610 hearth 565 dome.... with a 45 minute preheat... interesting.
It's a little too much char for my tastes, but the puffiness/oven spring is impressive.
Do you have any charcoal? I was thinking you might put a few coals on top of the firebrick ceiling. That might give you better ceiling heat with a quicker pre-heat. Charcoal should burn clean as well, as opposed to wood, which could gunk up the lid of the grill and eventually catch fire. Wood works in a WFO because it reaches hot enough temps to burn the tar away.
Btw, the next time you do this, before the pizza goes in, could you take four temps?
Dome ext. (top of the firebricks)
Dome int. (middle of the steel pan)
Hearth ext. (underneath the hearth, if possible)
I think that should give us a better picture of the thermodynamics.
Scott, if you preheat the ceiling first and then open the hood to build the hearth and walls, I would think once you close the hood again that the ceiling would start to lose heat to the other structures in the grill. Wouldn't the heat strive to reach for equilibrium and readily give up it's heat to the non heated walls and floor. How long do you think the ceiling would stay hotter than the floor heat? What happens to pie #2 after a modest 5 min bake? Just wondering.
Well, first of all, in my ceiling preheat scenario, the walls would already be place, so the hearth could be slide into place without having to handle hot bricks.
Secondly, firebrick's one slight flaw (low conductivity) is also one of it's strengths. It takes longer to heat up and doesn't transfer heat to the pizza as quickly (although, in this case, 610 firebrick transferred a surprisingly large amount of heat to Norma's pizza), BUT, it stays hot for a looooong time. If one were to heat firebrick to, say, 650, within a relatively closed system such as this, I would think it would stay pretty close to that for a while, especially with some heat (not a lot, but some) collecting in the head space with the lid closed. I couldn't guarantee that it would maintain that 650 indefinitely, but I think an hour or two (with the heat at full blast and the oven closed), would be no problem. Even if you turned off the gas completely but kept the lid closed, I would think the firebrick would cool very slowly. I'm totally guessing here, but I wouldn't be surprised if firebrick loses about 100 a degrees an hour in that scenario.
I heat my 1.25" soapstone to 550 and that's too hot to touch 3 hours later (with the door open) and soapstone is more conductive (loses heat quicker) than firebrick.