| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#1
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| I have a casa 100 which is a few years old and I would like to fashion a thermally insulated door for slow roasts and for maintaining heat for extended periods of time. Anyone got any advice regarding materials and design. I cannot buy a door as new models are different shape. |
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#2
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| I made mine out of aluminum - the cavity was about two inches thick which I filled w/ loose vermiculite.
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#3
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| Here's mine: http://www.fornobravo.com/forum/f9/k...door-3118.html (Ken's Pompeii Door) Works extremely well. I get 3 days of cooking after a pizza night.
__________________ Ken H. - Louisville, KY 42" Pompeii To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Updated! To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. ... To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. ... To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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