Don, once again beautiful pies, once again jealousy !
Once again, questions to selfishly wring out your knowledge to help my pursuit of your pizza quality and consistency. I have difficulty still with consistent baking unrelated to wine consumption . . . My last bake was first pie just about where I wanted it, the second was blonde, though I had added some wood after the first bake. Perhaps, grasping at straws, the size of the wood I am using has a bearing. The pieces I cut range from 3-4 cm and less and are about 30 cm long. I am using Garry Oak and it is very dry and burns well and cleanly. I wonder if larger section makes for more consistent heat. Yes, now that I pose the question, I can change that in a couple of days to try it out, but ask for your experience.
Cheers, Thanks for your time