Ok, first run of the Pizza Party oven was a resounding success. Per the instructions, we let the fire burn for an hour before we baked pizza (this was done to season the oven, burn off any oils and residue from the manufacturing process). The oven was actually up to temperature in 20 minutes, so next time that's when the pizza goes in!
Note #1: Put the door on immediately after starting the fire, otherwise smoke will exit the front of the oven and create black soot above the oven door on the exterior of the oven. Installing the door (cracked) allows proper air flow and all of the smoke exits the chimney.
Note #2: Ditch the wood holder and heat diverter (shown in picture #5 below). While it's a great concept in keeping the coals away from the pizza, it blocked direct heat from the coals and prevented our crusts from charring. The oven works much better without it.
Note #3: This oven gets HOT. On several occasions it overloaded my IR thermometer which maxes out at 1,000 degrees F.
All in all, everyone loved the pizzas that this oven cranked out. First pizza (with diverter) took 2 minutes to cook, successive pizzas took about 90 seconds (without diverter).
I'm sorry to say that I imbibed a wee too much red wine and I ended up eating more pizza than I photographed. This was my first run with this oven, I'll do another run this coming weekend and I'll try to be a little more methodical in my approach with more photos and more measurements. But the following photos should give you an idea about how this oven performs.