Thx guys I have some work to do yet to dial in the new settings. When I varied the space between the back wall and the stone from 1" to 2" there was a marked increase in heat up times (25%).
My old set up was working fine, but this gives me more flexibility. I have a wider range of heat to utilize and take advantage of. I was impress that I could get the entire rim charred via rotation and have a finished pie in 2 min. I think that is about the upper limit on bake times for a NP pie.
I think the right thing to say about the MBE/LBE is that like recipes, it really does take some tweaking to optimize the end result for each user. I'm not sure one setting or recipe will work for everyone.
I will definitely be doing some more testing with AP/caputo flour in the MBE in an attempt to make something close"r" to a NP pie. I will keep you guys posted. For now I'll have to put my WFO plans on hold.
JD - I like your ideas. Without a doubt a hinge lid would improve efficiency. As it is, it takes the MBE very little time to recover once the lid is off and on again. With the 2nd and 3rd turn, the puffed up rim goes from white/light color to char in about 15 seconds. Since I'm not too hand with the tools I'll save it for a possible later project. I bet it would be a piece of cake for you. I kinda wish we lived closer so you could help me put a heat source in the lid. That would really be ideal IMO.