Fellow Food Friends,
I have recently been looking into the Outback Oven and similar devices for baking on the trail. Reason: I have my girlfriend on the UL kick, but she really doesn't enjoy many of the freeze dried foods...so when she saw the Outback in the local MEC, I said I would ask a few questions.
I did some searching, and there isn't too much info on the product regarding usage, but there are several home made...but I'm lazy today too. I was looking for some advice.
Is the outback oven a good choice for baking on the trail - I'm very interested in anyone who has tried the pizza in it.
What size would you recomend? The 10" or the ultralight version. It seems the weight difference isn't very much.
What pan/pot would you use with the UL version.
What kind of weight is this thing, the stated MFG weight is almost always off.
Thanks for any help!