Cheffrey, welcome aboard and nice video! Looks like a solid emergency dough and a good looking pie.
Thanks for providing the link JT.
Cheffrey, a couple of questions:
1. Is that the Inferno or Pizza Pro? It looks like you may be bending down slightly to load the pizzas?? Guessing maybe this indicates the Inferno?
2. Did you elect the fibrament top or the Turbo Top?
3. What sized propane tank are you using and have you made enough pies yet to get an average burn rate on how long a tank lasts in your 2 Stone?
4. How much does your two stone weigh?
What's a fill up of 20# tank of propane going for these days...more or less?
The LBE is a much more cost efficient work around for pizza and would be great because I would build it. However, it appears the 2Stone may be a better application for consistency.
I have an idea and outdoor location in mind where a 2 Stone or LBE might be a good fit.
Thanks for any help you can lend! --K