I'm like MrHoss. I haven't perfected it but I think it's a worthwhile addition. Don't expect to be perfect unless you're already skilled at making pizzas in a wood fired oven. The fire control takes time to master and fuel consumption is high so have enough charcoal and wood chunks on hand. I use briquettes for long lasting heat, lump for high heat and wood chunks for flares of heat right at pie time.
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