I've spent quite a bit of time modifying and experimenting with my converted Chargriller Smokin' Pro, and I think I'm nearly there. The grill is very different than the way it started, with a much smaller deck, lowered dome and larger fire box. I'm now getting roughly 2 minute bake times with much better top browning.
Now that the tops are coming out closer to what I'd like, the bottoms are burning. My deck has been getting up over 850, driven by a bed of charcoal under the deck. Just for giggles, last night I made a fire with no coals just to see what the oven did. Very quickly heated up the deck to about 650 nearest the flame and 500 further away, but had some trouble keeping temps consistent. I think the next step is to use those coals in the fire bed area instead of under the deck. They should provide a more consistent baseline of heat, then i can spike the temps with some wood for top browining.
Anyhow, here are a couple picks of the oven as it stands now and last Sunday's pies.