Hi Barry and Bill,
Point well taken...out of laziness, I prep my pies indoors, and then bring them out to cook, the fire needs to be a prime consideration. When i was taught to use my oven, (Maurice at Earthstone) he had me spread the coals out on the floor, before I put a new pie in, and then move them to the side. Next, I wrap a damp towel around my brush. and clean the floor cooking area of ash or ember. Putting those coals there really gets the floor temp up, but the damp towel brings it down slightly. Have you seen this done? Or is it better to start the fire on the side, and leave it all there?