Hi Gene, I have tried 50000 btu turkey fryer burner... I did better with my current setup on my lidless grill.
When I used turkey fryer burner, I heated the top stone till it reached over 800f, but once I placed the bottom stone, the bottom stone temp went up fast while the top stone temp went decreased quicly to low 700... It is very hard to balance top and bottom heat with fryer burner.
With current set up on the grill, I have one burner providing direct heat to the bottom stone, and one burner is providing unblocked heat to the top stone (@ back side). I heated top stone before inserting bottom stone, and when I insert the bottom stone, the top stone temperature is maintained longer,and it can be easily brought back up by sliding 1/2 bottom stone outside MPO.
I could do similar thing to what some of the LBE mod, by adding heat diffusers...but that's a bit too much work for me.
I am looking at paella burners.. the nice thing about these burners, they come in two ring or three rings. You can control each ring separately. With the outer ring heating the top stone and midle ring heating the bottom stone. With this type of burner I can have total control over MPO's bottom and top stone temperature. These burners are expensive though...
In regards to my recipe, what can I improve on it for 700 to 750f baking temp, to get closer to NEO pie.