FREQUENTLY ASKED QUESTIONS
Yes. We use a national freight carrier with depots in every capital city and many regional centres around Australia.
You can choose to collect it from the freight depot closest to your home, or we can have it delivered to your home using a truck with a tailgate lifter & pallet jack.
Each Woodfired oven DIY kit comes packed on a 1200mm x 1200mm pallet.
The kit weighs between xxxkg & xxxkg depending on what accessories you have included.
All home deliveries are subject to carrier terms & conditions*
We have a team of recommend installers in each state who will be happy to assist you with oven assembly for a fee.
They may also be able to assist you with building a custom brick or block base depending on your requirements.
As a rule, no. The two-piece dome requires two (or more) people to safely lift it into position.
This is the second most popular question we get asked.
A woodfired oven is not like your kitchen oven and will easily reach temperatures above 500 degrees Celsius, so a family size pizza will usually cook in around two minutes. Most people find that they cannot keep up cooking more than one or two pizzas at a time.
A common misconception is that a wood fired oven should be made of bricks, however solid brick ovens take many hours to reach cooking temperature making them far less time and fuel efficient.
Our ovens feature a 65mm thick dome hand-laid from castable refractory cement.
The oven floor consists of 50mm thick refractory tiles laid on top of 25mm Calcium silicate board, to ensure heat is held within the oven.
A layer of bio-soluble insulation blanket is laid over the dome/oven body and then wrapped in wire reinforcing mesh and finished with two layers of render.
Woodfired ovens were around well before gas or electricity, so what you can cook in one is really only up to your imagination. Our Australian made ovens have been designed to be used with and without the door to give maximum heat control. Stewing, roasting, baking, frying, smoking, grilling, pizza, bread, steak and even dessert.
Yes! All burning appliances smoke, but it should only last for the first 10 minutes after you light it. As the temperature increases and stabilises the smoke will disappear. Your oven will also smoke if you burn green or wet wood, or if you starve it from oxygen too soon while it is heating up.
60-90 minutes for pizza, but it really depends on what you want to cook, and the temperature required.
Any oven can achieve air temperature very quickly, but this is only part of the story. To cook great food, constant and consistent heat is required throughout the oven space.
After lighting, heat is initially stored in the body of the oven and then reflected into the floor.
It is common for our ovens to still hold temperatures over 200⁰C the following morning after use.
A woodfired oven can be installed under the cover of your patio or entertaining area (with a flue up through the roof) or out in your yard or garden area.
If exposed directly to Mother nature, you will need to do a little more maintenance to keep moisture and the sun at bay.
This can be as simple as a coat of sealer once each year when needed. We can also supply you with a custom-made full weather cover to protect your oven from the elements.
Installing the flue system through your patio ceiling and roof is quite easy in most cases and very safe.
Flue systems that penetrate your ceiling or roof must be installed by a licensed Builder or Plumber and a compliance certificate issued upon completion to ensure that your home insurance is not affected.
Yes, but like most things, the better care you take of it, the longer it will last. If your oven is exposed to the elements, a coat with a good quality render sealer, such as Dulux Accra-Tex every 12 months will help prevent moisture from penetrating the render layer.
Yes, it can happen from time to time. With the expansion and contraction that occurs with repetitive heating and cooling, small cracks can appear in the render shell. These are not usually an issue and can be left untreated without any nasty side effects. They can be easily fixed by mixing up a small amount of mortar and filling them with a sponge.
These are NOT a structural fault and do not pose any Structural issue. These are totally normal and occur in all refractory and cement type products. They are not a cause for concern.
Like most things, If you keep your oven clean and tidy and use it regularly, not much more is required. Regular use helps to keep your oven dry. If it is outside and not under cover, a coat with a good sealer every 12 months will help ensure the oven serves you for many years.
That really does depend on what fuel you burn. Avoid pinecone, newspaper and paper in general, as these burn very fast and create lots of ash in the process. Untreated pine or dry hardwood will help you get your oven burning quickly and without excess smoke or ash. Move to larger hardwood as the fire gets established and you will soon be cooking with fire.
If you only burn quality, dry hardwoods you will drastically reduce how often you need to remove any ash.
Use the charcoal and ash from your previous burn to help get your next fire started and you will get your fire established quicker and get rid of left over ash and charcoal with no effort at all.
Yes, but avoid using anything with a kerosene or petroleum base. There is a vast array of chemical free fire lighters on the market that work well. Remember anything you put in your oven can affect and infect the cooking surface and your food.
Yes, but we do not recommend it. Woodfired ovens are heavy, and their centre of gravity is very high, so we believe that keeping them in one fixed position is the best option.