How to start and manage a fire for cooking roasts, chicken, fish and other recipes in the brick dome ovens Etna, Pizzaioli and My-Chef

How to start and manage the fire:
​Start a fire in the middle, towards the back of the oven.
After about 30 minutes move the coals that have formed and remaining wood to one side of the oven and add a log.
Keep the fire going until the oven reaches a temperature of around 200’C. Place your dish in the oven, but not too close to the fire, and cover it initially with some aluminium foil.
Keep the fire going but with just small flames while cooking.
Depending on the size of your roast and the sort of meat, it takes about 1 to 1.30 hour for a roast to cook. After around 30 minutes turn the dish around with the other side to the fire. After about another 30 minutes, take off the aluminium foil, and let it get a nice golden colour.
Check more often during this last phase and turn around again if needed. You could add some diced potatoes to the roast or chicken, particularly nice with roast of lamb, marinated in garlic and rosemary. Don’t forget to add some water (1 glass for a mid sized roast + potatoes)