Re: cardboard box oven
John Pannell (PANNELLJ@DELPHI.COM)
Fri, 25 Nov 1994 18:03:17 -0500
We use cardboard box ovens with our troop on occassion, but make them
First. From experience I have found that liquor boxes are about the ideal
size and shape. (What irony!) We completely cover the inside with
aluminum foil. The lid of the box should swing upward to open.
Then cut the bottom from coat hangars -- the good metal kind. We use these
to make the "racks" for this oven. Generally we use two.
Our preference for heat source is charcoal since it is much more consistent
that wood coals. We use a cheap tin roasting pan to place the coals in the
bottom of the oven.
Similar pans are place on the racks. Whatever you are baking is then placed
Monitor carefully. The bottom rack will cook faster than the top. If
needed, prop the front open -- remember I said it swings up -- this will
allow some of the excess heat to dissipate if needed.
If you watch it carefully, the cooking will be quite good and consistent.
We have used it for cookies as well as dinner rolls and even pizza.
Monitoring the progress of your food is key. This is one case when the cook
must keep looking in the oven! *g*
John E. Pannell
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City