6 replies to this topic

[Stalking Light]

Anyone use the Camp Chef outdoor oven - the one without the stove on top. I'm curious if it's big enough to be worthwhile yet small enough to stow away. I'd probably use it mostly to heat up frozen pizzas. 

Edited by Stalking Light, 11 September 2014 - 09:12 PM.

[PaulT]

Don't know about the Camp Chef one for pizza, but the Coleman cooks great biscuits as long as you use a real oven thermometer instead of the trinket embedded in the door. I suspect factory thermometers are the lowest of the low bids as you are not buying the oven for the thermometer.

 

BTW, your photographs bring back good memories. I grew up in Sylva. I especially like the split locust post fence lining the road in the mist.

Paul

[Stalking Light]

Thanks.

[180pilot]

Have a look at 9"  Bemco Ovens, for stove top, get much better ratings then Coleman.   Can do two small pizzas.

 

http://www.backpackeroven.com/

 

 

Also use with backpacking stoves:

 

Edited by 180pilot, 19 September 2014 - 04:56 PM.

[Stalking Light]

Nice.

[liftedlimo]

I have the red camp chef oven combo. It's bulky but works very well. I bought an inexpensive Rachel Ray pan set on amazon that fit it perfectly that I also use at home. I've made enchiladas several times in it as well as pizza no problem. I love that darn thing.

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[simimike]

I can't speak for the oven, but I've cooked frozen pizzas in a covered pan on the stove top. I've also heated up frozen burritos the same way. It takes awhile, you have to defrost on the lowest setting and then turn the heat up to get the desired toasty-ness.

 

  Mike