Hey Bert, what's your location? Maybe one of the "experts" on this forum live close enough to test drive your device in person.
Good point, Brian.
Bert, one of the strengths of the 2stone is that you can put it on the grill, turn the grill on, wait for it to pre-heat, come back, and it will be ready to make pizza- and it will, based up the thermal mass of the fibrament (3/4" I believe) and the heat going into the stone during the bake, produce a pretty healthy number of consistent pizzas in succession. I've never seen the 2stone insert put through it's paces, but I'm relatively comfortable, with the right heat setting and consistent timing between bakes, it can do 4 pies without an issue.
The added labor of adding the bottom stone after the top has pre-heated for a while isn't the end of the world, but, as you bake a pizza and time passes, the top to bottom heat ratio will change, and the bottom stone, as you feed it from below, will get progressively hotter.
Pre-heating the bottom stone after the top will only give you optimal conditions for one or two pies. It's not like you can remove the hot hearth and give the ceiling another burst of energy, as handling a hot hearth produces a safety issue.
At this point in time, the forum hasn't hammered out the ideal top stone temp and bottom stone in a two stone scenario. Generally speaking, the hotter the dome in comparison to the hearth, the better. I've never heard of anyone complaining about two much top heat in these kind of scenarios.