I put the oven on a trailer and towed it home last night for a shakedown cruise. It must have looked pretty odd to most people, one guy even seemed mad about it. At a stoplight he pulls up beside me and yells out the window.
HIM: What the hell kind of BBQ pit is that?
ME: It's Italian.
H: Where is the firebox?
M: It doesn't have one, you put the wood right on top of the bricks.
H: How do you control the temperature?
M: You don't. You let it get as hot as it can.
H: Well it seems obvious that Italians don't know s@#%t about bbq!
After a 2 hour warm up time, the firebricks had cleared themselves as did the stainless dome. The floor temp was 850 to 950 depending on where I took the reading from. The dome temp rainged from 950 to EEEEEE (error). The 1/4" steel plate below the firebrick (under the insulation) was cool to the touch. I drilled the access hole through the 1/4" plate up to the bottom of the firebrick for the temperature controller. I didn't get the hole drilled into the firebrick yet, but the temperature was 550 on the bottom of the firebrick.
Once the oven got heated up, the exhaust drafted pretty well. Virtually no smoke made it past the front face of the oven, unless a gust of wind happened by.
Special thanks to Scott123 for the idea of a non masonry roof and Tscarborough for answering a handful of PM's along the way, thusly calming my nerves.