Box Oven Cooking
James H. McCullars (mccullarsj@EMAIL.UAH.EDU)
Mon, 31 Oct 1994 12:13:31 -0600
Recently, Carl Persson asked:
-->How is a cardboard box oven done?
-->Can someone please give me an explaination. It seems to
-->be a exciting way to cook.
Well, it's a little hard to explain (especially since I'm not very good
with using text characters for drawing pictures), but the concept is pretty
simple. You use a cardboard box, a large tin can with coals (or I guess
two or more small ones would work as well), and aluminum foil. The general
idea is to line the box with foil (cover all exposed cardboard on the
inside of the box) and set the box over the coals. The box will need to be
elevated slightly off the ground so that air can enter (or your coals will
go out). You don't set your baking pan directly on the cans (at least I
don't), but you construct some sort of "grill" inside the box. You can use
coat hangar wire, or if the box is close enough in size to your baking pan,
just cut a slot on the back of the oven (which will actually be a side of
the box) for the back of the pan to rest upon. You will probably want to
cut out a "door" to your oven, just cut out a rectangle in the "front" of
the oven, wide enough and high enough to slide your pan in. When you cut
the door, cut only three sides of the rectangle, so that the "door" will
have a "hinge" remaining.
The thing you will have to experiment with, is how far to make the pan
above the top of your coals. If they are too close, you may burn whatever
is in the bottom of the pan. If they are too far, the top of the bread (or
whatever you are baking) will brown before the rest of it bakes.
Hope this helps...
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City