Maybe we could figure out a simple algorithm that uses Bernoulli's principle to model hot air flow taking into consideration the dynamic heat properties of the pizza stone? As long as the area betwwen the stone and the keg remains constant, this should be no problem!

Also, you would have to take in consideration the inconsistent air currents. Some sort of variable would be needed to account for air flow fluctuations. However, if you utilize a temp control system with a fan which utilizes a PID control algorithm it could be used in the overall equation. With that setup the time to cook an item with consistent air flow would be much less than relying on environmetal air flow.

But what do I know?