This oven is fueled by wood pellets and wood pellets seem to be the only thing that works with this oven. Wood chips burn to fast and don't heat the oven well and chunks of wood die out with in minutes.
Pre heat time was about 25 minutes and the oven reached 749 degrees with the baking aluminum sheet(similar to a baking steel) reaching 694 degrees.
At those temps I felt my pizza was ready to go in.
I checked my pizza every 30 seconds or so which is a good time to see if it's ready to turn or to get an idea of when to turn. Unfortunately, you can't see your pizza cook with this oven. It loses heat rapidly with out the door on.
After about 2 minutes of cooking along with the turning of the pizza, the top was perfectly done. It does an amazing job. Unfortunately, this wasn't the case for the bottom of the pie. It was well underdone.
I had an idea before even considering buying this oven that the bottom was gonna be an issue. Aluminum loses heat very rapidly which is exactly what happened. Thankfully, my cousin does masonry so he is doing me the favor of cutting a baking stone to the size of the deck of my oven. This I think should do the trick. I will update on how that works on here soon.
Overall, its a brilliant little oven. It can't at all compete with the likes of big brick wood fired ovens but its a really good starting point for working with very high heat and with fire. I recommend it.