Although I have no experience with your particular oven, a few general things you might find useful:
1. Avoid building a fire so large that flames escape up the chimney. That's just wasted energy.
2. Firing times for a particular model of WFO are tough to predict. It depends on the amount, size, shape, fuel content, moisture content, ambient weather conditions, etc. I prefer to fire up my oven a number of hours before baking time. Once saturated, my oven is pretty efficient and I just need to toss in a few chucks of wood every so often.
3. An IR gun is essential, IMO, for getting to know how your oven responds under different situations. Unless you are just baking one pizza, it really helps to know the "true" deck temp in the area you will be baking, as opposed to the "peak" temp right after you push the coals to the side. If your oven is properly saturated, you should see the peak temp drop until equilibrium is reached and the temp in the baking area is pretty steady. This is your true deck temp. You can also measure the recovery time - how long after you remove one pizza does it take for the deck in the baking area to return to the true temp. If it never returns, you might not have saturated it or your fire on the side has become is too small or you are losing too much heat through the dome or the chimney.
Master the fire!!!!