Set some white oak and sugar maple chunks in the fire-box and got a fire going.
Had all three spinners open until the fire got established. Then closed the two side vents to get the temps stabilized. Very easy (so far) to feed the fire and keep an even fire going.
No leaks in any of the doors. The pizza oven is a dry hot smokeless chamber. The smoker chamber is.......smokey
The smoker chamber runs around 130 degrees cooler than the pizza oven. It is going to be interesting to have some meat smoking while side dishes and bread bake in the bottom oven. I like running two ovens off of the same fire.....
Here is the inaugural burn: