All this wood fire talk, I am guilty too. That said, it is clear after using mine only five times whatever that wood fire is tricky. Building a 1000 degree fire is not the easiest thing in a really small size space. Dont get me wrong all these ovens will get to 500ish plus easily. Now if it were a big oven with logs and such then wood fire would be much easier. Propane, hot, but not the same flavor and almost to hot, hot spots. With small space and wood only I think a fan is key to keep a solid fire, just guessing. While not falling in love with mine at first I am sure it was the right one for me. Only 250 yeah right, after gas insert and wood tray much more, but yeah the hybrid. Tried wood only, not for me, gas only, same. But turn on high, 20 minutes later 800 900 whatever it is, drop wood chunk in, turn gas down, poof chunk immediately ignites maybe 2 chunks, few minutes later, fire roaring out front just right 1000 degrees, perfect. Then gas back on, make next pie, throw chunk on, wood fire, and on and on, cant wait to use it!