How to make a BOX OVEN

I swore to the heavens this could not work!  Here is the premise, I was going to build an oven made out of flammable material and heat up this box and it is NOT going to catch fire….. I called BULL!!! However, my hunger for some biscuits coupled with my fascination for fire convinced me that I just gotta do this. So we gathered the ingredients to make this soon to be charred pile of rubble and we were off!

1 Brick (or flat rock)

1 pk Aluminum foil,heavy-duty

1 Corrugated cardboard box(not to big or to small 18″ X 18″)

1 Metal pie pan,old

1 Metal Pie pan, newer so put the food into

3 Coat hangers

4 Charcoal briquets,lit (which in theory makes about 320 degrees)

OK, you’ve got the ingredients so now here is what you do:

1. Cover the inside and outside of the box completely with 3 or 4 layers of aluminum foil, including the flaps. Lay box on level ground so that the opening opens oven-style (front-door style is OK, too).

2. Straighten the coat hangers, then run them through the sides of the box about 2/3 of the way up from the bottom to form a rack.

3. Set brick in bottom. Place live coals into pie pan/pie plate. Put pan on brick (don’t forget, the PIE PAN IS HOT! Use an oven mitt or hot pad).

4. Place food to be cooked onto coat-hanger rack and close oven door. Watch carefully, checking often. Remember each live coal makes about 80 degrees Fahrenheit.

Well that was it and it worked so there you have it!  Remember it gets hot no matter how “play time” or “child like” this looks.  It gets hot enough to burn you and leave a mark so as you have to explain what happened to your buddies, ( I have a “friend” that can attest to that! Not me, a friend of mine.)

 We cooked biscuits and they came out like regular camp biscuits should.  They were even in color and tasty without butter and jam.

Side Notes:

We tried it in a bigger box and added more charcoal to regulate the temperature in the larger box.

We also inserted a cooking thermometer instead of opening and closing the door and this seemed to help with the cooking time. We were not able to follow recipe guidelines (300 degrees for 30 min.) when we were continuously opening and closing the door. We were letting the stored heat out thus making for longer wait time on the cobbler. So by installing  the thermometer it helped with the process as we could view the inside temp from the outside. This also allowed us to see if the temp was to hot so we could open the door to let the built up heat escape and not allowing our oven full of yummy goodness to spontaneously combust!

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