What beside pizza can I cook in my wood burning brick oven?
Anything you can cook in your home oven, you can cook in your CBO oven — whole turkeys, bread, grinders, chicken, steaks, chops, vegetables, stews, empanadas, desserts and more.
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.
Can the oven be used in all climates?
Yes, you can use the oven year round. The structure you build around the oven must keep the elements out and the oven dry.
Can I install my own oven?
Yes, it can be a do-it-yourself project. You’ll need to have some skill in concrete and masonry in order to keep your oven safe from the elements.
I see that CBO-750 ovens come with two doors. Why?
Most of our competitors have either no doors or just one. We think you should have one decorative door to seal-off the oven and keep the elements out when it’s not in use. We think you should also have an insulated door for when you want to control the internal temperature and hold it for long periods of time, especially when you’re baking. (The CBO-500 model does not have an insulating door.)
What accessories come with the purchase of a CBO oven?
Every CBO oven comes with insulation, decorative door and pizza peel. (The CBO-750 model also includes an insulating door.)
What else will I need to do to start using my oven?
The oven must be installed on a foundation with a covering (dome or shelter) that will give it a finished look and protect it from the elements.
How soon can I use the oven after installation?
You should build a few small fires in your oven before you cook in it. These small fires will cure the oven. A large fire in a new oven may cause it to crack. Be patient! This is the reason you bought a wood-fired brick oven in the first place.
What kind of wood should I use for my oven?
All kinds of hardwoods are suitable when they are clean and dry. Resinous and treated woods are not recommended and can be dangerous to your health. Waste wood should not be used because your wood-burning oven is a cooking instrument, not an oven for heating. When buying wood, ask for wood that’s been aged for about two years, or that has less than 25% moisture content. Soft woods are easy to light, but they produce less heat than hardwoods. We also recommend trying different varieties of aromatic, flavored wood to give different foods unique flavors.
Is the oven safe around children?
Any time you have fire there is some danger. The outside of the oven will be hot to touch; just how hot depends on your design and use of insulation. If installed properly, the oven should not pose any more danger than a BBQ grill.
How long does it take to heat the oven?
We recommend building a small fire and slowly adding to it to bring up the temperature of the oven. This process can take an hour or more, depending on the size of your oven. Once it’s hot, you can use your oven for hours.
What types of ovens are better — refractory concrete, clay or brick?
We’re partial to refractory and brick ovens because of their look and durability. The first oven I owned was made of clay and in the first harsh Chicago winter, it cracked! Refractory ovens are more dependable, but in most cases the refractory has not been fired like CBO refractory ovens or CBO brick ovens.
When my new oven arrived, there was some pitting on the dome’s surface and it looked discolored. Is that normal?
A certain amount of pitting naturally occurs during the vibration and screeding (leveling and smoothing) techniques used in manufacturing refractory precast shapes. Also, due to the blending of minerals used to create refractory and the high temperatures used to kiln-fire the oven’s dome, hearth and arch, some color variation may occur. These cosmetic variations are not detrimental to the function of your oven.
What size oven should I purchase?
Bigger is better! We think you should purchase the largest oven you can afford and that will fit into your space.
How much do the ovens weigh?
They are heavy and do require a properly poured foundation. You can read the Chicago Brick Oven 2011 Product Guide to get the exact weight for each model of CBO oven.
How do I shut down my oven?
Let the flames burn down, then close the oven with the door. The oven will slowly cool down over several hours.
Can you put a gas-assist in a brick oven?
It’s not necessary in a residential brick oven. You’ll find it’s easy to start a fire in a brick oven with very little effort. (A gas-assist cannot be covered under the CBO warranty.)
Can I have a CBO oven indoors?
Yes. You must check your local building codes to find out all of the particulars, but it will certainly work indoors.
Do I need a chimney on my oven?
Yes. You will need to install a chimney that meets your local building code. The chimney serves as an airflow regulator, which is essential for controlling the temperature and convection. Your chimney should always be at least as tall as the oven is deep.
How are your ovens shipped?
We take extra effort to ensure our ovens are palletized and that a protective crate is built around them.