Full Product Manual

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Frequently Asked Questions
What besides pizza can I cook in my wood
burning brick oven?
There is no limit to what you can cook in your CBO wood-fired
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 place a Griddle underneath
the Grill Grate to “catch” the drippings.
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. (Check out our Assembly Instructions section for
more details.)
Why would I use two different doors with my oven?
Most of our competitors have either no doors or just one. The CBO-500
and CBO-750 models come with a Decorative Door to seal off the
Oven and keep the elements out when it’s not in use. The CBO-1000
model comes with an Insulating Door for when you want to control
the internal temperature and hold it for long periods of time,
especially when you’re baking. You can purchase the Insulating
Door, to use with the CBO-750 model only, from the CBO online
store. We recommend it for low-temperature baking and cooking.
Is the oven safe around children?
Any time you have fire there is some potential 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.
How much do the ovens weigh?
The raw weight of the CBO-500 Oven is 350 lbs. The CBO-750
Oven weighs 480 lbs. The CBO-1000 Oven weighs 920 lbs. Every
CBO Oven requires a properly poured foundation.
How do I shut down my oven?
Let the flames burn down, and when the Oven cools down to
below 200°F it is safe to close the Decorative Door on the CBO-
500 and CBO-750 models. The Oven will slowly cool down over
several hours.
Can I put a gas-assist in a brick oven?
If you’re interested in quick heating, we recommend that you
look into our new hybrid brick oven, which serves as both a wood
burning oven and a gas oven. The CBO Hybrid features our CBO-
750 model and is certified to UL Standards. (A gas-assist cannot
be covered under the CBO warranty.)
Can I have a CBO Oven indoors?
Yes. For Indoor Installation, a CBO Oven certified to UL Standards
is required. You must check your local building codes to find out all
of the permits, restrictions and inspection requirements. You must
also install and use the Oven only in accordance with Chicago
Brick Oven’s installation and operating instructions (or equivalent).
Do I need a venting pipe on my oven?
Yes. You will need to install a Venting Pipe that meets your local
building code. The Pipe serves as an airflow regulator, which is
essential for controlling the temperature and convection. Your
Venting Pipe should always be a minimum of 24 inches high.
A comprehensive set of Frequently Asked Questions is
available at chicagobrickoven.com/support