Re: cardboard box oven
Robert Gerrish (bobg@ANDES.PNW.NET)
Tue, 22 Nov 1994 20:51:53 -0800
On Tue, 22 Nov 1994, Gerry Owen,Summerland Research Station wrote:
> I've been reading with interest the discussion on "Cardboard Box
> Ovens" and since we had our Cubs to camp last weekend and they built
> campfires I had to give it a try.
> Should I have cut vent holes in the top of the box to improve
> getting heat to the top of the cookies or had a box with more area around
> the tray?
I have just started reading this listservers output, so I haven't been
following the box over thread. I hope I'm not repeating anything.
Don't put vent holes in the top. We use foil (shiny side up) on the
ground to put the coals on. Leave about 1 inch clearance between the pan
and the bos. This will allow air flow and even heating for baking.
Put the pan on metal cans. Adjust the height with different size cans.
E.G. we use tuna fish cans for cobblers and upside down cakes which have
juicy bottoms, taller cans for cakes.
I couldn't remember the briquet to temperature ratio. I thought it was
one birquet for each 20 degrees, but my resource says to use one briquet
for each 40 degrees. 250 degrees would use use about 6 briquets.
leave the long edge away from the wind propped up about 1/2 inch for
ventalation. I have heard of cooking pizzas, cakes, cookies, cinnamon
rolls, etc. We have the best luck starting out with dump cakes or
cobblers as they won't burn on the bottom as easily.
> Oh yes, this is over a wood fire.
Use charcoal briquets, you will get a more even heat. (And it is more
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City