I can't seem to get an accurate temperature reading with my IR thermometer.
When I open the lid and the stone reads 950°F, then it settles down to something like 800°F after a few seconds. I think the surface of the stone cools down which is my problem. I plop the pizza on the stone and next thing I know it's burning. I need to open the lid, let off some heat, then close the lid for a few seconds, then take another temperature reading. Like I said, this is going to take some experimenting.
BUT... when the temperature finally gets right, some good NY style pizza is the result! The kids absolutely love it and devour everything that I make. No leftovers!