Hello, I've recently built my first Low Mass Wood Fired PIZZA Oven. It Is fired with Rocket Stove technology. IMO . . . it is a great success. It uses very little wood and can achieve high temps.
Two weeks ago I added a convection fan to my oven. The oven chamber is a 18 gal. barrel with a lid that seals tight. The HOT gasses circulate around the oven. My first test firing saw the oven temp reach 700 degree in just 15 minutes.
From the strike of the match . . . and 30 minutes later six 10" pizzas where baked ! My oven temp stayed between 750 to 800 F. That's HOT ! And with the convection added, 2 to 2-1/2 minuted and the PIZZA was baked. I'll soon post up-dated photos. It's mobile and I've just added the (3rd) wheel. http://www.flickr.com/photos/procomfort/sets/72157634639807783/
we have had many fun outings with my Licker-Tee-Split. It's sitting on my back-porch, (under the roof) . . .and NO visible smoke !