Thanks guys! That is in fact a home made offshoot of the Weber one. I couldn't bring myself to pay the price they wanted for one considering I'm a fabricator by trade and read that the open top caused some uneven cooking of the pizza, so I had to improve it to my specs!!!
The top is actually a piece of 1/4" aluminum plate. Theory being that aluminum is a great reflector of heat and also a quick retainer of heat. I can get the whole thing heated to around 800* reflecting off of the top and at the deck in about 30 minutes and hold that heat for close to an hour with the fuel set up the right way.
I actally cracked that stone just after these pics the very next time I used it. It happened because I tried putting more charcoal just under the stone, and it cracked before I even got the first pizza on it.
Now, I use a Red Sky stone that's rated to 2500* so hopefully it won't happend again. Now, I have a pile of unlit lump banked to the back side and put about 1/2 chimney of lit right under where the stone sits and the rest on top of the unlit for the preheat phase. Once the stone is preheated, it will draw heat from the charcoal off of the side and maintain it's deck temp. That, coupled with the heat that's rolling over the top and off of the aluminum plate makes a really good pizza.
As far as fire brick above, I haven't done that yet. But you can bake bread on the upper deck. It get's to around 375* and holds pretty steady.
Oh, and I put a couple of wood chunks over the lit charcoal for the wood smoke aspect.
[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain
- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB