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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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Re: insulated oven door
I made mine out of aluminum - the cavity was about two inches thick which I filled w/ loose vermiculite.Check out my pictures here:
http://www.fornobravo.com/forum/f8/les-build-4207.html
If at first you don't succeed... Skydiving isn't for you. -
Re: insulated oven door
Here's mine: http://www.fornobravo.com/forum/f9/k...door-3118.html
Works extremely well. I get 3 days of cooking after a pizza night.Ken H. - Kentucky
42" Pompeii
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