Love this thing. I recommend getting with the door cover plate. Definitely hands on and a little technical on getting it lit and maintaining temp. I use my little mini dust blower to help stoke the fire. Because it’s pellets it gives the pizza a more authentic fire brick oven taste. 600 degrees is the sweet spot. If you get any hotter you can’t cook the pizza long enough to cook the dough all the way through. Maybe you can get it thinner then I can to be able to cook it at a higher temp. It’s quit a bit more technical then any other but for the price you can’t beat and once you learn its quirks it works very well.
Kam 
