I have an extremely old Char-Broil Precision Flame that works ok but thanks to a company-wide bonus for being #7 on the "Fortune Best Companies to Work" list and beating our NOI budget last year I'm splurging on a new grill
That means the old one gets converted into a dedicated outdoor pizza oven, that will obviously need some modifications
I can't lay claim to any of these ideas, I'm just lifting ideas from what I've seen out there!
I'm thinking about a steel plate above the burner then kiln shelving or fire brick for the cooking surface; that should take care of the bottom.
For the top, I want to install an infra-red rotisserie-positioned burner just above the cooking surface, then layer a new dome of flashing material within the current gill lid. This should encase the ir-burner within the lid and create a smaller area above the cooking surface.
To top it all off, I think the lip of the lid should be cutout and hinged as a door to minimize heat loss when checking/rotating the pie.