Hands down! The Outback Oven

I'm with Marlin. I really like my outback. The only advice I can offer is to examine your stove. If it simmers well and has decent adjustment then the outback has great results. Of course now I have to bring 2 stoves so while the lemon poppy seed muffins are going I can be preparing the rest of dinner.

Be ye careful! Extra stoves, extra fuel and of course the mixes. But hey, if Mamma's not happy no one is.

Kerry wrote on Mar 12^th, 2011 at 4:04am:


It is compatible because the pocket rocket has excellent simmer control. But here's what I didn't like about it:

1) The surface area where you place the pan is small in diameter. It is easy for the bake pan to slide off and onto the duff and dump your cake onto your sandal shod foot or upside down onto the ground. That never happened to me but almost. A pair of gloves is very handy with the outback oven.

2) the pocket rocket concentrates the flame in a rather small area. If your not careful you could burn your delectable delight.

3) due to the canister being directly underneath the oven I thought the potential for an explosion persisted.

For these reasons I picked up an MSR wind pro and am glad I did. The fuel canister is remote. This does 2 things for you. The potential for an explosion is gone but it also lowers the height at which your food is prepared. Less chance for an accident both in terms of it falling on your foot and dumping onto the ground. The wind pro also has a very nice wide burner. Much wider than the pocket rocket. Better and more stable. And lastly, as the name implies it is intended to be effective in windy conditions due to the wind shield. It is now my primary stove because of safety concerns and the pocket rocket is regulated for what it does best, boiling water in a 16 oz stainless cup. Since you will have the burner on for long periods the pocket rocket would waste much fuel....not so with the wind pro.

drawbacks? You have to store it in something so it doesn't get damaged unlike the excellent storage system of the pocket rocket. I put mine into my pot.....works great and I do suggest it.

The results with the outback are surprisingly good. We usually make double batches as it fills the pan well. We always intend to save some for later but somehow the whole double batch ends up gone within the hour. If your going to have leftovers make sure you have odor free storage. I use a little GSI lexan storage box with a rubber seal. I usually never have to use it though. Notice how the weight is starting to creep up? It's fun though and the results are great. 

I think you would have to be careful about putting it over an open flame. I think it would be a little tough to keep it in the "bake zone" as well. But that's just my opinion and having never tried it I probably am not qualified to give good advice. Just a hunch.

Kerry wrote on Mar 11^th, 2011 at 2:19pm:


How about another style of oven?
I built a Flashing Stove oven. A few hours work with simple hand tools and a few bucks for silicone pie plate and high temp thermometer and your in business. I used mine on top of my Peak 1, but you could use over coals as well.  IC can vouch, it made a nice loaf of her camp bread A search here will bring up construction details.
Here's a Photobucket link to pics of project. Perfect for 2 people.

(You need to Login or Register to view media files and links)

I've use the OO & love it.

Echoing MT's concerns.  Mostly the fuel cannister under the burner.  Could explode.

Reflector ovens would work better with more versatility.  If you want that lovely browned on top look you'll be better off with a reflector.  Less likely to scorch since there's no contact with the heat source.  You can watch while you bake.

I can vouch for solotripper's oven, it worked well, baked quickly and gave our yeast bread a nice crust. 
I use a bakepacker on solo trips, it is lighter to carry than a reflector oven and less bother to cook with.  However your product does not have a crust which some people might miss and I haven't been successfull in making brownies in it (too gooey).  It does make excellent muffins, biscuits, quick breads and cakes.
I have a large reflector oven which I take on trips with several campers.  We can then enjoy yeast breads and rolls, brownies, cookies and cobblers. 

Here's the skinny:
I know that Kevin Callan now uses one of these.  He switched over from using an Outback Stove.

Swedish Reflector Oven
Designed and built by Svante Freden (Skara, Sweden) (You need to Login or Register to view media files and links)

Placed on the ground in front of a fire, reflector ovens use reflected heat to cook or bake -anything from meat to fish, to bannock (soda bread), brownies, cake and muffins.      

This clever Swedish design offers many advantages:
-lightweight aluminum (0.8 kg or  1.8 lbs.),  compact (collapsible) so easy to pack and carry
-quick and easy to set up due to the integral hinges
-fast baking because it reflects towards the centre from all 7 sides and heats a relatively small volume space evenly
-fits standard 9” round or 8” square baking pans, a loaf tin or 6-muffin pan      

Setup:
1.      Remove the strap
2.      Lift the wire handle to open the oven
3.      Spread the hinged sides outward.
4.      Fold the hinged back up.  Press the centre top of the back flap bending it outward while rotating the small “button” to engage the notch cut out on the top panel.
5.      Insert the pan support wire and secure through holes on the opposite side (choice of two sets of holes depending on size of pan to be used), Push on end to snap / lock in place.
6.      Place a rock under the back to level the oven. Make sure it’s stable before placing your baking pan inside.

Use:
Prepare whatever you want to cook/bake, put it into a pan, then put it into the oven.
Regulate the oven temperature by altering the size of the fire (should be flaming rather than coals) and the distance of the oven from the fire.

The oven temperature can be roughly judged by placing your hand between the top of the oven and fire. If you can tolerate holding your hand there for about 3 seconds, the temperature is about 350F. If it’s too hot, pull your hand away sooner!

Monitor baking progress and adjust the intensity of the fire or position of the oven. Rotate the pan if needed to ensure even heating. The oven can be picked up by the top wire (using a potholder or glove), but be careful not to spill the contents out.

DIMENSIONS: Open; 16" w x 11.5" h (tapers toward back) Folded’ 13" w x 5.5" (at back) ½” thick

The contact below is Canadian but they are also available in the States (see link above.)

Contact: Rob Stevens      rstevens@mountaincable.net            Tel: 905-383-1719

I bought the Swedish oven at Copia in 2009.  Don't know if it was there this year.  Lightweight, packable, and makes great pizza and muffins.

Bumped into the idea of a jello mold oven a little time ago and tried it out. Found all the parts at my local thrift shop. My stove is a Optimus Hiker plus. The thing worked just as they said it would. For a heat defuser I used a square of 16 guage steel, about 7x7. I really am too lazy to go in for much fancy cooking, but I do love cornbread. Bob's Red Mill has a mix that is dead easy. Trying to decide where I was going to pack the jello mold and lid and got the idea of seeing if the baking would work as well in my frying pan. I carry a nice fitting lid for the frypan anyway. Shoot! it worked even better! So now I have a un-needed jello mold oven, that's all right it was fun playing with the idea. If I ever get tired of cornbread I'll experiment with other mixes but for now my dog and I are happy with fry pan cornbread.
Best Wishes, Rob