Wood heating is always the way... but inside apartments or wooden-made houses, a menace.

15L is HUGE mate! That's almost like a normal oven. I don't need that big one unless you want to go for a turkey or something like that, but because I also have a normal oven, this is more for quick and fine stuff. But maybe you don't have a oven, so that would make more sense to me.

I have this one, https://ninjakitchen.co.nz/collections/grills/products/ninja-foodi-smart-xl-grill-air-fryer-ag551 (right now, and getting quite old...)

I am Portuguese, so it's everything grilled if possible. LOL Wooden grilled makes everything totally memorable. The juices dropping into the charcoals and then blasting all that smell into the product. Hummmm, there is no substitute so far for me.

Cooking bread at 220-250C is very hard indeed, not enough temperature to raise the dough fast enough (not to my standards or type of bread at least). You need tricks, like a ceramic/metal pot (which retains heat for longer periods of time and together with the humidity of the bread increases both pressure and temperature, then after 40-45 min, I usually uncover the pot, and let it cook for another 30 min to create that crunchy crust.

This last one hack is mostly for normal ovens... but if you are on a normal good +300C things (can be electric/gas but wood-based beats it always)... You can make bread like normal bakers... and my dad still has a handmade stone wood oven in Portugal, where we used to bake all sorts of food. Lots of memories...