Thanks for the heads up. I did a few searches but missed the flashing oven. ST- sent you a PM

Was leaning towards using dry heat. The pot in pot method seems pretty nice in the fact that very little extra gear is needed. Sounds like it is harder to get the timing down for baking though?

On the outback oven style- How does the pan lid effect cooking? is it an issue getting a uniform temp on top and bottom of food, or cooking evenly? I assume that by visually inspecting your food you would also lose the heat as ST described earlier? Practice and timing makes perfect?