The Fire Brick Company specialise in making Wood Fired Pizza Oven Kits of the highest possible quality. Every one of our kits is hand-made with the utmost attention to detail, and we take great pride in that fact. We have spent years engineering our Pizza Oven Kits to make assembly easy, with all of our products designed for DIY.
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Hi, does the flute gallery have a front and back face or it doesn't matter?
Hi Whats the ideal temp and cooking time for bread? And do you have to remove the caols for bread ?
I feel like got the pizzas down pat now, ive had my oven for a couple of years. But the entree ideas as the oven hests up is a good idea will try those next time thanks!
you seem not active online. Are you still in business? So sad you did not continue the charcoal grills they were a beauty!
so sad they decided to stop building the home version one.
Thin pieces heated from both sides are not thermo shocked so much as a think piece heated from one side.
Hey Ben - Greetings from Texas! I have been using your modified top down method to fire my pizza oven and it is so much easier than a center burn followed by a perimiter burn and moving all the coals around - thank you. I have found that after I have reached the temp for cooking pizza, I have a large amount of coals and also ash from the wood that has been burned - lots! I estimate that the logs used for the firing process weigh on the vicinity of 12kg or so. I have tried moving the coals to the side of the oven, but they occupy so much space and really diminishes the room left for cooking. Do you remove the coals to a fire bucket or other suitable container - or use some other method? Thanks !
Hi Ben excellent video , I texted last year asking if you are supplying to UK and to advise using heat resistant rope belween the dome edges not sure if you are now using that .Another question now is that have you ever heard of using foil over the insulating blanket before you apply the render ,I heard it prevents the insulating blanket absorbing the moisture from the render , is this true
I bought the P85 kit over a year ago, but I also got a puppy a few weeks before the P85 was delivered. I finally started on the build last week and I just got the second perlite coat on. I'll try to get the last of it done in the morning. It's difficult for me to use the float. I probably need to wait for the coat to set a little bit, wet the dome, then float the top layer. I hope that gets it spherical like you have it here
Yeah, that last bit took me 4.5 hours. FYI: My measuring unit was a quart sized container. So, 5 quarts perlite, etc. I got everything reasonably spherical, but had to throw a tarp on it while the rain starts. Hopefully, that didn't shift any of the render while I dragged the tarp on
This process sucks. Laying the brick floor is nonsense. Concerning the floor , you’re lying on foil. You’re laying zero seems, your laying a fast reaction product. Complete nonsense for an amateur. If you can do 2 cal silicate boards you can do 2 firebrick floors. My opinion.
Can you use the red clay bricks for the dome with refractory cement in the in side😐? Thanks on advance
Hi Ben, what’s the ratio of your hybrid mortar mix ? Cheers 😊
Just ordered and received the set, awesome tools!!! Great quality and look. Question -when will the perforated squared larger peel going to be available??? If you had it I’d buy it right away 😊. Great stuff you guys have👏🏻👏🏻👏🏻👏🏻
I am a mason,and i am very inpressed
It’s a Legit Oven. 🥃. Real Ovens always turn out better product.
Mate I didn’t buy one of your ovens but have followed your general advice and up to this step. Really appreciate your work.
And as a small thank you (when my wife’s not looking) I’m going to buy one of those andirons. 😊 can’t find them anywhere so might as well order from you guys.
I commend you sir, i am also clostrophobic and will not enjoy this part of mine
Are the dome blocks tapered?
What’s the size of that stand?
Thank you owner of best company in the world. For thise info.God bless you!🙏🏼
The old Russian stoves used for hundreds of years in the coldest parts of Russia were composed of 500 to 800 red bricks with (white) plaster over top many of them. They simply didn't have firebricks until a few decades ago and probably still don't use them in "remote Siberia." The reason these ovens lasted for 20 or 30 years is, just like he said, once they were brought up to temperature (say, the first day of October,) they were heated twice a day, every day through the winter, and the bricks were not allowed to "cool down" until, say, June 1. The thermal mass, as a whole, kept way above room temperature. I'm sure they had to do some minor repairs on the firebox every five or 10 years, but not on the rest of the brick stove.
Spot on - and they would have heated them up fairly slowly too, to avoid thermal shock at the beginning of the cycle. If you used them that way the vast bulk of that construction would last for a very long time, but eventually the brick in the firebox would need to be replaced.
Great video, even better products and company! One suggestion I'd give on the peels is to mark one side, maybe 's' for sliding and the other side 'c' for cutting. Reason is over time using the board to cut cooked pizza will cause slits in the woodgrain which will cause pizza to stick. Best to keep one side knife free and smooth for optimal sliding. Keep up the great work on the videos and the ovens. Cheers.
Hey Ben I see how you use calcium silicate board which is an insulator, vs some others that use a refractory mortar sub floor. Wouldn’t it be better to use something that will allow for more thermal mass and heat saturation vs an insulator? I understand there will be much more weight but wouldn’t it help with floor temperature consistency?
Good question! You definitely want to have plenty of thermal mass in your oven floor (which we have here in the form of a 50mm dense fire brick tile) but you also need insulation, otherwise all the heat held in that thermal mass will just escape into the benchtop beneath it, and then into the atmosphere to be lost forever. You're on the right track in wanting a good amount of thermal mass, but it is **critical** to have insulation beneath that, or you will be building something that just won't achieve the floor temperatures that you're after.
@@TheFireBrickCo Thanks Ben, as usual you provide great info!
Cheers for the great video! It really is a fine method but I would have liked to see what you do with the fire and the remains of the forth before you are sliding the pizza in. Do you move it al to one side, and if so, which side? And how do you refuel the fire when you are making, let's say, a dozen pizzas? And at what time during the process do you place a fresh log in the oven? For pizza's do you need actual flames or just radiant heat?
So many good questions! Yes, we move the fire to one side before making pizza, and sweep the floor clear of all dust and ash. The side is up to you, I use either interchangably. You can just add one or two small pieces of timber to the bank of coals to keep a small fire burning throughout the cook - you don't actually need flame but if you don't have a small fire burning then the temperature in the oven will slowly start to fall rather than holding at 400C or so
@@TheFireBrickCo Thank you very much for this information. Now we can really get cracking!
What if you use refractory morter between the brick and coat the inside with refractory cement?
The coating on the inside would delaminate from the brickwork over time, shedding off in sections. Refractories are not made for thin coatings unfortunately, you would have to use a 'gunning mix' and apply it about 100mm thick, which would be more expensive than just using fire brick in the first place
first pizza (from wood oven) ever i see that isnt burned.
Hahaha! Not quite, it would have been in a few more seconds I think
Isn't the floor will be dirty before you put the pizza ? I'm from country that not have stone oven
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
How is the calcium silicate board attached to the cement sheet?
It's not - but the weight of the oven is so great that even once the floor tiles are down it is almost impossible to shift it by pushing on it. Calsil is like chalk, so there is very little out there that will bond to it, but thankfully that isn't necessary
How you make the white collar of the cover?
I think you are talking about our PreCast Flue Gallery? We pour fibre reinforced refractory castable into molds in our factory in Melbourne, let it set and then remove and finish the parts.
Great idea! This has been a huge barrier for using oven. Using oven to dry the wood and have a pre- built fire is brilliant!!
Thank you! Yep it works brilliantly if you're organised enough to build that next fire - future you will be ever so grateful if you do!
Thanks for the great Video and tips😁 How many bricks did you need?
No problems! That was one of our PreCut Brick Oven Kits, it comes with all of the bricks cut to size, ready to lay.
How can i really waterproof the silica board and layer the full dome to avoid water reaching in if the over gets wet. I live in Canada so winter can freeze everything. I need to waterproof as much as possible as storms will make it wet regardless if in has a roof on top or not.
Every single refractory material on the planet is porous unfortunately, so a Wood Fired Oven is essentially a big sponge waiting to absorb rain-water. If you've built it under a roof with sidings to prevent rain blowing in sideways then that would be a good start, plus you could put a tarpaulin over the oven in the case of a severe storm. Another method you could think about would be to build the oven into an enclosure, so that only the opening of the oven is visible. Then it is a pretty simple matter of making a cover for that opening that wouldn't allow any water through. I'm really glad you're thinking about this issue, because you're absolutely right, water freezing in the oven can cause damage that we want you to avoid. Feel free to give us a call to discuss your build further, we will be happy to help however we can!
I built my own 42" I.D. pompelli oven, and I'd like to give you guys Kudo's for making this possible for anyone to build their own Pizza Oven at a reasonable price. When I tried to give someone a price quote, for be to build them an oven and base, it was $6,000. So again you guys have put together an amazing package. I designed a full concrete base, with radius to match the oven and loading area. The oven itself can be lifted off the H pattern base, and another base added for a floor height of 52" max height. Like you I like the log cabin style fire build, I have an abundance of dead Osage Orange wood, and with 2 stacks my oven reachs well over 1200°👍
Thank you so much! We get quite a few comments from folks thinking our kits are a bit highly priced, when we are doing our level best to make a really good quality product at a reasonable price. But until you've actually built one from scratch it's hard to understand how much it can cost
What about 110 year old bricks from a chimney? Would they do the job
Older pressed bricks seem to have a better tolerance for high temperatures than more modern ones, but they still share the same basic properties as a solid pressed brick, they're just not created with really high temperatures in mind.
Thank you for the video. I am building a small "to GO' pit and needed to get educated on fire brick technology etc.
You're very welcome!
This is very expensive “mythbusted” proof why we should believe experienced experts
Cheers!
GREAT WORK..! Wish I had your designs in 2008 when I built my wood-fired oven. Took two years+ as I was working overseas at the time. I miss it and the pizza parties but now 16 years older and not as big of a party goer I'm looking into a smaller oven but limited on space at my new home. Saludos for your professional video.
Oh thank you so much!!
Thank you!! Hopefully we can be of help in your next project!
Perfect
Cheers!
Again ... responsible adult should light the fire. Yeah the responsible adult that has been playing with wood fires since he was a child 🤣🤣🤣🤣🤣 But to be fair, my son will attend boy scouts next week now that he has turned 7. He's going to be playing with wood, axes, knifes and fire pretty soon. He will be lighting the BBQ and hopefully wood fired oven pretty soon.
I love it - as long as they're being supervised by a responsible adult I say GO FOR IT! Your son will absolutely love it I am sure!
@@TheFireBrickCo Well let's face the simple truth, us rowdy boys (and gals), didn't listen to reason no matter how reasonable our parents sounded. After all, we still need to find out ourselves that fire is somehow hot 😂 So I have no problem having my son give himself a nice burn to find out the same. I guess it's also responsible to stand back sometimes. Completely sheltering kids from the world isn't a good strategy either.
Hi, do you have recommendation on what to use for the mortar? Would bog standard Portland cement do? Cheers
Hi, great question! Definitely don't just use normal Portland Cement based mortar - it breaks down at around 350C which you are definitely going to exceed. You'll need to find some Refractory Mortar in your region
well technically both smokers an pizza oven pretty much built the same way. there built to retain heat. it just one is direct high heat an smoking is low indirect heat
I've found that most smokers aren't really built to retain a lot of heat (they're mostly made with an uninsulated steel tank), whereas a good wood fired oven really focusses heavily on insulation and heat retention. Quite different really, but it's pretty cool that we can use an oven to do both high heat and low heat cooking!
Were to buy
Jump on our website! www.thefirebrickco.com
Do you deliver to Canada ?
We sure do! We have a warehouse in Toronto and another in Vancouver that we ship from. You can find all of our Canadian pricing on our Canadian website: www.thefirebrickco.com/ca
You're awesome!
Thanks!! I don't know about that but we do our very best!
I'd rather buy one that's completely assembled
Fair enough - there are some serious challenges to installing a fully assembled oven though, that you should be aware of. An authentic Wood Fired Oven is going to be heavy, well over 1500lbm, which means you're going to need heavy lifting equipment to get it into your back yard. If you don't have really good access to the yard you would need to get a crane to lift it over the house... Often it's actually more economical to get a kit and have a professional construct it for you on site instead. Worth looking at all the options to see what's out there
How did I miss this, thought I watched them all. Great job Peter, you did an awesome job. Thank you Ben and crew for your video series. As far as I'm concerned you set the bar for profession oven kits and construction. I should email and see how the P-105 is coming along. I see 2025 which is perfect as I plan to retire then. Torn on which way to go as others are offering a gas option. My home is on a natural gas line and very little hardwood, just pines and cold winters. Hydronic tubes in the platform is in my head since the house uses a boiler.
Ooooh cool idea regarding the hydronic lines! You can still install gas in our ovens, but you would have to buy the gas burner as an aftermarket addition, and have the burner installed by a suitably qualified plumber who can arrange the signoff.
Hi, I'm looking to buy your accessories. Where can I find them?
If you're in Australia you can order through our online store! www.thefirebrickco.com/au/online-store/
I'm in Canada @@TheFireBrickCo
This was the most detailed explanation I have seen on pizza ovens to date. Thank you Very Much for taking the time to make these videos.
You're so welcome Brent! Thanks for the encouragement!!
This gives me so much hope. I open my wood fired bus this year and this really calmed my nerves. I've always started small fires to get my oven heated up and I don't have a door on mine. This makes more sense. I was worried heating up that fast would crack the oven so I didn't bother with the door.
I built my oven, too.
Thanks Damon! If your oven is built from the right refractory materials then it should handle thermal shock just fine - in fact that's precisely what a medium duty firebrick is designed for, coping with severe thermal shock.
Wow I really liked your pizza selections! 🙏 Try seedless grapes on your sausage pizza! Salt and sweet work well together!
Ooooh that does sound good!