Thanks guys, I should clarify that I've been baking in a modified home oven for some time, so the LBE is not a huge adjustment in technique for me.
I owe all of the LBE posters here a big THANK YOU for making this process relatively painless for me. I based my build on Villa Roma's original design (obviously) and the great mods / recommendations of other LBE builders like boatman, scott123, chau, toddster, enchant, etc.
Here are the build specs and a few pics, which are pretty basic, following the KISS principal:
"standard" 8.5" front (lid) cutout
16" alu pizza coupe in lid, to lower ceiling height (I did something a bit different then most and placed the coupe in such way that the tallest part of the ceiling is in front, by the air outlet and the lowest portion of the ceiling is in the back, to accelerate the airflow)
deflector made from 14" alu pizza tray
18.5" weber with 11" round burner cut-out
reinforced deck supported with 3/4" flat steel bar, mounted vertically so that pizza stone sits even with the lip of the kettle
steel charcoal grate for 22.5" weber
3/8 in. steel diffuser on top of the charcoal grate, cut to fit around stone
16" old stone oven pizza stone (w/feet, to keep it off the steel diffuser)
stone is heated very evenly due to thickness of metal deflector
airflow over the pizza easily achieves cornichone browning / cooks top of pizza - I actually had to turn the burner down a bit to avoid burning the pizza top , once the fuel mix was adjusted properly, pizza top and bottom seemed to cook uniformly, no problems with burning the bottom of the pie- probably due to thickness of the deflector
20 minute heat up time to get deck to 650F
could not push deck beyond 650-660 or so with current burner set-up - hopefully with some tweaking I can get to 700-750 though I may not need it