I have one of these new Weber Original Pizza ovens and have used it a few times. I can say that it does work better then Henrik has experienced but have found that there are a couple of points to ensure it does get and stay hot enough.
1) If any wind blows into the exit slot at the front then it lowers the temperature quite quickly. I assume it stops the airflow, a bit like blocking the top damper and thus reduces the supply of air to the coals - if there is a light wind then point the exit downwind. If there is a strong wind then I reckon it would need to be sheltered. The instructions do not mention this.
2) Recommended charcoal load - I could only fit 90 of the Weber charcoal briquettes into the starter, so I added another 10 or so after emptying them out onto the lower grill. I used them to plug gaps between briquettes - the thinking here was to ensure that any air rising through them needs to be heated by passing over them rather than passing straight through.
3) We have managed 3 minutes to cook a neopolitan - putting a few woodchips down the back seemed to speed up cooking by a minute or so.
Henrik has done a much better job or recording his experiences but I will try to make up for that over the next few weeks! I have access to a thermocouple logger at work so will borrow it to record temperatures without the errors that IR thermometers can introduce.
It has been great fun to use so far and can cook quite a lot of Pizzas well (we have done 8 in one sitting) and consistently rather than just one or two which is what we found with just a stone