DON\'T SHOOT-But I Don\'t Get The Grilling Part.....

Lots of good advice so far. The first thing you should do is accept 100% accountability for the results of the food, no matter what grill you are using.

Another perspective... Give 100 people the most expensive paint brushes and canvas available, a couple hours of art lessons and ask them to paint a farm scene. Guaranteed, someone will paint a 6 legged cow next to a horse that looks like a cat and blame someone or something.

Right now, that someone is you. If you keep at it, you will get the results and either discover what you were doing wrong or just become experienced.

Here's some points I haven't seen mentioned:
1) Trust the time and temp and quit checking the food so much. Each time the grill opens, it changes the cook time and risks flaring up the lump. If the flame is stoked and running hotter, it can "hide" from your thermometer temp because the dome keeps opening.
2) Don't go straight from the fridge to the grill. Let food come up to almost to room temp before grilling.
3) For juicier beef and poultry, get the meat to temp, take it off the grill and let it "rest" under foil.
4) For pizza, the stones have to get hot hot hot. So maintain 550 indirect for 45 minutes with the stones and platesetter in there. If your dough doesn't work, switch or make your own. There are store doughs that I don't try anymore. The parchment paper works great.
5) Quit asking other people if it's better until you've gotten so good, you know it's better and you don't have to ask. Then they'll tell you it's the best they've ever had. This applies to lots of things about life.

You'll get there.

"BTW, my BGE plate setter flipped to pizza stone side seems quite OK......is there any reason you can think of why I need to go with a separate stone?"

Because you prefer to cook your pizzas at a higher temp, if you have a way of putting the platesetter up a little higher into the dome, then there is absolutely no reason it cannot be used to cook on it. If you're willing to cook the pizza at a lower temp, you may be able to use the platesetter where it is in the dome - you'd have to experiment to see how it works (where it needs to be placed in the dome to achieve the results you want based on the temps you want to use) - but technically, there's no reason the platesetter can't be used.

Also, as far as the Super Peel - if you have a router (or a buddy who has one) - you could cut a slot into an existing pizza peel, get a plastic clip (to hold the fabric) and you could have your very own Super Peel (that's what I'm gonna do if I ever want / need another one).

As far as some folks getting defensive - yeah, I don't know why either. I think your example regarding the baseball pitcher was the most professional, eloquent way to prove a point I've seen in quite some time.

HTH,
Rob