I hear everyone about the SP-10 and am already leaning in that direction. Thanks.
But I'm trying to clarify exactly what is happening inside of the LBE during cooking.
My understanding from reading the posts is that the topside heat is the result of hot, moving air as it comes up, out from behind the back of the pizza stone/floor, hits the dome and is directed out of the grill through the front vent.
However, at Reply #1010 in this thread (http://www.pizzamaking.com/forum/index.php/topic,4753.msg128206.html#msg128206
), Buceriasdon showed a picture of his LBE with the actual flames coming up out of the bottom half of the grill. I'm extremely curious if in this picture the flames are "shooting" this high because:
1. The grill top is removed and more oxygen is available to help the flame reach a higher intensity....meaning the flame will not reach this level during cooking?
2. The fact that Buceriasdon does have a higher psi regulator and the higher pressure is aiding this flame to reach this high, which may be the case in his LBE even with the lid on:
Kelly, Is you high pressure regulator adjustable or a fixed type? Mine is an expensive for here in Mexico made in the USA 0 to 60 lbs
Buceriasdon, what is occuring inside of your LBE when the lid is on?
Hypothetically, if one could in fact rig the LBE in such a fashion, either by using a higher psi regulator, introducing more oxygen to the equation and/or placement of the propane burner so that actual flames are coming up the backside of the floor and are licking the ceiling/dome, I would imagine that would create an environment where a 90-120 second pizza could be cooked in the LBE and with potentially more heat radiating down on the top of the pizza?...something I would be very much interested in.
Blah, blah.....just break out the hacksaw and start putting something together already!