45 minute warm up, temp 700+. Used an emergency dough with kyrol HG. Started on a screen to make sure it didn't burn (good thing) and the pies fired in 4-5 minutes. I'm pretty sure loading up the wood/lump a bit more will get it there. Made a pepperoni, onion, mozz and a homemade fennel chicken sausage with feta, onions and mozz. They turned out VERY good, completely different from the ones done in the house.
just picked up my new cordierite stones at Continental Clay, 21" round, .75" thick and cut them for me leaving me the cut offs to use for just north of 100 bucks.
Stopped and picked up my extra grill grate and some stainless bolts to drop the ceiling. Now I can give my brother his stones back before I break them
. Should see a re-firing in the next day or 2!! Liking things a lot so far.