I am the slowest brick mason on earth. I would die of starvation if I had to do this for a living. It's hot as blazes and the mortar sets really fast so I have to use small batches. If I mix too much it starts to harden on me and by the time I get 3 bricks up(waiting between each one for it to set up enough to move my indispensable tool) the mortar is starting to dry out. You start with it almost too thin and before long it's getting too thick.
I reached the point where I had to get up in the thing to work on the back section so I guess that's progress.

I decide to do a rectangular opening on the inside and it will probably be 11 1/4 inches high, 20 inches wide

We did Pizza again on the gas grill. This time I used regular red clay bricks with 3 large holes. it works much better since the holes allow more direct heat to get to the crust. Here is a shot of Peel 1.0







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