Thank you owner of best company in the world. For thise info.God bless you!🙏🏼

I will definitely be purchasing and building the P85 in the next few months, I am having a backyard patio cover built now and have been researching building my own wood fired oven, finally my search is over, can't wait, the videos are amazing, you guys definitely have it figured out!

@TheFireBrickCo

5 жыл бұрын

Thanks Justin! Let us know if you have any questions at all.

This is by far the most informative piece of information that I found on how a Wood-Fired oven works thank you so much!😄❤

@TheFireBrickCo

3 жыл бұрын

Thankyou Christopher!!

@weedeater64

Жыл бұрын

Not informative at all. Not a single material is discussed. There are a bunch of videos on YT that tell you how to build these. This video is garbage.

That's why I'm freaking out when i hear someone using an electric oven say "preheat"😂

@TheFireBrickCo

6 ай бұрын

Ha!

These videos are fantastic

@TheFireBrickCo

3 жыл бұрын

Glad you like them!

Love to add one of those to my outdoor culinary theatre. Baking bread, pizzas and many other things for a great party.

@TheFireBrickCo

5 жыл бұрын

Why not? They're a great addition to any outdoor area!

@jimelmore9728

5 жыл бұрын

Agree. I’ll check the specifications and try to work it in. Designing that area now.

Great quality from the Melbourne firebrick company, as always! Great job Ben! If u ever need help carrying your tools to America, let me know!

@TheFireBrickCo

5 жыл бұрын

Thank you sir!!

Pizza seems to be the ideal food business. Wood fired brick oven, flour, water, a few tomatoes, bingo...

@TheFireBrickCo

4 жыл бұрын

Add some good old elbow grease and away you go!

Well, I would say you are mostly right, Ben. But ask any good pizzaiolo and they will say that you cannot cook a true Neapolitan pizza the "right way" without a bright flame. I'd guess more than 90% of the heat cooks the pizza from the thermal mass. But the direct energy that a live flame delivers to, especially, a pizza, does make some difference to, for example, how the crust forms during cooking and how the topping (fresh fiordilatte, tomato, basil, olive oil) cooks. BTW, I'm not saying that's not a good pizza you just made... but for pizza perfectionists such as myself, the sky is the limit :)

@TheFireBrickCo

5 жыл бұрын

Hi David, thankyou so much for the thoughtful reply! That's exactly what we were trying to get across - that the vast majority of the heat cooking the food (pizza in this case) is from retained heat, rather than direct heat. I agree with you 100% regarding the live flame, which you'll see us using for the last pizza. The idea behind this video was to try to explain the concept of Thermal Mass, so we thought cooking a pizza in an empty oven might help to illustrate that. It's certainly not how I would normally cook them ;)

@jameslostlen

Жыл бұрын

David, I just built a Neapolitan pizza oven and looking for some good high level resources / tips . Any suggestions?

Cool! Thermal mass

@TheFireBrickCo

5 жыл бұрын

Or should you say, HOT! Hahaha, with jokes like that I'm well and truly ready to be a Dad.

Getting my P95 delivered Monday!! So excited

@TheFireBrickCo

5 жыл бұрын

YEEEESSSS!! What part of the world are you in?

@simoncase6312

5 жыл бұрын

@@TheFireBrickCo Adelaide South Australia. It arrived yesterday and everything looks great! Now just a matter of building it haha!

@TheFireBrickCo

5 жыл бұрын

@@simoncase6312 Excellent! Good luck with the build and remember we're here to help if needed.

@simoncase6312

5 жыл бұрын

@@TheFireBrickCo Thanks!

@eladdaniel8734

4 жыл бұрын

This is so wholesome!

I see tiny embers at 4:05, you're lying to us! 😜

@TheFireBrickCo

5 жыл бұрын

You got me! Hahaha

Hello, could I build an oven with the same measurements (and with isolation) with clay?

@TheFireBrickCo

4 жыл бұрын

A cobb oven is what you're referring to there - not something that we have done a lot of, however they seem to have some drawbacks in their longevity.

So you're cooking from the indirect heat of the fire. 🤣

@TheFireBrickCo

Жыл бұрын

😂😂😂 CORRECT! Or mayeb I should have said, you're cooking from heat from an earlier fire.. A fire in the past... hmmm

Hi, is casuarina wood (she oak) suitable for use in a wood fired oven?

@TheFireBrickCo

4 жыл бұрын

Absolutely, any dense and dry wood is perfect as it burns slowly. Wood such as pine is a bit softer so it burns a lot quicker (requiring more of it!)

Random question.... what would the internal temp be at max and what would the outer shell temp get upto.... really curious how that works

@TheFireBrickCo

5 жыл бұрын

We usually run our ovens up to 600C, which would see an external temp on the dome of around 60C

Can we use it for commercial purpose ? I want to start a small pizzeria and p85 model looks perfect. Ability to cook 2-3 pizza at a time is all I need. Instead of spending 20-30k on expensive electric ovens. Please advise

@TheFireBrickCo

3 жыл бұрын

It might be a bit small for a commercial purpose, get in touch with us via the website and we will be happy to help.

Does the shape of the oven influence the heat acumulation and airflow inside?

@TheFireBrickCo

4 жыл бұрын

It does - one of the keys is the size and height of the oven doorway. A huge door makes access very easy, but lets a lot of heat out.

What about the heights of the dome and the chimine êxit. There is any proportion?

@TheFireBrickCo

3 жыл бұрын

Hi Gabriel, we use the 63% rule to determine the height of the entry arch, which works very well

Do you always have to remove the fuel before putting in the pizza? Or can we also do without it.

@TheFireBrickCo

3 жыл бұрын

We don't usually remove the fuel, that was just done as a demonstration of how well the ovens retain their heat.

Do you still get a wood fired flavour when doing a slow roast with stored heat only and no fire?

@TheFireBrickCo

5 жыл бұрын

Good question - you wouldn't get any smoky flavour if you didn't have some coals at least. We always cook pizza with a live fire, and roasts and other dishes with some coals still in the oven to provide a little smoke and flavour.

Cool! Now, if only I had room for a half tonne pizza oven--not sarcasm, I wish I had room for one but don't.

@TheFireBrickCo

3 жыл бұрын

I know right? They do take up a lot of space.

What you loose when you take away the fire is some of the browning around the top edges of the pizza.

@TheFireBrickCo

3 жыл бұрын

Couldn't agree with you more Bill - certainly not how I normally cook pizza!

Isn't the floor will be dirty before you put the pizza ? I'm from country that not have stone oven

@TheFireBrickCo

2 ай бұрын

Great question Debby! Actually we sweep the floor of the oven carefully before we put the pizza in, to make sure that the ash is removed before the pizza hits the floor

anyone who can provide the analysis and simulation of the heat distribution in the oven using finite element methods ?

@TheFireBrickCo

3 жыл бұрын

Now THERE is something I would like to see!

Hello, I tried to send you an email with your website contact. I doesn't work. I would like to get some more info about P85. What is included into the kit and what I need to buy? Regards

@TheFireBrickCo

5 жыл бұрын

Hi Upside Down, I'm sorry you're having trouble with our website! Send us an email: sales@melbournefirebricks.com.au and we will be more than happy to help you.

How long without fire will it cook pizza?

@TheFireBrickCo

3 жыл бұрын

That's an excellent question - without heat input the P85 Oven (shown in the video) will cool from 350C to 70C in 36 hours. That doesn't quite answer the question, but you can cook pizza at lower temps (like 250C), they just take a lot longer.

Are they sold in the U.S.

@TheFireBrickCo

4 жыл бұрын

They sure are! We send container loads over regularly. If you head to www.flamesmiths.com you'll find prices and shipping information - give us a call between 2pm and 10pm Pacific time. Alternatively, leave a message outside these hours and we will respond to you as quickly as possible. You can also get the ball rolling by emailing us at sales@flamesmiths.com - Our sales manager Dennis will be happy to hear from you!

@WhiteLakerrt16

4 жыл бұрын

Thanks a lot

first pizza (from wood oven) ever i see that isnt burned.

@TheFireBrickCo

2 ай бұрын

Hahaha! Not quite, it would have been in a few more seconds I think

How do you reduce smoke efficiently? I don't want neighbors to complain.

@TheFireBrickCo

3 жыл бұрын

That's a great question - one thing that you can do is to use good quality firewood - that's critical. The next thing is to use some of the heat from the last firing to dry out your firewood for the next burn. When the oven has cooled down below 100C you can shovel out any coals (to avoid starting a new fire!) and fill the chamber with firewood to dry it out. This wood will burn hotter and cleaner than it would have otherwise. Then you need to nail down a good firing method - check out our Fire and Forget technique!

@ThatOneVinzkii

3 жыл бұрын

@@TheFireBrickCo i appreciate the advice, that all makes sense! I’ll be sure to check out your other videos. Is there anything in the oven design that can help prevent smoke too? For example, I’ve seen chimney dampeners to control the smoke output and the rate at which the fire burns.

But how it is getting Oxygen when we close the door?

@TheFireBrickCo

4 жыл бұрын

Hey Khaled, closing the door completely will shut off the oxygen, however, bringing it in at the front while leaving a small gap as seen in this video will not only allow oxygen in, but will also help draw the smoke up the flue rather than out the door - keeping your bricks cleaner ;) Does that help answer your question?

@moncairo1144

3 жыл бұрын

My question also, do the ashes of the logs does not stick to the pizza? I’ve seen cooking pizza without tray, just throw pizza inside the oven, wondering the ashes or dust on the floor.

true facts, yet, remember, to have a real pizza, you need a flame no matter what.. and thats what make a lovely pizza

@TheFireBrickCo

3 жыл бұрын

True! It tastes a lot better with a flame that's for sure