and using well carbonized pieces that impart little flavor.. My new high compression charcoal extruder from Thailand is in the factory.. I have plans to make coco char with smoking chips extruded in it.. Hopefully we'll end up selling Coffee, tamarind and apple smoking charcoal. Having the wood incorporated into the charcoal should produce very clean smoke because the gas will immediately burn off and not create bitter vapor..

I'm fairly positive I've had my dome sitting at 700*. I wasn't worried. I've done caveman style (direct on coals) on a few different occasions. Surprisingly it doesn't sear as fast as you would think because the steak immediately blocks air from those coals and cools the coals rather quickly. I also do a lot of CI searing. 600* is the highest I'll take the CI. At 600* you'll get a good Sear in about 30 seconds to 1 minute. Anything over 600* and you'll burn your CI seasoning off fairly quickly. Pizza is a completely different question. Doughs are formulated for different cooking temps. If you are trying to do the 60 second Neapolitan style pizzas you need a dough recipe that has no oil or sugar in it. You would cook them at 800* - 900* and you better be ready because they will literally be done in about 60 seconds. Even an extra 10 seconds can take the pizza from perfect to Burnt. Most pizza doughs are formulated to cook in th range of 450* - 600*. As long as you cook at the proper temp for the dough your using you should get excellent results. These doughs have oil and sugar in them and if you use this kind of dough and cook at 800* you'll end up with a Burnt mess no matter what you do. For pizza find a dough recipe you want to try and cook at the recommended temp. See how that goes and adjust from there.