We bought a Royal Pizza oven though Container Door in NZ, who import the ovens from Portugal. Just completed the third "cure" to dry the oven, following the enclosed detailed instructions.
The 1st cook was a pulled pork of 8 hours at 100 deg C. Our 2nd was a 4 hour cure at 175 deg C and then beef short ribs for 4 hours. The 3rd cook was a cure for 6 hours at 250 C and then a butterflied chicken at 200 C for the next 1.5 hours.
The 1st photo shows the oven with wood stack under before the first cook and the 2nd shows the stack after the third cook. Proof how efficient this oven is, using about 6 ->7 pieces of wood per cook. And the cook at 250C didn't use any more wood, we just left the door closed for longer periods.
I had a question about firing the oven, which was fielded by Bruno the owner over "WhatsApp". He was helpful, informative and interested in our experience and happy to share his WFO cooking knowledge. So great customer support.