FAQs

An investment that goes beyond cooking

Choosing a wood oven is not just a purchase: it is a sustainable investment that enriches the property, family, and quality of life.
Beyond its culinary performance, it becomes a meeting point, a place of sharing and conviviality where tradition and pleasure blend.
It is a choice that unites artisan know-how, warmth, and authentic taste, creating precious moments with friends and family around the fire and flavors.

The Maximus ovens prioritize mobility, speed, and practicality, while the brick ovens focus on stability, thermal power, and artisanal tradition — two choices that meet distinct needs but share the same My-Barbecue quality standard.

The Maximus and Maximus PRO Ovens

The Maximus oven, made of stainless steel and aluminum, refractory bricks, and ceramic jacket insulation, combines mobility, performance, and energy efficiency. Thanks to its patented insulation, it quickly reaches temperatures above 400 °C, allowing perfect cooking of pizzas, breads, and grills.
Its lightweight and weather-resistant structure reduces maintenance and facilitates movement, ideal for terraces, food trucks, or events.
The ovens weigh from 55 kg to 194 kg depending on size and model.

Maximus ovens are in stock ready
to be shipped. All ovens can be configured in two sizes:

• 70 cm (70×70 cm exterior; 60×60 cm usable)
• 100 cm (100×100 cm exterior; 90x90 cm usable)

Four colors:

• Black
• Red
• Yellow
• Orange

And five different facade textures:

• Brick
• Red brick
• Slate 
• Red slate
• Stone
  

Available in two Models: Classic and Professional (PRO)

The Maximus PRO version

is equipped with a 1 mm thick stainless steel sheet, twice the thickness of the standard version (0.5 mm). This offers:

• Better durability against heat and
  weather conditions.
• Increased resistance to corrosion and wear.

In addition,

• The front is reinforced with an internal stainless steel structure
  and the chimney outlet is reinforced.
• A more robust structure for intensive use, ideal
  for professionals who use them on Pizza Trucks.
• A brushed stainless steel door (2mm) with window and
  high-temperature resistant glass
• PRO ember separator (1.5 mm)

Ovens: Maximus Oven; Maximus Pro Oven

Carts for Maximus and Maximus PRO Ovens - Mobility

For the Maximus 70 cm, three compatible carts are available, allowing for a mobile and elegant setup: Atlas, Welt, and Woody.
The Maximus 100 cm model features two dedicated carts, Parma and Bello, offering enhanced stability and optimal mobility.
These supports facilitate moving the oven while ensuring safety and ease of use.

Refractory brick ovens

The refractory brick ovens represent the most robust and durable solution. Their significant mass (500–1000 kg) provides exceptional thermal inertia, ensuring constant heat for several hours.
These models require more maintenance and fixed installation but offer slow and even cooking, perfect for large quantities of bread or stews.

My-Barbecue offers four main families of ovens, each designed to meet different needs in terms of use, aesthetics, and budget. All models share the brand’s DNA: patented insulation, premium materials, and robust construction for decades of use.

1. Double-Wall Ovens (Refractory Brick + Rock Wool + Refractory Brick)

Inertia: maximum thermal efficiency, maximum durability, reduced maintenance: Stainless steel chimney and molded aluminum door

For whom? For customers looking for the most robust oven, the most thermally stable, and offering the best heat retention.

Construction:

• Double wall in refractory brick – rock wool – refractory brick
• Hearth in white clay refractory brick, resistant up to ~1800 °C
• Very heavy and compact structure → superior thermal inertia

Main advantages:

• The greatest durability in the entire range
• No cracks thanks to the double brick wall
• Less maintenance over the years
• Ideal for bread, long cooking, large quantities, and intensive use
• Retains heat for many hours after the fire is out

Available doors:

• Only the premium option: molded aluminum door (with glass + stainless steel chimney → The most robust and durable choice.

Exclusive My-Barbecue reinforcement:
All ovens equipped with an aluminum door include:

• An aluminum reinforcement at the junction between the chimney and the oven: An aluminum weld that acts as an expansion joint → Reduces cracks, increases longevity, and improves structural stability.

Ovens: Rustic Oven ; Vittoria Oven; Luca Oven; Artisan Oven ; Fuji Oven; Pompei Oven; Nero Oven and Luna Oven

1.2. Double Wall Stone Ovens (Refractory brick + insulation + Natural stone)

Robustness: extreme with rustic aesthetic: Stainless steel chimney and molded aluminum door

For whom? For customers who want the robustness of the double wall, but with a natural stone appearance

Construction:

• Double wall in refractory bricks + insulation + natural stone
• Very strong and heavy structure
• Excellent heat retention

Main advantages:

• Superior robustness
• Natural stone aesthetic
• Very good thermal inertia
• Ideal for country houses, holiday cottages, traditional outdoor spaces

Available doors:

• As with the brick models: cast aluminum door with glass + stainless steel chimney
• Also includes the aluminum weld reinforcement at the chimney junction.

Lisboa Pietra Oven ; Bracara Oven; Cielo Oven ; Lisboa Azul Oven ;

2. My-Barbecue Exclusive Design Ovens (Refractory brick + insulation + coating)

Patented insulation + modern aesthetics + high performance; Stainless steel chimney and cast aluminum door

For whom? For customers who prioritize a contemporary design, clean lines, and an oven that stands out visually while offering professional performance.

Construction

• Exclusive Brick Design Ovens: Body made of refractory brick with patented My-Barbecue insulation.
• Very sturdy structure, excellent thermal performance for pizzas, breads, and roasts.

Main advantages

• Fast heating thanks to patented insulation.
• Very good heat retention for even cooking.
• Exclusive My-Barbecue design, ideal for modern terraces, contemporary gardens, and minimalist outdoor spaces.
• Several design options available to perfectly blend with your environment.

Available doors:

• Premium option only: cast aluminum door (with or without glass) + stainless steel chimney
• Includes the aluminum weld reinforcement at the chimney junction.

Ovens: Ventura Oven ; Brazza Oven; Buenaventura Oven ; Famosi Oven; Ventura Corner Oven ; Brazza Corner Oven ; Buenaventura Corner Oven and Famosi Corner Oven

3. Traditional Ovens (Classic Brick Line)

The classic, affordable, and very effective solution Stainless steel chimney and stainless steel door

For whom? For customers looking for a traditional, efficient oven with a more accessible budget.

Construction:

• Traditional refractory brick
• Patented My-Barbecue insulation
• Robust and reliable structure

Main advantages:

• Excellent value for money
• Rapid temperature rise
• Perfect for pizzas, bread, and family roasts
• Traditional aesthetic

Available doors:

Stainless steel (more durable and modern)

Ovens: Toledo Oven ; Marzano Oven; Capri Oven ; Tibre Oven ; Zeus Oven;

4. Authentic Ovens (Classic Brick Line)

The classic, affordable, and very effective solution with Galvanized Steel Door and Chimney

For whom? For customers looking for a traditional, efficient oven with a more accessible budget.

Construction:

• Traditional refractory brick
• Patented My-Barbecue insulation
• Robust and reliable structure

Main advantages:

• Excellent value for money
• Rapid temperature rise
• Perfect for pizzas, bread, and family roasts
• Traditional aesthetic

Available doors:

• Galvanized steel (economical option)

Ovens: Lisboa Oven ; Pizzaiol Oven; Braga Oven ; Porto Oven ; Avaloir Oven;

5. The My-Barbecue chimneyless wood ovens

My-Barbecue chimneyless ovens are insulated and designed to offer efficient and even cooking, without heat loss.

Their closed architecture creates an internal circulation of hot gases, ensuring natural convection and a rapid temperature rise. This design allows for continuous and wood-efficient cooking, while simplifying installation — no smoke duct is required.

Operation and cooking strategy

• Active phase (350°C – 450°C): active fire, door open — ideal for pizzas, grilled dishes, and fish.
• Slow phase (180°C – 250°C): residual heat, door closed — perfect for breads, stews, and pastries.
  
  Heat is gradually released by the refractory walls, allowing gentle and even cooking.

Advantages:

• Maximum energy efficiency: no loss through draft.
• Simplified installation: ideal for terraces, gardens, or covered spaces.
• Versatility: cooking up to 12 hours thanks to the slow temperature decline.
• Minimal maintenance: cleaning by natural pyrolysis, without soot or chimney.

Ovens: Four a pain AFA; Four a pain AFP;

In addition to menus, you can choose the desired edition using the available filters.

Why buy from My-Barbecue?

My-Barbecue offers you excellent service.

We are a manufacturer of wood-fired ovens and barbecue grills, guaranteeing the best online catalog for traditional cooking.

• In-house production and exclusive patents: deep expertise in the market of wood-fired ovens, barbecue grills, and grills.
• Complete range of wood-fired ovens and barbecue grills for all uses.
• Proven logistical capabilities: quality, punctuality, direct on-site delivery, and insurance in case of damaged packages.
• Dedicated technical team to help you find the “best fit” solution that exactly matches your needs.
• Crisis management expertise: our team members are professional, refined, responsible, and always available.
• Long-lasting customer relationship: our customers see us as an extension of their own team.
• Complete utensil catalog, allowing immediate use of the oven and guaranteeing an authentic culinary experience: crispy pizzas, golden breads, soft brioches, and flavorful grilled dishes.

Wood-fired ovens utilize three forms of heat transfer—radiation, conduction, and convection—to create a unique cooking environment.

This combination ensures intense, stable, and even heat, ideal for bread, pizzas, and traditional dishes.

Radiation — Direct heat from the walls

The oven dome and walls, once heated, emit infrared heat that browns and caramelizes food.

This radiation produces the golden, crispy crust typical of wood-fired cooking.

Conduction — Contact with the refractory hearth

Heat passes directly from the oven floor to the base of the bread or pizza.

This transfer creates crispy, well-cooked bottoms. Quality refractory materials ensure excellent heat retention.

Convection — Natural circulation of hot air

Air heated by the fire circulates within the oven chamber, enveloping food for uniform cooking.

The chimney's position influences this flow and thermal stability.

Why it matters

The combined action of these three thermal forces creates a cooking experience that electric or gas ovens cannot replicate:

• homogeneous and constant heat,
• perfect crust,
• authentic wood-fired flavors.

It is this synergy that makes wood-fired ovens a preferred choice for artisan bakers, pizzaiolos, and enthusiasts of traditional cuisine alike.

1- Insulation with a ceramic coat loses its insulating capabilities if it is somehow stretched and pressed by an iron mesh and, then, with cement or other covering material. By compressing the materials it will create a "honeycomb" effect, which will prevent the ceramic coat from having the necessary insulating effect! MINERAL rock wool is, therefore, ideal for insulating brick wood-fired ovens.

2- Insulation other than MINERAL rock wool in brick and cement wood-fired ovens is extremely dangerous because if rain or moisture passes through this insulation, it will go directly into the vault. Moisture and fire will cause chemicals to come into contact with the food. This is the main reason for using MINERAL rock wool for the insulation of ALL our BRICK wood-fired ovens.
If you want to buy a wood-fired oven made of BRICKS with thermal insulation with a ceramic mantle, ALWAYS ask the manufacturer if the ceramic mantle has an ecological and biosoluble quality certification, but also if it is approved, certified and complies with food safety standards, since there are mantles that contain products harmful to human health such as ASBESTOS.

View PDF

In the case of the MAXIMUS range, the insulation is made with a ceramic coat since the walls are narrower than a traditional brick oven.

In order not to lose its insulating effect, we use a special, compressed ceramic mantle blanket 3 cm thick with heat resistance up to 1260 degrees.

The equipment used by My-barbecue/Impexfire is environmentally friendly, biosoluble, and also approved, certified and compliant with food safety standards.

If you want to buy a wood-fired oven with ceramic thermal insulation, ALWAYS ask the manufacturer if the ceramic coating has a quality certification, since there are coatings that contain products harmful to human health such as ASBESTOS.

Refractory stone can maintain heat much longer than stainless steel, and thus the internal temperature will be high enough for several different dishes.

Yes, our facades are durable, strong, and safe. They are manufactured with an expansion joint to prevent major cracks in the facade. But to better understand, please watch this video demonstrating the assembly of a facade for our MAXIMUS PRIME:

Watch the video

We stopped fixing them because at the time we were doing it, with some kind of springs, we had a lot of problems because of the expansion of the front of the MAXIMUS, which caused a lot of breakdowns on the thermometers.

In addition, when it rains or during winter, the new system is more practical: easy to remove and keep dry.

Due to all these problems, we stopped using these springs and it will continue to do so.

99% of users have no problems with their thermometers (none have failed so far out of over 15,000 units sold).

However, if you'd like us to send you a spring for the attachment, just ask our after-sales service. We do this at our expense. However, if you order one, your thermometer will lose its 3-year warranty.

Choosing a wood-fired oven, with or without a chimney, is not a trivial matter: it directly influences performance, installation, and budget. While models with a chimney offer controlled draft and are suitable for intensive use, wood-fired ovens without a chimney are appealing due to their simplicity, more affordable price, and excellent thermal efficiency, thanks to reduced heat loss. Easy to install, with fewer technical and regulatory constraints, they are ideal for recreational use, homemade pizzas and bread, while guaranteeing authentic wood-fired cooking. At My Barbecue, discover a complete range of high-performance, reliable, and perfectly suited chimney-free ovens for your outdoor project.

Cooking over a wood fire is a very ancient technique that still thrives today. It's a very healthy and economical way to cook. Furthermore, the wood gives a special flavor to the food being prepared.

You can cook your food with the door open, thanks to the embers and the presence of the flame (pizzas, grills, gratins, socca), or with the door closed, without the flame – cooking by smothering (bread, pies, stews).

- Natural and ecological fuel;

- Cooking quality and special taste of pizzas;

- Natural cooking;

- Easy to use.

The kiln may exhibit slight variations in color due to its handcrafted nature. These differences contribute to the unique character of each product.

In cold countries we recommend this process for 5 days:

On the first day, maintain the fire temperature at 150ºC throughout the day and as long as possible during the night. Important note: Avoid letting the temperature rise above 150º/170º for the first two days. Although it is very difficult to maintain consistent fires at low temperatures, they are very important for proper drying.

2nd day - Repeat this process at 170º C;

3rd day - Repeat this process at 200º C;

4th day - Repeat this process at 230º C;

5th day - Repeat this process at 260º C.

Every night, close the oven door to keep moisture out and to preserve heat.

After turning on the oven for the 5th time, it will be ready to start cooking as well as to start the repair process.

For more information, see the full document here.

A: Treat and fill micro-cracks in your oven with our exclusive ULTRAFIRE KIT

For efficient burning and flavorful cooking, hardwoods are preferred:

•    Oak: burns slowly, releases a lot of heat and very little smoke. Excellent for long cooking.
•    Beech: produces a beautiful flame and steady heat. Perfect for wood ovens.
•    Ash: lights easily, clean burning. Ideal as a complement to oak.
•    Hornbeam: very calorific, few sparks. Less common but very effective.

To add an aromatic touch to your dishes, some woods provide subtle scents:

•    Olive: sweet and fruity aroma. Ideal for pizza, bread, or grilled dishes.
•    Vine: smoky and intense scent. Great for red meats or game.
•    Almond: slightly sweet. Works well with poultry or vegetables.
•    Apple and cherry: fruity and delicate scent. Perfect for cheeses or oven desserts.

Acacia:

•    Good burning duration
•    Intense heat
•    Few residues, depending on the type of acacia

To watch out for:

•    It does crackle — which can throw sparks
•    May produce more smoke if not well dried
•    Like all hardwoods, it’s best to ensure it is well dried to avoid clogging the firebox or chimney

Recommendation:

•    Use acacia alongside other woods like oak or beech to balance burning and safety
•    Avoid using resinous woods like pine, which cause more clogging

To avoid: resinous woods like pine or fir (because they clog chimneys and produce acrid smoke), as well as treated, varnished, or painted woods, which are toxic when burned.

Chef’s tip:  combine a calorific wood (like beech or oak) with an aromatic wood to add flavor and control heat well. And of course, always use well-dried wood, with less than 20% moisture.

The thermometers we supply with our wood-fired ovens are mechanical thermometers (clock type) which can indicate a lower temperature compared to the actual temperature.

On the one hand, because they take longer to react to temperature changes (during the temperature rise) and, on the other hand, because they have a margin of error which can go, in extreme cases, up to 150 degrees (demonstration video below).

Watch the video

Watch the video

Shipping costs are indicated on each listing, and packaging costs are included in the shipping costs.

Delivery may vary between 5 and 18 working days from the validation of your order, depending on the season:

From October 1st to January 31st: 5-8 business days*

From February 1st to May 31st: 8-15 business days*

From June 1st to September 30th: 10-18 business days*

* from the date of payment confirmation

* Maximus wood-fired oven is ready to be shipped

All our deliveries (except gates and wickets) are made by trucks weighing over 3,500 kg. Before placing your order, please check whether the street where you live is prohibited for this type of truck.

Regarding the gates, they are delivered by a normal truck (heavy goods vehicle without platform).

In case of prohibition of trucks with weight greater than 3500 kg and less than 21 tonnes, a supplement will be applicable so that the carrier makes the delivery with a small truck.

The products are delivered to the address indicated at the time of ordering, on the form provided for this purpose.

All shipments are made only by Ground Transport, recommended with tailgate.

Pallet delivery – shipping costs
Delivery is made on a pallet by a specialist carrier.
Shipping costs are clearly indicated before order confirmation and are calculated automatically based on the product weight and delivery destination.
No additional fees will be applied after order confirmation.

It is important to take the time to systematically check the condition of the package upon receipt. Not only the exterior, but especially the interior.

You must report on the PDA (and on the delivery slip) any damage found on your package, writing the words “damaged package” as well as any damage you notice upon delivery.

You must check the packages and make reservations to the carrier if the packaging is torn or open.

We will not be able to accept complaints if these procedures are not followed.

The products are delivered to the address indicated at the time of ordering, on the form provided for this purpose.

All shipments are made only by Ground Transport, recommended with tailgate.

If for any reason you are not satisfied, you can exchange your items or receive a refund (excluding shipping and return/reshipping costs), by returning the item(s) in their original packaging within 30 days of the delivery date of your order without penalty, except for return shipping costs.

The product must be returned in perfect condition, in its original, undamaged packaging. It must be returned with all its accessories (grills, etc.).

Otherwise, you will lose your right of withdrawal and the product will be returned to you at your expense.

Upon delivery of the oven to your address, you are responsible for moving the oven on your property to the final installation location.

Here are some photos sent by our customers:

Watch the video

Find below (video) instructions that will help you assemble your wood-fired oven trolley:
Watch the video

It is possible to customise our modern barbecues using modules.

To anticipate the return of sunny days and the desire to enjoy outdoor grilling, it's already time to think about buying your barbecue! Whether mobile or fixed, their installation requires special attention, both for safety reasons and to avoid any inconvenience with the neighborhood.

Looking to buy a fixed barbecue? At My Barbecue, you have the choice! However, some information is needed regarding its installation in your garden or on your terrace. In France and Belgium, where many customers order our wonderful products every day, our teams have reviewed the standards and laws that govern the subject so that the installation of your barbecue goes smoothly with the law and your neighbors. Find all our advice!

Regulations for installing a barbecue in France

Do I need permission?

While no regulations explicitly prohibit installation, please note that for areas less than 5m², no specific authorization is required to purchase your barbecue online from My Barbecue for installation in France. However, for areas between 5m² and 20m², a prior declaration is required if you are connecting your fixed barbecue to a larger structure. Before any construction, contact your town hall's urban planning department to check whether it's possible to install a barbecue on your property. This step is crucial, especially if you live in a forested area.

Where should I install my fixed barbecue?

You are free to choose the ideal location in your garden for your barbecue. Regarding the legal distance between a barbecue and neighboring homes, no specific legislation or regulation sets an exact distance. As for placing a barbecue against a wall, the rules vary depending on the nature of the property. If the wall is shared with a neighbor, the neighbor's prior consent is required. In the case of a private wall, the neighbor's consent is recommended but not required.

The Local Urban Planning Plan (PLU) of municipalities generally recommends a minimum separation of 3 meters between the device and the boundary of the neighboring property.

For safety reasons, it is generally recommended to maintain a perimeter of at least 1.5 meters without any obstacles around the barbecue to ensure safe use. Installing the barbecue near dry vegetation or wooden structures should also be avoided to prevent damage.

What about the smell of barbecue smoke?

It's also advisable to follow a few common sense rules, both for your own comfort and that of your neighbors. To begin, make sure the smoke doesn't disturb your dining area or your neighbor's by positioning the barbecue so that prevailing winds don't blow it into these areas.

The smell of a barbecue is generally not considered a nuisance to neighbors, unless the strong-smelling fumes occur daily and invade the house next door. Similarly, any ash that may be thrown onto the neighboring property may be considered a nuisance.

If you opt for a fixed barbecue under an awning or in a shelter, make sure to connect it to a smoke exhaust duct to ensure direct expulsion to the outside.

If there is a chimney, it is imperative that the flue extends 40 centimeters beyond any obstacles within a radius of 8 meters, whether the wall is shared or private. It is generally not recommended to lean a barbecue against a wall, as the fumes risk blackening it and can cause damage.

Also find plenty of tips, tricks and recipes for your barbecue!

Regulations for installing a barbecue in Belgium

What height and distance should be respected?

In Wallonia, purchasing a fixed barbecue to install in your garden does not require a specific planning permit if the total height of the installation does not exceed 2.50 m. To comply with local regulations in the Walloon region, it is often required to maintain a minimum distance of 3 m between your barbecue and the fence demarcating the neighboring property. Before purchasing your fixed barbecue from My Barbecue, we advise you to check the existence of specific regulations in your municipality by simply going to the town hall to consult the municipal decrees in force. This will allow you to comply with the established guidelines and avoid any potential inconvenience with the neighbors.

Although barbecues may be permitted without specific restrictions, their use must not cause any inconvenience to neighbors, thus remaining a responsibility to be taken into account when carrying out these activities at home. A general trend suggests that purchasing a fixed barbecue to install in Belgium does not really present any constraints, provided that the neighbors are not bothered by the fumes and odors.

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Email : infos@my-barbecue.com ;

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