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From Long Beach, Cal. - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
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From Long Beach, Cal.

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  • From Long Beach, Cal.

    Hi everyone, WoW, what a forum. I've been checking into the site on and off for almost 3 months and the WFO bug finally bit me last week and I decided not to open my Bistro just yet, but instead, go mobile for maybe a year; we'll be moving to Northern Calif. in Dec.
    I have tons of questions but I'll go easy here and follow up later. I've decided on an enclosed trailer (semi-consession) and an Igloo style oven on a rolling chassis/cart. I'm going to build both myself and I'd like to build a Pompeii. Would the Pompeii be more or less applicable to a rolling chassis or would it be overkill compared to a modular? I'm also torn between a restaurant oven and a residental oven...

    Thanks for any help.