Looks good - wish I had room in the Avan for something like that. My bro-in-law uses the bottom half of a hibachi cooker - puts a handfull of wood chips, lets them burn to coals and cooks his lamb chop on that.
That wood flavour beats gas anytime.
One of the advantages of this fire bucket over a fire on the ground when cooking with a camp oven is the walls of the bucket act as a wind break allowing a more even constant temperature to the camp oven contents.
With the cooking tests I've done so far I have to give it a thumbs up.
Cheers - John
John - can you please explain what the fire sits on - like do you have arcmesh at the bottom or is it closed...if open, can you control air flow or is it not necessary?
Thanks
hako: - I used a old cast iron BBQ grate with bolts in the corners as legs to hold the fire up approx. 55mm off the floor of the drum.
This gives the fire plenty of air circulation from the bottom and works well.
I also cut air slits around the side of the drum approx 150mm apart to help with combustion.
Cheers - John
