The mobile catering business is HOT right now and The Chicago Brick Oven Catering unit smashes the competition!  The following are a couple of reasons why we believe the CBO Catering pizza oven is the best on the market.

1. American Made-Made in Chicago . All other mobile catering pizza ovens sold are from China or Europe-
2. Light weight, just 1,000 pounds where all the other catering units are well over 3,000 pounds. So you don’t need a special vehicle to tow!
3. The Inside Dome is a solid 1 piece high grade refractory blend supported with an internal structure of thousands of needles that prevent cracking, the dome and hearth are surrounded with commercial grade insulating material so the oven wont crack. The outside is a powder coated enamel, so no matter what climate you live in the pizza oven can withstand all weather conditions.
4. Production- how about 45-60 pizza’s an hour!
5. Heat- Over 1000 degrees is you choose to get it that hot!
6. Price- 8,500  well below the nearest catering pizza oven.
7. Built in storage- Enough space to carry all your supplies without all the extra weight and size.
8. The unit is very compact making it very easy to get in and out of events.

If you want to speak with a mobile catering pizza oven expert, contact Daniel Caliguire , President of The Outdoor Pizza Oven Company for advice. 800-256-5534

If you are a contractor or a homeowner and want the most authentic and delicious wood fired brick oven pizza you have several options to consider. The Outdoor pizza oven company along with Chicago Brick Oven, the #1 manufacture of residential wood fired pizza oven’s has pizza oven kt’s that are super easy to install and superior in quality compared to the imported ovens from China or Europe. The Chicago Brick Oven Kit’s have a one piece dome while all others come with a multi- piece dome that has a high risk of cracking due to the mortar joints. The CBO brick oven kits also use the low dome design so that the heat is forced down on the hearth where you want it. The low dome in a brick oven will create what’s called the “Flameroll” where the fire is constantly rolling around in your oven creating a convection style heating method. the picture below is a Chicago Brick Oven Kit.

Chicago Brick Oven Kit

If you want more information on brick oven pizza kit’s, you can always contact The Outdoor Pizza Oven Company, experts in the entire line of residential wood fired brick pizza ovens.

If you would prefer to get an oven already assembled and delivered home brick pizza oven to your door without having to worry about the entire build process then one of our assembled outdoor pizza oven’s would be perfect for your backyard kitchen or outdoor space. We carry a wide variety of sizes, styles and option’s that you can choose from. One of our most popular home wood fired pizza oven’s is the Chicago Brick Oven Mobile 500 or 750.

The Chicago Brick Oven Mobile 500 and 750 series

If you want more information on The Chicago Brick Oven Mobile wood fired pizza oven, Contact the Expert’s at The Outdoor Pizza Oven Company, 800-256-5534.  As you can see you have multiple options to get home brick oven pizza and buying an outdoor pizza oven that is made in America will give you the piece of mind you are buying a high quality product that is manufactured for your climate using the correct brick oven material’s. unlike imported models.

• All bundles will include sheet metal, Thermal Gun and UL Label.
• All Countertop and Mobile ovens with standard hoods will include Thermal Gun and UL Label (don’t need sheet metal since insulating boards are installed in metal trays).
• ALL PYRAMID HOOD MODELS (counter top & mobile) WILL Now be CERTIFIED TO UL STANDARDS!
• ALL HYBRID MODELS WILL NOT BE CERTIFIED TO UL STANDARDS (WHEN AVAILABLE)!

If you have questions about buying or installing a Chicago Brick Oven call the expert’s at The Outdoor Pizza Oven Company, 800-256-5534 for special pricing and expert advice!

Working with homeowner’s who are passionate about outdoor living and cooking is our obsession so we are constantly on the look out for truly inspiring outdoor spaces. We have all the resources in place to give you your dream outdoor kitchen including one of our brick pizza oven’s. The pictures below are so beautiful and I hope they inspire to get out and plan your outdoor kitchen.

Another great outdoor kitchen with a pizza oven!

CBO-500 Bundle pizza oven kit

If you want a detailed schematic on How to build an outdoor pizza oven, you can email me at info@theoutdoorpizzaoven.com  Subject line How to build a pizza oven and I will send you everything you need

Welcome to a whole new dimension of outdoor cooking and entertaining
with your new wood burning brick oven from Chicago Brick Oven sold by experts at The Outdoor Pizza Oven Company-800-256-5534

• We can teach You mouthwatering recipes for everything
from appetizers and breads to main courses and desserts, and
of course, pizzas.
• View dozens of photos of creative outdoor living spaces other
owners across the country have created around their ovens.
• Check out our blog and follow us on Facebook
We, and your fellow Chicago Brick Oven owners and fans, appreciate
hearing from you. We encourage you to share your experiences, special
recipes, entertaining ideas and more.

Want to make your own pizza oven without our kit, check out these pizza oven plans

How To Build An Outdoor Pizza Oven

Brick Pizza Oven

CBO-500 Pre-Assembly
Requirements for Clearance from
Combustible Materials
To avoid the possibility of a fire, when installing your Chicago
Brick Oven wood burning oven (either outdoors or indoors), you
must adhere to the following requirements for minimum clearance
between your Oven and any combustible materials.
• Clearance around the Oven: The sides and back of the
Oven must be at least 10 inches away from combustible
materials (See Aerial View below). The top of the Oven must
have at least an 18-inch clearance and the bottom a 30-inch
clearance from combustible materials (See Front View below).
• Clearance around the Door Opening: A minimum 30-inch
clearance from combustible materials is required on each
side of the Door opening and 36 inches from the front of the
Door opening. (A Hearth extension may be required to meet
these clearance requirements.)
• Clearance from Wood Storage Area: There must be
a 7-inch clearance between the bottom Insulating Boards
of the Oven and any wood storage areas that are under
the Oven installation. To ensure the 7-inch clearance, it
is recommended that you incorporate a non-combustible
physical barrier or some other indicator of the distance
within the wood storage area.
THE FACE OF THE ENCLOSURE MUST BE CONSTRUCTED
OF A NON-COMBUSTIBLE MATERIAL.
WARNING: DO NOT PACK THE REQUIRED CLEARANCE
AREAS WITH INSULATION OR OTHER MATERIALS. WHEN
THIS OVEN IS NOT PROPERLY INSTALLED, A FIRE MAY
RESULT. TO REDUCE THE RISK OF FIRE, FOLLOW THE
INSTALLATION INSTRUCTIONS.
Requirements for Outdoor/Indoor
Chimney Installations
When building the Chimney, it is important to refer to your local
building code standards.
Every CBO-500 Oven comes with a DuraVent Anchor Plate (Model
# 9441) that works with a Class “A” 6″ Pipe. You can buy this pipe
from any building or hearth manufacturer.
A minimum 24″ pipe section is required. If you are assembling your
Chimney at 90,° you can add additional 24″ sections as required.
(The Chimney Pipe cannot have a total bend of more than 30.°) The
taller the Flue Stack is, the further away the exhaust is from the cook!
Note: The Chimney Connector shall not pass through an attic, roof
space, closet or similar concealed space, or a floor or ceiling. Where
passage through a wall or partition of combustible construction
is desired, the installation must conform to the CAN/CSA-B365
installation code for Solid-Fuel-Burning Appliances and Equipment.
Note: For indoor installations that utilize a combustible enclosure,
only a Class A Chimney should be used from the Anchor Plate on
the Oven to the termination point outside of the building/structure.
For outdoor non-combustible enclosures, a stainless steel
connector can be used.
Note: Please refer to the Exhaust Hood manufacturer’s
recommendations for inspection, maintenance and cleaning.
WARNING: THE CHIMNEY MUST BE OF A TYPE SUITABLE
FOR SOLID FUEL. THE CHIMNEY AND THE REQUIRED
CHIMNEY CONNECTOR MUST BE IN GOOD CONDITION
AND KEPT CLEAN.
CAUTION: NEVER USE ANY COMBUSTIBLE MATERIALS
NEAR THE ANCHOR PLATE OR FLUE STACK. WE
RECOMMEND A MINIMUM 6″ OF AIR SPACE BETWEEN
THE ANCHOR PLATE AND FLUE AND ANY COMBUSTIBLE
MATERIAL. AGAIN, CHECK WITH YOUR LOCAL BUILDING
DEPARTMENT TO ENSURE YOU ADHERE TO LOCAL
BUILDING CODES!
Arch Dome Insulation Blanket
Very important for correct functioning and life of the
CBO-500 Oven!
The Oven Dome must be covered with the supplied Ceramic
Fiber Insulation Blanket. The Blanket, which withstands high
temperatures, should cover the entire surface area of the Dome.
You can cut the Ceramic Fiber to insulate around the Metal Anchor
Plate. Since most heat loss will occur at the Metal Anchor Plate and
top of the Oven, you should ensure these spots are well-insulated.
You can choose to insulate the Oven further by packing Vermiculite
or other non-flammable insulating material above the Blanket. The
better you insulate your Oven, the better it will perform!
Note: It is important that you use all of the Insulation supplied to
avoid a possible fire.
Note: All orders are FOB. Inspect all components for damage
at time of delivery. Reject delivery if damaged or not on packing
slip. If damages are discovered after delivery, contact your carrier
for recourse.
Note: Any variance from the Chicago Brick Oven installation instructions
or alterations made to prefabricated Ovens without written
approval from Chicago Brick Oven, will void your warranty.
Note: Your Oven is designed for burning solid, dried wood only. Do
not burn scrap wood, compressed logs or other materials. Failure to
follow this instruction may damage your Oven and void your warranty.
INSTALL AND USE ONLY IN ACCORDANCE WITH CHICAGO BRICK OVEN’S INSTALLATION AND
OPERATING INSTRUCTIONS (OR EQUIVALENT). CONTACT LOCAL BUILDING OFFICIALS OR FIRE
OFFICIALS ABOUT RESTRICTIONS AND INSTALLATION INSPECTION IN YOUR AREA.

The CBO-500 Oven Support Base must:
• be constructed of masonry or metal
• have at least the same area dimensions as the
external footprint of the Oven
You must check with your local Building Department to determine
the amount of clearance required by local building codes between
the Oven and Decorative Cover. CBO recommends you add at least
8″ for the width (4″ per side) and 5″ for the depth (on the back side
of the Oven) to accommodate the Decorative Cover and Insulation.
Also see the Requirements for Clearance from Combustible
Materials section on Page 5 of this manual.
CAUTION: DO NOT USE ANY COMBUSTIBLE MATERIALS
IN THE CONSTRUCTION OF THE COVERING (SHROUD) OF
THE OVEN. ALL BUILDING MATERIALS USED NEAR THE
OVEN, METAL ANCHOR PLATE AND FLUE PIPE SHOULD
BE NON-COMBUSTIBLE AND NEVER MADE OF WOOD.
The Support Base surface must be flat, level and strong enough
to support the total combined weight of the Oven (350 lbs.) and
the Decorative Cover design you choose.
The two vertical support feet of the Support Base are typically
made of concrete block. The horizontal Support Base is typically
made of a 4″-thick, steel-reinforced concrete slab. The standard
height of the horizontal part of the Support Base is 42.”
Note: Imagine the Oven’s Support Base as a table. The table’s
legs are concrete blocks and the tabletop is a 4″-thick concrete
slab. To build the Support Base, you build the support legs out
of concrete block, then on top of that leg base, you build a frame
to pour a concrete slab (the tabletop). On the concrete slab (the
tabletop), you position the Sub-hearth Insulation Boards, then the
Hearth, then the Oven.
CAUTION: TO AVOID THE POSSIBILITY OF A FIRE,
NON-COMBUSTIBLE MATERIALS MUST BE USED IN
THE CONSTRUCTION OF THE SUPPORT BASE AND ANY
FRAMING USED AROUND THE OVEN.

Your CBO-500 Oven comes with Insulation Boards (shipped in three
pieces) that are placed under the 18-guage Galvannealed Steel Plate
and both pieces of the Hearth for insulation.
Place the Insulation Board on the Support Base. Next, lay the
Galvannealed Steel Plate over the Insulation Board. Then set the
Oven Base on the steel plate. Do not use any materials (mortar,
cement, glue) to attach the Oven Base to the Galvannealed Steel Plate.
It is very important that the entire Oven Base come in contact with the
Galvannealed Steel Plate.
The Insulation Board must be cut so that it is flush, or slightly set back,
with the front end of the Hearth, the Support Base and the two vertical
support feet in order for the final Decorative Cover to fit properly and
protect the Insulation Board from exposure to moisture. The Insulation
Board can be cut-to-size with a regular jigsaw.
The Oven’s decorative finish should be built on top of the Support Base,
not on top of the Insulation Board. Remember, the Insulation Board should
not be exposed to the elements and should not get wet.
Note: It is important that you use all of the Insulation supplied to avoid a
possible fire. The Sub-hearth Insulation should not be exposed to the elements
and should never get wet. It is recommended that you sweep or vacuum the
Galvannealed surface to remove debris before hearth installation.

CBO-500 Assembly Instructions
After the Insulation Board has been set and the
Galvannealed Steel Plate placed on top of it, you are now
ready to set the Hearth into place. Line the Front Hearth
piece up with the front of the Oven base. As you can see,
the Insulation Board is not exposed to the elements and
covers the entire Main Hearth.
1
Push the Main Hearth in place so there is a tight fit with the
Front Hearth.
2
Remove the Front Hearth piece and place the Dome over the
top of the Main Hearth. Make certain the front of the Oven
is lined up, then replace the Front Hearth. Attach the Anchor
Plate to the top of the Oven.
3
Lay the Insulating Blanket over the top of the Oven. Cut out
a hole for the Flue Pipe, and cut the Insulation to line up with
the front of the Oven. If you have any extra Insulation, put it
on the top of the Oven.
Note: Industrial-grade aluminum foil may be placed over the
Insulation for moisture protection.
Note: It is important that you use all of the Insulation
supplied to avoid a possible fire.
4
Cut the back of the Insulation with a razor blade and tuck it
into place. Pull the sides of the Insulation around the back
of the Oven. You can tie the Insulation with metal straps, or
aluminum tape, or just leave it in place.

Cut the back of the Insulation with a razor blade and tuck it
into place. Pull the sides of the Insulation around the back
of the Oven. You can tie the Insulation with metal straps, or
aluminum tape, or just leave it in place.

CBO-500 Assembly Instructions
You are now ready to mortar the Arch to the Dome. Use the refractory
mortar provided to completely seal the space between the Arch and Dome.
You will also put some mortar on the Front Hearth under the Arch.
You don’t need a lot of mortar; just enough to make a seal. Place the mortar
all the way around the Arch and on the Hearth on both sides under the Arch.
Note: Be very careful to not get any mortar in the mounting holes for the
Arch and Door. If you do get mortar in the holes, attempt to clean it out
immediately; the bolts will not go in all the way if mortar is present.
7
Line up the Arch and put the two top bolts in place. Tighten
the bolts to hand-tight. Upon completion of the install, you
will tighten the bolts more; at this time you just want to hold
the Arch in place.
Note: Do not over-torque bolts or you may dislodge the
threaded inserts!
8
Attach the Metal Door and insert the bolts to hold it in place.
Once you have all four bolts in place, you should tighten
them, but do not force it. You should create a nice seal
between the Arch and the Dome with the mortar you used.
Note: Do not over-torque bolts or you may dislodge the
threaded inserts!
9
Use some mortar to finish off the install. If the Shroud is brick
or stone, you should also use mortar around the top of the
Arch. If you are using a Metal Shroud, use a high-temp silicone
on the top of the Arch to seal the joint with the Shroud.
Note: Each year you will need to touch-up the mortar and/or
silicone for cosmetic reasons.
10
In this picture, you will see we have a Metal Shroud. If you
are building a Stone or Brick Shroud, it should follow the
contour of the Oven, but not rest on the Arch. Now slide
the Front Hearth into place and abut up against the Middle
Hearth as close as possible.

Call the Outdoor Pizza Oven and wood fired pizza oven experts for advise on building your oven. This is our passion and we are the leading company in residential outdoor pizza ovens. 800-256-5534

Wood fired pizza in a Outdoor Pizza Oven from The Outdoor Pizza Oven Company

We cranked her old stove as high as it could get and put the dough in the oven first without any toppings to get it started. The pan we used must have been fifty years old, nothing fancy. We then pulled the dough out and finished topping the pie. Those memories are the very foundation of my company, making memories with family and friends with pizza. I really do remember it like it was yesterday.

As I got older I became more obsessed with pizza and begun my research on how I could make those same memories with my wife Leah and 2 little angels, Giada and Lydia. The Outdoor Pizza Oven Company was borne!  If you call our company you will most likely speak with me directly and get real honest expert advice from a person who is passionate about the same things you are. I will speak to you like you are a family member or a friend, no pushy sales. You will get my expert advice so that you don’t make a mistake and buy an outdoor oven that does not work properly. We will educate you on the technology behind a good outdoor pizza oven so that you understand why the manufacturing and materials used are so important. Give me a call and lets talk about wood fired food and wood fired pizza oven’s for your backyard.  The Outdoor Pizza Oven Company 800-256-5534

Isabella Outdoor wood fired pizza oven by The Outdoor Pizza Oven Company

The dimensions for the Chicago Brick Oven 500 and 750 bundle pizza oven kits

General specifications.

Dimensions
Model-500 16″ high; 31.75″ long; 32.5″ wide
Model-750 16.25″ high; 43.5″ long; 37.5″ wide

Cooking Surface
Model-500 29″ x 23″
Model-750 41″ x 28″

Weight
Model-500 500 lbs.
Model-750 600 lbs.

Parts
Hearth, arch, dome

Accessories
Decorative exterior door, insulation door (750 only),
insulation kit, flue connector, pizza peel, wire brush

If you want expert advice on purchasing a residential outdoor wood fired pizza oven call The Outdoor Pizza Oven Company we are Chicago Brick Oven experts, 800-256-5534

If you want to lean more about owning a Chicago Brick Oven, call the expert’s at The Outdoor Pizza Oven Company. 800-256-5534

The Chicago Brick Oven Company Logo

So what is it exactly that makes the Chicago Brick Oven product line the fastest growing and number one residential pizza oven on the market?  The got it right! I personally own and cook n my Chicago Brick Oven every weekend and happen to own one of the fastest growing residential outdoor pizza oven companies in America and we have sold more Chicago Brick Oven’s than any other dealer so I can share with you first hand what it’s really like to own and cook in the best wood fired pizza oven on the market.

Chicago Brick Oven has a  proprietary low-dome construction that creates the perfect FlameRoll™ from front to back. In this unique cooking method, the vent pulls the flame horizontally across the top of the dome and then vertically back down the side, creating higher temperatures for superior cooking.

FlameRoll™

Only our proprietary low-dome construction creates the perfect FlameRoll™ from front to back. In this unique cooking method, the vent pulls the flame horizontally across the top of the dome and then vertically back down the side, creating higher temperatures for superior cooking. Watch the video below to see how it works.

360° Cooking

Radiant heat is very even and will cook food from all directions. The special shape of your CBO oven reduces all cold spots and ensures that the stored radiant heat is used efficiently. By slowly building the oven’s stored heat, you’ll be able to take advantage of the radiant heat for longer periods of time.

DESIGN

An authentic wood-fired brick oven starts with an in-chamber fire. If the fire is not inside the dome chamber, don’t be fooled — it’s not a genuine wood-fired brick oven.

Unlike other residential ovens that are out-of-chamber fired or have an in-chamber fire, but a high-dome design, wood burning brick ovens from Chicago Brick Oven feature a low, igloo-shaped dome design that is modeled on the ancient Neapolitan or Italian wood-fired oven design. We’ve added an efficient flue system to create a steady draft along the dome to prevent any smoke from exiting through the front. A Chicago Brick Oven wood burning brick oven makes it easy for a professional like Mario Batali or an at-home chef to cook wood-fired brick oven pizza, steaks and many other recipes.

Why is in-chamber fire and our design so important?

Built slowly with hardwood, the in-chamber fire and shape of a Chicago Brick Oven wood burning oven, creates a beautiful FlameRoll.™ And the secret to cooking in our wood-fired brick oven is the high temperature and the heat vacuum created by our FlameRoll.™ The concentrated heat and temperatures of up to 1,000° cooks and interacts with foods in a way that cannot be replicated on grills, eggs or imitation wood-fired brick ovens. This is the true wood-fired taste.

Remember the three basic design ingredients: in-chamber fire,
low-dome design and flue system.

What cooking styles can be achieved?

Chicago Brick Oven wood burning brick ovens are specially designed to take full advantage of three cooking methods — radiant heat, convection and conduction. View the How the Oven Works section for more details.

DURABILITY

When we began perfecting the Chicago Brick Oven design, we discovered something very important. Most wood-fired ovens today are designed and manufactured in Europe for a more temperate European climate, and then imported to the U.S. Which is fine for folks in Spain and Italy and Germany. But what about people in New England and Wisconsin and Texas? We realized our ovens had to be made stronger and more durable to withstand North American climate extremes.

With a proprietary refractory cement formula and stainless steel fiber reinforcement, Chicago Brick Oven’s are built to be long-lasting and low maintenance. Our single-piece dome construction reduces the risk of cracking from heat or water penetration. Every Chicago Brick Oven wood burning brick oven is built or shipped with a custom dome and sub-hearth insulation package. Unlike imports and multi-piece competitive ovens, you get the enduring value of a low-maintenance, high-performance brick oven.

If you want to speak with a Chicago Brick Oven Expert, please call us at 800-256-5534

The new Silver Vein Chicago Brick Oven Mobile 750

Maintaining your Chicago Brick Oven.

Following these maintenance and operating tips will help keep your CBO oven looking and performing at its best.

• The inside of the oven is self-cleaning. If cheese from a pizza or sauce from a roast spills onto the bottom tiles, simply push some glowing coals over the spills and they will disappear.
• When using any CBO accessory, please do not allow any type of liquid to touch the hearth or dome. For example: When cooking steak on the grill grate, you need to create a bed of coals underneath the grill grate to “catch” the drippings. You could also use the griddle as a “catch basin” underneath the grill grate.
• Sweeping the flue once a year is recommended and is an easy, do-it-yourself project.
• Always use dry wood. If you see moisture coming from the logs while they are on the fire, the wood is not dry. Using wood that’s not dry will cause the oven to throw off smoke. The high moisture content can also damage the oven.
• If the outdoor temperature is cold or below freezing, take extra time to slowly heat your oven. The fire should be built-up over at least one hour. Start with a small fire and carefully add more firewood to gradually raise the temperature.
• Over time, the metal door may become discolored from oxidation. Once a year, you can scrub it with steel wool to remove the deposits and repaint the door using a high temperature-resistant paint to restore its patina. For aesthetic reasons, some people prefer an aged look to their oven. In that case, leave the door as is — the oxidation will not harm it or affect the oven’s performance.

How your Chicago Brick Oven works.

A wood burning brick oven from Chicago Brick Oven is specially designed to create the high temperature and heat vacuum that lets you cook food to its flavorful best. Our design and materials let you take full advantage of all cooking methods used by professional chefs — radiant heat, convection and conduction.

 

FlameRoll™

Only our proprietary low-dome construction creates the perfect FlameRoll™ from the rear of the oven to the front. With our low-dome design, the vent pulls the flame horizontally across the top of the dome and then vertically back down the side, creating our unique FlameRoll.™ This effect creates higher temperatures for superior cooking and the rolling flames being drawn across the dome are aesthetically beautiful, giving you a full outdoor wood-fired cooking experience. In competitive high-dome brick ovens or outdoor pizza ovens without an in-chamber fire, the flames get trapped in the upper portion of the dome or are too far away from the food for to create the heat needed for true wood-fired cooking.

 

Radiant Heat

Radiant heat comes from a direct source. In a wood-fired oven, radiant heat can come from two direct sources — the fire and the heat that’s stored in the oven walls and hearth. Radiant heat is very even and will cook food from all directions. The special shape of your CBO oven reduces all cold spots and ensures that the stored radiant heat is used efficiently. By slowly building the oven’s stored heat, you’ll be able to take advantage of the radiant heat for longer periods of time. Use this method of cooking if you want high heat and a short cooking time, especially for pizzas.

 

Convection

Convection is heated air circulating in an oven. Cool air is drawn into the oven through the access hole (when the exterior door is closed) or the oven opening (when the door is open). As the cool air is drawn into the oven, it’s rapidly heated by the fire and the stored heat in the oven. This heated air passes over the food evenly. As the air continues to heat, it passes to the back of the oven and rises. The heated air now again passes over the food on the way out of the oven flue. This draw causes a steady flow of heat to pass over the food, causing convection.

You can also take advantage of convection with closed-door cooking. For example, when you add cool dough to the hot oven, convection will take place through the moisture in the dough. As the hot air comes in contact with the dough, the heat is transferred. The air comes off the dough cooler, and then is heated again by the oven.

 

Conduction

The third method of cooking in your wood-fired brick oven is through conduction. Conduction occurs when a cooler object comes in contact with a warmer object and heat is transferred. The amount of conduction that takes place depends on two things — the temperature difference of the two items and the material (if any) that’s between them. For example, you may want to sear a steak by placing a cast iron grill in a very hot oven. Make sure any cooking device you put into your oven is at 75°F or above to avoid thermal shock to the hearth. Once the grill is at temperature, you’ll place room-temperature steaks on the grill. This contact will cause conduction to take place and sear the steaks. Another example of conduction is putting a pizza directly on the oven’s heated hearth. The heat transferred from the hearth to the pizza will cause an excellent crust to form.

 

Open-Door Cooking

Open-door cooking is used to cook pizzas and other foods that require medium to high temperatures. To cook with an open door, keep the fire going in the back of the oven. Sweep out the front of the hearth with a wire brush and you’re ready to cook. Keep a small fire in the rear of the oven and it will generate radiant heat and flame that is the secret to the great wood-fired pizza taste. Most outdoor wood-fired cooking enthusiasts prefer the open-door method. It really creates an ambiance around the oven. We designed our ovens to achieve high cooking temperatures for cooking even with the door open! To learn more about the design of our ovens and see our FlameRoll,™ view The Difference section of our website.

 

Closed-Door Cooking

Your Chicago Brick Oven wood burning oven is more than an outdoor wood-fired pizza oven. It is a genuine in-chamber wood burning brick oven design, used throughout history to make breads, cook wild game and other exciting dishes. We built our outdoor wood-fired brick ovens to let you enjoy the same flexibility by combining our traditional design with a modern refractory material and a rust-proof insulating door.

Using your outdoor wood-fired brick oven as a professional grade baking tool is easy. Simply spread your fire throughout the oven. You will store ample heat in the hearth and dome by burning your fire hot for at least one hour. The longer you burn your fire, the more heat will be stored in the hearth and dome and the longer you’ll be able to bake. Once the fire has burned down and the entire dome of the oven is whitish grey, remove all coals and ashes into your ashbin. Sweep the hearth and you’re ready to go. Load your oven with breads, roasts or casseroles and seal the oven with the insulating door.

NOTE: For closed-door cooking, the quality of the wood isn’t a concern; you’re mainly concerned with building heat and storing it in the oven. However, never use treated woods. Save your flavored woods for open-door cooking!

 

Maximize Your ‘Real Estate’

After you have fired your Chicago Brick Oven to the proper temperature, it’s time to maximize your cooking “real estate.” Do this by removing the ashes and keeping just enough of the embers to create a small ember bed — about 4″ wide by 8″ long — on the hearth at the very back of your oven.

 

If you want to talk directly to the owner, a wood fired oven expert and foodie please call 800-256-5534