I am getting very close to starting my build....just waiting on the pizza stone to arrive from Amazon.
Looking through the LBE thread and other threads containing LBE pizzas, it is definitely my desire to have some sort of diffuser/directional piece in the lid to help aid in browning the interior of the cornicione.
Now as we all know, many LBEs have some sort of set up where there is a circular, metal plate placed over the grill grate and under the stone...with either the back portion of the circle chopped off as in picture A below, or with a semi-circle vent cut into the circle as in picture B below. Other people do not have the plate, but either cut a pizza stone to mimick this effect, buy a D-Shaped pizza stone, arrange firebricks in this fashion, etc, etc. for directing the hot air and flame up and over the pies.
It's been discussed and models of various vents proposed, but I wonder if having the actual flat, metal plate modified with a scoop might be better than worrying about the lid. A super-rough profile of what I am talking about is below...the scoop and plate in grey and the grill top in green.....obviously not to scale! (with the scoop being high enough to go over the pizza under it, obviously)
The scoop would require a welder and some fabrication, but I wonder if it could be an improvement. Just thinking out loud here.
Finally, is the sheet-metal circle something that can be cut at home or does a metal fabrication shop need to do it? Jackie, how did you construct yours....at home or at a shop?
Thanks a bunch! --K