Barryvabeach – great, I’m really glad you are using stainless. If I understand your message correctly, we are exactly in the same space.
As you say, it may make sense to bend that heat shield to give more room for the flame. I’m a fan. I’m just not sure what to expect. On one hand, the flame should be more free flowing, on the other hand the flame constriction between the steel plate and side shield likely causes the flame to broaden out thus exposing the crust to a greater heat area.
If you move that red area up a few inches (i.e. green arrow), that puts heat right at pie crust level – charring should be really quick. (Maybe dial down the gas flow.)
C.Bob – good future suggestion, IMO. That is going to be one hot can. BTW, Did you get yours yet?
The tough thing for me is that the Blackstone oven makes such good pie out of the box that you almost don’t want to mess with it. Going forward, I think owners are going to want a list of modifications to consider, maybe in priority order, which helps them create the style of pizza that they like. It will take time before innovators and collaborators can flesh out the various modifications and understand their impact. As it stands, my favorite mod is cutting the support bracket. I see no value in that angle iron getting red hot and blocking the flame under the stone. Second (IMO) is a heat deflector above. I’m still not sure about putting washer/spacers between the steel tray and stone because, in my experience with the rotisserie pizza grill (RPG), the stone temperature is “set it and forget it” meaning pick a launch temperature (850F for double zero/neo style pie), launch the pie, then fiddle the flame for even cooking of the upper surface. I love how the BS steel rotisserie base plate evenly heats the stone (much better than my old RPG).