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My wife purchased a brass bristled brush to sweep back the coals, then I use a towel on a stick (lightly moistened) to lower the hearth temp., and clean the bricks. By the way I am not of the oppinion that ashes and coals are something that I want to avoid on the bottom of the food that I cook in my oven. I think it adds charm to have a variety of "filth" (smoke, ash, coals)on the food which is the difference between cooking with wood, and a sterile natural gas environment. (smoke, ash, coals).
I use a long handled shovel to push the coals about (make sure you clean off the concrete that got on there when building the oven ).
To sweep the ash from the cooking surface, I use a mop (cotton). First I dip it in a bucket of water (with a very small amount of detergent). Squeeze out the mop so it’s damp and then about 3 sweeps over the cooking surface. Mop straight back in the bucket so it doesn't get too hot.
The floor comes up great.
I’m sure the mop shouldn’t be dripping etc as it could crack the surface or cool it down to some degree.
I use my FB purchased tool set , in this case the shovel and brass bristle brush. I have a cotton mop that I very lightly dampen - 2 quick swipes, thats it. If you treat it like your kitchen floor with a wet mop your hearth temp will drop like a stone. My family also likes the 'rustic' crust...a minimal amount of ash on the crust. This just add to the charm of wood fired brick oven pizza.
I really don't think this is a sanitary issue, after all, that fire has been raging at upwards of 1000 degrees; a bit of ash on the bottom is not going to hurt anyone.