Not sure, but don't think there's room for even a smallish bird back there. You did get me to thinking, though. How hard would it be to redirect the exhaust into a heat exchanger equipped oven? It could be mounted aft of the vehicle and possible even pass the SPIRIT of environmental laws? Anyone? Karl Wolz -----Original Message----- From: Vanagon Mailing List [mailto:vanagon@gerry.vanagon.com] On Behalf Of dahn van Sent: Thursday, November 26, 2009 8:47 PM To: vanagon@GERRY.VANAGON.COM Subject: Re: is anyone going to roast a turkey in the van? The elusive answer I'm looking for is not about campfires or stovetop ovens... it is the roasting rate for a bird wrapped tightly & wedged on top of the engine while driving... how many minutes per pound (or kilo) at highway speed? How often must I stop and turn the bird to ensure even cooking? To baste or not to baste? Seriously, I grew up learning to heat canned food & cook meatloaf on the engine of our family's various sportscars. I recall the Triumph TR-4 having a great flat shelf-like spot at the rear of the engine block where we heated all kinds of food while driving... the aroma of stew coming through the dash vents. Imagine the smell of that roast turkey wafting through the Westy as you at long last pull into a campground. Dahn 'Betty' 85, 2.3 Gowesty
> Date: Wed, 25 Nov 2009 11:45:54 -0800 > From: groups.florian@GMAIL.COM > Subject: is anyone going to roast a turkey in the van? > To: vanagon@GERRY.VANAGON.COM > > title says it all. just wondering. If you do, please share pictures. > thanks and happy thanksgiving. > Florianw _________________________________________________________________ Bing brings you maps, menus, and reviews organized in one place. http://www.bing.com/search?q=restaurants&form=MFESRP&publ=WLHMTAG&crea=TEXT_ MFESRP_Local_MapsMenu_Resturants_1x1 |
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