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Message: [QUOTE="huskyrob1, post: 1018567, member: 1226"] If you can't find one with legs you can go with two flat ones and get some smallish ceramic blocks and put 4 or 5 blocks in between them. Just google "small ceramic blocks" and you will find them. I use a weber grill with 3 burners, my pizza stones are rectangular and cover 75% of the grate area but there is still enough open grate area to allow convective heat flow up the sides, back and front, and into the hood area. Actually there is a grill manufacturer "The Big Green Egg" that makes a baffled pizza stone setup but I don't think the BGE grill is gas. I think it's wood or briquets only which I don't like, doesn't get as hot as a gas grill and you can't get consistent heat for hours like you can with gas. The other thing is the BGE baffled stone is so well made to change the direct heat to indirect heat that it might not be able to get indirect heat temps up to 600 or 700 degrees like you can with a gas grill. One thing to watch out for with my setup is which convection currents are hotter, the front or the back, which ever one is hotter will of course cook a little faster so you will need to check every three minutes and spin the pie front to back. Good Luck!!!! [/QUOTE]