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Old 05-05-2014, 06:49 PM   #131
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When we camp, we are usually in one spot for a minimum of three days. We haven't found it hard to move back and forth at all and we just tuck the regulator and hose in the oven when we store it. We don't have one, but there is an optional carry case you can buy for it on the camp chef website.
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Old 05-05-2014, 06:51 PM   #132
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Oops, meant to mention that it sits on a portable metal table we have while camping so we don't move it in every night.
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Old 05-05-2014, 07:30 PM   #133
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In the national parks we'll have to move everything having anything to do with cooking into the trailer or the car after every meal. So I think I'll stick with getting the table top stove and see whether I want the Camp Chef Portable oven (without the top burners). We can actually order it on the road and have it delivered to the relatives we're meeting up with.
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Old 05-05-2014, 08:08 PM   #134
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Here is the carry case Lorrie mentioned. We purchased this for our stove.
Amazon.com: Camp Chef CBMS - Fabric: Kitchen & Dining
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Old 05-05-2014, 09:24 PM   #135
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I bought one of CampChef's dutch oven Dome and a trivit to use as a stovetop oven. The Dome comes with a heavy steel burner heat deflector. I haven't used it on a campstove or on our Escape yet but tried baking an apple pie on our home's gas stovetop. Worked like a charm. Proof of concept worked. I'll carry it in the trailer and use it as an oven.
Dutch Oven Dome | Camp Chef
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Old 05-05-2014, 09:27 PM   #136
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Tim, just be careful with the dome. A friend used one last year at the Oregon Gathering... it melts.
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Old 05-05-2014, 09:43 PM   #137
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The theory behind that Dome, is the same as in my Outback Oven I have been using in the backcountry for many years, though it uses a smaller 10" pan. It uses a heat diffuser to spread the flame, and a fireproof shroud to hold the heat in. We bake on an extremely low flame when using it. We have baked many a good meal or dessert in ours.


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Old 05-05-2014, 09:49 PM   #138
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Thanks Donna.

It looks like it's made of a Nomex-like material—airport firefighter's turnout gear. It can probably withstand high temperatures but not contact with a flame. It's longevity probably depends on preventing it from coming in contact with the flame or the pot it sits over and keeping the burner no higher than medium or medium low. Even on low, the temp gets pretty high under the dome.
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Old 05-05-2014, 10:07 PM   #139
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Ruthe - we have the Camp Chef combo -bought it over a year ago at Costco in anticipation of picking up our 21 a couple of weeks ago. I used it to bake brownies at the Champoeg NOG and loved it.
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Old 06-25-2014, 06:48 PM   #140
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[QUOTE
Our first BBQ with our new trailer.
We purchased a Broil King Porta Chef and a propane
quick connect hose to hook it to the trailer and
WOW it works great, lots of heat.

][/QUOTE]

PGDriver- I read your post much earlier in this thread, with the picture, about the Broil King Porta Chef hooking directly into the low pressure system on the Escape. Does that require any special adapter or are all Porta chef's low pressure ready? I was advised today at a Camping World outlet that the low pressure system in the RV is too low for regular "high pressure" Bar B Q's and you need to use a "low pressure" Bar B Q. From this thread and others that isn't my understanding, but from your post I'm sure you know.

Thanks

Jim
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