F.A.Q.                              

You asked us ………

Q: Do you need any experiance to build the oven?
A : Anyone can build the oven, its really very simple to do, like putting a jigsaw puzzle together, when you purchase the oven you will also get an instructional kit.

Q: How long does it take to build the oven?
A: It  takes about 3 - 5 hours to complete the oven to its first render stage, at this point you need to allow the render to dry out, its best to leave it overnight.The next day you can fire up the oven, this will ensure that any remaining moisture in the oven has dried off, you can even cook on it at this point if you wish. Apply the final render along with the blanket and your oven is finished.

Q: How do you build the base that the oven sits on?
A: We have a great DVD on this site to show you about the base, just click on the below link and follow the prompts:

www.pilbarawoodfiredovens.com.au/?page_id=37

Q: What are the dimensions of your oven?
A: The dimensions of the oven can  be found on the “Oven Size” webpage on this site or click on the below link:

www.pilbarawoodfiredovens.com.au/?page_id=60

Q: How long does it take to heat the oven?
A: It takes about 90 mins to get the oven to a tempreture of 400 degree’s - ideal for cooking pizza’s.

Q: What kind of tool do you use to rake out the coals?

Q: What kind of wood is best to use?
A: The best wood to use is old recycled dark wood, white wood is very sappy and will create a great deal of smoke, so I advise something like old Jarrah or Mallyroot.

Q: Once built does the oven need to be protected from the elements?
A: It will be fine outside exposed to the weather, however you can use protective paints if you wish.

Q: Does the oven get very hot during use?
A: The outside of the oven is very cool to touch.

Q: Are clay brick ovens better than concrete ovens?
A: yes they are - Clay brick ovens sustain 20 to 30% more heat and unlike concrete ovens they will not crack over time.

Q: Can I cook other foods such as large portions of meat in trays/dishes in the oven?
A: Our ovens can cook any dish that can be prepared in any other oven, but with the added flavour and qualities of wood fired cooking.

Q: Do I need to cook on metal pizza trays?
A: No, the cooking of `wood fired pizzas’ is preferably done directly on the fire bricks which make up the floor of the oven. Any food particles remaining on the bricks will normally quickly burn to ash and can be swept or wiped off as part or the normal routine removal of wood ash etc. before the next cooking cycle begins.

Q:How big should the base be?
A:The base should be 1.7 mm deep and 1.1 mm wide

Q: How much free space between the back of the oven and the wall of the house is require?
A: You can build the oven against the wall, just make sure that you leave enough room to render it.

Q: How do you fire up the oven?
A: You can build a fire in the oven just as soon as the oven is dried, just get a jiffy lighter add wood and off you go, there is no need to worry about how much heat you apply as the woodfired bricks are espically designed for heat unlike concrete ovens and therefore will not crack.