Smoke rises through a 22 inch chimney and away from the cooking chamber, and the door shovel and chimney together control how much air feeds the fire. Enamel wires and a 12 by 12 inch stone carry the chamber up to 662 degrees F, which finishes an 11 to 12 inch pie in minutes after a 3 to 5 minute preheat. Dual thermometers show what the interior is doing so you can adjust before the crust goes too far. Two PP wheels and a grip handle roll the 51-pound oven from porch to courtyard, while two steel legs hold it still once parked. An Oxford fabric cover is included for the days it stays outdoors. Standing 63.8 inches tall on a 23.2 by 18.1 inch base, it also handles burgers, baked fish and roast meat.