Thanks… The Sure la table is measuring the oven center temperature, I know it can reach 600 deg f. the stone and the cover can handle over 1000 deg f, for my own use at a temperature between 500 and 600 my pizza cooked way faster than when used to home oven. For me, 3 minutes vs 2 minutes it is not that critical. But you are right for others it might be.
When I started this, I had convenience and controllability in my mind. I have not had the chance to test the oven on a better grill or using coal. Once I am back from vacation I planning to by a coal grill and tested. I will also test the oven with covering unused grill space, this should be simple to do.
I did little improvement on the first prototype. The back of the oven was warping when it started to get hot, see attached picture. I think I fixed the problem, will see. I am waiting on my second prototype. Also, I am working on adding a spring to handle, so users may be able to tilt the oven up without using a mitten.
Also, I will be testing the oven using a smaller bottom stone to see if it will allow more heat in the oven, currently I use 14" round and 15" square pizza stones.
I still have lots of testing to do to know the full potential of the oven.