Mark, there's a pretty wide variety of opinions when it comes to char, but, for me, the bottom of your latest pie is a bit too much.
You had talked about making things easy for yourself, and, out of removing the ceiling and using the infrared, vs. purchasing kiln posts (or other tweaks), removing the ceiling is probably a lot easier. You will need to turn the pizza as it cooks, as the rotisserie burner is directional, but that's not that difficult to do with the right peel.
To me, that's the easiest, and it gives you the fullest control over the top and bottom browning, because both will have independent heat sources- the bottom, the pre-heated stone and the top, the IR burner.
If you do want to go the kiln post route, then, yes, any ceramic supplier will have them.