Home Made Reflector Oven Outdoor Cooking

Have you always wanted to build your own reflector oven for cooking biscuits, brownies and even pizza with the use of an open fire? With just a few sticks and some aluminum foil this task can be easily accomplished! Check out Field and Stream Campfire Cooking for the direction on how this simple reflector oven can be easily constructed! Below are a pictures from my test of cooking brownies with this fun project!

Reflector Oven Cooking with the "Sproul Baker"

I am regularly impressed by the quality of Maine based products found throughout the state. You certainly do not have to look very far to find skilled craftsmen plying their trade out of small shops, building superior pieces of handmade merchandise. These individuals have honed their skills over decades and are masters of their craft. Because of the huge number of craftsmen, around the state, creating truly exquisite pieces of what I would categorize as “art”, I am always on constant alert as to what could be the next new and interesting Maine made outdoor product.

Enter the innovative Maine company campfirecookware, located in the town of Bowdoinham, Maine. Here operating out of a small workshop, proprietor and master metalworker Chas Gill builds what can easily be described as simply the best campfire reflector oven on the market, the “Sproul Baker”.

 The "Sproul Baker" was originally designed and built by Harley Sproul from Lincoln, Maine. Harry was displeased with the quality and effectiveness of the reflectors ovens available on the open market and decided in the late 90's to build a reflector oven that worked properly. Harry’s initial idea for the “Sproul Baker” was based on historic sketches of reflector ovens used by woodsman, trappers and loggers in the 1800s, prior the modern cooking ovens. This original design was further improved upon by 7 years of research and development, fueled by a grant from Maine’s Institute of Technology.

THIS TREMENDOUS EFFORT IN PRODUCT DESIGN AND PRODUCTION RESULTED IN THE BEST REFLECTOR BAKING OVEN AVAILABLE TODAY.

Finally, in 2004 the “Sproul Baker” reached a point of perfection and the first ovens began being sold. After many years of success, Harley discontinued production and for a period of time it appeared that the infamous “Sproul Baker” might fade into oblivion. Thankfully, in the spring of 2011, after over a year of communications, Harry came to an agreement with current owner Chas Gill who took over the business in the fall of 2012, continuing the “Sproul Baker” legacy.

What makes the “Sproul Baker” so wildly successful is its elegant and simplistic design. Easy to assemble, collapse and store it is truly a marvel of engineering. Its tinned steel construction makes it lightweight (2 lbs 4 ozs), rugged and sturdy allowing a single unit to be enjoyed by generations of outdoorsmen.

THESE OVENS ARE INDIVIDUALLY HAND MADE FROM MAINE SOURCED PARTS AND ARE SUPERIOR TO ANY OTHER REFLECTOR OVEN AVAILABLE ON THE MARKET.

What makes this oven so amazing is the quality construction and the care and attention to detail that goes into the creation of each unit. All the forming and assembly of the oven is painstakingly completed by hand, over the course of approximately 2 hours. The oven boasts many critical features, lacking in the “competition”. These include a baking pan coated on the sides and bottom with high heat black paint, allowing complete heat absorption to maintain proper baking temperatures. Also, an innovative handle that remains cool (not requiring the use of hot mitts!) enough to allow the unit to be picked up and moved to facilitate proper baking results. Lastly, the shiny interior surface of the oven provides complete reflection of heat from the flames of a campfire, allowing the oven to absorb heat better, allowing the ability to bake anything just like at home.

FOR THE ULTIMATE CAMPING EXPERIENCE, MORE PEOPLE NEED TO EXPLORE THE REFLECTOR OVEN ALTERNATIVE!

Reflector ovens have been around since the Maine woodsmen and river drivers started cutting Maine's forest down, starting back in the early 19th century. Almost all meals were prepared in the outdoors and the only way they could prepare baked goods was with the reflector oven. No better method has since been invented and with the proper procedure the results are always excellent.

ENJOYING HOT BISCUITS COOKED IN A REFLECTOR OVEN IS A MAINE THING, ENJOYED BY A SELECT FEW.

Chas is well acquainted with reflector oven baking from his many years, spent working at the Wilderness Bound camp owned and operated by Pierce Pond camps. Every summer Chas would lead groups of 12-20 campers on treks around the Allagash and Katahdin areas. Chas knew well that the key to a fun and enjoyable trip is the quality of food. During these adventures, Chas would use his reflector oven to bake biscuits, cornbread, brownies, cake, and even fresh raspberry and blueberry pies for the ravenous campers. Chas is currently working on recipe book based on Harleys Sproul’s original Reflector Oven cookbook!

Need a few recipes to hold you over before Chas releases his new cook book? Why not try these two sure to please camping favorites!

Cheese-Garlic Biscuits
2 cups Bisquick baking mix
2/3-cup milk
1/2-cup shredded cheddar cheese
1/2 cup margarine or butter, melted
1/4-teaspoon garlic powder
*Mix Bisquick, milk and cheese until a soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto a sheet of lightly greased aluminum foil cut to fit the shelf of your reflector oven. Bake 8-10 minutes or till golden brown. Mix margarine and garlic powder; brush over tops of warm biscuits.

Easy Cobbler 
3/4 cup melted butter
1-cup sugar
1-cup flour
2/3-cup milk
1 large can sliced fruit
*Pour butter in 8-inch square casserole. Combine sugar, flour and milk. Pour over butter. Add fruit. Bake until golden brown.

Please consider purchasing your very own SPROUL BAKER and make sure when you do to tell Chas  Gill that the Rabid Outdoorsman sent you! Thanks!

Outdoor Cooking

Photo by @TammyLeaPhoto

I offer a word of caution when working around open flames. Be sure to have a fire extinguisher, water hose and shovel handy should the flames escape the pit. Carefully remove any hazards that may cause an individual to trip or fall in the pit area. Wear fire retardant clothing that will not combust if hit by an errant spark. NO FLEECE JACKETS! Heavy welding gloves are also invaluable. Lastly use your head and think, as there will always be unforeseen hazards. 

Those uninitiated with the art of cooking anything outside need to understand that cooking in this manner is an art form. Using a difficult to regulate heating source is a skill that I have honed over the years. Some of these acquired skills I would like to share in hopes that you pass this tradition on to your family and friends.

Maybe I am a bit of a caveman, but for me there is a primitive allure associated with cooking over the open flames of a wood fueled fire that cannot be duplicated by a kitchen stove or gas grill. It stirs something deep in my soul to gather firewood, build a fire pit and organize a strategy for the food preparation. Cooking outside for me is a labor of love, this is not LOW stress cooking this is NO stress cooking, a time for relaxation and reflection.

There are several good baked bean recipes out there in cyberspace and several I have mentioned in previous blog posts including: Hot and Spicy Baked Beans and Grandmas Bake Beans Enjoyed Outdoors. What I have not until NOW blogged in any previous post is my Grandmother’s actual award winning bake bean recipe. After much consideration, I have decided that I should share so everyone can enjoy it, after all, I know Grandma would have wanted I that way.

The secret to making great baked beans on a fire pit is time and temperature. Beans cook best with a slow, constant temperature . . . not necessarily an easy task over an open fire. With practice, however, even a novice will quickly learn to tame a raging fire and make it into a valuable cooking tool. Hmmm, I think I smell future blog post. 

Grandma’s Baked Beans
2 Pounds of Kidney Beans
4 Cups of Water
2/3 Cup of Molasses
1/2 Cup of Brown Sugar
1 Large Vidalia Onion, Finely Chopped
2 Packages of Salt Pork
2 tbsp. Prepared Mustard 

Directions: 
Put all ingredients in a Dutch oven and slow cook for 3-4 hours.

Hints: 
- Soak and par-boil baked beans ahead of time. They can be frozen as well if needed.
- Adjust fire to simmer the beans and make sure they do not boil over
- For a “kick” add 1 ½ Cups of “Sweet Baby Rays” BBQ Sauce and 6 tbsp. of finely chopped chipotle chilies
- Stir and monitor bean frequently
- Monitor bean doneness by checking the consistency of the bean about every ½ hour. Beans should be soft but not to soft.
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When the beans are about 45 minutes from being done, you should start preparing the bread.

Bannock Bread 
1 Cup White Flour
1 tsp. Baking Powder
1/4 tsp. Salt
1/4 cup Dry Milk Powder
1 tbsp. Shortening
1/2 Cup Water

Directions: 
Put all ingredients in a 1 quart Ziploc bag and mix until no longer lumpy. Use a knife or scissors to cut out one corner of the Ziploc bag and squeeze the bag contents into a frying pan. Spread evenly with spoon.

Hints: 
- Try adding ¼ tsp. Sugar
- Coat your pan with olive oil or cooking spray for a non-stick surface
- Add water SLOWLY! Sometimes 1/2 cups is a little too much!
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There is of course nothing better than washing down a hardy meal with a steaming cup of Maine guide coffee.

The Ammo Can Grill and Grill Kit

M1A1 Grill - $29.95

As if having an ammo can stove wasn’t good enough, how about having an ammo can grill! Yes, that is correct a small but very functional grill made right out of an ammo can! Just fill it up with some charcoal, throw on a few hotdog and hamburgers and BLAM instant cookout party!

I can see that this would be a very fun and handy little rig to bring to the beach or on a camping trip, where open fires are prohibited. With just a small amount of charcoal or with some sticks and twigs a person can quickly create the coals necessary to cook a small meal. Though the actually size of the stove’s cooking surface will limit what you can cook (think about 8 hotdogs or about 4 hamburgers) it is still plenty big enough for most picnic style outings with the family.

Just a word of caution, the bottom of the stove can get VERY hot and will burn or melt about anything it is placed on or near. So use caution when placing on a truck tailgate (think burned paint or rubber), grass lawn or wooden picnic table. All of these items will potentially be ruined if they come in contact with the bottom of the ammo can grill. With caution and some insulating tile, all of these issues can be resolved so make sure to plan ahead!

When planning and outing with your ammo can stove, it pays to have all the elements you might require to cook a meal for the family already packet within the ammo can itself. This pre-thought will ensure that you don’t accidentally forget some critical element at home!


AMMO CAN Grill Kit (Everything can be stored in the Ammo Can!!)
1. Small spatula
2. Small metal fork
3. Tin cup
4. Small frying pan
5. Instant Coffee
6. Ziploc bag filled with “Matchlight” charcoal
7. Tea light candles
8. Matches or lighter
9. Salt and Pepper
10. Knife
11. 8-10 Paper towels
12. Please post a comment and add other suggestions!

Lastly, enjoy your summer time grilling good grub in the wilderness and if your in the market for a new grill why not drop by and check out: www.ammocanstove.com

The Amazing Ammo Can Stove

The Blue Ridge - $119.95

What do you get when you take a regular old military ammo can and convert it into a full functioning heating and cooking wood stove? Just say the words abracadabra and magically you get a sweet, highly practical stove that is sure to serve as a great primary or back-up heating and cooking system, sure to be appreciated by any good survivalist.

The stove comes in two sizes, the Trekker and the Blue Ridge, based on the two major sizes of readily available ammo cans. For my purposes, the smaller “trekker” just didn’t seem to fit my needs, so I decided to purchase the larger Blue Ridge model. My plans are to have the stove serve as a heat source for an ice fishing shack that is approximately 5 x 8 feet. I feel that with the shack properly insulated, the Blue Ridge model should be able to adequately heat the small abode on all but the coldest of winter days.

Trekker and Blue Ridge

The ammo cans are highly customized with reinforced with steel and heavy duty hardware, transforming them into rugged and reliable heat sources. With proper care, I can see that these stoves could provide years of practical service. As suggested by the seller, one of the stove life extenders is to line the inside bottom of the stove with a thin layer of sand. This is to protect the bottom of the firebox from the intensity of highly concentrated heat created by a kindled fire. Though a grill plate protects the metal bottom, over time the metal could become brittle with continued use and should be protected. After playing around with the sand option and some of the drawbacks, I will likely replace the sand with a few pieces of heat resistant ceramic tile.

As with any wood-burning stove, it is recommended that you only burn hardwoods. This is to cut back on the amount of creosote created, which could potentially cause stove vents and pipes to become clogged and cause a fire to occur outside of the firebox. If you plan to frequently clean your stove, it is likely that you could burn just about anything you want as long as you take the proper precautions. It is suggested that you can even burn charcoal, which I would have to agree would make for a nice even, long burning and controllable heat.

Trekker - $99.95

If you decide to burn wood, I have found that small oak, maple and birch work great. Wood should be cut in the spring of the year and allowed to dry for at least 6 months before you attempt to burn it in your stove. This “seasoning” ensures that you will be able to easily light your stove and keep it burning with a strong and consistent flame. Any whole or split pieces are great but my favorite collection technique is to just use a pair of bush cutters to hack branches (thumb size diameter) off larger felled trees that most people cut and haul off to the brush burn piles. Why let these free sources of heat pass you by, when they could be heating your ice shack all winter long!

Be sure to cut wood pieces no longer than 11 inches in length, to ensure you are not struggling to cramp them in the firebox and potentially burn your fingers. This also reminds, when operating any woods stove it is always advisable to wear heavy leather gloves to save you from possible burns. For more on the very cool ammo can stove please check: www.ammocanstove.com.
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For more information, check out an additional review on the ammo can stove by Calamity Jane at: http://www.shtfblog.com/ammo-can-stove-review/ 

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How to Prepare the Perfect Shore Lunch

The perfect shore lunch should be comprised of all of the food elements that would frighten your cardiologist and is certain to insure your blood pressure medication is well worth the money your spending on it. A shore lunch will never contain anything resembling a vegetable (though I suppose corn on the cob is ok), fruit (unless it is a fruit cookie), nuts or “diet” food. This meal is meant to be generous, decadent and sustaining to an outdoorsman though a long hard day.

The Fire
The key to any successful shore lunch is a good fire as it not only provides the heat to properly cook your meal but also the ability to warm cold and potentially damp companions. A good cooking fire is constructed by having the proper mix of quick burning softwood (like cedar) and hardwood (birch, oak, etc.). By starting the softwood first, you are able to get hot fire going quickly that will easily ignite the heavier hardwood. Once the hardwood is successfully burning, it insures a slower longer burn that will assist you greatly with your cooking endeavors. If you are planning to have your shore lunch in an area that is devoid of available wood or cutting is not allowed, a milk crate full of cut and split hardwood with a small side bundle of softwood is a good allotment.

Supplies
Preparing a shore lunch need not be a complicated endeavor but there are a few essential supplies that need to be available for meal preparations to be successful. All of these listed supplies can best be carried in a large dry box, pack basket or even a couple milk crates. Please remember that when preparing a shore lunch cleanliness is the most important item. Make sure to have family, friends and clients see you thoroughly wash or sanitize your hands before you begin cooking. 

1.    Fillet Knife
2.    Hatchet
3.    Coffee Pot
4.    Dutch Oven Gloves
5.    Tongs
6.    Spatula
7.    Matches
8.    Grill Top
9.    2 Large Cast Iron Frying Pan or Dutch Oven
10.    Garbage Bags
11.    Zip Lock Bags
12.    Coffee Cups
13.    Plates
14.    Silverware
15.    Paper Towels
16.    Small Container of Hand Sanitizer

Food Stuffs
For the prefect shore lunch you need only supply the following edible elements. For many the taste of freshly caught fried fish is hard to resist. However, if the fish refuse to bite or someone on your trip prefers to eat something else it pays to have a back-up plan. Thinking ahead of easy menu substitutes is sure to keep you popular.

1.    Hot Coffee or Hot Coco
2.    Potatoes and Onions
3.    Fresh Caught Fish
4.    Coating and/or Seasoning for Fish (Premixed in Ziplock Bags)
5.    Baked Beans
6.    Rolls and Butter
7.    Chocolate Chip Cookies
8.    Cooking Oil
9.    Bonus Items Carried By Master Guides: Salt and Pepper, Ketchup Packets, Tarter Sauce, Sugar, Creamer, Irish Whiskey or Scotch

Evaluation
The quality of any shore lunch can be evaluated by the period of time that eclipses after eating, when family, friends and clients are content to sit on the shore farting, belching and potentially napping. The longer the amount of time that passes, before someone finally says, “hey when are we getting back to the fishing”, the higher rating your shore lunch receives.

The Shore Lunch Dissected and Defined

We have all been there, struggling through a hard day in the woods or on the waters in extreme cold, driving rain or hurricane force winds. We have also been out on those beautiful lazy days where Mother Nature blesses sportsmen with perfect weather.  When weather cooperates, it certainly makes any outdoor adventure more enjoyable, for you and your outdoor companions, but even then lack of fish and game can turn even the most patient crew of individuals mutinous.

One essential element to making sure the natives do not become restless, when weather and lady luck frown down upon you, is having plenty of good, hot food available. Nothing will tame a savage beast, better than a warm drink, full belly and something sweet to gnaw on. If these tasks can be completed next to a roaring campfire with a brief chance to escape the hordes of biting insects or perhaps under a tarp to momentarily receive shelter from pouring rains, then all that much better.

Maine Guides and seasoned sportsmen alike know well the benefits of keeping bodies well fueled and minds focused. Even the most dedicated and hardcore hunter and angler can benefit greatly from a brief respite in their outdoor activities to relax for a few moments and enjoy a good meal.

Now don’t get me wrong, there have been many instances where when hunting or fishing alone, I am perfectly content to choke down a peanut butter and jelly sandwich or unceremoniously grind my teeth though a Twinkie, however, when in the company of good people few things are more fun than sharing a meal together. In these circumstances it never fails that laughter, tall tales and outright lies are exchanged all in an environment of camaraderie, cementing the bonds of lasting friendships.

Next on 6/22: How to Prepare the Perfect Shore Lunch

Outdoor Cooking

Unseasonable but most appreciated temperatures, hovered around 65 F all day Saturday leading to the perfect set-up for a day spent in the yard cooking over an open flame. While the cooking was pretty much business as usual, there were a couple surprises that made the day particularly interesting.

Taking center stage, slow cooked to perfection, were of course my Grandmothers baked beans. The delicious combination of kidney beans, brown sugar, molasses and a full two pounds of salt pork created, as always, the perfect flavor balance of sweet and salty. Traditionally cooked in a large cast iron Dutch oven lends a “taste” to the experience hard to describe.

Also in the BBQ line-up were pork ribs and chicken legs rubbed in Denny and Mikes extraordinary enhancer “Pixie Dust”. Described as an all around rub for just about anything, it adds a light kick that is sure to please. As directed, I added the rub to all sides of the meat and let it set for a full three hours in the refrigerator. Before cooking, I dropped three full handfuls of water-moistened hickory chips to the fire pit and waited till they started lightly smoking before adding the pork and chicken. The end products were moist, with an injection of flavor and aroma brought about by the rub and containing a slight underlying smoky flavor.

In a grand experiment, I had wanted to build a reflector oven and have it ready for the weekend but time had not allowed. Needing a way to cook some type of roll or bread to accompany the baked beans, I finally decided on trying my hand at making bannock. Well, as time again grew thin, an emergency trip to the grocery store had me purchasing pizza dough. With many raised eyebrows, I rolled out long (18 inch) hotdog sized allotments of dough and wrapped them around hearty green sticks. These were then slathered lightly with butter as they cooked. The end product was a golden browned yeasty roll of bread that proved heavenly when eaten plain or drenched in bean juice.

Of course throughout the days activities, the kids enjoyed collecting hotdog and marshmallow sticks and receiving instruction on how to cook over an open flame without burning ones food or self. Also within the experience were many teachable moments identifying materials suitable to burn, such as those that were to wet or would leave food with an “off” taste. Hardwood and softwoods were identified by bark and leaf leading to many, many other follow-up questions by a very inquisitive 4 year old mind.

After a long Maine winter, the blessing of a day outside, surrounded by family and friends with food in abundance was a way to recharge ones batteries and be thankful for all of the small enjoyments life has to offer.

How do you define Delicious?

Still suffering from the nuclear fall out from the previous nights battle with the four alarm chili con carnage and 1/2 a box of white wine, the Duckman diplomatically suggested that we try a less "atomically fueled and intoxicating" dinner menu. His instructions were simple. Get me some bacon, skewers and pineapple chunks . . . grinning he added . . . hold the alcohol! With my official orders in hand, I was off to the market! Within a few hours, I had completed the required tasks and preparations and with cooler in hand had driven back to duck hunting headquarters.

At the boat landing several more cars were parked than earlier and I could tell that Duckman had been waiting at the busy ramp for quite awhile. He inquired about my rather unimpressive judgement of time. Not one to blantantly lie to the honorable President I explained, with my tail between my legs, that I had been "napping" and had misjudged the agreed upon time. Not in his nature to administer an outright tougue lashing for such a breech in duck hunting ettiquette, Mr. President instead provide me with a lecture on all of the exponentially useful things he had done while I was exploring dream land. Dry wood had been piled, ducks had been cleaned, decoy lines and weights had been inspected, the campsite had been re-organized and more hunting had even been done. When I inquired if he had napped even a little, I was informed that he would get plenty of sleep when he was dead.

After an afternoon hunt filled with missed opportunity, our stomachs finally won out against our desires to shoot more ducks. Returning to the campsite we started the fire and then began the process of wrapping teal, wood duck, mallard, ring neck breasts and deer steaks in bacon and skewering them along side pineapple chunks, red pepper and mushrooms. Leave it to the honorable President of Duck Power Incorporated to come up with a culinary masterpiece that would rival the likes of Bobby Flay. To say the meal was fit for a king would do this culinary experience a diservice . . . if delicious could be rated as a 10 this meal was an 11! Some things just taste better when enjoyed in the great outdoors and in the company of good friends!!