Firing Techniques

Posted by Tony

Hi,
I am up to my 4th firing since finishing my oven and I am still trying to fine tune the best technique to get the oven up to temperature.
It has been taking me around 5 to 6 hours to get the oven hot enough for pizza and even then I have only over been able to get a white patch about 400mm square on the top of the oven.
I have found that I have to keep the fire very close the front of the oven or else it seems to die out. Is this normal?
Does a fire on either side of the oven instead of one big one in the middle work?

The last couple of times it has been very humid and stormy when I have been using it, does this have much of an affect on the fire?

cheers
Tony