Thanks a lot for your replies! For my lid I used the good-ol' inverted ash-catcher technique, but I put a few small chunks of quarry tile evenly scattered in the "bowl" part of the catcher and secured w/ some HD foil before attaching it to the lid - my thought was that this may add a little heat retention to the ceiling w/out having to add all the weight of a whole stone - of course it's hard to tell if this really did anything, but the top seems to be cooking nicely so far.
To answer your ? Don, the reason I didn't just go directly on the firebrick is that I wasn't impressed w/ the crust results I got compared to the quarry tile in the conventional oven - maybe it would be different in the LBE?
I have already cracked a few cheapo pizza stones in conventional ovens so I figured these wouldn't stand a chance in the LBE - so far my trusty $1 unglazed quarry tile has held up in many conventional oven bakes and a whopping 2 bakes in my new LBE - can't imagine it will last, but I guess you never know.
Here is my report on test pie #2:
While I was waiting for the pros to respond, I tried a a simple approach - I wrapped a grill from an old smoker, which was about 16", w/ HD foil and cutout a small circle approx. where the center of my 10-11" pie will sit w/ the idea that the air space of just having the grate there will insulate a bit overall and then the layer of foil will insulate just a bit more around the edges, resulting in relatively more heat to the center of the pie - then I just set the 1 quarry tile on top of that and let er' rip.
I noticed it heated up faster w/out the firebrick and, while I still have a lot of tweaking to do, I was fairly happy w/ the result but I still need more char - I am wondering how long a grill wrapped in HD foil alone will last as a buffer though?
On a tangent, I toyed w/ the idea of trying to make my old 16" smoker into an LBE - this thing is like a tank and would probably have some serious insulating properties, but I don't have any tools that will cut through this thing!