Very cool Chau. 
I think I'm about to do the same! Please post your progress...
If you decide to pull the trigger Paul, I would recommend getting the Eolo (blower tube). I'm not sure the door with glass panel is a must for NP. I didn't use the door during my bake tonight and felt it wasn't necessary. I'll test it out next time to see if there is a difference for NY bakes, but for NP, I was running temps of 900-950 so there was plenty of heat. FYI, I order the door with glass panel and also received the regular door as well. Either door would be useful for bread baking or roasting meats.
Also I did use both the log rack and the coal separator. My initial thinking is that the metal piece would block some heat from the pizza cornice next to it but that wasn't the case. When the temps were 900-950, the crust leoparded and darken quickly.