I've recently moved homes, and I had to leave behind my beloved WFO ("Dante") since it was pretty much anchored to the ground. I'm going to eventually install a new WFO, but in the meantime I've been working on a little project to turn a weber smokey joe (and a half) into a hot little Neapolitan pizza oven. This project was pretty much inspired by what folks are doing when hot rodding their G3 Ferrari ovens (http://www.pizzamaking.com/forum/index.php?topic=19732.0
Here's the short description of where I'm at right now, and also what I eventually want to do.
In the bottom of the smokey joe I've got a heating element borrowed from an indoor electric grill that I've had laying around for years. This is used to preheat the oven, and to keep the (13" cordierite) stone at a good temperature so the bottom of the pie gets baked properly. I also have this element hooked up to a voltage regulator, so it isn't going at full blast all the time. This plugs into a 110 outlet.
The top of the oven is the standard smokey joe lid, then a layer of ceramic insulation, and then another lid from a second smokey joe. I have the two bolted together using parts from the purchase of the second smokey joe. The underside contains a 8" surface element for an electric oven. This element is rated to 2400 watts, and needs a 240 outlet to get up to a reasonable temp.
The power source for this element scares me a bit.
Right now power is hooked up to the top element via some high temp wire, which then attaches to a homemade extension cord (600v electrical wire), which eventually plugs into a 240 outlet. Future plans include inserting a voltage regulator between the high temp wire and the extension cord (and that piece of equipment is somewhere in the mail between here and China). The high temp wire is attached to the element via a high heat porcelain wire nut, but it's not very stable. A traditional metal + plastic write nut would work a whole lot better, but I worry it might melt being so close to the element. I might try it anyway, since the porcelain nut doesn't feel very secure. A kill switch along the way and close at hand would probably be another good idea as well.
I also want a more secure housing for the top bits. Maybe another piece of metal below the handle with some more insulation, just so the connection to the element isn't exposed. And possibly an insulating sleeve for the ends of the element.
So how hot does this guy get? A 10 minute warmup time got the stone to 1100F. The pie below cooked in 45 seconds. I'm looking forward installing the 240 voltage regulator because that means I can do a 10 minute warmup at a lower temp for the deck (maybe 800°?), slide the pie in, and then crank it up to 11. While the pizza was completely editable (and consumed in just about as much time as it took to bake), I would like the underside of the pie a little less burnt. The crust was pretty much perfect though. Well, not as perfect as my WFO could make it, but close enough.