Control the heat, and the door

Three ways to run the fire

On gas there is one dial, from low to high; Gozney gives no table of dial positions. On wood you set the flame by what you feed it. The manual's cooking zones (p. 60) are written for wood.

1. Run big rolling flames for 399 °C (750 °F) and up: Neapolitan pizza, small kindling 2.5 to 5 cm, no door.
2. Run small flames for 204 to 343 °C (400 to 650 °F): finishing meat, cast-iron dishes, larger wood 5 to 10 cm, the door ajar only, never closed and never left.
3. Cook on embers only below 204 °C (400 °F): slow roasts and bread, the door closed or ajar.
4. On gas, set the flame with the dial and keep the door off.
5. Keep the mouth away from the wind, with any wind break over 45 cm away.
6. Stay below 500 °C (950 °F), and put in nothing bigger than the mouth and no plastic or glass.

The door: embers or leftover heat only

Never fit the door while the gas flame is lit: the door is for embers or the oven's leftover heat only (the manual; Gozney's door video). The help centre: "the Door should NEVER be used with a live gas flame".

1. Turn the gas off (cylinder valve off first, wait 3 minutes, then turn the control dial to off), or let the wood fire die to embers.
2. Put your dish in.
3. Fit the door into the mouth.
4. Run any meat probe cables through the door's cut-outs.
5. To keep more heat in, the door video puts the rain cap over the flue. Do this only with embers or leftover heat, never a live flame.
6. Lift the door off by its handle with heat-proof gloves.