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Pretty cool....<br><br> Have you heard of "solar Ovens". A neighbor of mine gets evacuated tubes and bakes bread and or dinner rolls, even quiche. These things even work on a cloudy day. I watched him set up his oven which only took a couple of minutes. The oven went from 97 to over 400 deg F. in about 20 minutes, and made wonderful bread.<br><br><div>> From: ray.menke@gmail.com<br>> Date: Thu, 6 Oct 2011 14:37:32 -0500<br>> To: stoves@lists.bioenergylists.org<br>> Subject: Re: [Stoves] Lion Cub Stove and Rocket Barbecue<br>> <br>> Last year I converted a standard propane powered rectangular BBQ to a<br>> wood gas bread oven by removing the rusted-out burner assembly and<br>> replacing it with a piece of steel channel (inverted over the bottom<br>> hole, and running almost from end-to-end). Next to the channel I<br>> tossed in two 2" x 2" angle irons (again, the length of the grill),<br>> and covered the whole works with the old lava rocks, then the grill,<br>> and finally a stainless steel cooling rack from the kitchen. (The<br>> grill tended to blacken wide bars on the bottom of the rolls, whereas<br>> the cooling rack has small diameter wires, and being made of<br>> stainless, just leave nice narrow diameter brown marks.)<br>> I put a TLUD stove under it, on some cement blocks, and covered the<br>> top of the BBQ with some fiberglass insulation. I fired up the stove,<br>> and let it bring the internal temperature of the steel, rocks, and<br>> grills to about 500 F. Then I opened it up, and added a batch of a<br>> dozen dinner rolls, closed the lid and let them bake. Other times I<br>> have baked loaves of bread. The original BBQ thermometer is visible<br>> through the glass window, but I also inserted a thermocouple as a<br>> double check of temperature.<br>> The bread and rolls did have a slight wood smoke flavor, but by using<br>> the channel to direct the exhaust gases out the ends, I hoped to avoid<br>> adding too much wood flavor to the bread. (The propane BBQ has very<br>> small slots on the ends for exit gases and smoke.)<br>> About half way through the baking time for the bread, if everything is<br>> still up to temperature, the TLUD stove can be removed, and the char<br>> extinguished in a bucket of water. The thermal mass of the oven<br>> continues the cooking process.<br>> <br>> -- <br>> Ray Menke<br>> <br>> _______________________________________________<br>> Stoves mailing list<br>> <br>> to Send a Message to the list, use the email address<br>> stoves@lists.bioenergylists.org<br>> <br>> to UNSUBSCRIBE or Change your List Settings use the web page<br>> http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org<br>> <br>> for more Biomass Cooking Stoves, News and Information see our web site:<br>> http://www.bioenergylists.org/<br>> <br></div> </div></body>
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