re: Building a Brick Oven - Anyone here have one?

Moist brick heated to 700 degrees won't split immediately, but it will tend to spall/fail way way faster than it should. The refractory cement ovens seem like a better choice for our climate.....and I'd build a rain shedding enclosure or roof/shed too. Various ppl involved w ovens told me you should wait 1-3 days after a rain before using an uncovered oven, then build a small fire to dry it out. That would seriously limit oven useage in our climate, ya know? Have you looked at any of the ovens on carts? The pizza sizes run 3-4 grand, and you can roll em out of the weather. Bread Stone ovens has nice pizza carts: https://www.breadstoneovens.com/collections/vendors?q=four+grand+mere

Oven management is key...how to build the fire, where/when to feed it, quality of firewood, etc. It generally takes 45 mins to an hour to get even the smallest Forno Bravo up to temp. If you want to see a FB oven in action, go find the St Clair pizza truck. It uses a FB installed inside the truck. LINK

Kettle pizza insert pies look every bit as good as WFO pies, with far less fiddling around.