Why does every comment you make have to model the universe of pizza making on the LBE?
I don't. LBE's are a very small part of pizza oven thermodynamics. I make my recommendations from a combined understanding of deck ovens, wood fired ovens, grill inserts, standalone ovens (such as the 2stone inferno), home ovens, grill setups and LBEs. It's the deck ovens, of which 99% have bottom heat sources where I draw the bulk of my knowledge on this subject. LBE's have been around for around 6 years, while the thermal engineering in deck ovens has been honed and tested over the course of at least 50 years. Not that the principles are that different.
But, between the two, I definitely draw more knowledge from decks than I do LBEs.
And what if I WAS modeling everything on the LBE? What's wrong with an LBE? Within that 100 page thread, there's a lot of valuable thermodynamics knowledge.