"I have no dog in this fight". Matter of fact...there is no fight. I believe there is a language barrier, however.
Where November is answering a direct question as to the moistures present in various combustibles, Marco is arguing an ideal environment he feels necessary for a true Neopolitan oven.
Both are correct, in my humble opinion.
What I am interested in, since I intend to build my own oven this spring, in the yard is my understanding of the oven's dynamics. My reading indicates that air and moisture enter the oven from the opening. Because of the oven's shape, the combustion of the wood, the air, and the moisture circulate throughout the oven and by thermal dynamics are led up, and forward to be vented through the chimney. This is why chimneys are not in the back of the oven...everything would leave the oven too quickly that way, without circulating. The next thing that is considered essential is the thickness of both the floor, and the walls of the oven.
Too thin, and the heat is hard to maintain...too thick, and it takes too long to heat up.
Lastly, the insulation of the entire oven keeps the dynamics consistent.
Am I correct in this summation?