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The materials I used---a premium-quality windshield shade, oven bags, square cake rack, and 5-gal bucket. Also a black glass bowl (2-litres) and a make-shift top for it (the bottom of a false-bottom cake pan, also black).
ALSO, you must use heavy rocks in bottom of bucket on windy day or the lot will tip over.
See solarcooking.org/plans/windshield-cooker.htm
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ç‚Ž A-Yen
His name is A-Yen. He is a cooker of Duma nation. The word ç‚Ž means fire. The faith of his way to cook is COOL, no matter the food queasy.
Underneath the griddle surface is a charcoal "pit". Briquettes go on top in the center. You put starter paper underneath the briquettes and light it up. Cobb says not to use lighter fluid.
There's a "moat" outside of the charcoal area that can hold liquid for steaming. If you are cooking something on the griddle, juices will run into the moat and not into the coals, which prevents that burned fat taste. You can probably roast potatoes down here also, or fill it with an aromatic liquid (beer).
aunt rita and uncle LJ got nicolas Shrek the Third for xmas, and now he eats lunch and dinner with the DVD box on the table. he likes to scrunch up his face like shrek too.
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This reminds me of the bombs used by Wile-E-Coyote, Acme brand, if memory serves.
This'll fix up a whole mess of smoked brisket! Yumm!
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We have a winner!! This is the ECJ-HC100S model that I'm getting/ordering this week. I will be happy in rice from now on!
The ever wet and windy lake district - always seemed to end up cooking in the dark and mud. That Coleman Cooker is still going strong more than a quarter century later.
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thanks to judy for the rice cooker cake recipe! (: you can find it here: bittenbefore.com/tokyolife/2010/04/16/rice-cooker-cake-re...
I halved the entire recipe because i have a tiny old school cooker and added 1tsp vanilla essence instead of matcha powder.