Date:         Thu, 24 Feb 2011 11:17:10 -0800
Reply-To:     Loren Busch <starwagen@GMAIL.COM>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Loren Busch <starwagen@GMAIL.COM>
Subject:      Cornbread, brownies, etc. in a Westy
In-Reply-To:  <56EEDDD0-F93A-4051-9B9F-37D689E6B331@shaw.ca>
Content-Type: text/plain; charset=UTF-8

On Thu, Feb 24, 2011 at 10:27 AM, Alistair Bell <albell@shaw.ca> wrote:

> I've heard (never used one myself) same things about the coleman.
> Seems to me, with all our modern day smarts, someone could come up
> with an efficient, folding oven. There is that "Pyramid"  grill/oven
> device (http://www.bcn.net/~bradley/pyromid). I'm not sure, but I
> think Larry Chase has one.
>

RE: Pyromid Oven
That website appears to be okay but I'd do some checking.  The Pyromid Oven
was out of production for some years.  They sold out to someone that never
got back into production.  But that was some years ago, might actually be
avaialble now.

A tip for using the Foxhill oven.  This tip from Larry Chase who did a lot
of testing before recommending the Foxhill.  Add a heat diffuser under the
Foxhill.  Like this:
*http://tinyurl.com/4qe39tf
*The Foxhill has a good diffuser plate built in but taking Larry's
suggestion I order an 8" iron diffuser plate that goes on top of the Westy
burner, then the Foxhill on top of that.  The combination allows the
temperature to come up (or drop) more slowly giving very good control over
the temperature.  I do biscuits for breakfast on a regular basis when camped
and have found that the cooking times at the recommended temperatures for
the biscuits is very close when using the Foxhill with the diffuser plate.
And the plate just lays on the stove top all the time.  As for packing and
storing the Foxhill it usually goes on the floor when traveling and when I
pop the top it goes up on the BZ Shelf, well out of the way until I need it.