Just spent a bunch of time and money building a 48" diameter oven with a 21" high dome and having some problems getting the oven floor hot enough to cook. Maybe it is just because it is bigger, but built a pretty good fire and let it burn for an hour an a half. I don't have a thermometer, but it seems like all the heat is in the dome and not much on the oven floor. I built the fire in the front and then pushed it to the back when it got going good. Anyone have any ideas...much appreciated.