Gentlemen, let me try again to sincerely apologize. Most of what I wrote should have had a sarcasm smilie attached, if there is such a thing. My only other excuse is that it's graduation week for my oldest daughter, all of my in-laws were in town, we were getting a new house ready to entertain in, and I'm utterly exhausted.
Moving on. Stopped by a local brick oven place that claims to be VPN certified, and bought three balls of dough (haven't had time to make any yet). Fired up the new rig and 8 minutes later, the bottom stone is reading 850, and the top is about 980.
First up, marguerita, just a quick sauce of Cento crushed tomatoes and some garlic and basil. Cheese was some pre-sliced Bel Gioso that my daughter picked up. It's cut too thick, but just went with it. Pulled it out at 90 seconds on the dot. All three of these were at exactly 90 seconds. The first two were at
850-870, the third I let it cool down to 800.
Don't know if these are perfect, but they tasted damn good. Maybe could use a touch less char on the bottom, and a bit more on top. Maybe pick it up and dome it at 60-75 seconds? Best I've made in years.