I know some here are not fans, but I have had Cutco for more than 35yrs and only sent them in for sharpening (lifetime guarantee) once about 3-4 years ago... and then not all of them. ( I was a sales person for just a few months, think I made < $100.) I am not sure if the quality is the same now as it was then...
I use newsprint paper in the bottom of a weber chimney. The paper I am currently using cost me ~$6K as it was all of the news paper used wrap my household goods when I moved a few years ago... Figured I would get some use out of it :)
First, great looking dinner. However, I don't think you get Egging... There is NO "grilling season". Egg Season is year-round. I, on more than one occasion in a 2 week period during the mid-Atlantic "snowmagedon", was egging steaks and burgers. Snow around my egg was literally 4ft deep. And I was not grilling because I lost power-because I never did... I did it for that great smokey flavor.
as far as the pizza stone is concerned - get a BGE stone. The pampered chef/cheapo from BBB will crack above 450. I use plate setter - legs up original grate, fire bricks then the pizza stone. Fill the FB and crank it between 650 and 700. If you have trouble getting it that hot, a hair dryer or leaf blower in the bottom vent can help in getting things hot really fast.