The video below shows the oven firing for a traditional roast.
Depending on the size of the roast, the weather and the regularity of using the oven the firing could take 1 to 3 hours. If the oven is used often – every few days – the firing time is shorter. If the pieces of meat to be roasted are large the firing is longer.
The wood must be dry and could consist of thick branches.
For information on oven building classes by Mark Dymiotis visit the CAE website http://www.cae.edu.au/web.