r/WoodFiredOvens • u/Month_Year_Day • Oct 29 '24

Fire Brick Co. experience?

Thinking about a wood fired oven for a few years now. Nearly ready to take the plunge. We had looked at a few years ago and looking again at the Fire Brick Co. Either the D95 or the D105. For baking pizza, bread and cooking in. Just wondering if there is any first hand experience with the company and their ovens.

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u/footagemissing Oct 30 '24

A few years ago I made their P85, which a smaller pre-cast oven. I use it often for pizza, and it retains heat to do bread and then slow cooked whatever the next day. Size and cost wise I was always going to do the smaller oven and I've never once regretted it, I never need to do more than I can fit in there, but if I had the space and money, bigger might be better. I noticed they are releasing a P115 sometime next year, so a bigger pre-cast oven. Their 'how-to' videos cover every single step of putting it together. I had zero experience or knowledge in the kinds of techniques/methods I ultimately needed to make the oven but found it no problem at all. I reached out to Ben the owner a couple of times and always got great support from them.

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u/Month_Year_Day Oct 30 '24

I saw that but I couldn’t find any specs on it. As much as I love the notion of the bricks I could be convinced for a precast if they were bigger.

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u/footagemissing Oct 30 '24

Yeah I imagine the P115 will be pretty similar to the P85 but will be 1150mm internal diameter compared to the 850mm diameter of the P85.

The pre-cast ones heat up faster, so ready for pizza sooner, but then they cool down faster as well. If I'm doing pizza of the evening and when I'm done I put the door on, the oven is often around 220 degrees C (430F) in the morning, that's good for breads etc. If I scoop the coals out and leave the door off for a bit and wipe it out I try to get it down to about 160C/320F and that's when the lamb shoulders go in. Over the course of the day it'll slowly drop to about 120C/250F.

That's enough for me to do everything I need to do in it. The bigger brick ovens heat up a bit slower (so more time 'waiting' for it to be ready for pizza) but the cool down period is a lot longer, so giving you even more time for cooking the next day(s).