So after several months of experimenting with variations on the the "Pacman" style setup, I'm back to the SnS with the KP and pretty certain its as close to an ideal setup as I've found so far. A basket and a half of Kingsford Competition and a few wood splits gets me 900+ on the steel and consistent 500-600 on the deck. The height of the SnS puts the heat source nearly even with the deck where it belongs. I scatter about 20 coals under the stone to get it to temp without getting it so hot it burns the pies. An added bonus is between the SnS and the SS baking steel, temps to the kettle arent any higher than doing a hot cook so I'm able to run my vintage kettles if I choose. I still use a lid from a beater most times just in case but old habits die hard haha
A "hack" I'm sure most of you already know when re-using charcoal in baskets, Vortex etc...after lit, setting the chimney over top of the unlit coals allows embers to fall and light them while the chimney does its thing.
Generally use 2 splits this size. Never more than 3. I leave the steel off until it catches then close it up.
Deck.
"Dome"
Recipe I use makes 4 10-11" pies.
Dome too hot to really get the onion where I wanted it but still a really delicious pie!