Since the topic of oven's has come up, I thought I'd add my 2 cents.     (You need to Login or Register is to a series of pictures taken of a reflector oven design.  I can not specifically say where the design originated, but I got a copy of the plans from QPassage last year.  I crafted a copy from the plans and used it last year on my May Quetico trip.  Over the course of my 14 day trip, I made brownies, cornbread, biscuits, banana nut muffins, and apple cobbler.  After experimenting with the brownies (first item cooked), all other items came out perfect.  The oven cooks hotter than expected.

The construction I used involved 0.025" aluminum sheets (which I acquired from Lowes).  Much of the cutting was accomplished using metal shears. The construction does not involve any fasteners--just tabs in slots.  The slots were cut using a jig saw.  I found the pieces bind together better if you are not too careful cutting the slots and make them slightly irregular rather than perfectly straight.  The food rack, on which the pan sits, is metal skewers which are inserted in equally spaced holes drilled in each side.  

Not shown here, but I also made up a rigid internal rack which can be bolted to the two side pieced.  This makes it possible to remove the bottom panel and use a stove (rather than a fire) as the heat source.  I also used the rack (with metal skewers inserted) for my fire grill when not in use with the reflector oven.

The field test revealed that access to items while cooking is a bit of a problem since you reach over the fire to check and adjust the pan.  To solve this problem, I re-crafted the smaller back panel to allow a "lift-out" section so that the pan and contents can be checked from the rear.  This adaptation has not yet been field tested, but I have every confidence it will work just fine.  (Also not shown, is a small metal thermometer that is use to guage heat.  It was difficult to see from the front, so the back panel adaptation should also assist with getting an accurate reading.)

All oven items are essentially flat and fit into a zip up pouch (design more for papers than an oven) for transport purposes.

dd

Nice job DD  [smiley=thumbup.gif]! One question though how much does it weight? I would be interested in building one if it weights less than my Freden which tips the scale at 1lb. 14 oz., I've been continually trying to cut pack weight for this years trip. I do like carrying a reflector oven, which may not make the trip because of weight restraints and opt for the Outback 10 oz. or the bakepacker at 4 oz. My daughter will only be able to carry a 30 to 35 pound pack (1/4 of her body weight) which leaves me carrying the rest single portaging my max is 80 pounds (about 1/3 of my body weight), or I'll need to change my MO and double portage which will slow us down reducing our fishing time :-/ .

flp

flp -

The parts for the stove break down as follows:  Flat aluminum panels (including the back panel with removable section): 16 oz.
Metal skewers:  3 oz.  So, the carry weight, as pictured (heaviest configuration): 1 lb. 3 oz.  This can be cut by about 2 ounces by reducing the number of skewers (I use 6 ... 4 would suffice) and using the single-piece (non-removable) back panel.

If you really wanted to go crazy reducing weight, you could remove a portion of the left and right panels (e.g., cut circular holes so the panels retain sufficient strength) in the area below the bottom panel.

One of the things I adapted (not for weight savings but more for packing considerations) is round the corners of all non-jointing ends.  This reduces the "puncture/poke" factor when handling/storing.

It would be possible to make this from material that is a bit lighter, but you couldn't go too much lighter and still retain sufficient rigidity.

BTW:  Most of the photos are "post-trip."  When I returned home, I cleaned each of the panels and buffed them with auto polish to return them to a highly reflective finish.  During use, they will pick up a certain amount of residue from being close to the fire.

You will want to test this setup before you go into the field.  I did, but I was still surprised how quickly the oven got to cooking temperature with even a smallish fire.

dd

Thanks DD,

Let me bounce something off you, do you think that's it is feasible to remove the remove the sheet metal that is supporting the unit (legs) and use a log or a rock to support the oven instead, or will it effect the structural integrity of the oven?

flp

Before I made my flashing oven, i found this plan and made a reflector oven out of the flashing.
the plan calls for a heavier aluminum, but I just cut the panels 1/2 bigger and crimped over to add ridgity.
It was easy to make and worked well enough to give it a thought??
Don't know exact weight but can't be much over 1 1/4 lbs.

Something to do on saturday afternoon if your a little bored ;) ;)

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flpaddler wrote on Jan 10^th, 2007 at 11:14pm:

Do you think that's it is feasible to remove the remove the sheet metal that is supporting the unit (legs) and use a log or a rock to support the oven instead, or will it effect the structural integrity of the oven?

flp-

That would be possible.  There is nothing structural about the extra length of the two side panels.  You'd just need to leave many 1/2 inch margin below he bottom panel.  Just keep in mind that the bottom of the reflector is not designed to support any significant weight and is held in place only by "friction joints" (e.g., tabs and slots).

I notice that the plans that solotripper provided uses support rods in the rear to provide elevation/anchoring.  That would also be a potential solution.

dd

Brain storming is good. Another idea to put past you all to reduce weight, instead of skewers how about using stainless bicycle spokes, I ve used them in the past for constructing pot supports intergrated into a wind screen for my alcohol stoves. They will support a pot with 1 liter of water with out a problem. If I can get this oven down below a pound, I'll be baking this year.

flp

flpaddler wrote on Jan 11^th, 2007 at 12:10am:

Brain storming is good. Another idea to put past you all to reduce weight, instead of skewers how about using stainless bicycle spokes, I ve used them in the past for constructing pot supports intergrated into a wind screen for my alcohol stoves. They will support a pot with 1 liter of water with out a problem. If I can get this oven down below a pound, I'll be baking this year.

Yes.  I thought about suggesting an alternative to the skewers.  However, I've grown to like them, but I may trim them a bit to save a bit of space and weight.  The one advantage I've found with the skewers (at least the one's I've found) is that they are square rather than round and than keeps them from rotating too much.  I certainly wouldn't use the skewers that are made like a cork screw.  Again, the skewers are pretty light ... I typically replace them after each trip (especially if I've used them in the campfire grill) because they are not easy to clean and they tend to get a little bent up.  The ones I buy at a local thrift store are $1.00 for a package of 4.

I think you could easily get down to an overall weight of 1 pound.  One of the things I did was to downsize the original plans just a bit with the aim of making it just a tad larger than the baking pan I would typically take.  I could probably cut the width by another inch and still be good.  I left the vertical dimension alone ... never know when I might want to cook with a taller pan than normal and that could also involve manipulating the reflector angles.

dd

a bonus for using skewers?  spare tent stakes.   ;)   Jan  

i made a reflector oven too.  hinged top, bottom, and sides.  1/8" ss tubing for the grate (5)...havent used it yet tho.  folded...12"x13"x3/8".  fits a 9" pan.  altho, no rear viewing access.  ill weigh it tomorrow at work and let ya know what she comes in at...if it isnt to embarrassing...lol.  

Where would one get the base plans to the reflector oven discussed in this forum?  There is talk of a QPassage website or link but I don't see one.  Thanks.

rbillion, welcome to the qj ;D ;D
check out these plans, its a very servicable oven and you can access baked goods by folding back the top

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You can get reflector oven plans for FREE at Rolf Kraikers site:
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This reflector oven looks like a much better idea than my lightweight dutch oven scheme I rubed up last summer.  Thank you all for the plans - this is definitely going with my on my next trip!

I am going to have 6 or 8 people in my group this summer. I want to do some baking for them. Will 1 refector oven work or do I need 2. I would probably buy the ovens instead of building it. I have a backpacking oven that I made but it will only feed about 2 people at a time.

whatcha cooking?  if its a main part of the meal (not dessert) you definately need atleast 2. or,  eat in shifts.  i believe most manufactured ovens will hold a 10" pan at most.  im a rookie here....so wait for someone who really knows what they are talking about.   Jan

Outamatches wrote on Mar 9^th, 2007 at 12:04am:

I am going to have 6 or 8 people in my group this summer. I want to do some baking for them. Will 1 refector oven work or do I need 2. I would probably buy the ovens instead of building it. I have a backpacking oven that I made but it will only feed about 2 people at a time.

Outamatches, from my experiences I would recommend 2 for a large group, especially if you have some in the group with healthy appetites. On a trip in 2003 we had one teenager in our group we had a hard time keeping him fed. Just a few additional thoughts, build your own double wide or carry a Dutch Oven in conjunction with a reflector oven, the Dutch Oven can do double duty.

flp

I thought about bringing a Dutch Oven but that is a lot of weight to carry on portages. All my ovens are cast iron and not aluminum. I guess I could buy an aluminum one since I don't have one. I am a gear whore you know. ::)

I guess I can't say that word on this site!
Gear sleeper = Gear enthusiast.

Outamatches wrote on Mar 9^th, 2007 at 12:04am:

I am going to have 6 or 8 people in my group this summer. I want to do some baking for them. Will 1 refector oven work or do I need 2. I would probably buy the ovens instead of building it. I have a backpacking oven that I made but it will only feed about 2 people at a time.

OM-

From my experience, I'd say that a typical reflector oven is an adequate baking surface for up to 4 people.  Beyond that, you'd likely be looking at preparing two batches of whatever you are baking (cornbread, bisquits, brownies, cookies, etc.) to prepare with a single reflector oven.  It is important that the baking goods not be obstructed from above and below, so "stacking" is not an option as it would be in a conventional "home" oven.  However, when set up correctly, the reflector should give you superior performance to what you've encountered with a backpacking oven, albeit more bulky.

I'd say that the only downside (other than bulk) you'll experience with most reflector designs is some difficulty in checking the progress of your effort.  Most designs only give you access to what's cooking by reaching in front of the oven (which means over the fire).  I've adapted the design I made to permit a "rear port" access hatch.

dd

wrote on Mar 9^th, 2007 at 12:57am:

whatcha cooking?

I'd also like to know what Outamatches is cooking.  If it's bread, pizza, or something like that you could do it in shifts on one reflector oven and that shouldn't be too bad.  I wouldn't want to try to operate two at once, as the fire building around it might be a bit difficult.  One, with good coals and shifts seems right to me.  But most importantly, as kanoes asked:

Whatcha cooking?

I will be cooking some breakfast breads like scones and blueberry muffins. I will also waant to do some brownies and biscuts.

DentonDoc do you have plans for your oven or did I miss that in one of the earlier posts?

Outamatches wrote on Mar 9^th, 2007 at 5:15pm:

I will be cooking some breakfast breads like scones and blueberry muffins. I will also waant to do some brownies and biscuts.

Another option since no one has mentioned it is the outback oven   (You need to Login or Register   (You need to Login or Register
The one pictured above is the ultra light which you use you on pot/pan to cook in. You will need a stove with a external fuel source. That pizza (deep dish) was baked at around 11,000 feet. Weight wise on my scale it comes in at 8.1oz. They also make a 10" which is good for 2 to 4 people it includes the fry pan and lid. They also now offer a 12" parker only for larger pans.
For scones and biscuts they can be pan fried using a heat riser/diffuser.

flp

I have a backpacking oven I made out of flashing but it is not big enough to cook for that many people. I like the idea of DentonDoc's oven where you can get at the pan from the back side. I was just hoping I didn't have to build something. Getting lazy I guess.

outamatches,
the oven plans i posted in the beginning of this discussion are similar to DDs, except the stove has wire hinges, similar to a spiral notebook.
I built one in a afternoon, using just tin snips and drill, a little easier than cuttiing tab slots if your not handy with your hands? Just drill a few holes and thread some wire.
I'm taking my flashing stove this year, but if that doesn't work as planned, next year it will be the reflector oven!
And, YES, the whole top folds back to get at or check the item baking.
Plans are $5, but that's cheap in the scheme of things ;)

DentonDoc wrote on Mar 9^th, 2007 at 4:12pm:

I'd say that the only downside (other than bulk) you'll experience with most reflector designs is some difficulty in checking the progress of your effort.  Most designs only give you access to what's cooking by reaching in front of the oven (which means over the fire).  I've adapted the design I made to permit a "rear port" access hatch. dd

The free plans I mentioned in an earlier posting at:   (You need to Login or Register
allow you to access your oven from behind.

Back access is good.  My oven has a handle on the top so you move the oven for a second to turn the pan and then put it back.

If you're in a BWCA situation, two ovens won't help because there generally is only one spot a reflector oven can sit in front of the fire grate.  Perhaps in Quetico you could get two to work, but again it depends on the configuration of the fire pit.  Most I have seen are closed on three sides.

As far as volume, it depends on the oven.  Mine holds a 9" round pan.  You can make 9 smaller biscuits or 9 smaller brownies.  For that many people it would be good for only a tiny supplement to the meal. I usually cook for 4 and it is plenty big for that many.

I have however seen reflector ovens that hold a 13" x 9" rectangular bake pan.  That holds quite a bit more.  Is it enough for 9 people?  I don't know.  I guess you have to answer that.

These are some pix of a small reflector oven I recently made using stainless steel cookie sheets from the local dollar store. I modified the design from a design I got off the web. The original was a "V" shaped design which you needed to prop up in the rear with a rock or something else. I gave it a flat, self-supporting base and added an extra angled piece of steel inside for the bottom reflector. Assembly/disassembly is quick and easy with brass fasteners. Rack bars are coathangers. Steel "grippers" to hold the bars in place (Maybe not necessary). Total cost way under $10.00 U.S. It weighs very little. I'll weigh it at the office soon to get the exact weight for the ounce-counters out there. I'm also making a canvas carrying pouch for it. The foil pan shown in one of the pix is 8" square. The pan will fold essentially flat for storage and transport and I imagine that it will survive a few foldings and unfoldings before it springs a leak. Even then it'll probably still be good for most baking purposes. I'll post plans if anyone is interested.

Note - This thing is not yet field tested and I reserve the right to say bad things about it at a later time.

---

Only one of my pix uploaded. I'll try to figure out what I did wrong and post the other pix ASAP. (Well, I might as well post one more here.)

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jamgarr,
i would like to see complete plans ;D ;D
always looking for better way to do things??
Never thought of the stainless cookie sheets!!
I also am intrigued by your brass fastening system??
I taking my flashing stove, but if it doesn't perform in the field as I hope, I'll be taking a reflector oven of some type next year ;) ;)

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Stainless cookie sheet oven. 3 sheets, 1 squared and cut diagonally. Hinged to fold flat. Old oven grate cut down and inserted in holes drilled in the sides hold it together.

butthead

the ingenuity of the people on this site never fails to amaze me ;D ;D

  Plans for the stainless steel cookie sheet reflector oven mentioned in my post above are attached to this post. The dimensions given are the maximum dimensions that would work for the cookie sheets I had. If you have larger stock available you may want to increase the size, but try to keep the dimensions such that the angle for the top reflector panel is close to 45 degrees. Standard metal shears are sufficient to cut the steel.
  The dotted lines on the plans indicate perpendicular bends (except for the bottom reflector). With the exception of the bottom reflector, the bends are one-half inch from the edge of the piece. The bend on the bottom reflector is one inch from the edge. I did the perpendicular bends by placing the piece at the edge of a wood stair tread, clamping a 1 X 2 on top of the piece along the dotted line and bending the steel upward with a rubber mallet.
  A metal hole punch borrowed from my wife's scrapbooking supplies (Yes, her scrapping addiction has progressed to the point where she actually has a multi-diameter metal hole punch!) worked wonders for hole making along the edges. A similar diameter cold punch worked fine for the interior grate bar holes but be sure to dress the opposite side of those holes with a tap or two to eliminate the sharp edges.
  Hole placement does not need to be precisely measured, but should be done piece-by-piece to assure proper match on adjoining pieces. I started by punching the holes in the bottom - then holding each side piece in position on the bottom piece and marking the side piece holes with a Sharpie through the existing bottom piece holes.  Progress in that manner from piece to piece.
  The thing is assembled using standard brass brads from the office supply store. I have found it to be easier to insert the brads from the inside  as shpwn in the pix.
  If there is a tricky part to assembly it's installing the bottom reflector. The bend in that piece is not perpendicular. It's whatever angle it takes to produce the desired finished angle of the bottom reflector. Anyway, the bottom reflector attaches to the back. It has been easier for me to attach the reflector to the back before the back is attached to the sides.
  Technically, you could fine tune the dimensions of the pieces to account for whether you attach adjoining pieces to the inside or the outside, but that's not necessary. There's enough give and take in the pieces to assure a fit. One thing to be careful of is not to place holes too close to any corner. All holes should be at least one-half inch from a corner in order to accomodate the bent tab portion of the adjoining piece.
  Standard coat hangers are an easy source for the grate bars. Bend a small handle in one end. I fashioned 3 X 1/2 inch tension springs from the stock steel to place on the straight end of the bars to prevent accidental slippage of the bars, but I have a feeling they aren't needed. I placed the grate level just below the top of the back piece because that was the place which seemed to allow the deepest pan insertion ( man, that sounds bad) while keeping the grate relatively centered between the reflectors. Once you've cut the grate holes in one side piece you can repeat the Sharpie procedure for the other side and be sure of ending up with a level grate.
  You will find that the pieces nest together very well for storage and transport - with the minor exception of the bottom reflector (because of the larger bent tab). I plan to bend that tab more for storage and bend it out again for assembly.
  I made this thing for a two-person trip and I think that it will meet our needs. It will easily hold an 8 X 8 pan and may accomodate a 9 X 9. The steel stock is thin so you will need to be cautious of sharp edges.
         

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Well I built the reflector oven that Denton Doc talked about. It was pretty easy to do. I made one change I used threaded rod as the grates. I will put wing nuts on one grate to help hold the oven together. The other ones will help hold things in place due to the threads sitting on the aluminum keeping them from moving. I got this idea from the backpacking flashing oven I built. Now I got to go cook something to see how it works. Maybe another day, I think the winds are abot 30MPH out there today. There are white caps on my bird bath.

Outamatches wrote on Apr 1^st, 2007 at 9:23pm:

Now I got to go cook something to see how it works. Maybe another day, I think the winds are abot 30MPH out there today.

OUTAMATCHES, I believe that's what they call CONVECTION COOKING ;) ;)

I promised a report on the weight of my cookie sheet oven. With the canvass carrying bag shown in the attached picture the whole thing weighs in at 1 lb. 13 1/2 oz. That includes two folded-up 8" X 8" aluminum foil pans. If you are really counting ounces you could make the bag out of lighter material or do without the bag entirely - I just liked the idea of a fairly sturdy bag. The bag has a top flap which secures with three Velcro strips. Sewn to the inside of the bag is a small canvass pouch with a Velcroed flap for storage of the brass brad connectors.

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Ummmmm  ..... That's just a picture of the bag.  What does the oven look like?

Bannock - 2 pix on page 3 above

Jamgarr

Thanks fo the pics and plans . Can you clean up the plans or make them larger as they are hard to read. Thanks in advance.

cedarboy :) :)

Try dragging the picture to your desktop and opening it in a graphics program.

Thanks db!

cedarboy   ;) ;)


Worked like a charm!!!!

Well I got to try out my reflector oven this weekend. My son and his scout troop had a primitive campout so I thought I would try and make pizza for them. It takes a lot of wood to cook with it. I dehdrated some canned pizza sauce and when I rehydrated it it kind of tasted like vinegar. Nasty stuff. The rest of it was ok just the sauce. I don't know what I did wrong but I must work on that. The boys ate it anyway. :P
With the fires in the BWCA I may not get to use it anyway. :(

Outamatches wrote on May 14^th, 2007 at 5:32pm:

Well I got to try out my reflector oven this weekend. My son and his scout troop had a primitive campout so I thought I would try and make pizza for them. It takes a lot of wood to cook with it. I dehdrated some canned pizza sauce and when I rehydrated it it kind of tasted like vinegar. Nasty stuff. The rest of it was ok just the sauce. I don't know what I did wrong but I must work on that. The boys ate it anyway. :P With the fires in the BWCA I may not get to use it anyway. :(

I know that my oven came out of the pack.

DD said he left his out as well, all that work and did not even get to use the upgraded model in live conditions.

fishinbuddy wrote on May 14^th, 2007 at 7:10pm:

[quote author=Outamatches link=1168415012/40#41 date=1179163929

I know that my oven came out of the pack.

DD said he left his out as well, all that work and did not even get to use the upgraded model in live conditions. [/quote]

IF, the flashing stove works in park like it did on gas range at home, it might be something to consider as you can use it on stove or fire :-? :-?
SOMETHING tells me that this is just the start of the early fire season for the foreseeable future unless all the weather experts are just flat wrong??
I'm hoping for some rain between now and the 19th but threw in extra fuel bottle just in case???
 theweathernetwork.com, has a 14 day forecast that shows colder than normal after the 19th/20th, with some rain in forecast??
Maybe good idea to bring oven and decide at last minute??

Just found this group and about to head out on my first long canoe trip. In 3 weeks we've headed to the lower Allagash.

Here is the oven I built to take along. I modified it form a design I found in Gil Gilpatrick's book. This is a pic of it closed.

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This is a pic of it open. I used the locking flap as a leg to keep it upright. The chain in the first pic is use to take the bouce out of the oven. The next gen. will have a more solid piece at the hinge point.

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Goodness! Does it come with it's own pack?

sweeper.welcome aboard!!

does that oven fold flat??
also what does it weigh in at??
looks heavy from pic, but everything looks heavy in pics ::) ::)
did some of the ALLAGASH years back, enjoyed the river travel and the REALLY short portages on the section i was on ;D ;D

thanks

It doesn't fold flat. the 1st pic is the travel mode and the 2nd the cooking.

It is heavy. It's made from 20 or 22 gage sheet metal I found in the dump. It's what I had when I needed to build it. Wieghs in at 11 lbs.

fishinbuddy wrote on May 14^th, 2007 at 7:10pm:

DD said he left his out as well, all that work and did not even get to use the upgraded model in live conditions.

True enough, but there is always "next year."  So, while I did give up my brownies and banana nut muffins on this trip, I did learn how to make "fry bread" bisquits.  They didn't turn out too bad, if I say so myself.  In any case, there were never any leftovers!

dd

[quote author=DentonDoc link=1168415012/40#48 date=1181102242True enough, but there is always "next year."  So, while I did give up my brownies and banana nut muffins on this trip, I did learn how to make "fry bread" bisquits.  They didn't turn out too bad, if I say so myself.  In any case, there were never any leftovers!

dd
[/quote]
If you are like me not having backed goods saves on the weight going in and at home after... ;) ;)

If you can't cook over a fire and you have a small group check this out. You can do this over a small stove. I made one of these in about 1/2 an hour 2 weeks ago before I left on a backpacking trip. I had a pot big enough to cook 2 blueberry muffins in and they were great. I put the muffin mix in a couple of those aluminum muffin cups.  It is very easy to use and make. Just be sure to follow the times she has set out for cooking and don't peak. I know its hard to do. Scroll down and you will see how to make one and farther up she talks about cooking in it.
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Outamatches wrote on Jun 7^th, 2007 at 1:16pm:

If you can't cook over a fire and you have a small group check this out. You can do this over a small stove. I made one of these in about 1/2 an hour 2 weeks ago before I left on a backpacking trip. I had a pot big enough to cook 2 blueberry muffins in and they were great. I put the muffin mix in a couple of those aluminum muffin cups.  It is very easy to use and make. Just be sure to follow the times she has set out for cooking and don't peak. I know its hard to do. Scroll down and you will see how to make one and farther up she talks about cooking in it.   (You need to Login or Register

Sounds a bit like   (You need to Login or Register but requiring an additional appliance.  My paddling partner used the roasting bag approach on last year's trip, while I field tested the reflector oven.  The bag approach is a tad messer; the oven approach a bit heavier.

Yet the approach does have appeal in that you can use a more managable freezer bag in place of the mylar-looking roasting bag.  In addition, you could probably skip using the spiral piece in the bottom of the pan and use small stones instead.  Given a large enough pot, you could also use a diffuser plate inside the pot and not have to carry anything extra at all (except of course for the freezer bag).

dd

Both the spiral piece and the piece with the holes in it are made of aluminum like that used for wind shields. It folds up very small and weights nothing. I just used the same pot that I would boil water in for cooking so I didn't need anything else. She used a very small pot that I think would only hold 1 muffin cup which works for solo camping. I never used the bag yet all I did was make muffins in the cup cake cups.

I found a "store bought" reflector oven made in Minneapolis, MN
available on the web at   (You need to Login or Register

For the price, that looks like a winner!
You'll have to give a report after you use it?
Only possible drawback would be "ease" of assembly issues, but from pictures it looks like after a few uses that wouldn't be a issue.
Like any new piece of equipment, you want to work out the potential bugs at home rather than in the field ;)

I use the bag cooking method all the time.  It works for just about any kind of dough, except brownies - not sure why.   Muffins, cakes and corn bread are what I usually do.     The down side is it does take a bit of gas.   But chocolate cake is always worth it.

I have a set of stackable pots/lids.  I take the largest pot put about 1.5 inches of water, then put the lid for the next size pot in the bottom of the pan, right side up.  Then you have to use a 1 gallon heavy duty freezer bag.  It cannot be the thin kind.    I use the mixes that only require water, and I just put them right in the bag I will cook them in before I go, to save space.    Then I just add the water, and stick them in the pot of boiling water.

Then I put on the lid, with a substantial rock on the top, so it sort of works like pressure cooker to raise the inside temp, and helps keep the pot from running out of water.   In about 15 minutes, I take the bag out, dump it in a fry pan to brown and dry it out a bit, and you are all set.   Occasionally the bag will get a hole in it, but as long as you do not have a ton of water in the pot, it does not seem to really matter much.

solotripper wrote on Feb 18^th, 2008 at 12:55pm:

For the price, that looks like a winner! You'll have to give a report after you use it? Only possible drawback would be "ease" of assembly issues, but from pictures it looks like after a few uses that wouldn't be a issue. Like any new piece of equipment, you want to work out the potential bugs at home rather than in the field ;)

Our new RO arrived today, and assembly is very straight forward.
Entire package, including canvas bag weighed in at 27 oz. When the
snow starts to subside around here I'll be doing some "field tests" in the
back yard fire pit. I'll post my findings at that time.

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I made a home-made reflector oven from one of many patterns obtainable on-line. It's a one piece folding design and works well but is far from as well made as yours is. Even using lightweight aluminum flashing its heavier than your model and that's without a carry bag.
I also made a round flashing oven that works on fire or Peak 1, and it was a winner on last May's trip when I met IC and Ranger.
For my usual solo trips, I would fore-go any stove and do the Bannock/Fry pan bread route.
For a tandem/group trip a reflector oven is really a nice accessory ;D
Besides the obvious baked goods, a fresh baked Lake trout would be a real special treat!

have you tryed a "jello mold" oven .........great for muffins biscuts bread

wrote on Mar 1^st, 2008 at 3:02am:

have you tryed a "jello mold" oven .........great for muffins biscuts bread

Do you have pictures or a better description for us?? Sounds interesting.

sorry for no description im new here......didnt know what kind of feed back i mite get.  Hear it go's  Most of you allready some or all the parts to make one. All you need is a round jello mold ( the type that makes a ring when unmolded) and the lid or large frying pan  from your nesting cook kit. The "jello mold"  can be any kind but the plain smooth sided works best and can be found at most thrift store  the only thing is that the center of the mold needs to be shoter than the sides (if not you can drill holes in it )  the reson for this is it acts like chimney This oven is made for bakeing on your fire great. Fill the mold with your mix of any kind, done every thing from bread ,muffins ,brownies ,biscits place the mold over the fire and cover it with your lid. the hole in the center of the mold (chimney) lets the heat in the top under the lid and your fire heats the outside ............. and it may sound funny but you will be suprised how well it works.  Only thing is you cant over fill it or it wont cook al the through. most box mix's are just right  I will post a pic asap

We fired up the reflector oven last week on the Allagash in Maine. We kept it simple this first trip with Brownies and muffins, I even brought a tub of small wood for the first night before we started the trip just to make sure we got it right the first time.

My grandson is a typical boy, a pyro so he was prefect to tend the fires.

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wrote on Feb 18^th, 2008 at 3:45am:

I found a "store bought" reflector oven made in Minneapolis, MN available on the web at   (You need to Login or Register

I have this oven.............it is EASY to use, EASY to put together, and works GREAT.

Later,

Geo

I stopped at Rutabaga's last week on my home from the BWCA and finally bought a reflector oven.     (You need to Login or Register  I chose this Svante Freden oven because I think it is slightly smaller than some others. It is well built and though it doesn't have 'back access", the handle on top is easy to grab with my Boy Scout pot pliers to lift and inspect.  

I tried it out this past weekend in front of a fireplace (indoors) by burning a batch of cornbread.  While I was not paying close attention my cornbread burned on the side AWAY from the fire, was lightly browned on the side near the fire, but the bottom was undercooked.  I'm looking for advice for my next attempt.  Should I move the oven further away from the fire?  Perhaps a little higher to get more heat to the underside of the pan?  Both?  Neither?

I may get another chance to bake this weekend...just not sure how to adjust.

terp

Terrapin, I have the same oven.  From what you describe I owuld move it further from the fire and a bit higher.
I have found that it works best when the middle of the oven is about even with the middle of the flames, to gauge tempature I think that I want to be able ot hold my hand in front of the oven for 5 seconds before having to move it away.  

I have also found that the type of fire that works best is one that has more flames than coals, which is diferent from a normal cooking fire.
Therefore, I usually try to bake deserts, cook dinner first, then build up the fire.  Put dessert on and then tend the fire while eating dinner.  After dinner is done and relaxing around waiting for a warm desert...a bit of whiskey...now you made me sad that I am not getting to BW this year.  
Hope this helps, pm me if you have more questions, although my response may take awhile...I am traveling...as usual.

Maybe this should be a new thread but here I go anyway.  What kind of pan do you use with your reflector oven?  I know just about anything could work, even a rolled up piece of tinfoil.  But what is BEST?  Is there a brand of cookware that is the best of light weight, non-stick, proper sidewall height, durable, etc., and any other important features?  I saw a hard anodized teflon coated fry pan at WalMart for $9.00,(I could cut off the handle), but it said not to use on high heat!  The Alpine Fry-Bake (frybake.com) looks solid but is heavy and spendy at $61.00, yikes!  

I just want to get started on my June '09 menu.

Terp

Terrapin wrote on Dec 17^th, 2008 at 1:30am:

Maybe this should be a new thread but here I go anyway.  What kind of pan do you use with your reflector oven?  I know just about anything could work, even a rolled up piece of tinfoil.  But what is BEST?  Is there a brand of cookware that is the best of light weight, non-stick, proper sidewall height, durable, etc., and any other important features?  I saw a hard anodized teflon coated fry pan at WalMart for $9.00,(I could cut off the handle), but it said not to use on high heat!  The Alpine Fry-Bake (frybake.com) looks solid but is heavy and spendy at $61.00, yikes!   I just want to get started on my June '09 menu. Terp

Terp -

I've used the frypan from my cookset for baking in my reflector oven.  The high end of frying temperatures are up to about 375 F and thats good enough for many baked goods.  However, I've yet to do pizza this way and pizza dough ofen calls for temps above 425 F, so that could be a problem.  

dd

 This is good safety info about Teflon and other non-stick coatings.
 From what I see, unless your cooking over a "forge", normal usage should be okay?

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Terp,

IF you have a Sam's Club near your house, check out the restaurant section. The are very well made pans, comparable to the big name brands. Checkout ALL the pans offered you might see something you like better?
 I have the 2pk 10" Teflon pans and the 14" pan and I love them!
 The twin 8" pak, either Teflon or uncoated would make great bake/fry pans I believe? I don't know, but could a fry pan with handle, do double duty if you left the handle on and just rotated the pan while baking as far as the oven width would allow? If not you could just drill out the rivets and use it with pot lifters.

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As for "off the shelf" fry pans, you might also look for brands that have a removable handle.  For example, T-Fal is a fairly descent brand and many of their skillets have handles attached with a phillips head screw.  When the handle is removed, you are left with a small aluminum "nub."  I picked up one of these to try out and it works well.  I even like the "temperature gauge" in the bottom for frying.

The T-Fal and others do generally have a bit of a tilted rim.  I prefer mine more vertical, so minimize the possibility of cooking oil sloshing out.  But then everyone has their own preferences.

I did pick up a couple of square-coated GSI fry pans last year (from Sierra Trading Post).  They have "pinch" handles in one corner that are easily removed in the field.  I have in mind to one along the next time my reflector oven makes the trip.

dd

Wow, you guys are amazing at coming up with data and info besides all the personal experience!  The teflon info was informative..good to about 600* is good.  DD, the oven I have is the Svante Freden which is on the small side of the reflector oven spectrum.  I too have a couple of the GSI square fry pans but in my oven there's not enough depth to rotate well.  I put one of my wife's round 9" pie dish in and seemed to hang out in front a bit too far to suit me, I'd hate to see a fancy desert tumble into the fire  :'(.  An 8" to 8 1/2" overall diameter looks like it would be a good fit.  So now the hard anodized fry pan at WalMart is looking better.  I'll just drill out the rivets.

terp

So how does one check his baked goods if there's no rear access to check?

My somewhat small oven has a handle centered on the top/back that along with gloves, a hook, or pair of pliers could be used to move it while hot.  Perhaps to pull it back or spin it slightly for viewing. Also because it is shallow you can peer over the top and see part of the "goods" cooking.  Keep in mind that I have only cooked with this thing in front of a floor level fireplace (no hearth).  I also suspect that you could step around many fires and from a distance, see the contents of most reflector ovens.  Probably not as efficient as a rear hatch.  

Maybe someone with REAL EXPERIENCE can comment on features that they wouldn't want to be without.

terp

 I would like too add a question on Terp's features you want question?
 My limited experience with a true reflector oven was okay, but one of the things I noticed was trying to adjust the oven's position in regard to maintaining a "ideal" baking temp?
 To hot, outside burnt, inside raw. To cool, took forever and baked goods didn't brown or rise properly?
 When I built my Flashing oven, I added a high temp thermometer which enabled me to keep the temp at the right temp for the item baked.
 Would one of those little aluminum oven thermometers you hang in your home oven, help with judging baking times and proper temps?

wrote on Dec 18^th, 2008 at 5:28am:

So how does one check his baked goods if there's no rear access to check?

Since I made my own reflector oven, I re crafted the rear panel to add an access hatch after my first trip.  I was fortunate, in this respect, since the design I used is more rectangular, so it does have a rear panel.  Many of the commercially available ovens are more triangular shaped, so this would not be possible.

If I use a smaller pan, I can insert/remove the entire contents.  With a larger pan, I can at least inspect and turn the item as it is baking without being "over" the fire.  

Like ST, I added a small lightweight aluminum thermometer to one of the rack rails to be able to better judge the temperature.  On my first field attempt, I got the fire too hot.  The top of the brownies were cooked to perfection before the bottom was done.  So, I backed down on the heat from then on and all the items turned out nearly perfect.

dd

I was looking at the Freden model just because it looks ultra-portable.  However, I'm a little wary of having to lift the unit away from the fire to check it in fear that my pan would fall off the rack into the fire, ground, etc...

I think if one drills a 3/16" hole in parts he wants to heat check, a candy thermometer would work well.  After awhile though, it wouldn't be necessary because I'm thinking this is a "feel" thing.

wrote on Dec 20^th, 2008 at 2:06pm:

I think if one drills a 3/16" hole in parts he wants to heat check, a candy thermometer would work well.  After awhile though, it wouldn't be necessary because I'm thinking this is a "feel" thing.

 I'm not sure how high a candy thermometer registers?
Since most bake goods call for 400 degrees or so, I went with a small high temp gage, similar to a meat thermometer. Round head with spike tip.  I found mine at of all places, a heating and cooling supply place! Around $10. It registers from 50-550 degrees, so you could bake meat if you desired. You could easily drill hole at top of Freden model or similar oven and insert thermometer. That's what I do on my flashing oven.  Once you see at what temp your getting the desired results, then you'd have your "feel" for where to set the oven.
 You still have the problem of rotating pan for even baking, but I'm thinking once you get your oven, with little ingenuity, you can fix that ;)
  There are numerous plans on the web and on previous posts for making your own oven. I made a conventional one before I made my flashing one and it only took a few hours, with a pair of tin snips, electric drill, pop riveter and some thin wire for hinges. I used aluminum roof flashing I had on hand and just bent the edges over a 1/2" to stiffen the sections. You could also buy aluminum sheets like for storm door repair at the hardware. I used stainless kabob spears for the pan supports.  My oven's whole top swings back to rotate baking pan. My flashing oven solves the rotation problem, because the heat rises up like a chimney and bakes evenly. For the price of the Freden, you can experiment with a few prototypes, save a bundle and get what you really want ;)

Boy!  I think you guys are way over thinking this.  :)

I use a 9" no-stick cake pan for everything that I bought at a mart store.

I have a fryden oven and just pick it up by the handle to check the baked good.  I rotate the pan using a pot holder. Then I set the oven back down in front of the fire.

Where have you been for the last week, Bannock?  The discussion has been raging on (sort of).  In two sentences you've answered all my questions about this little oven.

Thanks!

terp

Was wondering is there a particular reason why some of the plans and photos shown/offered have a narrow top of the oven while others offer an deeper top in use?

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

Was wondering is there a particular reason why some of the plans and photos shown/offered have a narrow top of the oven while others offer an deeper top in use?

Narrow top?

Do you mean:

a) v-front versus square front?
b) v-back versus more squared off back?
c) something else entirely?

dd

canoe_junkie wrote on Mar 11^th, 2007 at 2:27am:

DentonDoc wrote on Mar 9th, 2007 at 4:12pm: I'd say that the only downside (other than bulk) you'll experience with most reflector designs is some difficulty in checking the progress of your effort.  Most designs only give you access to what's cooking by reaching in front of the oven (which means over the fire).  I've adapted the design I made to permit a "rear port" access hatch. dd The free plans I mentioned in an earlier posting at:   (You need to Login or Register allow you to access your oven from behind.

This link died.  Here's the new one:
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"access your oven from behind."  Every time I read that it gives me the giggles.

TwistTieCollector wrote on Feb 21^st, 2009 at 3:19am:

[quote author=canoe_junkie link=1168415012/20#25 date=1173580067][quote author=DentonDoc link=1168415012/10#18 date=1173456734] "access your oven from behind."  Every time I read that it gives me the giggles.

I hear BANJO music :'(

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

Was wondering is there a particular reason why some of the plans and photos shown/offered have a narrow top of the oven while others offer an deeper top in use?

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

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 [smiley=dankk2.gif]

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

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??

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  

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

prouboy

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

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

I made   (You need to Login or Register (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

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:

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

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

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?

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

Practice makes perfect!