Roccbox out tonight, first time this year, shame on me. 72 hr cold ferment dough gives a decent base and then various things on top. On board temperature gauge showed a variation from 400c which is fine to about 370 which I feel is a little cool but this was he first time I've used it outside unsheltered. Its surprising the difference a little wind seems to make. The prevailing weather usually means I use it inside but next to a stable door for ventilation. Cooked fine mind and the first slice is always great. Need a few friend round to make firing it up worth while.
Cool enough to pick up and put away about 90 mins later.
So until the next time.