First round with the Onlyfire: Full chimney briquettes into Slow&Sear 2 with the empty water reservoir in place at the rear of the Onlyfire. Temp at the back of the stone 750 +/- by ir gun. Front of stone 650 +/-. Thermometer on onlyfire 600. Bottom Vent full open.
Pizza was a 15" grocery store bought uncooked pre-assembled pizza. This came with instructions for 18 -22 minutes at 450 (not a thin crust).
Outcome: Toppings were done in about 6 minutes. I didn't put a timer on it. I had thrown a handful of cornmeal onto the stone just before I dropped the pizza onto the peel (with more cornmeal under the pizza on the peel for easy exit). It took about 30 seconds for the corn meal on the stone to completely carbonize. From about the 60 second mark I was lifting and spinning the pizza. I ended up turning it about every 40 seconds trying to save the bottom. Toppings (supreme) were very good, edges were good with some leopard spotting, the bottom had a 100% paper thin hard carbon finish. It was perfectly burnt from edge to edge. It was so thin, that the pizza cut and served like normal, but with a carbonized surface to a bottom crust that wasn't burnt inside. I was able to eat the whole thing with only a slight notice of the carbon layer.
Finding: If this was a thin crust, thin topping pizza, I might have pulled it off. The heat was there top and bottom to melt the cheese and cook the toppings if they weren't layered into a 1.75 pound pizza. It would mean dropping the pie, and starting with your peel and pizza hooks at about the 45 second mark. The crust might have survived the 4 or 5 minute mark.
Plans:
1. Try a thin crust, thin topping pizza and spin it like a top.
2. Try half a chimney of coal and reduce the bottom vent. See if it will settle in with the stone temp a closer to 450 front and 550 rear.
3. Consider using a single Weber basket to concentrate the footprint of the heat and not burn directly into the outlets to the upper chamber.
Overall, no downside to the unit. It performed as designed. Now it is strictly a matter of learning how to work the heat and the pie design itself.
Bailey151 if you are still out there, consider jumping in with lessons learned (fire control etc).
v/r rch