+Tas Osmanalis Thank you sir! I know exactly what you mean, it just helps me slow down and relax.

Glad it was helpful!

Thankyou!

Thank you!

Thank you!

+Δημήτρης That will certainly work! I have found though that because that method causes a cloud of dust, whcih then settles back on the floor where you're about to land your pizza. There are a bunch of ways to clear the floor that's for sure!

Hi Blayze, we certainly do. At this stage we ship CIF to the three major seaports of the UK. Check out our Shipping page on the website at www.melbournefirebricks.com.au/freight/

Hi Jacob! You can find some of the recipes on our website: melbournefirebricks.com.au/wood-fired-oven-videos

Hi Shirley! Send us an email: sales@melbournefirebricks.com.au with some photos and we can have a look at it for you. Yes, if you're running at 350C for pizza then put a leg of lamb straight in it will probably cook pretty quickly! If you cover the meat with foil first, you can actually roast meat at very high temperatures - give the foil method a try next time!

Hi David, if the floor temperature is between 300 and 400 degrees C you will cook the base in roughly the same time that it takes to cook the toppings

Thanks guys

Hi Amir! Our commercial users go through about 40kg of dry hardwood per day in their restaurants, to maintain a temperature of 350 to 400 degrees C. 450 degrees C would require more, and I'm not sure if there would be much benefit in operating at this higher temp

Ha! Well we are working on exporting our kits right now, so you might just have to make me your best friend anyway

Hi Luc, the length of smoking time is dependent on quite a few factors which you can work on ruling out. 1) The type of wood used: the drier the better and clearer the smoke. 2) The dryness of the oven itself: try to keep it as dry as possible between firings. 3) The insulation of the oven: If you have one of our ovens, it will be very well insulated, so this won't be a problem for you. When not insulated well, the oven takes a lot longer to get the fire to a clear smoking temperature. 4) Firing method: You're obviously familiar with our KZfaq clips but try our Fire and Forget method in this video if you haven't done so yet: kzfaq.info/get/bejne/ZsVydbR-tbKWc2Q.html Good luck Luc!

Great question! It's absolutely fine to heat it up to the temperature where you want to work at - however, we would highly recommend heating it up to around 20-30degrees above where you want it, so that you have a little cooling down control rather than fighting to keep the temperature up. Hope that helps to answer your question!

@@TheFireBrickCo All clear, many thanks!

Hi Cris, all of our bricks are definitely food safe - they are made from a special grade of clay and we have regular testing done to ensure they are 100% safe for use.

Hi Mark, definitely don't do that! It's well meaning advice, but that would actually make it worse. If you have the flue at the back the fire might burn well, but the vast majority of the heat from it would go straight up the chimney, rather than heating the oven chamber. The issue might be with how the oven is insulated - send us an email to sales@melbournefirebricks.com.au and we can see how we can help, even if it's just some advice.

We have them for sale on our online store - check it out! www.melbournefirebricks.shop

That's a great question! It depends on a few factors, the temperature that you're trying to hold being the key one.

Hi Patrick!! Great question - you don't have to remove the coals but you might want to, if you're baking a lot of bread at once, you if you're worried about ash floating around and landing on the loaves. Temp wise it'll be the same as you would target for any other oven! You should jump into our Facebook Community Group and put this question to them - facebook.com/groups/firebrickco

It's certainly something you wouldn't want, but thankfully it's not an issue that we have with our oven kits - the mortar and bricks are of a very high quality and are designed to handle the high temperatures without loss of structural integrity.

Hi Chuy, we made a simple dough mix and let it rise as you normally would if you were cooking your oven in the kitchen, and put it in the oven at around 200 degrees C (from memory!) for about 25 minutes. It. Was. Delicious.

Depends on what you're trying to cook! Usually with the door slightly open though.

@@TheFireBrickCo Im referring to when you're trying to warm up the oven to desired temperature. Do you keep the door ajar during warning up process or should it be removed?

@@PrestigeOfficeSolutions I would usually keep the door off for the first part of the firing, then when the fire is really roaring ill use the door to cover about half of the mouth of the oven, just to try and retain some more heat and speed up the heat up time.

How long did the chicken wings take to cook

Our pricing is all up on our website at www.melbournefirebricks.com.au - the shipping cost is dependent on your location.

Cheers!

Hi Susanna, Generally treated timber will have a green or blue colour to it. If in doubt probably best not to use it at all.

The Melbourne Fire Brick Company thanks, our off cuts are definitely natural in colour (light yellow like in your vid) just asking cause I thought I saw something oozing out of it when lit maybe this is normal?? Yes/ no

That will probably be just moisture in the wood.

The Melbourne Fire Brick Company awesome thanks sooooooo much! I wasn’t sure and wouldn’t let my folks use it for the wood fire oven in case it was toxic 😬 better safe than sorry I guess. Again thank you 😊💜