12v, Propane Convection Oven?

[StillCampin]

Bad experiences & small size is why I don’t have a built-in oven. Instead, I use a small Breville countertop oven. Yes, it takes power and my 2000 watt inverter will run it off my 300 ah lithium battery bank but it is better suited for my Honda 2000 genny due to length of use. This one, the 650 model, isn’t convection but does everything a big oven can do - just smaller. I’ll shortly be replacing it with the model 900 (I think it is) that is convection and does air fry & dehydrate as well as normal oven things. I’ve sacrificed one side of the U-dinette seating for the microwave & Breville.

[Chasing Trials]

I have been looking around for this problem. I just figure, I just won't be baking much. So I just keep going back to dutch ovens, even though they are heavy. This one at least kinda kills 2 birds with one stone.

https://www.overstock.com/Home-Garde...rt-Red-5-Quart

[cpaharley2008]

Bad link....

[Brian B-P]

Originally Posted by Chasing Trials

I have been looking around for this problem. I just figure, I just won't be baking much. So I just keep going back to dutch ovens, even though they are heavy. This one at least kinda kills 2 birds with one stone.

https://www.overstock.com/Home-Garde...rt-Red-5-Quart

The link doesn't work but I gather from the title that the lid of the dutch oven can be used by itself as a skillet. I have a regular seasoned (not enamelled) cast iron pot that has the same feature, and the skillet works well (when that is the desired size):
Lagostina Preseasoned Cast Iron Skillet and Saute Pan Set
(no, I didn't pay $200 for it - they frequently put these on sale at huge discounts and probably don't sell any of these at the regular price)

[cpaharley2008]

Amazon has a nice comparable set I just ordered...$40
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[Vermilye]

Getting a pie in & out of a Dutch oven is an experience I'd rather not get used to. I tried it for a bit, then bought a 21C with an oven.

[Iowa Dave]

Originally Posted by Vermilye

Getting a pie in & out of a Dutch oven is an experience I'd rather not get used to. I tried it for a bit, then bought a 21C with an oven.

Hi Jon
Did you ever try turning the Dutch oven upside down and putting a tin foil pie
Plate or metal plate on the underside of the lid. In Scouts we kept the lid up off the ground with three pieces of copper pipe about 2 inches long and 1 1/2 inches diameter as stand offs. Baked a lot of pizzas that way. We inverted the oven down onto the lid. And put the briquettes on the bottom. To lift the oven off we used heavy welding gloves.
I made a ham yesterday to compliment the Turkey. To keep it off the bottom I used a cooling rack and to lift it out I used my web of butcher twine that kept the spiral sliced ham from drying out. I used raw honey to baste it. Prett tasty. Looked like a blonde porcupine with all the toothpicks holding my pineapple rings and cherries in place. The oven is a 14 deep.to accommodate the height on the half ham.
Iowa Dave

[Brian B-P]

Originally Posted by Iowa Dave

Did you ever try turning the Dutch oven upside down ...

That's how I plan to finish cooking (after starting the other way up) for my next attempt at cast iron stove top cornbread, with the dual-purpose Lagostina that I linked above. The lid is intended to be a skillet anyway, so this means using the large pot as a tall lid for the skillet, instead of the skillet as a normal lid for a large pot.

[Vermilye]

Originally Posted by Iowa Dave

Hi Jon
Did you ever try turning the Dutch oven upside down and putting a tin foil pie
Plate or metal plate on the underside of the lid. In Scouts we kept the lid up off the ground with three pieces of copper pipe about 2 inches long and 1 1/2 inches diameter as stand offs. Baked a lot of pizzas that way. We inverted the oven down onto the lid. And put the briquettes on the bottom. To lift the oven off we used heavy welding gloves.
I made a ham yesterday to compliment the Turkey. To keep it off the bottom I used a cooling rack and to lift it out I used my web of butcher twine that kept the spiral sliced ham from drying out. I used raw honey to baste it. Prett tasty. Looked like a blonde porcupine with all the toothpicks holding my pineapple rings and cherries in place. The oven is a 14 deep.to accommodate the height on the half ham.
Iowa Dave

Good thing you didn't point out the reversed Dutch oven idea before 2017 - I might still be traveling in my 17!