Burnt corneal in my wood pellet (Uuni) pizza oven
Use far less cornmeal...or, better yet, use semolina.  Dust your peel lightly, so that there is not a large residue on the bottom. It doesn't take much to avoid sticking.  I also prefer semolina because it is not noticeable in the final product.  Cornmeal sticks to the crust, and add (in an undesirable way) to the texture (in my opinion). Be sure to clean your stone between uses.  If you see a build up during a baking session, since you are out doors anyway, maybe a puff of air from a bellows or compressed air canister to blow the extra cornmeal away (obviously, do this safely) could work...but I would switch to semolina and reduce the amount.