I don't notice any difference with pizza, but my palate and sense of smell is not very good. Others might find otherwise. The short period of time the pizza spends in the oven combined with the high temps and more efficient combustion of the wood reduces smoke to almost nil, so the pizza isn't exposed to too much smoke. A slower burning fire with alder, apple, or cherry, all which are relatively easy to come by in the NW might be fun to experiment with.
Most lower temp cooking - say 300 - 500 degrees is done by building a normal fire, letting the oven come to full temp - 1000 degrees or so, and then let the fire die down, remove remaining coals, put in a removable door that helps maintain internal temp for a long period of time.i If I use the door, the oven is still about 250 degrees internal temp, 24 hours after firing it up,
