Absolutely brilliant. See a problem; solve a problem. And you can use it at Penn State tailgates for cinnamon muffins. Wood fires aren’t allowed, but an alcohol stove is perfect. I can’t thank you enough. Well done.
Just seeing this and made something like this out of a couple dog bowls. I put some water in the bottom to steam, but just like cooking biscuits in cast iron I flip the biscuits once the bottom is brown which is really easy. Thanks for doing this
I learn soooooooooooooooooooo much from you sir. I love you for teaching me about the new techniques using new gear for my brat if a daughter. Thanks again sir SEMPER FI
Just playing around… but a one gallon metal can cut in the same fashion as your top cap to replace that bubble thermal barrier and still use the carbon blanket works really well. I have watched your video several times before using the gallon tin can system.
Have you thought about using a handful of rock in the bottom to help distribute the heat? The owner of the folding firebox stove does that when he bakes with the stove.
Your fiddling with the gizmos reminds me of my daughter and her Suzie Home Maker oven. It was heated with a light bulb. We all enjoy playing, ehh? Courtesy of Half Vast Flying
I would like you to try it with a quick spray of Pam on top to help brown. And instead of opening the lid and rotating, try to rig up a foil fan that helps circulate the heat. I think you are negating any heat gains you get by with spinning the pot by the opening the lid and letting the internal heat escape each time the lid is removed. Try it again without turning the pot and cook for 20mins. Also let the biscuits come to room temp and rise 20mins before you bake them.
You need to produce a backcountry cooking show. Very good job but I will never do elaborate cooking or baking on a backpacking trip. I just don't want to carry the weight.
Silicon Pan Matt used to protect the surfaces from hot temperatures help retain the heat on top as well as conform to the shape of the pot. The thermal mass inside also helps .
I think the dog bowl version is fairly simple and much cheaper. All seem to lack good top browning but they get cooked and would taste fantastic on the trail. Thanks for the thoughts and kludges to get good results. Gonna try it in the garage a few times before going out.
I've alway thought some mass (like aquarium gravel or small stones) inside at the bottom of the Zebra pot under the grate/pan to absorb and radiate heat would help with baking, it would help to eliminate hot/cold spots, also spritzing the mass with water will speed cooking (think Sauna). Then while watching your video I got to thinking about the my old MSR heat exchanger that wraps around their S/S pots. I don't think they were around very long, they were/are corrugated aluminum with a belly band and thumb screw to tighten it against the pot. I'm thinking a 3/4 length with 1/4" channels and some Reflectix duct wrap as a cap. There would need some holes drilled through the ribs for better heat transfer.
Hard to beat the Trangia 23 windshield and pot/pan system (or 25 for more people). Can do dry or steam baking using pot-within-a-pot and a SS cross in the bottom of the larger pot for a spacer (use the fry pan as the larger pot lid).
You mentioned that you do not store spirits in your Trangia. Do you have a reason, or is it just your preference? I use one quite often, so I don’t empty it if I had any left over. Baked goods are so satisfying out in the wilderness. Recently purchased Steve’s bake kit for my 2 liter billy pot. I think I’ll go ahead and try your method as I do have some leftover reflectix from making my pot cozies and some carbon felt blanket recently used when soldering for installation of a new water heater. Keep up the great work, your channel is very informative.
Maybe flip the biscuits on the last heat rotation for top browning. Actually I would stick a food grade square contraption in there - one that resembles a bird suet feeder - and spin to move/regulate heat w/ out opening.
Have you tried a peice of flashing and loop over the pot with a gap so the heat would wrap around the pot. Like a double wall almost. Just an idea haven't tried it yet. Just couldn't stand it went to DG and got a can of biscuits and a cheap roasting pan and cut the bottom out of the roasting pan and rounded it so it would saddle over the billy pot and used the coal wire to hold it up off the pot. Other than that I use ceramic tiles in the bottom of the oven ( 1pc 3x6 and 2pcs 4x4 one broken in half to get a 2x4 pc..It worked great with no rotating. Now I know it works I will buy a peice of flashing and cut it so I can store it in the billy pot. Thanks for the potential idea that actually works I probably wouldn't have thought about it if not for this video.
Because a trangia works well inside of a "caldera cone" & can tolerate the extra heat buildup inside the cone I would buy an outback oven to bake with instead. Simply put the outbacks "diffuser plate" 1 inch above the spirit burner (with its simmer ring installed) then place the outback oven on the plate & its heat reflective hood on top of the outback oven itself. This should work great with minimal fidgeting. Jj
Should try putting a piece of carbon felt under the actual baking tray (inside) to directly insulate it from the heat, then crank up the flame. That might be enough to keep it from burning while browning the top. :)
I have a aluminum Billy can. I'm thinking that I will out it inside a tin coffee can, using stone s for spacers on the bottom, between Billy can and coffee can. Or I might go to our local fabricator and see if he can make me up something.
A couple ideas: - Use a windscreen to capture heat over the top. If you DIY a thin windscreen out of AL or tin cans, then bending some metal at the edges, or using some metal rods through small holes can create enough stand-off distance to allow hot air to be captured. - Use a grill with rollers on the edge. I'm guessing it doesn't come with it, but roll some sheet metal around the wire grill on the sides so that it can ride freely. If you can do that, then you don't have to keep opening the oven to turn, as you can just rotate the pot without opening it. (Now, if only they make a transparent lid, or you were willing to carry a glass lid, or install a covered hole to peek through) - Use a diffuser above the stove?
I understand the basic principle of your "roof" system is to divert heat from the alcohol burner to the top of the pot to allow more even distribution but cf Steve's 2015 video (Alcohol Powered Camp Oven Testing / Zebra Billy Bush Pot / Firebox Gen2 Nano) where he had 2 trials (bread) where the 2nd test differed from the 1st by his placing aluminum foil around the bottom of the pan resulting in an overall more uniform cooking outcome. Notice in that video that he had this "Dutch oven thermometer" on the top of the pot and in both tests the temperature (as expected) stayed the same. The foil seemed to have the effect of reflecting some of the heat from the burner allowing the top part of the pan to sort of catch up as cooking continued. He doesn't rotate the pot during the cooking process. This raises the possibility that an alternate method for providing a more uniform inner pot temperature could be placing some INSULATOR under the pan (within the "oven") which might result in less heat to the bottom of the pan and more uniform temperature everywhere else. Even that carbon fiber cloth (maybe several layers thick) might suffice. However, one advantage to your reflectix system is that it channels heat from the burner toward the top of the pot in addition to providing some insulation as well making the consumption of alcohol more efficient. Since you still rotated the pot in your test, a dual method (bottom insulator + your "roof" heat diverter) could provide uniform baking but with less attendance (don't have to rotate) and greater burner efficiency. Just a thought.
Do you think this would work with a normal (vertically-oriented) pot, with a round baking pan inside, resting on a carbon fiber pad as an insulator to prevent burning at the bottom?
My favourite combo. Nano & Trangia burner. I baked lots on my setup, but since I don’t have a Zebra pot I used the Wally Mart dog bowl setup. I’ve made a few burnt offerings and it will happen until you figure out your oven. I found that a airspace under the oven works best, 4 inch food can cut with side cut opener. This will make about a 1/8 inch air gap between the heat and the dog bowl. Trangia set about 1/4 to 3/8 inch open. Heres the video I watched for this setup. ruclips.net/video/QkO96dLiuZE/видео.html
Nice video. Did you try any experiments where you used a heat diffuser (Steve used rocks in his firebox videos) inside the pot and under the rack? [update] I spent some time thinking about this and had a thought: Would a stainless steel mixing bowl inverted over the billy can reflect/retain more heat?
So you aren't using the rock in the bottom of the pot? Have. you tired that. Could a lower heat be used if rocks were there in the bottom of the pot? Just wondering.
I have finally worked out why you push alcohol stoves. You sell alcohol. In the UK it's 4pounds per liter for bulk order of 40 litres. Only one litre on amazon is 7 pounds.
Just curious.........in these videos about baking on your camp stove be it wood or other, why is it referred to as "Dry Baking"? Dry as opposed to what? You're in the desert as opposed to the swamp? You're not baking a pan of water with your biscuits?.................Just wondering.
😢 this was just so beautiful I want to cry. I meant that as kinda a joke even though not really because it was just that beautiful. You literally made it work for you by trying sooo many different test. I'm about to potentially do the same thing. I'm bedridden and I have many ways to cook around me but nothing like this which I always wanted. These ovens and Insta pots and fry daddy's and even the portable butane stove was all only because I didn't think it was a way to have this indoors. But now after researching Japanese bbq and this I now know I can use binchotan charcoal and a alcohol stove to get a grill taste that I have been missing for years. On carnivore diet and this is going to take meat cooking to another level for me. Thanks to all who share the brilliance 🙏👏🎉✌ May God bless you and yours in Jesus Christ name for it is written; The earth is the Lord's and the fullness thereof the world and all therein Amen
_Paleo_ just means old. Paleo-diet refers to how some people think humans ate during the _paleolithic_ era. _Lithic_ means stone/rock, so paleolithic refers to the older stone age, as opposed to the _mesolithic_ (middle stone age) and _neolithic_ (new stone age), or _chalcolithic_ (the copper-stone age). Paleolithic does not mean they ate rocks... other than rock salt, of course.
This looks like a lot of added weight, cost and time to cook the biscuits. Why don’t you just carry a pan and cook Bannock Bread? You can make the bread easier. I enjoy your channel.
Try one of those curved water canteen 'cups' (stackable inside a canteen kind). Put some sticks or pellets in it, light it. Place on top of the pot. Also, baking outside is far different than in a nice warm house with no breeze. You COULD place a foldable wind screen on top too to trap some heat. Too bad you can't flip those biscuits like you can with a pancake.
Genius!
Once again the Trangia is the stove of choice
Absolutely brilliant. See a problem; solve a problem. And you can use it at Penn State tailgates for cinnamon muffins. Wood fires aren’t allowed, but an alcohol stove is perfect. I can’t thank you enough. Well done.
Just seeing this and made something like this out of a couple dog bowls. I put some water in the bottom to steam, but just like cooking biscuits in cast iron I flip the biscuits once the bottom is brown which is really easy.
Thanks for doing this
I learn soooooooooooooooooooo much from you sir. I love you for teaching me about the new techniques using new gear for my brat if a daughter. Thanks again sir
SEMPER FI
Great video. If you want the top browner, flip the biscuit 3/4 the way cooking upside down.
Big morale booster after a rainy hike!
Corrugated cardboard wrapped in tinfoil does not melt and does not burn as easily. Great video, well explained. Thanks
OUTSTANDING!
Can you dig it! Good improvisation.
Just playing around… but a one gallon metal can cut in the same fashion as your top cap to replace that bubble thermal barrier and still use the carbon blanket works really well.
I have watched your video several times before using the gallon tin can system.
That was Awesome, thank you so much. Definitely gonna do this!
Have you thought about using a handful of rock in the bottom to help distribute the heat? The owner of the folding firebox stove does that when he bakes with the stove.
I love yoyr locker room of cool stuff.
Coming late to the party, but man this is GREAT. Thanks for breaking that down for us!
In the Boy Scouts we baked the cake mixes in our Dutch Ovens. you could bake one in that also!
Your fiddling with the gizmos reminds me of my daughter and her Suzie Home Maker oven. It was heated with a light bulb. We all enjoy playing, ehh?
Courtesy of Half Vast Flying
Brilliant!
I would like you to try it with a quick spray of Pam on top to help brown. And instead of opening the lid and rotating, try to rig up a foil fan that helps circulate the heat. I think you are negating any heat gains you get by with spinning the pot by the opening the lid and letting the internal heat escape each time the lid is removed. Try it again without turning the pot and cook for 20mins. Also let the biscuits come to room temp and rise 20mins before you bake them.
Great job on this baking video. I am looking to bake outdoors.
nice job man. looks great! looks like i'll consider getting a trangia for my setup.
I'd like to see you cook condensed corn mash vapor.
Some rocks on the bottom help create a thermal mass and will help prevent burning. Turning the pot, as you mentioned helps too.
Fantastic bake. Let's see the breadloaf.
You need to produce a backcountry cooking show. Very good job but I will never do elaborate cooking or baking on a backpacking trip. I just don't want to carry the weight.
Great idea. Thanks for the video!
Silicon Pan Matt used to protect the surfaces from hot temperatures help retain the heat on top as well as conform to the shape of the pot. The thermal mass inside also helps .
Have to try this motorcycle camping.
Thanks looked great. What size zebra Pot did you use?
I think the dog bowl version is fairly simple and much cheaper. All seem to lack good top browning but they get cooked and would taste fantastic on the trail. Thanks for the thoughts and kludges to get good results. Gonna try it in the garage a few times before going out.
I baked BA cornbread with ethanol gel in a large zebra pot. I put a pizza stove in. No burnt bottom.
I've alway thought some mass (like aquarium gravel or small stones) inside at the bottom of the Zebra pot under the grate/pan to absorb and radiate heat would help with baking, it would help to eliminate hot/cold spots, also spritzing the mass with water will speed cooking (think Sauna). Then while watching your video I got to thinking about the my old MSR heat exchanger that wraps around their S/S pots. I don't think they were around very long, they were/are corrugated aluminum with a belly band and thumb screw to tighten it against the pot.
I'm thinking a 3/4 length with 1/4" channels and some Reflectix duct wrap as a cap. There would need some holes drilled through the ribs for better heat transfer.
Great thanks
Hard to beat the Trangia 23 windshield and pot/pan system (or 25 for more people). Can do dry or steam baking using pot-within-a-pot and a SS cross in the bottom of the larger pot for a spacer (use the fry pan as the larger pot lid).
Great information about the Carbon Felt and Reflector. Thank you.
Kind regards,
Alex Foster.
Thames Auxiliary Marine Service.
You mentioned that you do not store spirits in your Trangia. Do you have a reason, or is it just your preference? I use one quite often, so I don’t empty it if I had any left over.
Baked goods are so satisfying out in the wilderness. Recently purchased Steve’s bake kit for my 2 liter billy pot. I think I’ll go ahead and try your method as I do have some leftover reflectix from making my pot cozies and some carbon felt blanket recently used when soldering for installation of a new water heater.
Keep up the great work, your channel is very informative.
I still like the bemco backpacker flat pack oven
Thanks for the video. Man every time you put a new video up it opens up a whole lot more questions! Can you make a mini pizza? Lol
Well....we may be trying that out soon :)
I would say yes. Put the pizza dough on the rack.
Maybe flip the biscuits on the last heat rotation for top browning. Actually I would stick a food grade square contraption in there - one that resembles a bird suet feeder - and spin to move/regulate heat w/ out opening.
Have you tried a peice of flashing and loop over the pot with a gap so the heat would wrap around the pot. Like a double wall almost. Just an idea haven't tried it yet. Just couldn't stand it went to DG and got a can of biscuits and a cheap roasting pan and cut the bottom out of the roasting pan and rounded it so it would saddle over the billy pot and used the coal wire to hold it up off the pot. Other than that I use ceramic tiles in the bottom of the oven ( 1pc 3x6 and 2pcs 4x4 one broken in half to get a 2x4 pc..It worked great with no rotating. Now I know it works I will buy a peice of flashing and cut it so I can store it in the billy pot. Thanks for the potential idea that actually works I probably wouldn't have thought about it if not for this video.
Because a trangia works well inside of a "caldera cone" & can tolerate the extra heat buildup inside the cone I would buy an outback oven to bake with instead. Simply put the outbacks "diffuser plate" 1 inch above the spirit burner (with its simmer ring installed) then place the outback oven on the plate & its heat reflective hood on top of the outback oven itself. This should work great with minimal fidgeting. Jj
Nice video. Are you using the 2 Quart or 3 Quart Zebra Pot and Baking Kit?
I’m in
Should try putting a piece of carbon felt under the actual baking tray (inside) to directly insulate it from the heat, then crank up the flame. That might be enough to keep it from burning while browning the top. :)
I have a aluminum Billy can. I'm thinking that I will out it inside a tin coffee can, using stone s for spacers on the bottom, between Billy can and coffee can. Or I might go to our local fabricator and see if he can make me up something.
I've had luck steam baking in a covered pot with a few stones on the bottom covered with water to hold silicone muffin cups.
A couple ideas:
- Use a windscreen to capture heat over the top. If you DIY a thin windscreen out of AL or tin cans, then bending some metal at the edges, or using some metal rods through small holes can create enough stand-off distance to allow hot air to be captured.
- Use a grill with rollers on the edge. I'm guessing it doesn't come with it, but roll some sheet metal around the wire grill on the sides so that it can ride freely. If you can do that, then you don't have to keep opening the oven to turn, as you can just rotate the pot without opening it. (Now, if only they make a transparent lid, or you were willing to carry a glass lid, or install a covered hole to peek through)
- Use a diffuser above the stove?
I understand the basic principle of your "roof" system is to divert heat from the alcohol burner to the top of the pot to allow more even distribution but cf Steve's 2015 video (Alcohol Powered Camp Oven Testing / Zebra Billy Bush Pot / Firebox Gen2 Nano) where he had 2 trials (bread) where the 2nd test differed from the 1st by his placing aluminum foil around the bottom of the pan resulting in an overall more uniform cooking outcome. Notice in that video that he had this "Dutch oven thermometer" on the top of the pot and in both tests the temperature (as expected) stayed the same. The foil seemed to have the effect of reflecting some of the heat from the burner allowing the top part of the pan to sort of catch up as cooking continued. He doesn't rotate the pot during the cooking process.
This raises the possibility that an alternate method for providing a more uniform inner pot temperature could be placing some INSULATOR under the pan (within the "oven") which might result in less heat to the bottom of the pan and more uniform temperature everywhere else. Even that carbon fiber cloth (maybe several layers thick) might suffice.
However, one advantage to your reflectix system is that it channels heat from the burner toward the top of the pot in addition to providing some insulation as well making the consumption of alcohol more efficient. Since you still rotated the pot in your test, a dual method (bottom insulator + your "roof" heat diverter) could provide uniform baking but with less attendance (don't have to rotate) and greater burner efficiency.
Just a thought.
Do you think this would work with a normal (vertically-oriented) pot, with a round baking pan inside, resting on a carbon fiber pad as an insulator to prevent burning at the bottom?
My favourite combo. Nano & Trangia burner. I baked lots on my setup, but since I don’t have a Zebra pot I used the Wally Mart dog bowl setup. I’ve made a few burnt offerings and it will happen until you figure out your oven. I found that a airspace under the oven works best, 4 inch food can cut with side cut opener. This will make about a 1/8 inch air gap between the heat and the dog bowl. Trangia set about 1/4 to 3/8 inch open. Heres the video I watched for this setup.
ruclips.net/video/QkO96dLiuZE/видео.html
Nice video. Did you try any experiments where you used a heat diffuser (Steve used rocks in his firebox videos) inside the pot and under the rack?
[update] I spent some time thinking about this and had a thought: Would a stainless steel mixing bowl inverted over the billy can reflect/retain more heat?
Did you get 30 min on one fill at that setting? (recall if much fuel left?)
Challenge: Bake a funfetti cake on a hike.
So you aren't using the rock in the bottom of the pot? Have. you tired that. Could a lower heat be used if rocks were there in the bottom of the pot? Just wondering.
I have finally worked out why you push alcohol stoves. You sell alcohol. In the UK it's 4pounds per liter for bulk order of 40 litres.
Only one litre on amazon is 7 pounds.
If you want a feed system stove for that setup, try the Minibull Bongo.
Just curious.........in these videos about baking on your camp stove be it wood or other, why is it referred to as "Dry Baking"? Dry as opposed to what? You're in the desert as opposed to the swamp? You're not baking a pan of water with your biscuits?.................Just wondering.
Have you tried putting tinfoil in the bottom of the oven to keep your food from now burning.
Butter em & flip for last few minutes
that should brown em up ( everythings better with butter on it
... well , almost )
two stainless steel dog bowls work well
why not put small rocks inside below the rack. Better radiant heat.
How about some emergency cooking for a family of 6??
😢 this was just so beautiful I want to cry. I meant that as kinda a joke even though not really because it was just that beautiful. You literally made it work for you by trying sooo many different test. I'm about to potentially do the same thing. I'm bedridden and I have many ways to cook around me but nothing like this which I always wanted. These ovens and Insta pots and fry daddy's and even the portable butane stove was all only because I didn't think it was a way to have this indoors. But now after researching Japanese bbq and this I now know I can use binchotan charcoal and a alcohol stove to get a grill taste that I have been missing for years. On carnivore diet and this is going to take meat cooking to another level for me. Thanks to all who share the brilliance 🙏👏🎉✌ May God bless you and yours in Jesus Christ name for it is written;
The earth is the Lord's and the fullness thereof the world and all therein
Amen
i roasted some beef
why were you working so hard to make stuff you don't eat? or am I misunderstanding paleo?
_Paleo_ just means old. Paleo-diet refers to how some people think humans ate during the _paleolithic_ era. _Lithic_ means stone/rock, so paleolithic refers to the older stone age, as opposed to the _mesolithic_ (middle stone age) and _neolithic_ (new stone age), or _chalcolithic_ (the copper-stone age). Paleolithic does not mean they ate rocks... other than rock salt, of course.
@@jakeaurod who asked ;)
Appreciate the effort you put into this, but I’ll carry a baguette from a bakery or I’ll go without ever baking again if this is my only option. ROFL!
LOL
Did you have to refill the fuel during the process?
This looks like a lot of added weight, cost and time to cook the biscuits. Why don’t you just carry a pan and cook Bannock Bread? You can make the bread easier. I enjoy your channel.
This was more of a proof of concept...and of coarse bannock and biscuits are very different! I just enjoy trying new things :)
Try one of those curved water canteen 'cups' (stackable inside a canteen kind).
Put some sticks or pellets in it, light it. Place on top of the pot.
Also, baking outside is far different than in a nice warm house with no breeze.
You COULD place a foldable wind screen on top too to trap some heat.
Too bad you can't flip those biscuits like you can with a pancake.
Instead of rotating at 10 minutes, test flip the biscuits.
Clarifying, Firebox billycan has the option for a thermometer, not a thermostat (a temp switch).
Mkay? Mkay? Mkay? Mkay?
Mr Mackey much?
The “paleo” md shows you how to bake biscuits. What a joke.