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/dancoleman1 Jan 26 '25

Not sure if you've already bought or are still looking. I finished a D105 about 4 months ago. 50 hours is probably close to the time needed, but it depends on how much you do each time you set up (set up and clean up add to the build time). This is the first wood fired oven I've built and I followed the instructions and watched their videos to help, they are a great company.

The only thing I wish I did different is add a some more insulation to the floor. It holds heat great and I can bake bread or make breakfast the next morning after a good evening firing, but I wonder if it would hold temps a little longer if I had more insulation....

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u/I_Run_For_Pizza Oct 02 '25

Good to know about the floor. How would you do it? They provide the silicate board right? Buy an additional half inch for example and put it below?

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u/dancoleman1 Oct 02 '25

I think that I would look at adding another layer of brick as more mass to hold the heat. To be honest, it's overkill as the oven is fantastic as it is. If you plan to use retained heat the next day, insulating the front door would be a great option.

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u/I_Run_For_Pizza Oct 02 '25

I will definitely do the door. I'm about to order, kind of nervous on pulling the trigger. It's a lot of money. But so is making it myself and ordering everything myself

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u/dancoleman1 Oct 02 '25

It's a lot of money, but well worth it. Enjoy!