Thanks for the reply.
I just tried cranking up the egg last night with my stone and platesetter setup (i also use 1-1/4 in copper pipe elbows) right after I got the fire in the range of 700deg on the std BGE factory thermostat. Normally, I preheat my stone and platesetter in my oven at 550 for an hour and then add it to the egg once it's been pumping out some serious heat. I did not notice any difference, so I'm thinking on leaning towards the new technique of adding the platesetter setup on the egg once it's up to temp, then letting it heat for a while to get the stone temp up. Yes, I definitely need to get an IR thermometer...anyone know of a good brand/price?
Anyway, my dough is a 65% hydration Caputo dough that I make a day ahead, rise for two hours after making it, punch down, refrigerate, then shape into balls in the morning and let rise throughout the day. I wasn't as impressed with the pizza last night, as I have been repeatedly in the past. I differed in my technique by shaping the dough balls the night prior and alllowing to rise in the fridge like that. It seemed they were a lot more moist than normally when I shape them the day of. I haven't made pies in a little while, so that could have been it too. They cooked fairly similar though, but had some subtle differences.
Generally cook time is around the 1.5-2 minute mark, so I feel my stone temp is quite a bit higher than my dome temp once I put the pie on. With regards to scorching the crust...man I had quite the run last summer. That doesn't seem to be a problem anymore.
I'll have to keep trying to tweek this new method of heating. I was able keep the temp of the dome up around 650 for 40 minutes or so, but it did slowly creep down to around 550 for my last two pies. I've been able to get the dome temp up to 700-725 before, though I had to use a hairdryer to aid the aifrlow.