Let me preface this entire reply of mine with the following caveats:
1. I think this whole LBE thread is just about the bees knees. Like Parliament-Funkadelic landing in the Gosh-damned mothership on stage cool, capische?
2. I am clueless when it comes to thermodynamics, air flow properties, etc.
3. This has probably already been discussed and dissed as unfeasible.
4. The fact that there are, as we speak, 100 Belgian beers ON TAP, as well as that many in bottles for the annual Belgian Beer Fest a couple of blocks down the street from where I love is really just about skull-effing me right now after partaking in the festivities (and in intermission to going back for more before the kegs and casks start running out).
Blah, and blah, blah. Okay
It seems the challenge is always about getting air up over the pizza and out the side vent, with equalizing the temps being a worthy goal as the heat of the stone on the bottom tends to get hot, being tha the cajun cooker is placed under the grill (hence some peopel using diffusers, bowls, etc)
How well would the heat from that cooker travel up some type of ductwork or tubing so that the largest exitpoint of heat is at the top of the grill, meaning more heat over the pizza?
Is the ductwork or steel which would be tolerant of the heat too expensive?
Could you put a Y-Valve on a tank of propane and have two burners, one putting heat up through the bottom, as usually, but at a lower flame and the other jetting hot heat up through some type of ductwork and ramming hotter air than the lower burner is over the pizza?
Could something like that work, or would it just be a propane hog?
I made a super quick theoretical pic showing a ROUGH idea of what I am thinkin about (although this doesn't show a hole in the bottom...guess it would be a one burner...oh well you get the friggen point).
Thanks for entertaining my ramblings. Have a great weekend! --K