I received a PM regarding my LBE setup, so I thought I'd post pics. My 22.5" setup uses a Bayou Kitchen SP-10 burner. On the charcoal grate, I have a 10" round cast iron griddle with the handle hacksawed off. This is my heat deflector/diffuser. On the cooking grate, I have four "half pound burger" sized pieces of crumpled heavy duty aluminum foil. They're 4" x .75". They support my stone high enough to make it's surface flush with the rim of the LBE. I use a D-shaped stone from Old Stone Pizza Stone Co. 20.5" x 15.5". It really allows unimpeded airflow and consistent temperatures. The base of the LBE is lined with HD foil. http://www.amazon.com/Stone-20-5-Inch-Pizza-Grill/dp/B002JPJ078/ref=sr_1_32?ie=UTF8&qid=1301936799&sr=8-32
The dome is also lined with HD foil, and I have an 18" aluminum pizza tray suspended with a 4.5" bolt. This really lowers the roof and forces the hot air closer to the pie. I did try the design with the ash catcher suspended underneath the pizza tray, but I struggled with the inside diameter of the cornicione coming out too blonde.
I recently switched to a 15" pizza pan that I've cut and bent to direct airflow. Chau showed me his MBE deflector, and mine was built based on his inspiration.
Reply #269 - http://www.pizzamaking.com/forum/index.php/topic,11126.260.html
Upskirt cooking is no problem with my setup. I've rarely burnt one. The crust/char underneath is thin and beautiful.
The dome is the key... It's a common trait amongst LBE pies that the outside diameter and top of the cornicione browns and leopards nicely, but the inside is pale. It's not undercooked, per se, but too blonde. Proper and accurate re-direction of the hot air will really elevate the look of LBE pies.
Taste-wise, I'll put my pies up against anybodys, but I still have a way to go in evening out the heat during the baking process and creating eye candy that passes critical examination.
Here's the pics.