Practice makes perfect!

I tried my first reflector oven baking....and I'd give myself a D+.

I mixed up some banana nut muffin mix.  Problem was...it never really raised.  I ended up with a pretty condensed, but cooked, dough. 

I wonder if I interfered with the raising of the batter when I rotated the pan about midway through the cooking process.  In hindsight, I wasn't particularly careful when I rotated the pan, as my arm was burning up.  I think I should have picked up the entire oven, moved it carefully away from the fire, then gently turned the pan, and then replaced the entire oven next to the stove???

I'll keep trying.  The reflector over seems way more aesthetic than the BakePacker.  I just need practice. 

prouboy

These are kool too. There is an outfit in Chicago that pedals Ti sheet and rod stock-lighter and strong than Al or galvi sheet metal.....Ah another thing to chase after. Proud boy I found a neato video on the you tube on the outback but was not able to figure out how to link it to your split thread! I did include the info. Any one work with Ti? The thermo-patina would be amazing when the boy inherits it Old Scout's product looks neat does it pack flat?

Puckster wrote on Mar 27^th, 2009 at 3:31am:


I swear by this (You need to Login or Register to view media files and links) light weight comparably speaking. Seems to have gotten a little pricey since I bought mine.

Perfect!  I will check out the old scout...seeing as I'm only a few minutes away. 

Thanks dd

I'm getting excited to start baking.  The heat exchanger I have doesn't seem as versatile as this.  Now I'll have to start collecting recipes!  I bet Marlin has a few...

prouboy

Puckster wrote on Mar 27^th, 2009 at 3:31am:

I made (You need to Login or Register to view media files and links) (from plans I got from QPassage) before Old Scout started manufacturing them.  My version doesn't need fasteners.  

There are several threads about buying and/or making them.  I'll see what I can find.

You can see what I did by looking at the beginning of this thread.

dd

DD -- the baking break thread has me interested in reflector ovens.  Got any suggestions on where I can buy one?  Brands? 

prouboy

canpaddle wrote on Feb 22^nd, 2009 at 4:32am:

I started out building one of these ... kind of a box wrapped in aluminum foil. It worked very well.  I generally used it to bake things using a camp stove as a heat source.  But then, that took a fair amount of fuel.  What actually spurred me on to look at a reflector-type oven was the amount of time it took to assemble/disassemble the unit.  Then there were all the small parts.  I knew eventually I'd loose something critical and then I'd be without.  So the erector set model made one trip before being retired.

My current stove uses a very similar design to that show as the "Old Scout" model.  However, it differs in that (a) it uses no fasteners and (b) I added a rear-access port.  The parts are held together only by friction of the parts themselves.  The slots are not cut in a straight line, but rather with a slight wavy pattern.  This gives the pieces enough bite to stay together on their own.  (So no parts to loose here.)  After using it in the field the first time, and having a few things over-cook, I decided to add the rear-access panel.  The back panel is a bit smaller, but taller than the original back panel.  The extra height was then rounded/folded to make a lip that hangs on the original back panel,  which now has a hole cut in it what is approximately 1/2" narrower than the access panel and about 1" shorter.  I then cut outward 1/4"+ at each corner of the back panel and bent/rounded the metal to make a guide for the two sides of the access panel.  This arrangement means that you should have almost no heat loss out the back.  I figure I can use an extra metal skewer (also used for the baking rack) under the overturned top lip to raise/lower the panel for inspection.  But the good news in all of this is that all the parts lay flat for storage.

dd

Guess I was trying to mention about the overall depth of the top like you have mentioned.
For example Ive noticed that some ovens for example may be for the top/lid 9" long and only 4" deep (Front to back) while others maybe 9" long and 9"deep (front to back)
These dimensions are purely fictious, not wanting to single out any one particular oven or design.
But Id almost think that having a deeper (front to back) oven lid would automaticly hold more heat so better cooking/baking??
I am going to build an oven and found some sheets of .019 gage to use, but have noticed some are built with about .020 gage or thicker, tht Ive found at Home Depot.
Sorry that Ive forgotten a plan I came across who built it but I was wondering what ever became of it? The frame was built like an erector set and covered with tin foil??
Allthough I have never even seen an oven in person other than photos Im thinking that the rear access door seems to be almost the easiest way and most efficieant way of checking the goods.
But opening and closing the hot panal could be a problem?
I think that having the oven built and using it opens up so many new and exciting options for the canoe/camping trip. Very cool

canpaddle wrote on Feb 19^th, 2009 at 7:35pm:

If I understand your question, the top depth (narrow top) is simply a design option.  In my opinion, having a thinner top piece that then joins with another angular piece is an unnecessary complication (although, it would result in dropping the overall height by a couple of inches).   This adaptation could also result in slightly better stove performance.  However, from my experience, the single piece, V-shaped top produces reasonably quick cooking times.

Ultimately, it just a matter of establishing enough overall depth to be able to accept the cooking pan you are using.

dd