I have been learning with this oven.......
1)I do NOT use the propane burner for anything more than lighting the fire.
2)I purchased 1 cord of 2 yr. old oak for $380 total including delivery...expensive I think, but I'm in California
3)I think I must have a 2 year supply of oak based on 3-4 chunks being all I used to make pizza for 20 girls and 5 adults and I had a good hour of fire left to cook on. (I made 9 pizzas which they killed....in self defense, one of them was anchovy, which they allowed me to eat all by myself without complaint.)
4)I have heard lots about the propane burner. OK...OK....
5)I have heard lots about the shape of the oven.....but then I stick 3-4 chunks of wood on the burner side, light it, and then let it all catch....I have flame going 1/3 to 1/2 way across the flat dome. I have a 650-750 floor without pushing the wood over that area. The far corner of the oven is not as hot, based on the fact that the firebricks in the back corner farthest from the fire are the last to "clean". I usually cook 1 pizza at a time and it will be a while before I can make pizzas fast enough to keep 2 pizzas in a wood fired oven alone. I'm not fast enough yet.
6)Since I switched to seasoned oak, which I dry further by keeping about 1/8 cord on the porch underneath my tabletop, I do not have to dome my pizzas. I hate to admit it, but I was using scraps of clean doug fir left over from my carpentry projects....It burned hot, and short....but I did not taste any odd flavors.
7)I found that I had to reexamine my pizza making. It was easy to make pizzas in a 550 degree convection oven with a pizza stone, I did it for years. I had to relearn a lot of things when switching to a WFO, and I am still not done learning.
See the 85% hydration video from the thread in off topic foods when I made Chau-batta and pizza because I was imprecise on a thread and Jackie Tran wanted me to remove the uncertainty.
I think most of the pizzas made in the US are made using Natural Gas fired ovens or electric ovens.....Am I wrong? Not all pizzas made in non-wood burning ovens suck. I had a really good one on Sunday Night at One Speed in Sacramento. I went to observe their technique.....Same with the visit to Mazullo in Sacramento.