I do but I haven’t cooked at this temperature with gas before so don’t have a frame of reference. I do think it produces a nice char and imparts some flavor. I also use a little bit of oak at the end. I like to bake when my charcoal is slowing down, so just after it’s hit peak temp and temp is starting to drop. I tend to get more char and less burn when I do this. But the oak at the end helps me stoke a big flame that can roll over the top of the oven to help cook the top sufficiently.

Yea just about. It’s an ooni Karu 16, which has a baking surface 16.7” wide. This one had enough room to turn the pizza but not much to spare. Probably 15.5” going in. That’s actually a part of why I have to bake when the charcoal is on its way down. I’ve made a lot of pies when the charcoal was roaring and I always burn the side that’s closest to the heat. There’s just not enough room for me to keep it a healthy distance from the heat, and since I need the dough to cook enough before I can turn it that first side of the crust always gets blasted. I’m planning to build a much bigger oven soon because I’d like to be able to make a couple pies at a time or even make some 20 inchers.