Many thanks for the reply. While i didnt take pics during the problem cook, attached is a pic of the oven.
During the problem cook, the Lodge pan was simply sitting on top of the wire grates, which i think we agree is why it got too hot (it surprised me how hot cast-iron can really get..)
My next play is to use a dual level rack, put the heat-diffuser (supplied with the Kamodo) on the lower rack as pictured, and the cast-iron on the upper-rack.
In theory, the cast-iron should heat alot slower, as the diffuser should block most direct IR, and i'm hoping for a little more colour on top of the pie, being closer to the top, using reflected heat, and with some luck, a better colour on the bottom.
Unfortunately i didnt have my non-contact thermometer for the previous cook, but i do now, so i will take some readings and understand where things stand.
I've had stones in the past, and they do a decent job, but unlike a home oven, it's hard to put them in when things are cold so the stone doesnt crack, and i've had a few structural failures, hence why i got the cast-iron for bbq style cooking, but as you mention and as i've learnt recently their just way too conductive.
I'll test the above plan and report back in a few weeks. As alot of people have Big Green Eggs and similar type Kamodo's, i assume this may be of interest if something can be put together without much customisation.