View Single Post
Old 05-16-2011, 13:05   #8
quake
Senior Member
 
quake's Avatar
 
Join Date: Aug 1999
Location: Arkansas, USA
Posts: 7,920
Most-used pan is a simple aluminum pan with snap-on lid, painted with high-temp flat black grill paint:
Survival/Preparedness Forum


Inside the pan, a cooking bag keeps the moisture contained. This is important on a flat-glass-top box cooker, as escaping moisture causes condensation on the glass lid, greatly reducing light entry and cooling the oven down below the cooking point. This is a ~3 lb roast, three potatoes, & half an onion. Usually add carrots, but for whatever reason, not that particular day:
Survival/Preparedness Forum

Four & a half hours at ~250 degrees that day; slow-cooked like this, the meat is almost literally too tender to cut. It almost falls apart with just a fork:
Survival/Preparedness Forum

I've been intrigued by the commercially-made box cookers, as they should be more efficient than my home-made, but never have taken the plunge on one yet.
__________________
"The best a man can hope for is a chance to prove that the good lord didn't make a mistake putting him here in the first place." - Will Sonnett

"Only problem with women my own age, is they're so damn old." - my dad at 89...
quake is offline   Reply With Quote