Brick Oven Cooking: part five

Brick ovens have many temperature settings... but no dials.   To achieve various temperatures requires fire management, which by the way, is easier than it sounds.  An infrared thermometer helps.

A lively fire, such as the one that brings the oven up to 700F can be used while 'on the way'.  This is the broiling stage.

If you don't want to use more than four or five pieces of firewood, you let the fire decline after broiling and the coals can provide a slow-cook environment.

OR you can bring the fire up, move it to the side or rear and continue to prepare current foods, or get ahead on ingredients for future meals by roasting and then storing.