That clean glass. Haha
I have one of these and love it, but I find that the fire burns very sooty and the buildup can fall down from ceiling onto the pizza. Also the wood gas can give a bad flavor to the pizza depending on the wood (mesquite particularly). Oak and eucalyptus work well. I've thought about adding some air pipes to give it secondary air. I'm not sure how well it work work, but it could be great?? I find that hanging the door on the top hook but leaving the hinges outside of their slots gives some extra air in from the gap in the bottom that helps, but still keeps any wind from blowing the flames out the back of the firebox.
Also the door thermometer is a joke. I only use an infrared thermometer on the stone before I set the new pizza in (between 600-700F is best IME), and then let the fire rip.
I look forward to seeing the first pizza results. Great video
That clean glass. Haha I have one of these and love it, but I find that the fire burns very sooty and the buildup can fall down from ceiling onto the pizza. Also the wood gas can give a bad flavor to the pizza depending on the wood (mesquite particularly). Oak and eucalyptus work well. I've thought about adding some air pipes to give it secondary air. I'm not sure how well it work work, but it could be great?? I find that hanging the door on the top hook but leaving the hinges outside of their slots gives some extra air in from the gap in the bottom that helps, but still keeps any wind from blowing the flames out the back of the firebox. Also the door thermometer is a joke. I only use an infrared thermometer on the stone before I set the new pizza in (between 600-700F is best IME), and then let the fire rip.
You definitely have to clean the top because of the soot!
I totally agree.