Pretty cool....
Have you heard of "solar Ovens". A neighbor of mine gets evacuated
tubes and bakes bread and or dinner rolls, even quiche. These things even work
on a cloudy day. I watched him set up his oven which only took a couple of
minutes. The oven went from 97 to over 400 deg F. in about 20 minutes, and made
wonderful bread.
> From: [email protected]
> Date: Thu, 6 Oct 2011 14:37:32 -0500
> To: [email protected]
> Subject: Re: [Stoves] Lion Cub Stove and Rocket Barbecue
>
> Last year I converted a standard propane powered rectangular BBQ to a
> wood gas bread oven by removing the rusted-out burner assembly and
> replacing it with a piece of steel channel (inverted over the bottom
> hole, and running almost from end-to-end). Next to the channel I
> tossed in two 2" x 2" angle irons (again, the length of the grill),
> and covered the whole works with the old lava rocks, then the grill,
> and finally a stainless steel cooling rack from the kitchen. (The
> grill tended to blacken wide bars on the bottom of the rolls, whereas
> the cooling rack has small diameter wires, and being made of
> stainless, just leave nice narrow diameter brown marks.)
> I put a TLUD stove under it, on some cement blocks, and covered the
> top of the BBQ with some fiberglass insulation. I fired up the stove,
> and let it bring the internal temperature of the steel, rocks, and
> grills to about 500 F. Then I opened it up, and added a batch of a
> dozen dinner rolls, closed the lid and let them bake. Other times I
> have baked loaves of bread. The original BBQ thermometer is visible
> through the glass window, but I also inserted a thermocouple as a
> double check of temperature.
> The bread and rolls did have a slight wood smoke flavor, but by using
> the channel to direct the exhaust gases out the ends, I hoped to avoid
> adding too much wood flavor to the bread. (The propane BBQ has very
> small slots on the ends for exit gases and smoke.)
> About half way through the baking time for the bread, if everything is
> still up to temperature, the TLUD stove can be removed, and the char
> extinguished in a bucket of water. The thermal mass of the oven
> continues the cooking process.
>
> --
> Ray Menke
>
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