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With an interesting mixture like that to put it simply I don't know. You'll probably have to find out yourself as that mix is a bit unique.
Can I suggest that you keep to one thread so it will make easy to follow. You'll find that anyone that has answered or tagged will be notified.
If you can post a pic that would be great. A picture says a thousand words they say
Fit in position with largest hammer
One thing for sure, moisture in your oven does not stay the same. I burned my oven the other day just to let the moisture stabilize in the "dry" range. It did not get to temperature and cooled more quickly than normal (for my oven). That means I have not used it often enough and must burn some more wood to get the moisture level so the oven is predictable in its performance.
You will have to use your oven enough that you can monitor what normal for it is. All that said, top performance for my oven is about 450 F 24 hours after pizza and it loses about 5 degrees per hour after that. HTH
DFW area, Texas, USA
If you are thinking about building a brick oven, my advice is Here.
Our One Meter Pompeii Oven album is here.
An album showing our Thermal Breaks is Here.
I try to learn from my mistakes, and from yours when you give me a heads up.
Got it up to 1400f last night at 5 oclock as the flames died to just coals the temp was 1250f by 730 this morn the temp was 250f I use a probe thermometer the morning temp was the best I have had so hopefully it'd drying out more and will start holding higher temps longer