| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#11
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| Maybe I'm off here but this link might help you. http://www.fornobravo.com/forum/f3/h...exas-3397.html (Hello from Texas) It's John Fahle's build. If it doesn't it's still a good read!
__________________ Orrin Dean Excuse me. I'm new at this. |
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#12
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| Thanks for the replies and links. As for insulation, I was on Guam a couple of weeks ago and found a oven that was still being used. I asked the gentlemen that was working there how old was the oven and he said he was not sure. But the person that built the oven had passed on and that the oven was at least 15 to 20 years old. They didn't have much of insulation the only thing that was used was cement to cover the dome of the oven. The only thing that I noticed that was different about the oven was at the backside of the oven was a hole about as big as a soda cans diameter. I asked what was this for and the guy said that it was to prevent preassure build up within the oven. Have any of you heard about this? I will be heading back to Guam and I'll try to get some pictures to share with all. Thank You Si-Rick |
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#13
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| Welcome to the site. There is a lot of info to read and things you never thought about. Be sure to ask as many questions as you like and enjoy the site. Keep us updated with your progress and pictures are always welcome.
__________________ Do not meddle in the affairs of dragons, for you are crunchy and taste like chicken... My 44" oven in progress... __________________________ To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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