Chau, I would have extended the shield, but I cut it to be the size of your heat deflector mod first, so I would have to cut another piece of stainless steel stock. Right now it ends just above the bottom stone, I will probably move it up a few inches, since it didn't make much difference. Tinroofrusted, I had not thought about a metal box for a smoker, but did think about putting a piece of metal say 4 inches by 4 inches or 5 by 5 on a rod through the front of the oven with the metal piece normally facing straight up and down , and if I centered it over the burner, I could turn it one way to deflect more of the heat to the top, and turn it slightly the other way to deflect more of the heat to the bottom stone, sort of like a damper in a duct housing, but haven't got around to that. I did use a few scraps to mimic Chau's heat deflector - though I only went about 4 1/2 inches deep - I wanted to come up with some way to adjust it between pies to fine tune, so with a metal rod, I can probably push the fingers either forward or back, which might impact the heat being directed to the rim. Made a test pie using white flour, and not very good results. I had warmed it up at medium for 10 minutes, and the bottom stone was at 725, and the top was just over 900, so I turned it down to let the heat soak in for about 5 minutes, and when I came back the bottom stone was around 850, and the top read ERR ( my IR goes to 932 F). I should have turned it down even more and let it cool down, but I went ahead and launched a pie - the Chau heat deflectors were an improvement over my last attempt since it didn't burn the cheese, but the bottom starting burning well before the cheese started toasting, so I took it off and put it on a screen, and put it in again to get the top a little browned. Also did a rookie mistake in that I did not turn up the heat after I put the pie in. I had taken out the stainless steel washers under the bottom pie before this bake, will put them back in and try again tonight. The steel you see to the right side of the opening is some very thin gutter shield, that I trimmed to try to minimize the heat roaring out the front when I load the pie. I use the super peel, which I love, but you hand gets pretty close to the front of the opening which is pretty hot and this was an attempt to cut that down a bit - not sure it helped.