Hi,
Serious Eats has an interesting perspective on wood fired ovens. It seems that high mass-low conductivity can be expensive and time consuming.
Link to "Barrel Oven Fever"Quote:
It takes a lot of wood and at least two hours of firing to get her hot enough to use, and even then, she’s usually only got enough gas to handle one load of bread before cooling down. That’s a lot of time, wood, and effort for 4 loaves of bread.
It seems that disabling your oven cleaning lock may be the best way to go, as long as you don't burn down the house.
Tim