One month in . . .
Still loving the Cru 30 oven. So far I have made many pizzas, focaccia, ciabatta and bagels. Have learned a ton so thought I'd drop some comments here for those considering it.
1) I find the easiest way yo start the fire is with 5-quick light charcoal briquettes. Takes all the guesswork out of the process. Stack up the briquettes and top with half a dozen sticks of good hardwood in a stacked square pattern around/over the briquettes. Keep adding wood to get a good fire.
2) Burn wood at full flame for a good 30 minutes. You can get the oven floor up to 750 degrees in way less but it's worth it to invest a bit more time to make sure the whole oven is good and hot. Not any longer than heating a conventional grill so not a problem
3) Keep your pizzas at 10" max diameter. Any wider and it's hard to keep the edge from burning.
4) Make sure you have some flame up on the roof of the oven to ensure that the top gets good and cooked.
5) After cooking your first pizza, pack in some more wood and let it go for 10 minutes at full flame while you prepare the next pizza. If the oven floor doesn't get back up to at least 700-750 degrees you'll end up with doughy center to the pizza.
6) Keep you pizza as close to the opening and as far from the fire as possible.
Now, a few recommendations for future versions of the product.
1) Thicker cooking stone. While I realize it would increase the weight, I think a 1" thick stone would greatly improve the overall operation, retain more heat…