Wow, I was texting my dad a lot (who is a pizza nut) while the LBE was pre-heating and thought I included that info here as well.
Scott123, it wasn't you, it was user malfunction. There was no angled deflector plate like you recommended in this bake.
I did a trial run with no flower pot or saucer and a much larger opening on the flat steel deflector/directional plate (placed immediately under my stone) yesterday. After a long enough time it was obvious the stone was not getting enough heat because of the steel plate. So I got frustrated, took off the stone, ditched the plate (hot!) and put the stone back on......but I forgot to put the flower pot back in to provide some type of relief from the hellfire. Too much heat in the stone indeed.
So I have got half of a cardboard template for the angled deflector Scott123 recommended complete and will try that out.
Also thinking, what if a cast iron skillet was suspended from the ceiling...almost like a "heat stamp". Meaning if you cook, for example, a 12" sized pizza, you suspend an 8" or so (maybe 10"), inverted, cast iron skillet/griddle into the ceiling. The sloping sides of the cast iron would almost be like a "stamp" reaching farther towards the interior of the pizza and away from the rim/lip/cornicione.
This would require pretty accurate launching of the pizzas, and kind of locks you in to a specific size pie, but I would imagine the airflow would hit the side of the skillet, which would act as an airflow director kind of like in Chau's or Mmph's LBE setups...and the entire cast iron skillet would be radiating heat over the pizzas and especially to the inner part of the rim/lip. Theoretically, this may save fuel, as less heat may be needed to cook a pizza in as fast a time?
Finally, does the side vent (and access to colder air outside the oven) play the role of primary driver in the way the air flows...meaning the air gets above the stone towards the back of the grill and is immediately drawn toward the vent.....or does the fast moving air in fact "bounce" when it hits the artificially lowered, flat ceiling created by a pizza pan, stone or whatever is screwed to the lid?
If so, wouldn't a scoop be better? Maybe Chau's setup, where the air gets to flow along the curvature of the dome for a least a short moment, helps him get good bakes with relatively little mass in the ceiling (just ash catcher and airflow director)?
Just random thoughts. Pic (not to scale):
A: Lowered ceiling (pizza pan, stone, etc)
B: Inverted cast iron skillet
C: Some type of scoop to reduce "bouncing" and provide more of a straight shot out of oven.