Nice work Moose
I thought you did a write up a long time ago. Anyway, great to see it again.
I concur on the use of propane to maintain consistent temps. My pizza cooker uses charcoal and does a great job but it is very difficult to get and maintain consistent and constant temps. Usually I just get a bunch of hot coals and roll with it but like you mentioned, it is almost impossible to get even temps across the stone and the temps will rarely hold for any given period of time. Plus, I usually light up a chimney of charcoal to cook on which is kind of a waste if it is only for one pizza. By stocking up at the HD charcoal sales it has never been an issue but it still is wasteful and time consuming. I would also assume that propane is much faster as you don't have to wait for that chimney of coals to fully light before you can even start warming the stone.