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.
Good video, that explains why I have to use my oven 2-3 times before it gets screaming hot after rainy season here in SW Florida. I guess I should take off the chimney pipe and put the cover on during the rainy season.
in my oven i tried to weatherproof it as much as possible. The Dome is painted over with a sealant on top of which i put mosaic and tiles and filling with non-water absorbent filler. The Tiles around set into the dome by an inch so that the rain flowing down the dome come down onto a sloped tile to drip water off the edge. So im fairly certain the dome is sealed off quite well. Im less certain about the front and the details there. Front has some decorative brickwork around it which im not sure if i should waterproof by some transparent coating or not. This is where most of the cracking appears during use.
Yep, the front of the oven is typically the culprit in most instances, as you have exposed refractory materials there just waiting to absorb any water that hits them
Hermoso!!!! En Argentina tenemos a un lado de la parrilla lugar para hacer el fuego y después ir agregando brasa según necesidad. ❤ Saludos desde Argentina!
Very geeky and very cool on a shockingly hot topic :)) Loved that you used an Arduino for the testing rig - real inspiring. Thanks too for the scientific approach, provides a great explanation about an ancient subject. Best wishes for your business!
@@TheFireBrickCo yes, they are very functional devices. Another one to take a close look at is the Raspberry-PI W ... 5 to 10 USD, Linux, lot's of GPIO's, tons of code and support on the internet. (Including PID stuff) ... all that and not much bigger than a credit card. Cheers!
Pls reply:- what will happen if we give 4mm or 5mm aluminium walls inside oven ? Can that help the oven to keep heat for long? Is that helpful??? 😅 Pls reply ❤️ i see gozney dome oven uses aluminum wall inside. Can we try that? Is that useful for brick or concrete oven ?
I cannot recommend that at all - Aluminium has a relatively low melting point so it would deteriorate very rapidly in that environment. I think the Gozney dome probably uses stainless steel. I still wouldn't suggest that, if you're building a brick oven or a precast oven using the right refractory materials then there is no need to line it at all.
It sure is, that's just a temporary layer to allow you to more the tiles down without the mortar drying out against the Calcium Silicate board, which is very absorbent
What might be the differences on the taste of food? One might be better for pizza like foods which require high heat and one can be better for other types which require slow cooking?
Great question! You wouln't be able to tell the difference at all, if you had both ovens at the same temperature burning the same wood, the food would taste identical. The difference is in the cool-down phase, the brick ovens have a much longer cool-down time which is better if you're wanting to bake multiple batches of bread from the one firing.
I have been looking at some pizza ovens and YOURS is by far the best looking of them all as soon as I am ready I will be purchasing the P85 model and getting my yard ready
What you can do is clamp one of those scoring pads onto a orbital sander ( not a rotating sander as that will erode the bricks ) or do what I did and that is ceramic fire proof tiles with the top one in a nice hand made pattern , soot doesn't stick to glazed fire proof tiles
Gracias!! Me han servido mucho todas tus publicaciones para mi proyecto. Saludos desde Argentina!! (Y por suerte aquí si se consigue Cal Hidratada hasta en el supermercado 😅)
This was an update to our original Fire and Forget video, you can watch the old one here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0_BBQMPL2C0.html
Yea I feel like a fool for not thinking of the Template idea now... going to do that this week. Had a small hiccup with my original plan build. Re designing around that problem now. Thanks!!
@@TheFireBrickCo I have to move where my initial plans were due to proximity to septic tanks... im also redesigning the footers and stand plans for the 105. Ill draw them out and send them to you guys for thoughts?
I built one of these that I purchased from the Melbourne Fire Brick Company. It was the best decision I have ever made. I built mine inside of my home. Although the hardest part was orientation either the cardboard template it was MUCH easier the get the perspective of size.
G'day Ben, nice to see new videos! I'm one of those nerds and CAD is great but making a template is way better to decide on the oven size. I draw the inner diameters with my kids caulk on my pavers and tried to place my pans/pots/baking trays inside. I should have done that right away and would have saved a lot of headache. 95cm inner diameter is just perfect. Sadly you don't have a distributor in Europe. Your videos are a big contribution to the wood fired family. Thanks a lot for your effort. Greetings from Germany, Tim
Hi Tim! Nick is right, we are working on getting set up in the UK as we speak. I have the company set up, registered for VAT etc. Warehousing is set up and logistics for the UK are nailed down, now I just need to understand the costs of shipping to Europe from the UK post-Brexit
Do you sell a canvas cover? We are in the Northern Rivers so we have very wet summers. My husband has nearly finished the build, and it is looking great.
Hi Kim! It is something we are working on but not at this stage - we spent 18 months wokring on one but we were trying to make it too perfectly form fitted. We are now approaching it from a different angle - a simple shape that drapes over the oven and the edges of the stand. You could reach out to Covers And All to have something made, they are who we will be using at this stage
Correct! If you're building the oven outdoors, that's definitely something you can do. It's not super pretty but it works. I would always recommend removing the flue before putting the tarp on
Love these videos - they're so full of useful information! Is there any reason you couldn't build a brick oven with a smaller size (say 800mm internal)? I love the look of the brick, but I also want something that can heat up quicker, and I don't need to cook more than 1 or 2 pizzas at once. Also, any chance you can ship to the UK? I'd love to buy one of your kits!
Well that's a great question! We have just the oven for you - it's our P85 PreCast Oven, with an internal diameter of 850mm. We haven't used brick for that size as the wall thickness is what really contributes to the long heat up time (it adds a lot of thermal mass to the oven). We can ship an individual kit to the UK but the freight might be a bit high, but we are planning to send a full container load of them early next year!
Being the owner of one of these fantastic ovens and living in the tropics - building under cover has ensured its Use even in the heaviest of monsoonal rain storms all year round
@@TheFireBrickCo Всем привет, я из России. Построил уже 10 Помпейских печей, добавил свои технологические решения, для Северных широт, все печи работают изумительно!!! Видео у меня на канале.
If you build your oven outdoors, even with the waterproof coating that is applied to the dome of the oven water will still find a way in. The mouth of the oven is made up of refractory brick, which is critical for the design of the oven as it all has to withstand the high temperatures in the oven. But all refractories are porous, so water will be absorbed if it reaches the mouth of the oven. We always use a cap on our flues, but water will run down the outside of the flue and then down to the mouth of the oven where it will be absorbed. The only sure way to keep the oven completely dry is to either build it undercover, or to cover it when not in use.
I might have missed it but what are those smaller screws that you use to attach the formply across the diagonal section (i.e. the smaller screws that go into the grain of the formply laying flat)?
This is lame. Why on earth would you ever put that much fuel and cardboard to boot for any demonstration? You would NEVER have anything near that much combustion in a pizza oven unless you were a complete moron. Small fire with lots of coals spread around the back. NOT a roaring inferno.
@@TheFireBrickCo ok thanks for that, I’m planning on tiling the dome after curing process is complete and was thinking of sealing with bondcrete before that. Is it really necessary to add a roll on render before that
You can find all of our pricing up on our website, check out the D95 PreCut Brick Oven Kit: www.thefirebrickco.com/au/wood-fired-brick-pizza-ovens/d95-brick-pizza-oven-kit/ you will need to find a local freight forwarder to arrange the freight for you though
You can find all of our pricing up on our website, check out the D95 PreCut Brick Oven Kit: www.thefirebrickco.com/au/wood-fired-brick-pizza-ovens/d95-brick-pizza-oven-kit/ you will need to find a local freight forwarder to arrange the freight for you though
I just came across these vids. I will order the 105 when I get my outdoor kitchen started. Another reason you don't want to use a gas burner for curing is gas, especially propane, puts off a lot of moisture as it burns. not ideal for curing.
This is what has prevented me from having a pizza oven. Old wood Victorian porch. Wood slat ceiling clearance will be maybe 6ft from capped chimney (Ooni perhaps) but that's not huge. I want oven badly, wondering if I can modify chimney cap - double and widen, but.....
If you're building an oven under a porch like that then your plumber would install a triple skin flue to punch straight through the ceiling, and they'd be able to do that safely for you. Definitely don't put any kind of oven with a flue just terminating underneath the ceiling, that's a recipe for disaster. Feel free to call us if you want to discuss it further - 03 9703 1758
Are there concerns with the aluminium content of the fire brick being used in direct contact with food? Any acidity in the food will draw the aluminium into the food which is toxic. Is this something that you have thought about? Maybe these fire bricks are different than the usual kind in some way?
The fire bricks don't have any aluminium, they have alumina which is the precursor to aluminium. We have had all of our bricks tested by Underwriters Laboratories and they are certified to NSF-4 as food grade, completely safe to cook on!
