I think it depends on the type and amount of wood more than the size - smaller pieces will release their BTUs quicker, which is good, but you may have to constantly feed it. I usually start with alder (sometimes pine) to just get the fire going, then once close to cooking time I switch to maple so I don't have to attend to it as much. I use splits that are generally 4-5 inches by 6-8 inches, sometimes more, sometimes less. Typically 8-12 pieces depending how long we're cooking. Usually more with the initial fire, 3-5 during the pizza making.
Keep working at it JayJay, I think James is right that you probably need more curing. And as far as thanksgiving Turkey, worst case you have a long preheat and then cook with a small fire in the oven (maybe that's where the coconut charcoal comes in) to keep it from cooling. Keep cycling your oven up to temp and I bet you'll find you can maintain a roasting temp for long enough by the end of the month. Insulation to enable holding the higher temps for pizza may be a later addition.  |