all right I could not find a whole chicken to roast so I got leg quarters
and I got a this pan won't quite fit in so I gotta Bend these lips up and then
cover it with tin foil and put some barbecue sauce in there and uh I have it
I just started it so by the time I get this set up and seasoned and everything
that will probably be warmed up enough so let's give this dry all right there
we go for really big leg quarters I'm fixing to cover it with some tinfoil and
go stick it in the survivor what am I gonna call this thing the silver fire
rocket oven I'll come up with a name if you can think of something catchy let me
know all right let me get this covered up and go stick it in the oven and set
the timer I'm gonna Google this but I think 30 maybe 40 minutes ought to do it
if I can get it up keep it around 350 or so all right I'm gonna get that covered
and get out there man it's already 375 and I just lit it I mean the length of
time it took me to put these in there and pour some barbecue sauce on them is
how long it took to get this up to cooking temperature and I started it
with some really little tiny twigs let me see here I'll say what I started with
and I just threw a couple of big scraps of wood in there
and I don't even have this closed yet let me go alright okay I want to put
this in there and set my timer for I think 30 minutes
I'm Michel 40 if I can keep this up around 375 it's probably going to be
closer to 30 so we will see you in 30 minutes if nothing interesting happens
nothing interesting happening but I just wanted to show you how there's
absolutely no smoke there's some heat waves but no smoke and that is a sign
that you are you are operating at its
its operating at its premium or geez what word am I looking for its operating
at its best that's what I'll say I have been guilty of over and over putting too
much wood in here and what you do is you defeat the purpose of using a stove that
operates on the wood gas burning principle by creating too much and that
results in smoke which is what you have when you have a regular fire the smoke
is wood gas that has not been consumed so when you keep this at its optimal
level of operation yeah it does not produce any smoke it consumes everything
I love this I love this rocket stove and I sure do like having this option of
baking and this is a I'm not going to get tired of this okay
we're sucking back up and give you a bigger shot of this but I'm up against
the wall of my back porch I'm only about two minutes three minutes into this see
a little bit this stove is at 400 degrees and I've kept it there for 15
minutes now 16 and I've been using one stick at a time that's all I'm using one
piece of scrap at a time now this is bigger than what I'm supposed to use
that's actually the size of the fuel that hole there that's about the size of
the sticks you're supposed to use but the beauty of this stove is you can use
what you have what I have is not optimal but right now all my sticks are too wet
you know we've still we've had a bunch of rain and anyway regardless this is
what I'm using this is what I have and it's working perfect 400 degrees I've
kept it there for 15 16 minutes my dogs or dogs are fussing Lucy's chasing a bug
yes
my 30-minute timer just went off so I think what I'm gonna do is just leave
this on here until the fire burns out it should be just you know five minutes or
so and I'll take it out bring it in see what we got
so you have to cook well I tell you I'm pumped it's too bad
someone didn't make someone silver fire didn't make a really good oven this is a
piece of crap and the reason I had to do all this is because that's a piece of
crap if there was a good stainless steel double walled oven that bit on that
stove I would buy it that's how handy having an oven is you
know bake a cake cornbread make bread
cupcakes brownies you know whatever you were you bake roast chicken I mean an
oven adds a whole new dimension of non grid dependent cooking to me that's
important I mean this would be for people who camp and want you know an
option of being able to bake yeah I taught Albie the guy who owns silver
fire you really ought to consider that man I think there's a market for that I
know I would buy one that's how handy heaven of it is okay I'll let this die
down and we'll get inside and get that chicken out of there and make sure it's
done well it's almost 170 I would call that dumb
I'm gonna get it on the plate get me a bite