Yes, I agree. Even the type of canned heat makes a difference. Wicks are different and fluffing the wick up the first time with each can makes a difference and trimming between use.
I think its a neat looking little oven. Would take a little getting use to. I think I would prefer to make one. Similar design, a little bigger. Maybe make a small propane burner thats easy to put in or take out. I also bake bread, biscuits, cake, or roast beef or fowl in either charcoal or propane grills. Even some pies.
I hope you read this because the reason for almost all of your issues with the oven is due to the fact that you're opening and closing the fire box without opening the latch. That little wooden handle on the side of the fire box is a latch and is meant to be pulled to the front before opening and pushed back to its original position after sliding the box back into position.
Yes, yes and yes to what mustwereallydothis said. Plus every time you open the fire box or oven door, you're losing a lot of heat. This is like dutch oven baking where you don't open it till you think it's done and it takes a bit longer than a traditional oven. On pizza and baked goods, you will be smelling the food when it is done or almost done. This oven has a learning curve. If you use it as a twig oven, it bakes better and heat is controlled better to light it with twigs and use charcoal briquettes. Once briquettes are lit and look like they are ready to grill with(meaning they have a good bit of ash on them) add your item to bake. Outdoor temperatures can also change the bake time.
You didn't also close the place where you have the cans there's a gap you have to literally shove it in which is not easy but I've seen other people messing with it so what you have to do is you have to make sure that little thing is closed.
Leave it for 30 minutes so that it rises with these cans that you're using it takes a long time for them to put out enough heat so doing it every 15 minutes is a mistake
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Yes, I agree. Even the type of canned heat makes a difference. Wicks are different and fluffing the wick up the first time with each can makes a difference and trimming between use.
I think its a neat looking little oven. Would take a little getting use to. I think I would prefer to make one. Similar design, a little bigger. Maybe make a small propane burner thats easy to put in or take out. I also bake bread, biscuits, cake, or roast beef or fowl in either charcoal or propane grills. Even some pies.
I hope you read this because the reason for almost all of your issues with the oven is due to the fact that you're opening and closing the fire box without opening the latch. That little wooden handle on the side of the fire box is a latch and is meant to be pulled to the front before opening and pushed back to its original position after sliding the box back into position.
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Yes, yes and yes to what mustwereallydothis said. Plus every time you open the fire box or oven door, you're losing a lot of heat. This is like dutch oven baking where you don't open it till you think it's done and it takes a bit longer than a traditional oven. On pizza and baked goods, you will be smelling the food when it is done or almost done.
This oven has a learning curve. If you use it as a twig oven, it bakes better and heat is controlled better to light it with twigs and use charcoal briquettes. Once briquettes are lit and look like they are ready to grill with(meaning they have a good bit of ash on them) add your item to bake. Outdoor temperatures can also change the bake time.
The first thing you need to know about an oven is you go high for high heat and low for low heat. You're doing everything on the floor.
You may have to lower the wick more.
You didn't also close the place where you have the cans there's a gap you have to literally shove it in which is not easy but I've seen other people messing with it so what you have to do is you have to make sure that little thing is closed.
Thank you. ! After watching 2 different reviews ,l wouldnt waste my money on it or take the risk using it indoors,if it were 20 $ let alone 200.00 !!
It sure did seem good on paper but yeah I'll stick to a trusty camp stove.
Leave it for 30 minutes so that it rises with these cans that you're using it takes a long time for them to put out enough heat so doing it every 15 minutes is a mistake
It's an easybake oven for grown-ups
💀 basically 😂 😂 😂