Question 1

Reviewers, some of you note "not hot enough"..did you actually check temps using infrared meter? If so, what's the avg temps achievable in this grill?

Accepted Answer

I posted an addendum in the comments and I'll repost it here:"I put two quick response thermocouples into the device temporarily to evaluate. One was below the stone, above the heath deflector. With the other, I loosened the temp gauge screw on the top and secured it to the bolt and nut on the inside and let it hang down about an inch. Running the oven 'inside' in a 70 degree, no wind environment, you can get to just about 500 above the pizza stone after around 15 minutes. If you add a veil of aluminum foil to the front opening, you can get to 650, but the flame seems to struggle a bit due to reducing the air flow. This does improve the quality of the cooking, however. Keep in mind that the entire oven has little thermal mass and cools quickly with opening."But, to answer your question further, I did use an infrared pyrometer to spot check things and it was consistent with the thermocouples.You can get up to almost 500F after about 10-15 minutes.  That was using the device inside (probably not recommended) at 70F ambient.  If it is cold outside and especially if it is windy, your temps will be less.  Wind really degrades the temp as I tried this one day at 40F near a lake and could not get it above 350F.  There is just not much thermal mass to the oven and it is wide open to the cooking surface in the front.  I put a veil of foil over the front and it did up the temp by almost 100F but the flame sputters a bit due to reduced air flow and I imagine that this is not 'recommended' but it will get the temp up a bit.I would suggest you try cooking pizza in your oven at 400F on a light weight stone with good preheating and this will roughly simulate the process you will find in the Cuisinart oven.

Question 2

How hot can this thing get?  I like to cook my pizzas as hot as possible, preferably more than 700 degrees.

Accepted Answer

I have played with this oven extensively.  I put two quick response thermocouples into the device temporarily to evaluate.  One was below the stone, above the heath deflector.  With the other, I loosened the temp gauge screw on the top and secured it to the bolt and nut on the inside and let it hang down about an inch.  Running the oven 'inside' in a 70 degree, no wind environment, you can get to just about 500 above the pizza stone after around 15 minutes.  If you add a veil of aluminum foil to the front opening, you can get to 650, but the flame seems to struggle a bit.  This does improve the quality of the cooking, however.  Keep in mind that the entire oven has little thermal mass and cools quickly with opening.

Question 3

is there an adaptor to connect it to a gas line, rather than a tank?

Accepted Answer

There is an adaptor available to connect the oven to a 30-lb. propane tank rather than the small bottles but there is no adapter to connect it to something like an indoor gas line like you would use for a gas stove.

Question 4

Is there a matching cover that will protect it from the weather? or a grill cover?

Accepted Answer

I think so it looks like it

Finish Type	Painted
Material	Stainless Steel
Door Material Type	Stainless Steel
Item Weight	1 Pounds
Item Dimensions D x W x H	18"D x 27"W x 14"H
Capacity	13 Inches
Color	Portable Outdoor Pizza Oven
Door Style	Side Swing
Wattage	1550 watts
Power Source	Propane
Control Type	Knob
Special Features	Oven-safe

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CuisinartCPO-600 Portable Outdoor Pizza Oven

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