CBO 1000 DIY Kit | Wood Fired Pizza Oven | 53" x 39" Cooking Surface
This Item is Currently on Backorder
Units are allocated on a first-come, first-served basis. Reserve the next available one for you with a pre-order. No ETA yet
This Item is Currently on Backorder
Units are allocated on a first-come, first-served basis. Reserve the next available one for you with a pre-order. No ETA yet
(Except WY)
(Lower 48)
With over 2,000 square inches of cooking space, the CBO-1000 Commercial Pizza Oven DIY Kit is the ideal high-output commercial oven. It uses three methods to cook efficiently: convection, radiant, and conduction.
Build the outdoor oven enclosure of your dreams in brick or stone to fit your individual style. This CBO oven is made of high-grade refractory materials that have alumina, silica, and stainless steel fibers throughout the entire mixture. This mixture of materials helps prevent thermal shock, expansion, and cracking.
The insulation blanket increases heat retention and the oven's unique shape creates a FlameRoll® which pulls the flame horizontally across the top of the dome and then vertically back down the side, creating higher temperatures for superior cooking. This design allows the oven to reach temperatures in excess of 1,000° F.
After assembling your CBO-1000 DIY Kit, curing the oven before its first use is a critical, yet very simple, step. Here are instructions on how to cure a CBO Outdoor Pizza Oven.
Weight (with trailer) | 920 lbs |
Dimensions (with trailer) | 58.5" D x 50" W x 19" H |
WARNING California's Proposition 65
Additional Documents
Today, Chicago Brick Oven is the leader in American-made residential wood-fired ovens. But first, we were three neighbors having a discussion about buying a single brick oven. That was not such a simple proposition in 2006.
At the time, 99% of residential, outdoor wood-fired ovens bought in the U.S. were manufactured on other continents and sold here through distributors. Once an oven was ordered, the buyer waited several months for it to arrive—and only after they justified paying the astronomical import fees and freight charges.
What if the oven was damaged during shipping? Who would we negotiate with for repairs and replacement parts? Who would install it?
Little did we know that, by answering these questions, we were creating a new business. A business that would produce the best-looking, highest-quality wood-fired brick ovens, minus the hassles, worry, and importing costs. Not just for our little slice of Chicago, but for anyone with a passion for time-proven, classic brick oven design combined with the most advanced American engineering available.
Yes. It can be a do-it-yourself project. To install it properly and to keep your oven safe from the elements, you’ll need some skill in concrete and masonry.
What is the optimal height for building my platform for the oven to sit on and/or proper height for the oven floor?
There is no firm rule-of-thumb on this topic. This is a decision that each user will need to make on their own. You need to take into account what is comfortable height for the person who will be doing most of the cooking. Some users prefer the oven floor height at waist/chest level so they can easily see and maneuver pizzas, while others prefer to install the floor at eye-level (or higher) to accommodate their desire for guests to enjoy the hearth experience during and after the cooking process.
To properly fit the anchor plate that we supply (simpson duravent model #9441), you should use a simpson duravent model #9405 class “a” 6" pipe, which you can buy from any building or hearth manufacturer. We require a minimum 24" pipe to achieve proper drafting of our oven. (see pages 6 and 13 of our user manual.)
You can extend your pipe as high as needed if you are going straight up, but should never exceed 30 degrees if a bend is required. (see pages 6 and 13 of our user manual.)
Do i need the insulating boards if i am installing the oven on a non-combustible base (cement or block) and do i need the insulating blanket if i am encasing the oven in stone or brick?
Yes, it is imperative you install the insulating boards under the hearth, as well as the insulating blanket over the dome per our instructions. (See pages 8-11, 15-17 of our Installation Guide.) The insulating accessories provide a dual benefit of minimizing heat escape outward to the oven surround/base while maximizing heat retention inside the oven. The result will be faster heat times, as well as better thermal properties for low-temperarture cooking.
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 be at least as tall as the oven is deep.
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.
The curing process for a wood-burning oven varies from manufacturer to manufacturer. Though industry best practices suggest you should cure your oven over a three-day period, CBO ovens can be cured in as little as one day. Since we pre-fire our ovens in a kiln during the manufacturing process, most of the water is gone before we ship it out the door. However, there is a small amount of residual water that may remain, so before you use your oven we suggest you to burn-through a 15-20 lb. bag of charcoal over the course of a day or so which seems to work just great. Watch our curing video.
Before you cook in it, build a few small fires to cure your oven after installation. Starting a large fire in a new oven could cause it to crack. Be patient! This is the reason you bought a wood-fired brick oven in the first place.
Once you have properly cured your oven you are ready to fire it for cooking. Always start with dry kindling at the front of the oven. Never use chemicals or starter fluids—you will not need them. Though not recommended, if you opt to use fire starters, you must make sure that the product is 100% natural with no chemicals added (cbo does not assume any liabilty on damages to oven or tainting of foods). Once the fire is going, add small pieces of wood to build the fire. You will want to raise the temperature slowly, and avoid building a huge fire that pours out of the mouth of the oven. We recommend using large chunks of wood once the fire is going strong. You should add these chunks and start to move the fire to the back of the oven approximately 20 minutes before cooking. The entire process should take you 60-90 minutes depending on temperatures outside and elapsed time between oven use. CAUTION: If temperature outside is below 32°F, heat your oven more slowly so as not to cause thermal shock. If your oven has been compromised with moisture or you have gone long periods of time between usage, you need to re-cure your oven!
To heat the oven, we recommend building a small fire and slowly adding to it to bring up the temperature. This process takes about an hour, depending on the size of your oven. Once it’s hot, you can use your oven for hours.
Let the flames burn down, then close the oven door. The oven will cool down over several hours.
We suggest that you use a stove pipe brush that can be purchased online or at your local hearth supply store.
My door is rusting / oxidizing. What is the best way to restore it to like-new condition?
Our decorative doors are brushed aluminum and tend to oxidize over time. You can take a steel wool pad and gently scrub the door, then repaint it with high-temperature black paint (must be able to withstand heat over 400°F). REMINDER: THE BLACK DOOR IS PURELY DECORATIVE AND SHOULD NEVER BE CLOSED WHEN FIRE IS STILL BURNING AND/OR AT TEMPERATURES GREATER THAN 400°F!
1. High-temperature cooking (over 400°F) should ALWAYS be done as Open-Door Cooking: Keep the fire going in the back of the oven. The oven dome will turn black at first then will turn white as you hit your desired temperature. Sweep out the front of the hearth with a wire brush, and you are ready to cook!
2. Low-temperature cooking (under 400°F) can be performed as Open-Door or Closed-Door Cooking: Spread the fire throughout the oven. You will store heat in the hearth and dome by burning your fire hot for at least an hour. The longer you burn your fire, the more heat will be stored in the hearth and dome and the longer you will be able to cook. Once the fire has burned down, remove all coals and ashes into your ash bin. Sweep the hearth, and run a light mop (barely wet) across it to remove all ash. Load your oven with foods and close the door. NOTE: THE BLACK DOOR IS PURELY DECORATIVE AND SHOULD NEVER BE CLOSED WHEN FIRE IS STILL BURNING AND/OR AT TEMPERATURES GREATER THAN 400°F!
Everybody's dough cooks differently depending on amount of water, yeast, etc. in the recipe. Here are a some suggestions:
1. Make sure you get your oven up to full temperature during the heating process; the majority of the dome should turn from black to the original color when thoroughly heated.
2. Take a little longer in heating your oven to make sure the hearth really absorbs the heat.
3. Spread some of the embers over a large area of hearth during heating process.
4. Remove the majority of the embers from the oven and dispose of them in a firepit/fireplace or metal can (with water in it).
5. Only use 1-2 small pieces of wood during the cooking process.
6. Cook your pizzas at a lower temperature (around 600-650°F). It will take a couple minutes longer per pie, but will give the bottom a chance to bake more without over-cooking the top of the pie.
7. Make sure you are using hard, aged wood to get maximum performance (wood can become wet if sitting outside uncovered).
Anything you can cook in your home oven, you can cook in your Chicago Brick Oven—whole turkeys, bread, grinders, chicken, steaks, chops, vegetables, stews, empanadas, desserts and more. Check out these delicious recipes from The Hangout.
When using any Chicago Brick Oven 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.
A certain amount of pitting occurs naturally during the vibration and screeding (leveling and smoothing) techniques used in manufacturing refractory precast shapes. Also, due to the blending of minerals and the high temperatures used to kiln-fire the oven’s dome, hearth and arch, some discoloration can occur. These cosmetic variations are not detrimental to the function of your oven.
Yes, small cracks are common in all wood-burning ovens made from high-temperature refractory, brick, adobe, clay or ceramic type of materials due to the constant cycling of expansion (heating) and contraction (cooling) process. Unlike any of our competitors, CBO does reinforce all our oven components with stainless steel fibers for better strength and support.
There are a a few things that may be causing this issue. You need to make sure your oven is properly sealed and not taking on moisture (more likely if you had a custom design/build by a contractor). Next, you need to make sure you are using dried/aged hardwoods that get the oven to proper temperature. Once the oven is properly cured, you need to make sure you kick up the heat. That means once the initial fire is going and the flue is heated, you need to add larger pieces of wood as the oven gets up to high temperatures (over 700°F). SPREAD
COALS OVER ENTIRE HEARTH AND LET SIT FOR 20 MINUTES!
We recommend purchasing an oven size that fits your budget and backyard. However, we don't know any customers who wish they had less cooking surface to work with. This is a case where bigger is better.
We’re partial to refractory and brick ovens because of their look and durability. Our first outdoor oven was made of clay, and in the first harsh chicago winter, it cracked! Refractory ovens are more dependable, but in most cases, the refractory oven has not been fired in the same manner as cbo refractory or brick ovens.
For best performance, dry and aged hardwood is always preferred. The harder the wood and the longer it is aged, the better. We recommend 2+ years of aging and/or purchasing kiln-dried wood. Soft woods can be used when starting your fire and heating your oven, but it should be noted that they produce as much as 50% less heat so will definitely impact your heat times and should never be used for cooking. It is also recommended that you cover wood if stored outside to keep it from absorbing moisture. CAUTION: You should never use resinous or treated woods which can be dangerous to your health.
Depending on where you live, you should be able to locate the wood at a local fireplace wood supplier. Please make sure you stress the need for hard, aged wood. We also suggest you request that your wood be cut in smaller pieces (2" diameter, 12" long); although you can use larger pieces during the oven heating process!
Yes. You can use the oven year-round in any climate. The structure you build around the oven must keep the elements out and the oven dry.
Yes. You must check your local building codes for all the details, but it will certainly work indoors. Our commercial hybrid models with gas assist (Natural Gas or Propane Gas) are certified for both indoor and outdoor use, but note our residential hybrid models are certified for outdoor use only.
The model cbo-500 oven weighs 300 lbs. The model cbo-750 oven weighs 480 lbs. While comparatively lightweight, both ovens do require a properly poured foundation.
We take extra effort to ensure our ovens are shipped safely. Each oven is palletized with a protective crate built around it.
Anytime you have fire, there is some danger. The outside of the oven will be hot to the touch; just how hot depends on the design and use of insulation. If installed properly, the oven should not pose any more danger than a bbq grill.
What accessories come with the purchase of a chicago brick oven?
Every chicago brick oven comes with insulation, a decorative door and a pizza peel.
Regardless of who we are or where we live, it’s human nature to gather around fire. Cooking food, sharing stories and enjoying the warmth of camaraderie. These are some of the reasons why our ovens feature a visible in‑chamber fire. All CBO models In-chamber fires double as a beautiful sight for you and your guests.
Unlike common outdoor ovens that obscure the flames and flickering embers with out-of-chamber fire designs, our ovens are modeled on the ancient Neapolitan oven. And not just for the looks. But for the authentic wood-fired flavor thats been around for centuries.
An authentic wood-fired brick oven starts with an in-chamber fire. And true to traditional Italian wood-fired ovens, our design features a low, igloo-shaped dome. A modern and efficient flue system ensures that smoke won’t escape through the front of your oven.
Our FlameRoll™ creates a vacuum for concentrated heat up to 1,000ºF. The high-performance design allows you to include radiant heat, convection and conduction in your outdoor cooking repertoire. It’s versatility that’s perfect for the professional or at-home chef.
Generations of European oven makers provided the original blueprint for our wood-fired brick ovens. These elegant designs have stood the test of time in temperate regions of Spain, Italy and Germany. But winter in Maine or Wisconsin? Well, that’s another story entirely.
Unlike most wood-fired ovens of today, which are imported to the U.S., our ovens are American made and certified to UL and NSF4 Standards. With a proprietary refractory cement formula and stainless steel fiber reinforcement, they’re designed for maximum durability even in extreme climates from coast to coast.
Today, Chicago Brick Oven is the leader in American-made residential wood-fired ovens. But first, we were three neighbors having a discussion about buying a single brick oven. That was not such a simple proposition in 2006.
At the time, 99% of residential, outdoor wood-fired ovens bought in the U.S. were manufactured on other continents and sold here through distributors. Once an oven was ordered, the buyer waited several months for it to arrive—and only after they justified paying the astronomical import fees and freight charges.
What if the oven was damaged during shipping? Who would we negotiate with for repairs and replacement parts? Who would install it?
Little did we know that, by answering these questions, we were creating a new business. A business that would produce the best-looking, highest-quality wood-fired brick ovens, minus the hassles, worry and importing costs. Not just for our little slice of Chicago, but for anyone with a passion for time-proven, classic brick oven design combined with the most advanced American engineering available.
LOOKING BACK ON IT, WHAT A GREAT NIGHT.
Chicago Brick Oven, a manufacturer of wood-fired ovens, warrants the products to be free from defects
in materials and workmanship for a period of one (1) year from the date of shipment.
Local regulations about wood burning equipment should be consulted.
For more information see page 36 in the User Manual.
Because each Chicago Brick Oven is custom-built, all oven sales are final.
We do accept returns on cooking accessories and parts within 30 days of the customer's receipt.
To be eligible for a return, your item(s) must be unused and in the same condition that you received it. It must also be in the original packaging.
To complete your return, we require a receipt or proof of purchase. Once your cooking accessories or parts return is received and inspected, we will send you an email to notify you that we have received your returned item(s). We will also notify you of the approval or rejection of your refund.
If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, generally within five (5) business days depending on your bank's operating guidelines.
Sale items (if applicable)
Only regular-priced items may be refunded; unfortunately sale items cannot be refunded.
Exchanges (if applicable)
We will replace items if they are defective or damaged. If you need to exchange it for the same item, send us an email at contact@topture.com, call us at (833) 419-1774 or use the live chat.
You will be responsible for paying for your own shipping costs for returning your item. Shipping costs are non-refundable. If you receive a refund, the cost of shipping will be deducted from your refund.
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Great service and fast shipping
I purchased this Sauna in White Cedar with 2 Windows and the Harvia Electric Heater and absolutely love it! It was easy to assemble in a few hours and is very high quality. I got the manual dial and it heats up quickly and provides up to 80% humidity when putting water on the rocks. The instructions were excellent and no extra help was required. It was shipped to me in the US and although it took awhile to receive because of a manufacturing issue, Topture kept on top of the situation and kept me in the loop from start to finish. They are an xlnt company to purchase from. Sandy Potter
My sauna heater is really, really old, but it still works so I still use it. That said, the rocks were also really old. These new stones look so much better and seem to even hold the heat better as well. Like I said in the title, I had no idea what I was missing! Puts a lot of new life into an old, Montgomery Ward heater.
The only problem I had was waiting for delivery. I mean, c'mon...3 months for delivery.
I initially had concerns about the snow load with the True North 5 Person Outdoor Cabin Sauna, but it’s handled heavy snow with no problem at all. Paired with the HUUM Drop 7.5kW heater, it delivers an amazing, steamy sauna experience that I highly recommend. Big thanks to Topture for all the support, answering my questions, and just always being there throughout the whole process!
As someone who has tried multiple saunas over the years, the Finnmark FD-4 Trinity Infrared & Steam Sauna Combo is by far the best I’ve encountered. It heats up quickly, and the infrared heat feels soothing, while the steam option delivers that classic, deeply relaxing sweat.
Installation was straightforward, and it fits perfectly in my home. My partner and I use it several times a week, and it has truly elevated our wellness routine. Whether you’re looking for relaxation, detoxification, or just a moment of calm in your day, this sauna offers it all. Highly recommend it!
I was initially hesitant about the Dundalk Leisurecraft Georgian Cabin Sauna Canadian Timber 6 Person (CTC88W) because of the size and the price point. However, after using it for a while, I can confidently say it's worth every penny. The quality of the Canadian timber is top-notch, and the craftsmanship is evident in every detail. The space easily accommodates six people, making it perfect for family gatherings or a relaxing session with friends. The heat distribution is excellent, and the cabin design gives it a rustic, cozy feel. I also appreciate the durability of the materials, which seem built to last through years of enjoyment. If you're serious about wellness and long-term value, this sauna is an excellent investment.
Ordered Huum Wifi Controler. Shipped within a few days from Chicago to California. Great price and reliable. Benny was helpful. Will buy from them again.
I had a great experience ordering from Topture. The items arrived quickly and as described. I do wish there had been more updates on progress towards shipping.
I loved the lighting strips that I ordered and installed. The only thing I would change are the drivers for the LED’s could be better. The app isn’t great and I had to setup a Dev account to grand cloud access to the lights in order to integrate them with homekit. An LED driver that has Matter support would be better. That said the lights themselves in the Sauna are amazing and the remote control is well designed and it was easy to sync one remote to both drivers so both strips turn on and off together as well as change colors.
We have ordered Arteflame Classic 40" Grill | Tall Round Base with all the necessary accessories . It has been a great experience from the time of order placement until after delivery.
Shipping was fast and the products arrived secure and safe. We did experience a little issue with shipping the product to our door but it was handled very professionally. Benny provided an excellent customer service and communication was great throughout. He was very knowledgeable in answering my many questions and providing a ton of info that has proved to be very valuable.
I highly recommend Topture over Amazon for great customer service!!
My name is Dr. John Hubbs, a former US NAVY Seal. I am 74 years old, two years in Vietnam 1968-69. I have used griddles, but none like this "LeGiddle" 41-inch. This griddle is a masterpiece, not only in design, production, manufacture, sales, and service. The people are great. Benny was my go-to person, he was the best. The LeGiddle, cart, burner assembly, and lid arrived in perfect condition - very securely packaged. No damage. The LeGiddle is all 304 stainless steel polished, the LeGiddle is a beauty to behold and grill with. Very easy to clean, never no rust. Everyone at my trailer park is in envy of this unit. Their warranty and service are impeccable. If you are missing anything they are right on it. They go to the limit to satisfy you and make it right. Thanks 👍 👍 to everyone who made this LeGiddle possible.
Loving it every day!!!
So far I LOVE this stove! It's so much more efficient than our previous stove; we've used roughly 1/2 the amount of wood we normally would during this time of year. We got a minor 'additional' part that did not go with our stove that confused us when installing but customer service quickly responded to our inquiry. The delivery was super fast (had it within 10 days) and we're in a 'rural' area so for us that was quick! We purchased the optional blower and thermodisc and they are WELL WORTH the price. My ONLY complaint is how quickly the creosote builds up on the glass. We have to clean the glass at least every other day to keep it clear. That could be because of the type of wood we're burning (cottonwood primarily) and as long as the glass cleans this easily (using the ash) it's a minor complaint...though I won't be too happy if the glass actually becomes stained as a result! I don't expect that to happen though so thus far we are VERY happy with this stove and would highly recommend it to anyone thinking of purchasing one!! Thank you Drolet for making such a great product! We did a lot of research on stoves before buying this one and that seems to be paying off.
Great quality love the design and versatility easy and quick delivery
When we decided to add a griddle to our outdoor kitchen I spent a lot of time looking at the options. It is easy to see that little griddle is by far the best option. When it arrived we purchased with the lid and the cabinet. It took three hours to assemble but is of absolutely astonishing quality. Nothing beats the quality of the griddle. We have made a wide variety of breakfast and dinner meals which have been fantastic. Everyone in our extended family has learned how to use the griddle and we have enjoyed their culinary expertise. The biggest surprise is how wonderful it cleans up. Following simple instructions it looks brand new and is very easy. Quality is found in every square inch of the griddle. It truly looks like something that will last beyond my lifetime. This griddle is more expensive than the competition However, it is still the best value on the market. Five stars doesn’t do it justice. It deserves more.
This store provides high-quality outdoor products, efficient customer service, and quick deliveries. They offer top-notch products like saunas, grills, and fireplace accessories that customers rave about. Their knowledgeable and responsive staff excel at addre... This store provides high-quality outdoor products, efficient customer service, and quick deliveries. They offer top-notch products like saunas, grills, and fireplace accessories that customers rave about. Their knowledgeable and responsive staff excel at addressing queries and resolving any issues swiftly, ensuring a seamless shopping experience. Customers appreciate the competitive prices, easy navigation, and reliable shipping that this store consistently delivers.
Read moreWe offer free Curbside Delivery to all 48 lower states and for some products even Canada.
International Shipping
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We ship to Hawaii, Alaska, and Puerto Rico, although most items are subject to additional shipping fees. To obtain specific rates and prevent any restocking fees, please email us at contact@topture.com.
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With over 2,000 square inches of cooking space, the CBO-1000 Commercial Pizza Oven DIY Kit is the ideal high-output commercial oven. It uses three methods to cook efficiently: convection, radiant, and conduction.
Build the outdoor oven enclosure of your dreams in brick or stone to fit your individual style. This CBO oven is made of high-grade refractory materials that have alumina, silica, and stainless steel fibers throughout the entire mixture. This mixture of materials helps prevent thermal shock, expansion, and cracking.
The insulation blanket increases heat retention and the oven's unique shape creates a FlameRoll® which pulls the flame horizontally across the top of the dome and then vertically back down the side, creating higher temperatures for superior cooking. This design allows the oven to reach temperatures in excess of 1,000° F.
After assembling your CBO-1000 DIY Kit, curing the oven before its first use is a critical, yet very simple, step. Here are instructions on how to cure a CBO Outdoor Pizza Oven.
Weight (with trailer) | 920 lbs |
Dimensions (with trailer) | 58.5" D x 50" W x 19" H |
WARNING California's Proposition 65
Additional Documents
Today, Chicago Brick Oven is the leader in American-made residential wood-fired ovens. But first, we were three neighbors having a discussion about buying a single brick oven. That was not such a simple proposition in 2006.
At the time, 99% of residential, outdoor wood-fired ovens bought in the U.S. were manufactured on other continents and sold here through distributors. Once an oven was ordered, the buyer waited several months for it to arrive—and only after they justified paying the astronomical import fees and freight charges.
What if the oven was damaged during shipping? Who would we negotiate with for repairs and replacement parts? Who would install it?
Little did we know that, by answering these questions, we were creating a new business. A business that would produce the best-looking, highest-quality wood-fired brick ovens, minus the hassles, worry, and importing costs. Not just for our little slice of Chicago, but for anyone with a passion for time-proven, classic brick oven design combined with the most advanced American engineering available.
Yes. It can be a do-it-yourself project. To install it properly and to keep your oven safe from the elements, you’ll need some skill in concrete and masonry.
What is the optimal height for building my platform for the oven to sit on and/or proper height for the oven floor?
There is no firm rule-of-thumb on this topic. This is a decision that each user will need to make on their own. You need to take into account what is comfortable height for the person who will be doing most of the cooking. Some users prefer the oven floor height at waist/chest level so they can easily see and maneuver pizzas, while others prefer to install the floor at eye-level (or higher) to accommodate their desire for guests to enjoy the hearth experience during and after the cooking process.
To properly fit the anchor plate that we supply (simpson duravent model #9441), you should use a simpson duravent model #9405 class “a” 6" pipe, which you can buy from any building or hearth manufacturer. We require a minimum 24" pipe to achieve proper drafting of our oven. (see pages 6 and 13 of our user manual.)
You can extend your pipe as high as needed if you are going straight up, but should never exceed 30 degrees if a bend is required. (see pages 6 and 13 of our user manual.)
Do i need the insulating boards if i am installing the oven on a non-combustible base (cement or block) and do i need the insulating blanket if i am encasing the oven in stone or brick?
Yes, it is imperative you install the insulating boards under the hearth, as well as the insulating blanket over the dome per our instructions. (See pages 8-11, 15-17 of our Installation Guide.) The insulating accessories provide a dual benefit of minimizing heat escape outward to the oven surround/base while maximizing heat retention inside the oven. The result will be faster heat times, as well as better thermal properties for low-temperarture cooking.
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 be at least as tall as the oven is deep.
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.
The curing process for a wood-burning oven varies from manufacturer to manufacturer. Though industry best practices suggest you should cure your oven over a three-day period, CBO ovens can be cured in as little as one day. Since we pre-fire our ovens in a kiln during the manufacturing process, most of the water is gone before we ship it out the door. However, there is a small amount of residual water that may remain, so before you use your oven we suggest you to burn-through a 15-20 lb. bag of charcoal over the course of a day or so which seems to work just great. Watch our curing video.
Before you cook in it, build a few small fires to cure your oven after installation. Starting a large fire in a new oven could cause it to crack. Be patient! This is the reason you bought a wood-fired brick oven in the first place.
Once you have properly cured your oven you are ready to fire it for cooking. Always start with dry kindling at the front of the oven. Never use chemicals or starter fluids—you will not need them. Though not recommended, if you opt to use fire starters, you must make sure that the product is 100% natural with no chemicals added (cbo does not assume any liabilty on damages to oven or tainting of foods). Once the fire is going, add small pieces of wood to build the fire. You will want to raise the temperature slowly, and avoid building a huge fire that pours out of the mouth of the oven. We recommend using large chunks of wood once the fire is going strong. You should add these chunks and start to move the fire to the back of the oven approximately 20 minutes before cooking. The entire process should take you 60-90 minutes depending on temperatures outside and elapsed time between oven use. CAUTION: If temperature outside is below 32°F, heat your oven more slowly so as not to cause thermal shock. If your oven has been compromised with moisture or you have gone long periods of time between usage, you need to re-cure your oven!
To heat the oven, we recommend building a small fire and slowly adding to it to bring up the temperature. This process takes about an hour, depending on the size of your oven. Once it’s hot, you can use your oven for hours.
Let the flames burn down, then close the oven door. The oven will cool down over several hours.
We suggest that you use a stove pipe brush that can be purchased online or at your local hearth supply store.
My door is rusting / oxidizing. What is the best way to restore it to like-new condition?
Our decorative doors are brushed aluminum and tend to oxidize over time. You can take a steel wool pad and gently scrub the door, then repaint it with high-temperature black paint (must be able to withstand heat over 400°F). REMINDER: THE BLACK DOOR IS PURELY DECORATIVE AND SHOULD NEVER BE CLOSED WHEN FIRE IS STILL BURNING AND/OR AT TEMPERATURES GREATER THAN 400°F!
1. High-temperature cooking (over 400°F) should ALWAYS be done as Open-Door Cooking: Keep the fire going in the back of the oven. The oven dome will turn black at first then will turn white as you hit your desired temperature. Sweep out the front of the hearth with a wire brush, and you are ready to cook!
2. Low-temperature cooking (under 400°F) can be performed as Open-Door or Closed-Door Cooking: Spread the fire throughout the oven. You will store heat in the hearth and dome by burning your fire hot for at least an hour. The longer you burn your fire, the more heat will be stored in the hearth and dome and the longer you will be able to cook. Once the fire has burned down, remove all coals and ashes into your ash bin. Sweep the hearth, and run a light mop (barely wet) across it to remove all ash. Load your oven with foods and close the door. NOTE: THE BLACK DOOR IS PURELY DECORATIVE AND SHOULD NEVER BE CLOSED WHEN FIRE IS STILL BURNING AND/OR AT TEMPERATURES GREATER THAN 400°F!
Everybody's dough cooks differently depending on amount of water, yeast, etc. in the recipe. Here are a some suggestions:
1. Make sure you get your oven up to full temperature during the heating process; the majority of the dome should turn from black to the original color when thoroughly heated.
2. Take a little longer in heating your oven to make sure the hearth really absorbs the heat.
3. Spread some of the embers over a large area of hearth during heating process.
4. Remove the majority of the embers from the oven and dispose of them in a firepit/fireplace or metal can (with water in it).
5. Only use 1-2 small pieces of wood during the cooking process.
6. Cook your pizzas at a lower temperature (around 600-650°F). It will take a couple minutes longer per pie, but will give the bottom a chance to bake more without over-cooking the top of the pie.
7. Make sure you are using hard, aged wood to get maximum performance (wood can become wet if sitting outside uncovered).
Anything you can cook in your home oven, you can cook in your Chicago Brick Oven—whole turkeys, bread, grinders, chicken, steaks, chops, vegetables, stews, empanadas, desserts and more. Check out these delicious recipes from The Hangout.
When using any Chicago Brick Oven 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.
A certain amount of pitting occurs naturally during the vibration and screeding (leveling and smoothing) techniques used in manufacturing refractory precast shapes. Also, due to the blending of minerals and the high temperatures used to kiln-fire the oven’s dome, hearth and arch, some discoloration can occur. These cosmetic variations are not detrimental to the function of your oven.
Yes, small cracks are common in all wood-burning ovens made from high-temperature refractory, brick, adobe, clay or ceramic type of materials due to the constant cycling of expansion (heating) and contraction (cooling) process. Unlike any of our competitors, CBO does reinforce all our oven components with stainless steel fibers for better strength and support.
There are a a few things that may be causing this issue. You need to make sure your oven is properly sealed and not taking on moisture (more likely if you had a custom design/build by a contractor). Next, you need to make sure you are using dried/aged hardwoods that get the oven to proper temperature. Once the oven is properly cured, you need to make sure you kick up the heat. That means once the initial fire is going and the flue is heated, you need to add larger pieces of wood as the oven gets up to high temperatures (over 700°F). SPREAD
COALS OVER ENTIRE HEARTH AND LET SIT FOR 20 MINUTES!
We recommend purchasing an oven size that fits your budget and backyard. However, we don't know any customers who wish they had less cooking surface to work with. This is a case where bigger is better.
We’re partial to refractory and brick ovens because of their look and durability. Our first outdoor oven was made of clay, and in the first harsh chicago winter, it cracked! Refractory ovens are more dependable, but in most cases, the refractory oven has not been fired in the same manner as cbo refractory or brick ovens.
For best performance, dry and aged hardwood is always preferred. The harder the wood and the longer it is aged, the better. We recommend 2+ years of aging and/or purchasing kiln-dried wood. Soft woods can be used when starting your fire and heating your oven, but it should be noted that they produce as much as 50% less heat so will definitely impact your heat times and should never be used for cooking. It is also recommended that you cover wood if stored outside to keep it from absorbing moisture. CAUTION: You should never use resinous or treated woods which can be dangerous to your health.
Depending on where you live, you should be able to locate the wood at a local fireplace wood supplier. Please make sure you stress the need for hard, aged wood. We also suggest you request that your wood be cut in smaller pieces (2" diameter, 12" long); although you can use larger pieces during the oven heating process!
Yes. You can use the oven year-round in any climate. The structure you build around the oven must keep the elements out and the oven dry.
Yes. You must check your local building codes for all the details, but it will certainly work indoors. Our commercial hybrid models with gas assist (Natural Gas or Propane Gas) are certified for both indoor and outdoor use, but note our residential hybrid models are certified for outdoor use only.
The model cbo-500 oven weighs 300 lbs. The model cbo-750 oven weighs 480 lbs. While comparatively lightweight, both ovens do require a properly poured foundation.
We take extra effort to ensure our ovens are shipped safely. Each oven is palletized with a protective crate built around it.
Anytime you have fire, there is some danger. The outside of the oven will be hot to the touch; just how hot depends on the design and use of insulation. If installed properly, the oven should not pose any more danger than a bbq grill.
What accessories come with the purchase of a chicago brick oven?
Every chicago brick oven comes with insulation, a decorative door and a pizza peel.
Regardless of who we are or where we live, it’s human nature to gather around fire. Cooking food, sharing stories and enjoying the warmth of camaraderie. These are some of the reasons why our ovens feature a visible in‑chamber fire. All CBO models In-chamber fires double as a beautiful sight for you and your guests.
Unlike common outdoor ovens that obscure the flames and flickering embers with out-of-chamber fire designs, our ovens are modeled on the ancient Neapolitan oven. And not just for the looks. But for the authentic wood-fired flavor thats been around for centuries.
An authentic wood-fired brick oven starts with an in-chamber fire. And true to traditional Italian wood-fired ovens, our design features a low, igloo-shaped dome. A modern and efficient flue system ensures that smoke won’t escape through the front of your oven.
Our FlameRoll™ creates a vacuum for concentrated heat up to 1,000ºF. The high-performance design allows you to include radiant heat, convection and conduction in your outdoor cooking repertoire. It’s versatility that’s perfect for the professional or at-home chef.
Generations of European oven makers provided the original blueprint for our wood-fired brick ovens. These elegant designs have stood the test of time in temperate regions of Spain, Italy and Germany. But winter in Maine or Wisconsin? Well, that’s another story entirely.
Unlike most wood-fired ovens of today, which are imported to the U.S., our ovens are American made and certified to UL and NSF4 Standards. With a proprietary refractory cement formula and stainless steel fiber reinforcement, they’re designed for maximum durability even in extreme climates from coast to coast.
Today, Chicago Brick Oven is the leader in American-made residential wood-fired ovens. But first, we were three neighbors having a discussion about buying a single brick oven. That was not such a simple proposition in 2006.
At the time, 99% of residential, outdoor wood-fired ovens bought in the U.S. were manufactured on other continents and sold here through distributors. Once an oven was ordered, the buyer waited several months for it to arrive—and only after they justified paying the astronomical import fees and freight charges.
What if the oven was damaged during shipping? Who would we negotiate with for repairs and replacement parts? Who would install it?
Little did we know that, by answering these questions, we were creating a new business. A business that would produce the best-looking, highest-quality wood-fired brick ovens, minus the hassles, worry and importing costs. Not just for our little slice of Chicago, but for anyone with a passion for time-proven, classic brick oven design combined with the most advanced American engineering available.
LOOKING BACK ON IT, WHAT A GREAT NIGHT.
Chicago Brick Oven, a manufacturer of wood-fired ovens, warrants the products to be free from defects
in materials and workmanship for a period of one (1) year from the date of shipment.
Local regulations about wood burning equipment should be consulted.
For more information see page 36 in the User Manual.
Because each Chicago Brick Oven is custom-built, all oven sales are final.
We do accept returns on cooking accessories and parts within 30 days of the customer's receipt.
To be eligible for a return, your item(s) must be unused and in the same condition that you received it. It must also be in the original packaging.
To complete your return, we require a receipt or proof of purchase. Once your cooking accessories or parts return is received and inspected, we will send you an email to notify you that we have received your returned item(s). We will also notify you of the approval or rejection of your refund.
If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, generally within five (5) business days depending on your bank's operating guidelines.
Sale items (if applicable)
Only regular-priced items may be refunded; unfortunately sale items cannot be refunded.
Exchanges (if applicable)
We will replace items if they are defective or damaged. If you need to exchange it for the same item, send us an email at contact@topture.com, call us at (833) 419-1774 or use the live chat.
You will be responsible for paying for your own shipping costs for returning your item. Shipping costs are non-refundable. If you receive a refund, the cost of shipping will be deducted from your refund.
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