Len and Jo
Senior Member
- Joined
- Apr 25, 2005
- Posts
- 1,449
As William S. said: ?To ?B? or not to ?B? that is the question?. Traveling in a ?B? is always a space challenge for storage. Another thing about B?s is that because they are made on the easily available van chasses that many of us build our own using our ?better? ideas. That is what Jo and I did.
We have now discovered, as our trips get longer that what we like to have for dinner on a 2-4 week trip is not the same as like on 1-2 week trip. Our kitchen in our ?B? by design is the great out of doors and a two-burner stove. On the longer trips we have found that we miss the variety that also having an oven can afford you. Our want for an oven has been met using Dutch ovens. We now carry with us a Lodge 8 inch and a 12-inch Dutch oven.
This will be a two posting article. This first posting will describe the kind of things we have started to bake using this very old technology.
My second posting, as soon as I take some photos will show how we are going to gain some extra storage space for our ?B? to carry these ovens with us. We have for the last year or two stored them inside of our van but that takes to much space away from other things we normally carry.
Five photos follow:
1. Shows me cooking with two ovens stacked. The top coals from the bottom 12? oven heat the bottom the top 8? oven.
The basic number of charcoal bricks will give an oven temp. of about 325F for about 1 hour. Need it hotter? Another
piece of charcoal top and bottom raises the temp. 25F. You can use a clock to time the food but I find that counting
number of drinks also can work.
2. This was our first try at cooking corn bread. We made the clean up easy by lining the oven with aluminum foil.
3. We have also baked chicken parts and whole chickens (small ones) in the ovens.
4. This shows the resultant chicken and corn bread meal.
5. This meal consisted of a meat loaf, left over corn bread, and a cherry upside down cake.
We have now discovered, as our trips get longer that what we like to have for dinner on a 2-4 week trip is not the same as like on 1-2 week trip. Our kitchen in our ?B? by design is the great out of doors and a two-burner stove. On the longer trips we have found that we miss the variety that also having an oven can afford you. Our want for an oven has been met using Dutch ovens. We now carry with us a Lodge 8 inch and a 12-inch Dutch oven.
This will be a two posting article. This first posting will describe the kind of things we have started to bake using this very old technology.
My second posting, as soon as I take some photos will show how we are going to gain some extra storage space for our ?B? to carry these ovens with us. We have for the last year or two stored them inside of our van but that takes to much space away from other things we normally carry.
Five photos follow:
1. Shows me cooking with two ovens stacked. The top coals from the bottom 12? oven heat the bottom the top 8? oven.
The basic number of charcoal bricks will give an oven temp. of about 325F for about 1 hour. Need it hotter? Another
piece of charcoal top and bottom raises the temp. 25F. You can use a clock to time the food but I find that counting
number of drinks also can work.
2. This was our first try at cooking corn bread. We made the clean up easy by lining the oven with aluminum foil.
3. We have also baked chicken parts and whole chickens (small ones) in the ovens.
4. This shows the resultant chicken and corn bread meal.
5. This meal consisted of a meat loaf, left over corn bread, and a cherry upside down cake.