You just need to bite the bullet and get a sheeter! ............ (All in fun of course! )
Welllllll, If I could get the "deal" that you got, then maybe. There's a annets on ebay for a good price, but still out of the budget for now. [size=78%]But I'll tell you, with all the moving I've had to do (nearly every year for the past 7 years) I'm rather thankful I didn't have pack one. [/size]
This way it just forces me to be more creative.
I gave the new pizza oven a go. "Very" impressed so far.
I had the upper chamber and stone temps. nearly equalized, then I had an issue with a couple of the burners and had to have them replaced. (by the way CampChef was awesome about it.)
I was messing around with the burners to trouble shoot the problem, and WAY over shot the ideal temp. I promise... I only went a touch above the Medium setting. I ended up with a RT/ Neapolitan hybrid.
I made two 14" non-layered RT skins. Both pies bubbled almost instantly, and they cooked thoroughly in 3-4 minutes. They had to be rotated once (as to be expected, it's a bit hotter in the back), cheese properly melted, toppings done and crisped but I had leoparding all over the bottom[/size][size=78%]. [/size]