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Ooni suggest using charcoal for a base level of heat and wood to push it higher.
What kind of wood were you burning? How dry was it and how was it dried. Sometimes kiln dried wood loses some of its calorific value so produces less heat when burned.
I know what wood I have (felled and processes it myself). Ours is oak, air dried for two years and I’ll probably leave it indoors on underfloor heated floor to get it to a really low moisture content.
dancing james
Yep, gas was a game changer... hot enough in 30-40 mins and actually got too hot even while continually cooking.
Caramelised onions, walnuts, tender stem broccoli and prob a pinch of chilli.
Roccbox is AMAZING. This is finally pizza I am happy with.
Also, Cirro passata, wouldn't use anything else now...