Thanks Bigfoot. This is very helpful. With my various contraptions (Modified Pizza Bella, LBE, and now Kettle Insert+LBE), I found that what is really difficult is getting the top charred, before the bottom gets completely burned. I think that for many of us Neapolitan pizza hobbyists, it is the key to success.
Do you feel that you figured out, once and forever, how to properly set the fire so that you get consistent acceptable outcomes, or is it going to be a continuous struggle to get that top charred, decent leoparding, without the bottom looking like a FDNY arson scene?
In other words, do you recognize any structural imbalance in the roundboy that prevents you from reaching consistent results, or once you figure that out it becomes second nature.
I want to end my personal fight against the burned bottom and finally move on with more fun tweaking (ingredients, dough etc). I know that it'd be cursing, if I pour money in a WFO and still get charred bottoms, and pale tops.